Agencies
These agencies write or adopt code that regulate retail and foodservice.
What are state and local regulatory authorities?
When food has stayed too long at temperatures good for pathogen growth.
What is Time-temperature abuse?
This contamination occurs when harmful microorganisms, referred to as pathogens, contaminate food.
What is Biological?
The total process time to wash your hands.
What is 20 seconds?
Food held in this range has been time temperature abused.
What is 41 to 135?
Regulates MSDS/SDS
What is OSHA?
When pathogens are transferred from one surface or food to another.
What is cross-contamination?
Certain types of kitchenware and equipment. Cleaners, sanitizers, polishes, machine lubricants, and pesticides.
What are Chemical contaminants?
These should be used when handling ready-to-eat food.
What are single use gloves?
This thermometer measures temperature through its metal stem. When checking temperatures, insert the stem into the food up to the dimple.
What is a bimetallic stemmed thermometer?
This agency regulates and inspects meat, poultry, and eggs.
What is the U.S. Dept of Agriculture (USDA)?
Failure to wash hands correctly after using the restroom, cough or sneeze on food, work while sick.
What is poor personal hygiene?
Metal shavings from cans, wood, fingernails, staples, bandages, glass, jewelry, dirt, and naturally occurring objects such as fruit pits and bones.
What are physical contaminants?
When the food handler has one of these two symptoms they cannot return to work for 24 hrs and have a written release from a medical practitioner.
What is vomiting or diarrhea?
This thermometer is used to measure the surface temperature of food and equipment
What is an infrared thermometer?
Inspects all food except meat, poultry and eggs. Issues the Food Code which provides recommendations for food safety regulations.
What is the Food and Drug Adminstration (FDA)?
Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized, wiping cloths are not stored in a sanitizer solution between uses, and sanitizer was not prepared correctly.
What is poor cleaning and sanitizing?
Symptoms include nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of the body, and abdominal pain.
What is an allergic reaction or allergens?
The three out of five symptoms that restrict food handlers from the operation.
Vomiting, Diarrhea, Jaundice (a yellowing of the skin or eyes), Sore throat with fever, Infected wound or boil that is open or draining (unless properly covered)
This is the temperature to receive cold foods.
What is 41?
Conducts research into the cause of foodborne-illness outbreak
What is the Center for Disease Control (CDC)?
These foods do need time and temperature to keep them safe.
What is temperature control for safety (TCS)?
Two of the four groups who may attempt to contaminate food.
Who are terrorists or activists, disgruntled former or former staff, vendors, competitors?
If the food handler has been diagnosed with a foodborne illness caused by these six pathogens, they need to be excluded from the operation.
• Hepatitis A
• Salmonella Typhi
• Nontyphoidal Salmonella
• Enterohemorrhagic and shiga toxin-producing E. coli
• Norovirus
• Shigella spp.
This is what to do with frozen food if there is evidence of thawing and refreezing
What is reject?