Personal Hygiene
The most important part of personal hygiene
Handwashing
A disease transmitted to people through food.
A foodborne illness
RTE food
Ready to Eat Food
Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot held for service
135 degrees
The 3 High Risk Populations
Preschool age children, elderly people, and people with compromised immune systems
The only type of jewelry allowed in the kitchen
Plain Metal Band Ring
The presence of harmful substances in food.
Contamination
N.S.S.E.H.N
Need Send Sick Employees Home Now
Poultry - whole or ground chicken, turkey or duck
165 degrees for 15 seconds
Food handlers who do not wash their hands after using the restroom may contaminate food and surfaces with feces from their fingers.
Fecal-oral route
What should food handlers do before using the restroom?
Take off their apron
The 4 examples of Biological contaminates.
TCS foods
Time and Temperature Control for Safety
Roasts of pork, beef, veal and lamb
145 degrees for 4 minutes
The most effective way to prevent Time-Temperature Abuse.
Minimize the time food spends in the temperature danger zone 41 - 135 degrees.
A food handler prepares an entrée with chicken, vegetables and mashed potatoes. The dish goes to the customer and they notice an acrylic finger nail next to the vegetables. What type of contaminate is the acrylic finger nail?
Physical Contaminate
Contaminated food touches or drips fluids onto cooked or RTE food, is an example of when pathogens are transferred from one food to another.
Cross-Contamination
FAT TOM*
Conditions for Bacteria to Grow
Ground meat - beef, pork or other meat
155 degrees for 15 seconds
The Big 6 Foodborne Illnesses
Non-typhodial Salmonella, Salmonella Typhi, Shigella Spp., E. Coli, Hepatitis A and Norovirus
How long should a food handler scrub their hands during handwashing?
10-15 seconds
The 4 Risk Factors for Foodborne Illness.
Time-temperature abuse, cross-contamination, poor personal hygiene and poor cleaning and sanitizing
FIFO*
First In First Out
Seafood - fish, shellfish, and crustaceans also steaks/chops of pork, beef, veal and lamb
145 degrees for 15 seconds
Ready-to-eat foods can be stored for ____ days only if held at 41 degrees or lower.
7