Show:
Safe Facilities
Pest Management
Food Safety Management Systems
Preventing Cross Contamination
Purchasing, Receiving, and Storages
200
Physical link between safe and dirty water drains, sewers and other waste water sources
What is a cross-connection?
200
Deny access to the operation, deny food, water and shelter, and work with a licensed Pest Control Officer (POC)
What are the three rules of pest management?
200
Group of practices and procedures intended to prevent foodborne illness and actively control risks and hazards throughout the flow of food.
What is a food safety management system and its purpose?
200
Food held in the range of 41 Degrees F and 135 degrees F have been time temperature abuse. But most pathogens grow much faster between 70 degrees F and 125 degrees F.
What is time temperature control?
200
Have been inspected and meet all applicable laws.
What is an appropriate time that food should be purchase from approve, reputable suppliers?
200
Must be regularly maintained; floors, walls and ceiling materials must be smooth and durable for easier cleaning.
What are interior requirements for a safe operation?
200
Check deliveries before they enter the operation and refuse shipments if signs of pests are found.
What is keeping pests from entering with deliveries?
200
Training programs, manager supervision, incorporation of standard operating procedures, and HACCP
What are ways to achieve active managerial control in the operation?
200
Cooked to wrong internal temperature, held at the wrong temperature and cooked or reheated incorrectly.
What is food that has been time-temperature abused?
200
Store items promptly after receiving, inspect delivery for sings of contamination, visually check all food items and temperature.
What are receiving principles that should be followed?
600
These are ways to prevent backflow
What is a vacuum breaker or air gap?
600
Screen windows and vent, seal cracks in floors, walls and around pipes and install air curtains above or along side doors
What is keeping the building secure?
600
Conduct a hazard analyzes, determine CCPs, establish critical limits, establish monitoring procedures, identify corrective actions, verify that the system works, and establish for record keeping in documintation
What are the seven HACCP principals?
600
Monitor time and temperature, regularly record temperature, minimize time food spends in the danger zone, etc.
What are ways to avoid time-temperature abuse?
600
Fluid stains in bottoms of packaging and ice crystals or frozen liquids on food or packaging.
What is evidence of thawing or refreezing?
800
Approved public water mains, regularly tested and maintained private sources, closed, portable water containers, and water transport vehicles.
What are acceptable sources of drinkable water?
800
Clean operation thoroughly, store foods and supplies quickly and correctly, and keep containers clean and in good condition.
What are ways to deny pests shelter?
800
Identify significant biological, chemical, or physical hazards with in operation and once identify hazards can be prevented, eliminated or reduced to safe levels.
What is the HACCP approach?
800
Buy prepared food, separate equipment for each type of food, clean and sanitize all work surfaces and equipment and utensils after each task, etc.
What are ways to prevent cross-contamination?
800
Appearance, texture and odor
What are things to look for when assessing food quality?
1000
Must be mounted on legs at least 4 inches (10 cm) high and sealed to a counter-top.
What are requirements for table-top equipment?
1000
Clean inside and outside of containers of containers frequently and away from food prep and storage areas & remove from prep areas as soon as possible.
What are guidelines to be followed when handling garbage and containers?
1000
Curing food, using additives to preserve or alter food, sprouting seeds or beans, etc.
What are processing methods that require a variance and may require a HACCP plan?
1000
Wash, rinse and sanitize, calibrate before each shift, make sure temperatures are accurate, and only use glass thermometers if they are enclosed.
What are requirements for using a thermometer?
1000
All items not in original container must be labeled, labels should include name of food or what is in it, and don't label if it is clear what the item is.
What is labeling food for use on-site?