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providing safe food
forms of contamination
the safe food handler
flow of food
flow of food pt.2
100
biological,chemical,physical
What is the 3 contaminants?
100
food,acidity,temperature,time,oxygen,moisture
What is FATTOM?
100
hair restraints,aprons,clean clothing,jewlery
What is four guidelines for work attire
100
recording, tool, monitoring, corrective actions
What is 4 ways to avoid time temperature abuse
100
first in first out
What is FIFO
200
elderly people,preschool age children,people with diseases
What is high risk population?
200
terrorists or activists,disgruntled current, vendors,competitors
What is four types of deliberate contamination of food?
200
as soon as they becomes dirty, after interruption,,before different tasks,
What is how to use gloves and when to change them?
200
measure the temperature of food, equipment surface
What is an infrared thermometer
200
produce; wash it eggs; pooled eggs salads; throw out if held at 41 or lower after 7 days ice; clean and sanitized containers
What is how to prep specific foods
300
time,language and culture,literacy and education,pathogens,unapproved suppliers,high risk customers turnover
What is the challenges to food safety?
300
milk,eggs,fish,wheat,soy,peanuts, shellfish,treenuts
What is the 8 common allergens?
300
fingernail length,false fingernails,nail polish,infected wounds or cuts
What is the 4 guidelines for hand care?
300
good manufacturing practices
What is gmp
300
ready to eat food sea food whole cuts of beef and pork ground meat and fish whole and ground poultry
What is storage order
400
milk and dairy products,meat ,fish,baked potatoes,tofu,sliced tomatoes and melon,shell eggs,poultry,rice and beans, sprouts,untreated garlic and oil,shellfish
What is 12 tcs foods?
400
diarrhea,vomit,fever,nausea,abdominal cramps,jaundice
What is the 6 most common symptons of foodborne illness ?
400
wet hands and arms, apply soap,scrub hands and arms vigorously,rinse hands and arms vigorously,dry hands and arms
What is the 5 steps of washing hands?
400
make specific staff responsible for receiving, usually inspecting delivery trucks for signs of contamination, set it aside from items you are accepting
What is receiving, inspecting, and rejecting
400
refrigeration, cooking, running water, microwave
What is 4 ways to thaw food
500
1.purchasing food from unsafe sources 2.failing to cook food correctly 3.holding food at incorrect temperature 4.using contaminated equipment 5.practice poor personal hygeine
What is 5 ways food becomes unsafe?
500
shigella spp,salmonella typhi,nontyphidal salmonella,STEC,hepatitis a, norovirus
What is the big six biological contaminants
500
1.scratching the scalp 2.running fingers through hair 3.wipe or touch nose 4.rub ear 5.touch pimple 6.wear dirty uniform 7.cough or sneeze into hand 8.spit into operation
What is 8 actions that can contaminate food?
500
after hour when business is closed supplier is given a key
What is key drop delivery
500
equipment, additives, presentation, quantity, storage, corrective actions
What is 6 practices for food prep