Serv safe

A disease transmitted to people by food

two or more people have the same symptoms after eating the same food

Challenges to food safety

Victims of foodborne illness may experience the following

Kinds of contaminants

Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria.

Contaminants that can include cleaners, sanitizers and polishes

Contaminants foreign objects that can get into food.

Five most common food handling mistakes;

food is not held or stored at the correct temperature
not cooked or reheated enough to kill pathogen
not cooled correctly

Pathogens can be transferred from one surface or food to another.

ways of cross contamination can occur;

Fail to wash their hands correctly after using the restroom is, cough or sneeze on food touches or scratch wounds and then touch food, work while sick

Equipment is not cleaned and sanitized correctly

TCS

TCS food are

Populations at high risk for foodborne illness

USDA

Regulates and inspects meat, poultry, and eggs. Regulates food that crosses state boundaries or involves more than one state.

Agencies that assist the FDA, USDA, and state and local health departments. Also assist in investigating outbreaks.

Food and drug administration

Inspects all food except meat, poultry, and eggs. Regulates food transported across state lines.

Regulatory authorities write or adopt code that regulates retail and food service operations.

Responsibilities related to food safety

Diarrhea, Vomiting, Fever, Nausea, Abdominal cramps, Jaundice (a yellowing of the skin and eyes)

Characteristics of Bacteria

How to prevent bacteria from causing food borne illness

FAT TOM. Bacteria needs these 6 Condition

Temperature danger zone

A value of ___________ is highly acidic while ___________ is highly alkaline.

what is he neutral pH

Major bacteria that cause food borne illness

Only lives in humans. People with typhoid fever carry the bacteria in their bloodstream and intestinal tract.

found in feces of humans with illness

found intestines of cattle. can contaminate meat during slaughtering.

Characteristic of viruses

major viruses that cause foodborne illness

Parasites, fungi

How to store chemicals from food

ALERT

Make sure that products you receive are from safe sources
-supervise product deliveries
-use approved suppliers who practice food defense
-request that delivery vehicles are locked or sealed.

Monitor the security of products in the facility
-limit access to prep and storage areas. Locking storage areas is one way.
-create a system for handling damaged products
-store chemicals in a secure location
-train staff to spot food defense threats

know who is in your facility
-Limit access to prep and storage areas.
-identify all visitors, and verify chemicals
-conduct background checks on staff.

Keep information related to food defense accessible

Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation.

Responding to a foodborne illness outbreak

A pathogen carried in the nose of 30 to 50 percent of healthy adults. About 20 to 35 percent of healthy adults carry it on their skin. Food handlers transfer this type of bacteria to food when they touch the infected area of their bodies and then touch the food without washing their hands.

temperature on water to wash hands and how long

Flow of food

how to prevent cross-contamination

Time temperature control food has been abused any time it remains between _______- this is called the temperature danger zone because pathogens grow in this range.

Pathogens grow much faster in what temperature?

Food is being temperature abused whenever it handles in the following ways;

Ways to avoid time-temperature abuse

types of time and temperature

A thermometer used to measure the temperature of food must be accurate to what temperature?

Temperature
Receive cold tcs food at

Receive oysters, mussles, clams, and scallops at air temperature ___ and an internal temperature no greater than _. Once received, the shellfish must be cooled to ___or lower in ______

receive shucked shell fish at temp

Temp
milk

Temp
frozen food

Ready to eat food stored for how many days in what temp?

Store TCS food at an internal temperature of what?

storage units must have one air temperature. it must be accurate ----------.

FIFO

storage order
top to down

ways of thawing frozen food

thaw food in a cooler, keeping its temperature at ___________

submerge food under running water drinkable water at ______..

storing leftovers

Cooking Poultry, stuffing made with fish

Ground meat, injected meat, shell eggs

seafood , steaks, shell eggs that will be served immediately

roast of pork,

fruit, vegetables

Roast on 130F

Cool tcs food from ______ or lower within six hours

reheating tcs food at what temperature

ready to eat reheating temp

hold hot food at what temp?

Hold cold food at what temp?

HACCP

Seven HACCP principles

Heat sanitizing

high temp dish washing machine

Manual dish washing