Unit 1-3
An illness is considered an outbreak when-
Two or more people have the same symptoms after eating the same food or An investigation is conducted by state and local regulatory authorities.
The path that food takes through your operation
When cooking TCS food, the internal portion must-
Reach the required minimum internal temperature and Hold that temperature for a specific amount of time
What are the most 5 common risk factors for foodborne illness-
1.Purchasing food from unsafe sources
2.Failing to cook food adequately
3.Holding food at incorrect temperatures
4.Using contaminated equipment
5.Practicing poor personal hygiene
What is cleaning-
Removes food and other dirt from a surface
Unsafe food is the result of contamination-
Biological,Chemical,Physical
When using thermometers-
Make sure they are accurate
Take more than one reading in different spots.
Wait for the thermometer reading to steady.
When checking temperatures-
Pick a thermometer with a probe that is the correct size for the food.
Check the temperature in the thickest part of the food.
The FDA public health interventions are-
-Demonstration of knowledge
-Staff health controls
-Controlling hands as a vehicle of contamination
-Time and temperature parameters for controlling pathogens
-Consumer advisories
What is sanitizing-
Reduces pathogens on a surface to safe level
What are the 4 biological contaminates-
Bacteria,Viruses,Parasites,Fungi
Reject packaged items with-
Tears, holes, or punctures in packaging
Cans—Severe dents in the seam or body,missing labels, swollen or bulging ends, holes,leaks, rust
ROP food—Bloating or leakingBroken cartons or seals
What is the Minimum internal cooking temperature of ground meat-
155 ̊F (68 ̊C) for 15 seconds
Floors, walls, and ceilings are-
-Made from smooth and durable materials for easier cleaning
-Maintained regularly
-Have coving where the floors and walls meet
-Promptly cleared of any standing water
What are the 4 different types of cleaners
Detergents
Degreasers
Delmer's
Abrasive cleaners
What is a microorganism-
Small, living organism that can be seen only with a microscope
What are the 3 this when assessing food quality-
Appearance, Texture, Odor
Hold TCS food at what correct temperature for hot and cold food-
Hot food: 135 ̊F (57 ̊C) or higher
Cold food: 41 ̊F (5 ̊C) or lower
Equipment with contact food must be-
-Easy to clean
-Durable
-Smooth,Nonabsorbent, and corrosion resistant
-Resistant to damage
What are the most commonly used chemical sanitizers-
Chlorine, Iodine, Quats
Food handlers must wash their hands before-
Preparing food or Working with clean equipment and utensils or Putting on single-use gloves
Handling damaged, spoiled, or incorrectly stored food-
Discard food that has become unsafe and/or food will be returned to the vendor:
How many time are you suppose to check the temperature-
Every 4 hours
When installing Floor-Mounted equipment-
Mounted on legs must be 6 inches high
sealed to masonry base
what are the dishwasher operation guidelines-
Clean the machine are often as needed
Scrape items before washing
Use the correct dish rack
NEVER overload the dish racks
Air-dry all item