Food Safety Management Systems
the foundations of a food safety management system
what is personal hygiene program, food safety training program, Pest control program, Cleaning and sanitation program
Hold TCS food at the correct temperature
what is Hot food: 135 ̊F (57 ̊C) or higher
When prepping food you should
what is Make sure workstations, cutting boards, and utensils are clean and sanitized and Only remove as much food from the cooler as you can prep in a short period of time.
Reject packaged items with
what is Dirty and discolored packaging, Leaks, dampness, or water stains, Signs of pests or pest damage, Signs of tampering, Missing or incorrect labels, and Expired use-by/expiration dates
An illness is considered an outbreak when
what is Two or more people have the same symptoms after eating the same food. An investigation is conducted by state and local regulatory authorities. The outbreak is confirmed by laboratory analysis.
five most common risk factors for foodborne illness
what is Purchasing food from unsafe sources, Failing to cook food adequately, Holding food at incorrect temperatures, Using contaminated equipment, Practicing poor personal hygiene
hold cold tcs foods at the correct temperature
what is Cold food: 41 ̊F (5 ̊C) or lower
Food must be thrown out in the following situations
what is when it is handled by staff who have been restricted or excluded from the operation due to illness, when it is contaminated by hands or bodily fluids,when it has exceeded the time and temperature requirements
rejecting frozen food if
what is there is evidence of thawing and refreezing, Fluids or water stains, and Ice crystals or frozen liquids on the package
Food has been time-temperature abused when
what is It has not been held or stored at the correct temperature. It is not cooked or reheated enough to kill pathogens. It is not cooled correctly.
ways to achieve active managerial control in the operation
what is Training programs,Manager supervision, Standard operating procedures (SOPs), HACCP
Check temperatures at least every what hour
four hours
you can thaw food in these ways
what is Thaw food in a microwave, running under cold water, cooking it
Checking the temperature of meat, poultry, and fish
what is insert the thermometer stem or probe into the
thickest part of the food
Cross contamination is
what is when pathogens are transferred from one surface or food to another
Steps for implementing active managerial control
what is Identify and document potential risks and ways to control or eliminate them,Monitor critical activities,Correct improper procedures or behaviors, Verify that policies, procedures, and corrective actions are followed,Ensure employees are trained and retrained as needed, Periodically assess the system to make sure it is working
what should you do when food is at this temperature
what is not at 41 ̊F (5 ̊C) or lower or 135 ̊F (57 ̊C) or higher.
what is using running water a little warmer than the produce and pulling apart leafy greens and rinse thoroughly.
how many days should ready tcs food be stored after opening
what is only seven days if it is held at 41 ̊F (5 ̊C)
or lower
The two types of food that are most likely to become unsafe
what is TCS food and Ready-to-eat food
FDA public health interventions
what is Demonstration of knowledge,Staff health controls,Controlling hands as a vehicle of contamination, Time and temperature parameters for controlling pathogens, Consumer advisories
Cold food can be held without temperature control for up to six hours if
what is it was held at 41 ̊F (5 ̊C) or lower before removing it from refrigeration, It has a label specifying, It does not exceed 70 ̊F (21 ̊C) during service, It is sold, served, or thrown out within six hours
When cooking TCS food, the internal portion must
what is reaching the required minimum internal temperature and holding that temperature for a specific amount of time
To prevent contamination, NEVER store food in these areas
what is Locker rooms or dressing rooms, Restrooms or garbage rooms , Mechanical rooms , Under unshielded sewer lines or leaking water lines,Under stairwells
TCS that are most likely to become unsafe
what is cheese, eggs, meat and poultry, seafood, tofu, sprouts, oil mixtures, baked potatoes, cooked rice, leafy greens, melons, tomatoes