HACCP
What does HACCP stand for?
Hazard Analysis and Critical Control Point
Role of the food manager?
Food managers, especially those responsible for providing food to highly susceptible or at-risk populations, have a critical role in the prevention of foodborne illness. In effect, food managers and the employees they oversee are public health providers. It is their job to protect their customers from food that could become unsafe through mishandling.
This refers to the transfer of harmful microorganisms from one item of food to another via a nonfood surface such as human hands, equipment, or utensils. It may also refer to a direct transfer from a raw to a cooked food product.
Cross-contamination
What are the 3 types of detergent?
wetting, suspension, rinsing agent
What will you use to check if meat is cooked?
Food thermometer
MODE OF TRANSMISSION
Skin, bodily fluids, airborne particles and touching surfaces
ALWAYS WASH YOUR HANDS!!!
This is the the temperature range of 41°F to 135°F. Disease causing bacteria are capable of rapid multiplication in this temperature range.
Danger Zone
This refers to a sanitizing method by exposing the clean surface to high heat
Heat Sanitzing
A proactive process of consecutive actions to ensure food safety to the highest degree through the identification and control of any point or procedure in a specific food system, from receiving through service, where loss of control may result in an unaccepted health risk.
Poultry
eggs
dairy products
produce
I can use the same knife for different kinds of meat
FALSE
do not use the same equipment to avoid cross contamination
This refers to a sanitizing method by exposing the clean surface to high heat
Chemical sanitizing
how many seconds should you wash your hands?
20 seconds
crobial causes of foodborne illness are common, but disease and illness can also be caused by chemical contaminants in food.
Chemical Contaminants
TRUE OR FALSE
as long as the meat browns it is cooked and safe
false
best to check the internal temperature
Name the the 3 steps in manual dishwashing
What is the three preparation process?
Food Preparation with No Cook Step
Preparation for Some Day Service
Complex Food Preparation
account for the third category of causes that contribute to outbreaks of foodborne illness include material or foreign contaminants that are accidentally or intentionally introduced into foods.
Physical contaminants
true or false
place eggs in a in an ice-water bath to cool down hot eggs
It is the physical removal of visible soil and food from a surface.
cleaning