Any living organism or waste of living organism that may contaminate food. Ex: Bacteria or mold on mushrooms, seafood, meat, or produce.
Biological Hazard
100
Cooling wand (ice paddle) fill with water, place in freezer, submerge in product, stirring with handle until temp reaches 70 degrees in two hours.
3rd of six ways to cool food.
100
From seafood/sushi
Anisakis simplex parasite.
100
Change gloves ____ if you are continuously working on something, or after each changed activity. Ex: After handling meat change gloves before handling ready to eat foods.
Every four hours
100
Moist, high proteins, slightly acidic, water activity .85+
Characteristics of potentially hazardous foods.
200
A foreign object (glass, staples, fingernails, etc.) or partial piece of food. Ex: bones.
Physical Hazard
200
Steam jacket kettles- wrap around product, cold water, circulates through jacket.
six of six ways to cool food.
200
From undercooked pork
Trichinella Parasite (Round worms
200
Hand washing steps:
1. Wet arms and hands with running water at 100 degrees
2. Apply soap
3. Scrub arms and hands for 10- 15 seconds
4. Rinse arms and hands thoroughly under running water
5. Dry arms and hands with single use paper towel or hand dryer
200
Caused by contaminating drinking water
Giardia Parasite
300
A chemical or toxin that can contaminate food- store these away from food prep areas.
Chemical Hazard
300
Add ice as an ingredient
fourth of six ways to cool food.
300
(Seafood Toxins) Comes form fish
Ciguatera Toxin Virus
300
#1 way to prevent the transfer of viruses
Hand washing
300
Under running water that is 70 degrees or less
Fourth of four approved methods for properly thawing food
400
Bacteria, virus, parasite, fungi.
Four types of biological hazards
400
Place in ice bath.
Second of six ways to cool food.
400
From raw meats, poultry, eggs and other dairy products
Salmonella Bacteria
400
FAT TOM
Food- Potentially hazardous foods
Acid- Slightly acidic or neutral
Time- Can be controlled
Temperature- Can be controlled
Oxygen
Moisture
400
Separate food in several pans, place in walk in fridge
First of six ways to cool foods
500
What are the three major types of hazards?
Biological, Physical, and Chemical
500
Blast chillers- Cooling unit designed to rapidly cool products.
fifth of six ways to cool foods.
500
From dented or crushed cans, cans that look as if they are bulging and about to burst, this bacteria does not require oxygen to grow.
Botulism Bacteria
500
50% of the population has this. Found in your saliva and infected cuts= Reasons why you cannot eat, smoke, or drink around food
Staphylococcus Aureus
500
Fecal -Oral route consumption of affected foods that have fecal matter on them. Prevented by hand washing