Chapter 5

Terms
41-135 00-220 32 212 41 or below 135 food needs to be cooled to 70 or below in 180-190 110 100 45 155 145 for 15 sec 145 for 4 min 155 for 15 sec 165 for 15 sec 1st step for 3 compartment sink 2nd step for 3 compartment sink 3rd step for 3 compartment sink 4th step for 3 compartment sink

Definitions
temperature danger zone range of the bi-metallic thermometer temp ice point calibrationtemp boiling point calibration temp cold food holding storage temp hot food holding temp 2 hours before storage

temp for heat sanitizing in ware washing temp for wash water in 3 compartment sink temp to wash hands in sink temp to receive shelled eggs from supplier holding temp for cooked eggs on buffet seafood min internal cooking temp whole cuts of beef or pork min internal cooking temp ground meat or fish min internal cooking temp whole or ground poultry min internal cooking temp rinse/scrape off food particles on all items clean items in 1st sink in a detergent solution of 110 rinse items in 2nd sink sanitize items in 3rd sink ina warm sanitizing soultion

5th step for 3 compartment sink 3 approved types of sanitizer check all sanitizer with a all cleaning cloths must be in sanitizer soultion a master cleaning schedule

air dry items upside down iodine, quats, chlorine test kit using strips when not in use

what to clean, who to clean, when to clean, and what equipment to use

MSDS( material safety data sheets) will not scratch equipment delimer 1st of 4 approved methods for properly thawing foods 2nd of 4 approved methods for properly thawing foods 3rd of 4 approved methods for properly thawing foods 4th of 4 approved methods for properly thawing foods 1st of 6 ways to cool foods 2nd of 6 ways to cool food 3rd of 6 ways to cool food

shows cleaning chemicals and safe handling nylon to get rid of mineral depoists in refrigerator

in a microwave- must be cooked immediately

as a part of the cooking process

under running water that is 70 degrees or less

separate food in several pans, place in walk in place in ice bath cooling wand( ice paddle) fill with water, place in freezer, submerge into product, stirring with handle until temp reaches 70 degrees in 2 hrs

4th of 6 ways to cool foods 5th of 6 ways to cool foods

add ice as an ingredient blast chillers- cooling unit designed to rapidly cool products

6th of 6 ways to cool foods

steam jacketed kettles- wrap around product, cold

water circulates through jacket. hand washing steps: total time: 20sec wet arms and hands with running water at 100 degrees. apply soap. scrub arms and hands for 10-15 secs. rinse arms and hands throughly under running water. dry arms and hands with single use paper towels or hand dryer. change gloves ______ if you are continually working on something, or after ech changed activity. #1 way to prevent the transfer of viruses characteristics of potentially hazardous foods fat tom: the 6 fators that affect bacterial growth food- potentially hazardous foods acid- slightly acidic or neural time temp oxygen moisture physical hazard chemical hazard biological hazard a foreign object or partial food(bones) a chemical or toxin that can contaminate food any living organism or waste of living organism that may contaminate food.Ex. mushrooms, seafood,and meat 4 types of biological hazards bacteria virus parasite fungi Salmonella bacteria from raw meats, poultry, eggs,and other dairy products moist, high protein, slightly acidic hand washing every 4 hours

botulism bacteria

from dented or crushed cans. cans that look like they are about to burst.

staphylococcus aureus

50% of thepopulation has this. found in your saliva and infected cuts. why you can not eat, smoke or drink around food

giardia parasite anisakis simplex parasite trichinella parasite (roundworms) hepatitis a virus

caused by contaminated drinking water. from seafood/ sushi from under cooked pork fecal- oral route(feces to mouth) consumption of infected foods

norovirus

fecal-oral route. contaminated water and swimming pools

ciguatera toxin virus scrombroid posioning

comes from fish. comes from fish. Swordfish, mahi-mahi, tuna,and bluefish

most common food alergens

milk and milk products eggs soy(tufu) shellfish peanuts tree nuts wheat products

food borne illness

any infection or illness that is trasferred to people by food that they eat.

microorganism

tiny organism that is too small to be seen with the naked eye

outbreak

2 or more people have a similar illness from a common food

ready to eat food

food that requires no further preparation prior to eating

cross contamination

when a food item is exposed to a contaminate from another source

critical control points

a point during the cooking and processing of food where steps are taken to eliminate or reduce a food safety hazard

flow of food

the path that food takes throug a food establishment from receiveng, to storage, preparation, cooking, holding, service,cooling, and reheating.

young children, elderly, and pegnant women are at a higher risk of food borne illness because of Fix problems _______ during a health inspection if possible. If a thermometer is dropped on the floor, you have to time and temperature

weak immune systems

on the spot

recalibrate it.

are your most critical factors in controlling the growth of microorganisms.

symptoms of allergic reaction

hives, rash, difficult breathing, swelling of lips and throat, tongue and mouth.

most buy food from suppliers that comply with jaundice stainless steel bacillus cereus if an employee has a cut, they can still work if FIFO

federal, state, and local guidelines.

liver disease. symptoms: yellowing of eyes and skin. nonabsorbent caused by rice they wear a bandage and glove or finger cot.

First in _ First out stock rotaitionprocedure for using the older products first.

bi-metallic thermometer

thermometer used to measure product temperature

thermocouple surface probe hot holding unit

digital thermometer measures internal food temps measures temps on flat surfaces like grills never to be reused to reheat food. it is to hold an internal temp after it has been cooked or reheated. pre heat to 135. reheat food before putting it in at 165.

grains of black pepper scraps of cloth and large droppings do not keep anything in your reach in uncovered due to all equipment must be easily cleaned and sanitized and be food allergy

signs of roaches signs of mice cross contamination

non aborbent

when the immune system reacts badly to a chemical in food

HACCP(hazard analysis critical control point)

helps prevent the flow of food often using time and temp,

Chapter 6

Terms
GAP audits

Definitions
meausre critical areas in which produce safety could be compromised; focus on worker health and hygiene, field sanitation and animal control, fertilizer and animal control, fertilizer and pesticide usage, irrigation water, harvest practices

when deliveries should arrive plan ahead for shipments

one at a time and during off-peak hours

if products need to be washed or broken down and rewrapped, make work space available as close to receiving area as possible, prevents dirt and pests into storage areas and kitchen

check temperature of meat, poultry, fish check temperature of oxygen packages and bulk food check temperature of live, molluscan shellfish check temperature of eggs received fish

insert thermometer stem or probe into thickest part of the product, check surface using an appropriate thermometer insert thermometer stem or probe between two packages, also can fold packaging around probe

insert probe or stem into middle of the carton to get airtemperature reading check air temp of truck, if received on ice, should be crushed and the container should be self-draining, upon delivery should be at temp 41F

accepted fish

bright red gills, bright shiny skin, firm flesh that springs back when touched, mild ocean or seaweed smell, bright clear and full eyes, proper packaging

rejected fish

dull gray gills, dull dry skin, soft flesh that leaves an imprint when touched, strong fishy or ammonia smell, cloudy, redrimmed, sunken eyes, has tumors, abscesses, or cysts

fish temperatures prior to shipment

-4F or lower for 7 days in a storage freezer, -31F or lower until solid and then stored at 31F for 15 hours, -31F or lower until solid and then stored at -4F or lower for a minimum of 24 hrs

days to keep records on file approved shellfish sellers shucked shellfish containers

90

Interstate Certified Shellfish Shippers List packaged in nonreturnable containers labeled with name, address, and cert number; smaller than 1.9L must have "sell by" date and larger containers must have the date shellfish was shucked

live shellfish received temperature shucked shellfish received temperature shellstock identification tag

45F or lower

41F or lower

tags that document where the shellfish was harvested

accepted shellfish

mild ocean or seaweed smell, closed and unbroken shells, alive

rejected shellfish

slimy, sticky or dry texture, strong fishy smell, muddy or broken shells, dead

crustacean received temperature accepted crustacean

41F or lower

mild ocean or seaweed smell, shipped alive, packed in seaweed, moist

rejected crustacean meat, poultry, eggs inspection is required from meat, poultry, dairy, produce received temperature accepted meat

stong fish smell, dead USDA

41F or lower

beef is bright cherry red, lamb is light red, pork is light pink meat; firm, white fat; all meat has firm flesh that springs back when touched, no odor, intact and clean

rejected meat

beef is brown or green, lamb is brown or white, pork is very dark soft or rancid; slimy sticky or dry texture, sour odor, received in broken cartons, dirty wrappers, torn, broken seal

accepted poultry

no discoloration, firm flesh that springs back when touched, no odor, product is surrounded by crushed ice, self-draining

rejected poultry

purple or green, dark wings, stickiness under the wings and around joints, abnormal odor

truck temperature for eggs liquid, frozen, or dehydrated eggs accepted shell eggs rejected shell eggs

45F or lower must be pasteurized and bear USDA inspection mark

no odor and shells are clean and unbroken sulfur smell or off odor, dirty or cracked shells

unpasteurized products are potential sources of these foodborne pathogens dairy standards labeled by accepted dairy products

listeria and salmonella

FDA and US public health service sweetish flavor in milk, uniform color, firm texture in butter, clean and unbroken rind in cheese

rejected dairy products

sour, bitter, or moldy taste, off odor, expired sell-by date, contains foreign matter

rejected produce

mold, cuts, wilting and mushiness, discoloration and dull appearance, unpleasant odors and tastes

prepackaged juice

must be purchased from a supplier with a HACCP plan, must be treated to prevent, eliminate, or reduce pathogens or have a warning label

refrigerated ready-to-eat foods reject frozen processed food modified atmosphere packaging vacuum-packed

must be received at 41F or lower, intact packaging, reject with holes or tears or expired use-by date blocks of ice or liquid at bottom of case, water stains, large ice crystals on packaging or product, discoloration, dryness air inside of a package is altered using gases such as carbon dioxide and nitrogen processed by removing air around the product and sealed in a package

sous vide method

cooked or partially cooked food is vacuum packed in individual pouches and then chilled

rejected canned food

swollen ends, leaks and flawed seal, rust, dents, missing labels

UHT pasteurization aseptically packaged

heat-treated at very high temperatures to kill microorganisms sealed under sterile conditions to keep it from being contaminated

received temp of hot TCS

135F or higher

food

Terms
Thaw food in a cooler Running water Microwave

Definitions
41 F(5 C) or lower Submerge food under running water at 70 F(21C) or lower Thaw food in a microwave oven if it will be cooked just after thawing

Cooking Cross-contamination

Thaw food as part of the cooking process Make sure fruit and vegetables do not touch surfaces exposed to raw meat or poultry

Washing

Wash fruit and vegetables throughly under running water. Do this before cutting, cooking, or combing it with other ingredients

Soaking or storing

When soaking or storing produce in standing water or an icewater slurry, do not mix different items or multiple batches of the same item

Fresh-cut produce

Refrigerate and hold sliced fruits and vegetables at 41F(5C) or lower

Raw seed sprouts

If your operation primarily serves high-risk populations, do not serve raw seed sprouts

Storing leftovers

Throw out leftover food held at 41F or lower after seven days. Check the use-by-date before using stored food items

To thaw frozen food To preseve food by smoking it When using TCS leftovers to make

Place the item in a cooler at 41F or lower Make sure you have a variance from your local regulatory authoriy first Make sure they were held at 41F or lower for 7 days or less

salads When using pooled eggs When packaging fresh fruit juice on-site for sale later When using ice as an ingredient 165 F for 15 seconds Poultry-includes whole or ground chicken, turkey, or duck Stuffing made with TCS ingredients Stuffed meat, seafood, poultry, or pasta Dishes that include previously cooked, TCS ingredients 155 F for 15 seconds Ground meat-including beef, por, and other meat Injected meatincluding brined ham and flavor-injected roasts Ground seafoodincluding chopped or minced seafood Eggs that will be hot-held for service 145 F for 15 seconds Seafood-includeing fish, shellfish and crustaceans Steaks/chops of pork, beef,veal, and lamb Eggs that will be served immediately 145 F for 4 minutes 135 F Roasts of pork, beef, veal, and lamb Commercially processed, ready-to-eat-food that will be hot-held for service(cheese sticks, deep-fried vegetables Fruit, vegetables, grains(rice, pasta), and legumes(beans,refied beans) that will be hot-held for service Cooking TCS Food in the Microwave 125 F and 70 F Cool TCS Food First cool food Then cool to Ice-water bath Meat, seafood, poultry, and eggs that you cook in a microwave must be cooked to 165 F Pathogens grows much faster 135 F to 41 F or lower within 6 hours 135 F to 70 F with in 2 hours 41 F or lower in the next 4 hours After dividing food into smaller containers, place them in a clean prep sink or large pot filled with ice water. Stir the food frequently You cannot use ice that was used to cool food Treat the juice according to an aprroved HACCP plan Cook them right after mixing or store them at 41F or lower

yo cool it faster and more evenly Ice paddle Plastic paddles are avaailable that can be filled with ice or with water and then frozen. Food stirred with these paddles will cool quickly

Terms Definitions Stuffed meat, fish, poultry or pastacooked to a min internal temp of 165F for 15 seconds dishes that include previously cooked, TCS foodcooked to a min internal temp of 165F for 15 seconds within 2 hourspork, steak, seafood, shell eggscooked to a min internal temp of 145F for 15 secondsroastscooked to a min internal temp of 145F for 4 minutes ground and injected meatcooked to a min internal temp of 155F for 15 secondsTCS food (eggs, poultry, fish, and meat) cooked in a microwavecooked to a min internal temp of 165Fcommercially processed, ready-to-eat foods hot held for servicecooked to a min internal temp of 135Ficed teaheated to 175F for a min of 1 minsteeped with tea leaves heated to 175F for 5 minutes Terms
Microwave oven Raw seed sprouts Cool food 165 degrees F for 15 seconds

Definitions
Thaw food in a ___ if it will be cooked just after thawing. If your operation primarily serves high-risk populations, do not serve ____. Never use ice as an ingredient if it was used to ____. Poultry which includes: whole or ground chicken, turkey, or duck stuffing (made with TCS ingredients); stuffed meat, seafood, poultry, or pasta dishes that include previously cooked TCS ingredients should be cooked to a minimum internal temperature of _____.

155 degrees F for 15 seconds

Ground meat including: beef, pork, and other meat; injected meat such as brined ham and flavor-injected roasts; ground, chopped or minced seafood; eggs that will be hot and held for service should be cooked to a minumum internal temperature of ___.

145 degrees F for 15 seconds

Seafood including fish, shellfish and crustaceans; steaks/chops of pork, beef, veal, and lamb; eggs that will be served immediately should all be cooked to a minimum internal temperature of _____.

145 degrees F for 4 minutes 135 degrees F

Poasts of pork, beef, veal, and lamb should be cooked to a minimum internal temperature of ____. Commercially processed, ready-to-eat food that will be het-held for service (cheese sticks, deep-fried vegetables, fruit, begetables, grains, and legumes that will be hot-held for service should be cooked to a minimum temperature of ___.

Small batches

Prepare food in ____, so large amounts of food do not sit out at room temperature for longer periods of time.

Pooled

Eggs that are cracked open and combined in a common container; cook right after mixing or store at 41 degrees F or lower.

Eggs

Operations that serve high-risk populations such as hospitals and nursing homes must take special care when using _____.

Raw meat & poultry Minimum internal temperature Thickest part

Make sure fruits and vegetables do not come in contact with surfaces exposed to ______. The only way to reduce microorganisms in food safe levels is to cook it to the required ______.

Temperature should be checked in the ___ of the food; at least two readings should be taken in different locations.

70 degrees F

In the first stage of the 2 stage cooling process, cooked food must be cooled from 135 degrees F to ___ within 2 hours.

41 degrees F

In the second part of the 2-stage cooling process, food must be cooled from 70 degrees F to ___ within four hours.

6 hours

In the two stage cooling process, the total cooking time can not be more than ____.

Ice water bath

Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water.

Ice paddle

This is filled with ice or with water and then frozen; food stirred with this

will cool quickly. Allergic reaction Do not use the same batter or breading for different types of food if one of the food items can cause an _____. Raw or undercooked Children If your memu includes TCS items that are ____, you must note it on the munu next to the items. The FDA advises against offering raw or undercooked meat, poultry, seafood, or eggs to ____. Room Temperature Kill 4 Pathogens To prevent the growth of microorganisms food should never be thawed at ______. Freezing does not ___ microorganisms. You must check the temperature of food at least every ___ hours. Hold hot food at 135 degrees F or higher to prevent ____ such as Bacillus cereus from growing to unsafe levels. Tongs Food-contact Handle ready-o-eat food with deli sheets, gloves or ____. When serving, it is important to avoid touching the ___ areas of dishes or glassware. 14 inches Sneeze guards or food shields hould be located ____ above the counter and extend 7 inches beyond the food. Refill When returning to the self-service lines for more food, customers should not ____ their dirty plates. 7 Throw out refrigerated food prepped on-site if not sold within ___ days of preparation. 1 Serving utensils should be used to serve a maxumum of ___ food item(s) at a time.