RISK MANAGEMENT REVIEWER WASH HANDS – a server should do after clearing a
table.
BEVERAGES – associated with Salmonella Typhi.
JAUNDICE – symptom requires a food handler to be
excluded from the operation.
BONES IN FISH – example of physical contamination.
COOKING FOOD TO MINIMUM INTERNAL
TEMPERATURE – useful practice for preventing
Norovirus from causing food borne illness.
FOOD HELD BETWEEN 70F AND 125F (21C AND 52C) –
promotes the growth of bacteria.
WILD GAME – commonly associated with parasites.
PURCHASING FROM APPROVED, REPUTABLE
SUPPLIERS – practice should be used to prevent
seafood toxins from causing a food borne illness.
AWAY FROM PREP AREAS – chemicals should be
stored.
IDENTIFYING INGREDIENTS FOR CUSTOMERS – practice
can help prevent allergic reactions.
SNEEZING AND SHORTNESS OF BREATH – symptom
indicating a customer is having an allergic reaction.
DESIGNATED SINK FOR HANDWASHING – is where a
food handler should wash his hands after prepping
food.
WHEN THE CUSTOMERS SERVED ARE A PRIMARILY
HIGH-RISK POPULATION – when a food handler with a
sore throat and fever be excluded from the operation.
GO HOME – a manager should tell the food handler if
they come to work with diarrhea.
SELECT CORRECT SIZE OF GLOVES – a food handler
should do to make gloves easier to put on.
WHEN APPROVED BY THE REGULATORY AUTHORITY –
a food handler can return to work after diagnosed with
jaundice.
JEWELRY – an item is a potential physical contaminant.
LOWER THE NUMBER OF PATHOGENS ON THE SKIN –
purpose of hand antiseptic.
WASHING PRODUCE – single-use gloves are not
required.
WASH HANDS – a food handler should do after leaving
and returning to the prep area.
THEIR IMMUNE SYSTEMS ARE NOT STRONG – a cause
preschool-age children to be at risk for food borne
illness.
US DEPARTMENT OF AGRICULTURE – organization
includes inspecting of food as one of its primary
responsibilities.
BUY FOOD THAT DOES NOT REQUIRE PREPPING –
strategy can prevent cross-contamination.
SURFACE – infrared thermometers measure.
WHEN ENCLOSED IN A SHATTERPROOF CASING – glass
thermometers can be used.
TEMPERATURE MAY VARY IN THE FOOD – should food
temperatures be taken in 2 different locations.
THEIR IMMUNE SYSTEMS ARE COMPROMISED –
people who take certain medication at risk for food
borne illness.
REGULATING FOOD TRANSPORTED ACROSS STATE
LINES – responsibility included in the FDA’s role.
POTENTIAL ALLERGENS – information must be included
on the label of a container of ready-to-eat TCS food.
AS SOON AS THEY GET DIRTY OR TORN – a food
handler must change gloves.
DESCRIBE EACH MENU ITEMS TO CUSTOMERS WHO
ASK, INCLUDING ANY “SECRET” INGREDIENTS – a
server should do when taking a food order from
customers who have concerns about food allergens.
TIME-TEMPREATURE ABUSE – leftover chill is cooled on
the counter.
CROSS CONTAMINATION – a food handler wearing
gloves places chicken breast on the grill and then places
lettuce and toast bun.
POOR PERSONAL HYGIENE – a food handler prepping a
salad stops to scratch an itch on her arm then returns to
making task.
CROSS-CONTAMINATION – server setting tables
touches the food-contact surfaces of a water glass when
placing it on the table.
FOODBORNE ILLNESS – is a disease carried or
transmitted to people by food.
WHEN LABORATORY ANALYSIS SHOWS THAT A
SPECIFIC FOOD IS THE SOURCE OF ILLNESS – food borne
illness is confirmed.
BIOLOGICAL HAZARD – certain plants, mushrooms, and
seafood toxins.
CHEMICAL HAZARD – includes cleaners, sanitizers,
polishers, machine lubricants, and toxic metals.
PHYSICAL HAZARD – hair, dirt, bandages, metal staples,
and broken glass, naturally occurring objects such as
boned in fillets.
MICROOGRANISMS ARE TRANSFERRED FROM ONE
SURFACES OR FOOD TO ANOTHER – cross-
contamination occurs.
BIOLOGICAL – bacteria, viruses, parasites, fungi and
toxins from plants, mushrooms, and seafood.
FATTOM – acronym used to describe the conditions
pathogens need to grow.
15 TO 20 SECONDS – food handler scrub their hands
and arms this long.
BANDAGE THE WOUND WITH AN IMPERMEABLE
COVER AND WEAR A SINGLE-USE GLOVE – a food
handler must do with a hand wound do to safely work
with food.
WHEN THE GLOVES ARE DIRTY OR TORN – a food
handler should do who spend an entire shift forming
hamburger patties change their gloves.
BACTERIA AND VIRUSES – food handler is vomiting or
has diarrhea and has been diagnosed with an illness
carried by one of the pathogens except this one.
TIME-TEMPERATURE ABUSED – most food borne illness
happen because TCS food has been ___.
41F AND 135F (5C AND 57C) – food held in the range of
this temperature to avoid time-temperature abuse.
GROW – the longer food stays in the temperature
danger zone, the more time pathogens have to ___.
WASH, RINSE, AND SANITIZE EQUIPMENT – pathogens
such as Nontyphoidal Salmonella can contaminate food
through cross-contamination. To prevent you must ___.
MAKE SURE THAT THE EQUIPMENT AND SURFACE
AREA IS CLEAN AND SANITIZE – avoiding time-
temperature abuse except this one.
THERMOCOUPLES AND THERMISTORS – the sensing
area of this thermometer is on the tip of their probe.
0F TO 220F (-18C TO 104C) – a bimetallic stemmed
thermometer can check temperatures from ___.
BIMETALLIC STEMMED THERMOMETER – can measure
temperature through its metal stem. When checking
temperatures, insert the stem into the food up to the
dimple.
INFRARED (LASER) THERMOMETER – cannot measure
air temperature or the internal temperature of food.
TIME TEMPERATURE INDICATOR – can monitor both
time and temperature.
MICROOGRANISM – can be found in soil, air, plants,
animals and including humans.
SAFETY – in the food service operation it means
freedom from risk, danger, injury or harmful effects to
person’s well being and health.
FOOD SAFETY – it refers to the protecting the food
supply from microbial, chemical, and physical hazards or
contamination that may occur during all stages of food
production and handling, growing, processing,
transporting, distributing, preparing and storing.
LOSS OF TASTE OF THE FOOD AND LOSS OF APPETITE
OF THE CUSTOMERS – importance of food safety in the
food industry except this one.
FOOD – refers to any article, whether simple, mixed,
compounded, that is used as food, drink, confectionary
or condiments.
SANITATION – refers to the state of being clean, health
promoting free from disease-producing agents and
visible dirt.
CLEANLINESS – is the absence of visible oil or dirt and is
not necessarily sanitized; it must aesthetically
acceptable to the consumer.
RISK – refers to the function of the probability of an
adverse health effect and severity of that effect,
consequential to a hazard in food.
---
100F (38C) – properly washing hands, water should be
___.
ALLERGIC REACTION – itching, tightening of throat,
wheezing, hives, swelling, diarrhea, vomiting, cramps,
and loss of consciousness are signs.
FOOD ALLERGENS – milk, dairy, eggs, shellfish, fish,
wheat, soy, peanuts and tree nuts.
4 HOURS – gloves must be changed.
PLAIN WEDDING RING – only jewelry allowed.
CALIBRATED – thermometers should be __ before each
shift to ensure accuracy.
SENSING AREA – a bimetallic stemmed thermometer
should be immersed in the product from the tip to the
end of the ___.
INTERNAL – an infrared thermometer cannot be used to
take the ___ temperature.
FROZEN SOLID – frozen food must be delivered.
APPROVED, REPUTABLE SUPPLIERS – all produce
should be purchased from an ___.
---
ILLNESS CONSIDERED AS AN OUTBREAK:
 2 or more people have the same symptoms
after eating the same food.
 Investigation is conducted by state and local
regulatory authorities
 When it is confirmed by the laboratory analysis.
CHALLENGES TO FOOD SAFETY:
 Time and Money
 Language and Culture
 Literacy and Education
 Pathogens
 Unapproved Suppliers
 High-risk Customers
 Staff Turnover

COST OF FOOD BORNE ILLNESS:
 Loss of customers and sales
 Loss or reputation
 Negative media exposure
 Lowered staff morale
 Lawsuits and legal fees
 Staff missing work
 Increased insurance premium
 People (deliberately, accidentally)
PEOPLE CAN CONTAMINATE FOOD WHEN:
 Don’t wash their hands after using the
restroom.
 In contact with a person who is sick.
 Sneeze or vomit onto food or food-contact
surfaces.
 Touch dirty food-contact surfaces and
equipment then touch food.

5 RISK FACTORS OF FOOD BORNE ILLNESS: BIOLOGICAL CONTAMINATION:

 Purchasing food from unsafe resources
 Failing to cook correctly
 Holding food at incorrect temperature
 Using contaminated equipment
 Practicing poor personal hygiene
 Microorganism – small organism that can be
seen only with a microscope.
 Pathogen – harmful organism; make people sick
when eaten or produce toxins that cause illness
 Toxin – poison.

HOW FOOD BECOMES UNSAFE: 4 TYPES OF PATHOGENS:

 Time-temperature abuse  Bacteria
 Cross-contamination  Parasites
 Poor personal hygiene  Viruses
 Poor cleaning and sanitizing  Fungi

TCS FOODS: BIG 6 PATHOGENS:

 Milk  Shigella spp.
 Dairy products  Salmonella Typhi
 Meat  Nontyphoidal Salmonella (NTS)
 Seafood  Shiga toxin-producing Escherichia Coli (STEC),
 Soy protein also known as E. coli
 Slice of melon  Hepatitis A
 Shell eggs  Norovirus
 Poultry
 Shell fish COMMON SYMPTOMS OF FOOD BORNE ILLNESS:
 Baked potatoes  Diarrhea
 Sprout  Vomiting
 Cut of tomatoes  Fever
 Cooked rice  Nausea
 Beans  Abdominal cramps
 Vegetables  Jaundice
 Tofu
 Oil FATTOM:
 Leafy greens  Food
 Acidity
READY-TO-EAT FOOD CAN BE EATEN WITHOUT  Temperature
FURTHER PREPARATION, WASHING, AND COOKING:  Time
 Cooked food  Oxygen
 Washed fruits and vegetables  Moisture
 Deli meat
 Bakery items FOOD LINKED WITH SALMONELLA TYPHI: (PEOPLE)
 Sugars, spices, seasonings  Ready-to-eat food
 Beverages
POPULATION AT HIGH-RISK FOR FOOD BORNE ILLNESS:
 Elderly people FOOD LINKED WITH NONTYPHOIDAL SALMONELLA:
 Pre-school age children (FARMS ANIMALS, PEOPLE)
 People with compromised immune system  Poultry and eggs
 Meat
GOVERNMENT AGENCIES:  Produce
 Food and Drug Administration (FDA)  Milk and dairy products
 US Department of Agriculture (USDA)
 Centers for Disease Control and Prevention FOOD LINKED WITH SHIGELLA SPP.: (HUMAN FECES)
(CDC)  Salads containing TCS food (potato, tuna,
 US Public Health Service (PHS) shrimp, macaroni, chicken)
 State and Local Regulatory Authorities  Made contact with contaminated water,
produce.
CONTAMINANTS CAME FROM A VARIETY OF PLACES:
 Animals we use for food
 Air, contaminated water, and dirt

FOOD LINKED WITH SHIGA TOXIN-PRODUCING
ESCHERICHIA COLI (E. COLI): (INTESTINES CATTLE,
INFECTED PEOPLE)
 Ground beef (raw/undercooked)
 Contaminated produce
FOOD LINKED WITH HEPATITS A: (HUMAN FECES)
 Ready-to-eat food
 Shellfish from contaminated water
FOOD LINKED WITH NOROVIRUS: (HUMAN FECES)
 Ready-to-eat food
 Shellfish from contaminated water
 Coughing or sneezing into the hand
 Spitting in the operation
HOW TO WASH HANDS: (SHOULD BE AT LEAST 20
SECONDS)
 Wet hands and arms. (running warm water at
least 100F (38C)
 Apply soap
 Scrub hands and arms vigorously. (10-15
seconds)
 Rinse hands and arms thoroughly. (running
warm water)
 Dry hands and arms. (use single-use paper
towel or hand dryer)

CHEMICAL CONTAMINANTS: WHEN TO WASH HANDS:

 Cleaners  Using restroom
 Sanitizers  Handling raw meat, poultry, and seafood
 Polishers (before and after)
 Machine lubricants  Touching hair, face, and body
 Pesticides  Sneezing, coughing, or using tissue
 Deodorizers  Eating, drinking, smoking, chewing gum,
 First-aid products tobacco
 Health and beauty products  Handling chemicals that might affect food
safety.
PHYSICAL CONTAMINANTS:  Taking out garbage
 Metal shavings  Clearing tables or busing dirty dishes
 Wood  Touching clothing or aprons
 Fingernails  Handling money
 Staples  Leaving and returning to the kitchen or prep
 Bandages area
 Glass  Handling service animals or aquatic animals
 Jewelry  Touching anything else that may contaminate
hands
GROUPS THAT MAY THREAT FOOD SAFETY:
 Terrorists or Activists REQUIREMENTS FOR FOOD HANDLERS:
 Disgruntled current or former staff  Keeping fingernails short and clean
 Vendors  Do not wear false nails
 Competitors  Do not wear nail polish

BIG 8 FOOD ALLERGENS: SINGLE-USE GLOVES:

 Milk
 Eggs
 Soy
 Fish
 Tree nuts, almonds, weanuts, peacans
 Peanuts
 Crustacean shellfish, lobster, shrimp, crab
 Wheat
FOOD HANDLERS CAN CONTAMINATE FOOD WHEN
THEY:
 Have a food borne illness
 Have wounds that contain pathogen
 Sneeze or cough
 Have contact with a person who is sick
 Touch anything that may contaminate their
hands and don’t wash them
 Have symptoms (diarrhea, vomiting, jaundice)
ACTIONS THAT CAN CONTAMINATE FOOD:
 Scratching the scalp
 Running fingers through hair
 Wiping or touching the nose
 Rubbing an ear
 Touching a pimple or infected wound
 Wearing a dirty uniform
 Used when handling ready-to-eat food
 Never be used in place of handwashing
 Never be washed and reused
 Must fit correctly
HOW TO USE GLOVES:
 Wash hands before putting gloves on when
starting a new task
 Select the correct glove size
 Hold gloves by the edge when putting on
 Check for rips or tears
 Never blow into gloves
 Never roll gloves to make them easier to put on
WHEN TO CHANGE GLOVES:
 As soon as they become dirty or torn
 Before beginning a different task
 After an interruption (taking a phone call)
 After handling raw meat, seafood, poultry, and
before handling ready-to-eat food.
WORK ATTIRE:
 Wear a clean hat or other hair restraint
 Wear clean clothing daily
 Remove aprons when leaving food-prep areas
  Remove jewelry from hands and arms before
prepping food.
FLOW OF FOOD:
 Purchasing
 Receiving
 Storing
 Preparation
 Cooking
 Holding
 Cooling
 Reheating
 Serving
MONITORING TIME AND TEMPERATURE:
 Bimetallic Stemmed Thermometer
 Thermocouples and Thermistors
 Infrared (Laser) Thermometer
 Time Temperature Indicators (TTI)
 Maximum Registering Tape
GENERAL THERMOMETER GUIDELINES:
 Wash, rinse, sanitize, and air-dry thermometers
before and after using.
 Calibrate before each shift to ensure accuracy.
 Thermometers used to measure the
temperature of food are accurate to +/- 2F or
+/- -1C
 Only use glass thermometers if they are
enclosed in a shatterproof casing.
 Insert the stem of thermometer or probe into
the thickest part of the product (usually the
center).
 Take more than one reading in different spots
 Wait for the thermometer reading to steady
before recording the temperature.
GENERAL PURCHASING AND RECEIVING PRINCIPLES:
 Purchase from approved, reputable suppliers.
 Arrange deliveries
RECEIVING PRINCIPLES:
 Make specific staff responsible for receiving.
 Have enough trained staff available to receive
food promptly
 Store items promptly after receiving
CRITERIA FOR DELIVERIES:
 Be inspected upon arrival at the operation
 Be from an approved source
 Have been placed in the correct storage
location to maintain the required temperature
 Have been protected from contamination in
storage
 Is not contaminated
 Is honestly presented
CHECKING THE TEMPERATURE OF ROP FOOD:
 Fold packaging around the thermometer stem
or probe
 Insert the stem or probe between two packages
TEMPERATURE CRITERIA FOR DELIVERIES:
 COLD TCS FOOD: Receive at 41F (5C) or lower.
 LIVE SHELLFISH: Receive oysters, mussels,
clams, and scallops at an air temperature of 45F
(7C) and an internal temperature no greater
that 50F (10C)
Must be cooled to 41F (5C) or lower in 4 hours
 SHUCKED SHELLFISH: Receive at 45F (7C) or
lower
Cool to 41F (5C) or lower in 4 hours
 SHELL EGGS: Receive at an air temperature of
45F (7C) or lower
 MILK: Receive at 45F (7C) or lower
Cool to 41F (5C) or lower in 4 hours
 HOT TCS FOOD: Receive at 135F (57C) or higher
 FROZEN FOOD: Receive frozen solid
REJECT PACKAGED ITEMS WITH:
 Tears, holes, or punctures in packaging
 Reject cans with swollen ends, rust, or dents
 Bloating or leaking (ROP Food)
 Broken cartons or seals
 Dirty and discolored packaging
 Leaks, dampness, or water stains
 Signs of pests or pest damage
 Expired use-by or expiration dates
 Evidence of tampering
STORE FOOD ITEMS IN THE FRIDGE:
 Ready-to-eat food
 Seafood
 Whole cuts of beef and pork
 Ground meat or ground fish
 Whole and ground poultry
DO NOT USE THE FOLLOWING TO MISREPRESENT THE
APPEARANCE OF FOOD:
 Food additives or color additive
 Colored overwraps
 Lights
FOUR METHODS OF THAWING:
 Thaw in a cooler, keeping its temperature at
41F (5C) or lower.
 Submerge under running water at 70F (21C) or
lower
 Thaw in the microwave, only if cooked
immediately after thawing.
 Thaw as part of cooking process
MINIMUM INTERNAL COOKING TEMPERATURE
165F (74C) FOR 15 SECONDS
 Poultry – whole or ground chicken, turkey, or
duck
 Stuffing made with fish, meat or poultry
 Stuffed meat, seafood, poultry or pasta
 Dishes that include previously cooked TCS
ingredients
155F (58C) FOR 15 SECONDS
 Ground meat – beef, pork, and other meat
 Injected meat – brined ham and flavor-injected
roasts
 Mechanically tenderized meat
 Ratites including ostrich and emu
 Ground seafood – chopped or minced
 Shell eggs that will be hot-held for service
145F (63C) FOR 15 SECONDS
 Seafood – fish, shellfish, and crustaceans
 Steaks or chops of pork, beef, veal, and lamb
 Commercially raised game
  Shell eggs that will be served immediately  Plate garnishes
 Roasts of pork, beef, veal, and lamb
SELF-SERVICE AREA:
135F (57C) FOR 15 SECONDS  Sneeze guards = 14” (36cm) above the counter
 Fruit  Extend = 7” (18cm) beyond food
 Vegetables
 Grains (rice, pasta) FOOD SAFETY PROGRAMS:
 Legumes (beans, refried beans)  Personal hygiene program
 Food safety training program
ALTERNATE COOKING TIME AND TEMPERATURE:  Supplier selection and specification program
 130F (54C) – 112 minutes  Quality control and assurance program
 131F (55C) – 89 minutes  Cleaning and sanitation program
 133F (56C) – 56 minutes  Standard operating procedures
 135F (57C) – 36 minutes  Facility design and equipment maintenance
 136F (58C) – 28 minutes  Pest control program
 138F (59C) – 18 minutes
 140F (60C) – 12 minutes WAYS TO ACHIEVE ACTIVE MANAGERIAL CONTROL IN
 142F (61C) – 8 minutes THE OPERATION:
 144F (62C) – 5 minutes  Training programs
 Manager supervision
GUIDELINES FOR MICROWAVE COOKING:  Incorporation of Standard Operating Procedures
 Cover food to prevent the surface from drying  HACCP
out.
 Rotate or stir it halfway through cooking so heat 7 HACCP PRINCIPLES:
reaches the food more evenly.  Conduct a hazard analysis
 Stand for at least 2 minutes after cooking to let  Determine critical control points (CCP)
the food temperature even out  Establish critical limits
 Check the temperature in at least 2 places  Establish monitoring procedures
 Identify corrective actions
IF MENU INCLUDES RAW OR UNDERCOOKED TCS  Verify that the system works
ITEMS, YOU MUST:  Establish procedures for record keeping and
 Note it on the menu next to the items documentation
 Advice customers who order this food of the
increased risk of food borne illness. SPECIALIZED PROCESSING METHODS REQUIRE
 Post in the menu VARIANCE AND HACCP PLAN:
 Provide using brochures, table tents, or signs  Smoking food as method to preserve it (not to
enhance flavor)
FDA ADVISES AGAINST OFFERING THESE ITEMS ON A  Using food additives or components to preserve
CHILDREN’S MENU IF THEY ARE RAW OR UNCOOKED: or alter food to no longer require time and
 Meat temperature control for safety
 Poultry  Curing food
 Seafood  Custom-processing animals
 Eggs  Packaging ROP methods: MAP, vacuum-packed,
sous vide
COOLING FOOD REQUIREMENTS:  Treating (pasteurizing) juice on-site and
 135F (57C) – 70F (21C) in 2 hours packaging it for later sale
 70F (21C) – 41F (5C) in 4 hours  Sprouting seed or beans

METHODS FOR COOLING FOOD: HANDWASHING LOCATIONS MUST BE LOCATED AT:

 Cut larger items into smaller pieces  Restroom
 Divide large containers of food into smaller  Food prep areas
containers or shallow pans  Service areas
 Place food in an ice-water bath  Dishwashing areas
 Stir it with an ice paddle
 Place it in a blast chiller HANDWASHING AREA MUST HAVE:
 Hot and cold running water
HOLD TCS FOOD:  Soap
 Hot Food: 135F (57C) or higher  A way to dry hands
4 HOURS  Garbage container
 Cold food: 41F (5C) or lower  Signage
6 HOURS
IMMINENT HEALTH HAZARD:
NEVER RE-SERVE:  Electrical power outages
 Food returned by one customer to another  Fire
customer  Flood
 Uncovered condiments  Sewage backups
 Uneaten bread
3 RULES OF PEST PREVENTION:
 Deny pests access to the operation
 Deny pest food, water, and shelter
 Work with a licensed Pest Control Operator
(PCO)
SANITIZING:
 Heat = 171F (77C) for 30 seconds
 Chemicals = chlorine, iodine, quats)
SANITIZER EFFECTIVENESS:
 Concentration
 Temperature
 Contact time
 Water hardness
 Water pH
HOW TO CLEAN AND SANITIZE:
 Scrape or remove food bits from the surface
 Wash the surface
 Rinse the surface
 Sanitize the surface
 Allow the surface to air-dry
FOOD-CONTACT SURFACES MUS BE CLEANED AND
SANITIZED:
 After they are used
 Before working with a different type of food
 After interruption and items have been
contaminated
 After 4 hours if items are in constant use
FINAL SANITIZING RINSE:
 180F (82C)
 165F (74C) – stationary rack
CLEANING AND SANITIZING STATIOANRY EQUIPMENT:
 Unplug the equipment
 Take the removable parts off the equipment
 Scrape or remove food from the equipment
surfaces
 Wash the equipment surfaces
 Rinse the equipment surfaces with clean water
 Sanitize the equipment surfaces
 Allow all surfaces to air-dry
 Put the unit back together
DISHWASHER GUIDELINES:
 Clean the machine as often as needed
 Scrape, rinse, or soak items before washing
 Use the correct dish racks
 Air-dry all items
 Check the machine’s water temperature and
pressure
SETTING-UP A THREE COMPARTMENT SINK:
 Clean and sanitize each sink drain board
 Fill the first sink with detergent and water at
least 110F (43C)
 Fill the second sink with clean water
 Fill the third sink with water and sanitizer to the
correct concentration
 Provide a clock with a second hand to lest food
handlers know how long items have been in the
sanitizer
STEPS IN MANUAL DISHWASHING:
 Rinse, scrape, or soak items before washing
them
 Wash items in the first sink
 Rinse items in the second sink
 Sanitize items in the third sink
 Air-dry items on a clean and sanitized surface
STORAGE AREA SHOULD HAVE:
 Good lighting so chemicals can be easily seen
 Utility sink for filling buckets and washing
cleaning tools
 Floor drain for dumping dirty water
 Hooks for hanging cleaning tools3
BACKFLOW PREVENTION:
 Vacuum breaker
 Air gap
TERMINOLOGIES
TIME-TEMPERATURE ABUSE – when food has stayed
too long at temperatures good for pathogen growth.
CROSS-CONTAMINATION – when pathogens are
transferred from one surface or food to another.
FOOD – bacteria needs nutrients to survive; TCS foods
support the growth of bacteria
ACIDITY – bacteria grow best in food that contains little
or no acid
0 = highly acidic
7 = neutral
14 = highly alkaline
TEMPERATURE – bacteria grow rapidly between 41F –
135F (5C – 57C)
TIME – bacteria need time to grow.
OXYGEN – some bacteria need oxygen to grow, while
other grows when oxygen is not present.
MOISTURE – bacteria grow well in food with high levels
of moisture.
FOOD ALLERGENS – a protein in a food or ingredient
some people are sensitive to.
BIMETALLIC STEMMED THERMOMETER – used in thick
meats.
 Indicator head, Calibration nut, Stem, Dimple,
Sensing area
THERMOCOUPLES AND THERMISTORS – measures
temperature through a metal probe; displays
temperatures digitally.
INTERCHANGEABLE PROBES
 Immersion probe
 Surface probe
 Penetration probe
 Air probe
INFRARED (LASER) THERMOMETER – used to measure
the surface temperature of the food.
TIME TEMPERATURES INDICATORS – monitor both time
and temperature
MAXIMUM REGISTERING TAPE – indicates the highest
temperature reached during use.

CROSS-CONNECTION – physical link between safe water

and dirty water from drains, sewers, and other
wastewater sources.

BACKFLOW – reverse flow of contaminants through a

cross-connection into the drinkable water supply.

BACKSIPHONAGE – vacuum created in the plumbing

system.

IMMINENT HEALTH HAZARD – significant threat or

danger to health; requires immediate correction or
closure to prevent injury.

FOOD SAFETY MANAGEMENT SYSTEMS – group of

practices and procedures intended to prevent food
borne illness.

HACCP APPROACH – is based on identifying significant

biological, chemical, or physical hazards at specific
points within a product’s flow through an operation.

ACRONYMS

MSDS – Material Safety Data Sheet

TCS – Time Temperature Control Safety

ROP – Reduced Oxygen Packaging

NSF – National Sanitation Foundation

PCO – Pest Control Operator

SOP – Standard Operating Procedures

FIFO – First In, First Out

HACCP – Hazard Analysis Critical Control Point

TEMPERATURES

41F (5C) – 135F (57C) – temperature danger zone

70F (21C) – 125F (52C) – growth of bacteria

0F (-18C) – 220F (104C) – bimetallic stemmed

thermometer measurement range

100F (38C) – water temperature when washing hands

165F (74C) – minimum cooking temperature of TCS food

in microwave

PADAYON!! MAKAKAPAG SECOND SEM TAYO!!!