General
The #1 way to prevent food borne illness during food prep
Hand washing
Cold holding Temperature
Below 41
Food, Acid, Time, Temp, Oxygen, Moisture are all examples of
FAT TOM- environments that create favorable conditions for bacteria to grow and multiply
Signs of an allergic reaction causing anaphylaxis
Lightheaded, breathing difficulties, fast heart beat, coughing
Length of time we hold on to shellfish tags
90 days
Should be changed every 4 hrs or between tasks
Disposable gloves
Hot holding Temperature
Above 140
FBI found most commonly in poultry
Salmonella
Top 8 Food Allergens
Wheat, fish, soy, tree nuts, eggs, peanuts, shellfish
Proper concentration of sanitizer
Btwn 200- 400ppm
Length of time to wash hands
20 seconds
Internal cook temp of Poultry
165 degrees for 15 seconds
FBI found in Shellfish and causes Jaudince
Hep A
Ways that allergens can be prevented
Following recipes, proper nutrition labelling, handwashing and changing gloves to prevent cross contamination
First in, first out
FIFO- proper rotation of products
Temperature of sink for handwashing
100 degrees
Chemical Dishwashers are required to meet this temperature
120 degrees
FBI found in under cooked Pork
Trichinosis
Component of food that causes allergic reactions
Proteins
Signs of Pest infestations
Swarming flies, droppings, larve, nesting materials, damaged product, unusual smells, carcasses, fur
Handwashing best practice
Double Handwashing
Total amount of time allowed for cooling food
6 hrs total
135 to 70 degrees within 2hrs
70 to 40 degrees within 4 hrs
Three FBIs caused by fecal matter contaminating food
Norovirus, E. Coli, and Shigella
Transfer of bacteria or product from one surface to another
Cross contamination
Ways to deny access for pests
closing doors, maintain air curtains, report repairs, prevent debris build up, keep dumpster lids closed, squeegee standing water