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What are the three types of hazards and give an example of each
- Chemical (ex. bleach)
- Physical (ex. finger nail)
- Biological (ex. bacteria, toxins, fungi, pathogens)
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5 steps of handwashing
- 1. wet hands and arms with at least 100*F water
- 2. apply soap
- 3. scrub hands and arms vigorously for 10-15 seconds
- 4. rinse hands and arms thoroughly
- 5. dry hands and arms
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Seven HACCP Principles in order (on exam)
- 1. Analyze Hazards
- 2. Determine CCPs
- 3. Establish Critical Limits
- 4. Establish Monitoring Procedures
- 5. Identify Corrective Actions
- 6. Verify That the System Works
- 7. Establish Procedures for Record Keeping
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What is the difference between cleaning and santizing?
- Cleaning removed food and dirt
- Sanitizing reduces pathogens and bacteria
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Big 6 Pathogens (HENSSS)
- Hepatitis A
- E. Coli (shiga toxin producing)
- Norovirus
- Shigella
- Salmonella Spp.
- Salmonella Non-typhoid (NTS)
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CDC top 5 risk factors
- 1. Purchasing from unsafe suppliers
- 2. Failing to cook adequately
- 3. Holding food at unsafe T
- 4. Contaminated equipment
- 5. Practicing poor personal hygiene
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What is the most common cause of food borne illness?
Practicing poor personal hygiene
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Temperature danger zone
41-135* F
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Most dangerous section of the danger zone
70-125* F
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Hot holding temperature
135*F or higher
-
Cold holding temperature
41* or lower
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Cooling instructions
135-41*F or lower within in 6 hours
Example: 135-70 within two hours, 70-41 within 4 hours= 6 hours total
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Boiling point calibration temperature
212*F (100*C)
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Dishwashing machine hot water sanitizing temperature
180*F
-
Hot water for sanitizing temperature
171*F
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Dishwashing temperature
110*F
-
Hand washing temperature
100*F
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Running water for thawing temperature
70*F
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Ice-point calibration temperature
32*F
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Minimum internal cooking temperature for:
poultry, stuffed, microwave and dishes that have previously cooked TCS foods (reheated)
165*F
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Minimum internal cooking temperature for:
ground meat, injected meat, hot held shell-eggs, mechanically tenderized meat, ratites (ostrich), ground seafood
155*F
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Minimum internal cooking temperature for:
seafood, steaks/chops of pork, beef, veal, and lamb, serve immediately shell-eggs, commercially raised game and roasts of pork, beef, veal and lamb
145*F
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Minimum internal cooking temperature for:
Fruit and vegetables, grains, legumes that will hot-held for service
135*F
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Food defense ALERT
- A: assure
- L: look
- E: employers
- R: report
- T: threats
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FATTOM conditions for bacteria to best grow
- Food
- Acidity
- Time
- Temperature
- Oxygen
- Moisture (high risks moisture content of 0.85-1)
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Flow of food (9 steps)
- Purchasing
- Receiving
- Storing
- Preparation
- Cooking
- Holding
- Cooling
- Reheating
- Serving
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Big 8 allergens
- Milk
- Eggs
- Soy
- Peanuts
- Tree nuts (almonds, walnuts, etc)
- Fish (bass, flounder, cod)
- Crustaceans (shellfish, lobster, shrimp, crab)
- Wheat
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Toxin found in barracuda, amberjack, grouper, snapper
Cigutara
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Toxin found in tuna, mackrel, mahi mani, bonito
Histamine
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