sanitation semicolon.txt

1. training costs time and money 2. employees may come from diverse backgrounds and speak multiple languages 3. employees may have different levels of education 4. pathogens are being found on once considered safe food 5. food might be received from suppliers that are not practicing food safety 6. number of customers at high risk is increasing7. training new staff leaves less time for food safety training

a disease carried or transmitted to people by food

an incident in which 2 or more people get the same illness after eating the same food

are not reported and do not occur at restaurants or foodservice establishments

1. loss of customers and sales 2. loss of reputation 3. negative media exposure 4. lowered employee morale 5. lawsuits and legal fees 6. employee absenteeism 7. increased insurance premiums 8. staff retraining

1. food was unfit to be served 2. food caused the plaintiff harm

the rules for how the food must be handled

can be used if the establisment has a food safety management plan in place

1. infants and preschool age children (<5) 2. pregnant women 3. elderly (>65) 4. compromised immune systems

immune systems are compromised during pregnancy

1. immune systems are weaker 2. stomach acid production decreases 3. sense of taste and smell decline 4. may not get sufficient nutrients5. may have chronic conditions further lowering immune system

1. biological 2. physical 3. chemical

1. purchasing from unsafe sources 2. failing to cook adequately 3. holding at incorrect temperatures 4. using contaminated equipment 5. poor personal hygiene

food has been time-temperature abused any time it has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms.

1. not held or stored at required temperatures 2. not cooked or reheated to temperatures that kill microorganisms 3. not cooled properly

1. microorganisms are transferred from one surface or food to another

1. contaminated ingredients are added to food that receives no further cooking 2. foodhandler touches contaminated food then ready-to-eat food 3. contaminated food touches, drips onto rte food 4. RTE food touches contaminated surfaces 5. contaminated cleaning towels touch food-contact surfaces

1. offend customers 2. contaminate food or food-contact surfaces 3. cause illness

approved suppliers

1. one that has been inspected and meets all applicable local, state, and federal laws 2. shellfish should be purchased from someone on the Interstate Certified Shellfish Shippers List 3. mushrooms picked in the wild should be inspected by experts 4. homemade items should not be purchased

1. control time and temperature throughout food floow 2. practice good personal hygiene 3. prevent cross-contamination 4. purchase from approved, reputable suppliers 5. clean and sanitize properly

a microorganism that can cause illness

viruses, bacteria, parasites, fungi

FATTOM: food acidity temperature time oxygenmoisture

pH is a measurement of acidity.

pathogens grow well in the danger zone: 41 to 135 (140 WA state)

four hours in the danger zone allows pathogens enough time to grow to dangerous levels

some require oxygen to grow, others grow when oxygen is absent. Pathogens that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature abused baked potatoes

pathogens require moisture to grow: water activity. Measured on a scale of 0.0 to 1.0 with water at 1.0. A water actvity of .85 or higher is ideal for pathogens.

1. milk and dairy 2. eggs 3. meat 4. poultry 5. fish 6. shellfish and crustaceans 7. baked potatoes 8. heat-treated plant food 9. tofu or other soy 10. synthetic incredients (TVP) 11. sprouts and sprout seeds 12. slicked melons and cut tomatoes13. untreated garlic and oil mixtures

food that needs time and temperature control for safety

1. can survive refrigeration and freezer temperatures 2. cannot grow in food, but can grow in people 3. can contaminate both food and water 4. can be transmitted person to person, person to food, and person to food-contact surfaces

1. wash hands 2. keep foodhandlers with vomiting or diarrhea or jaundice from working 3. minimize bare-hand contact with RTE food

ready - to - eat food

1. Hepatitis A 2. Norovirus gastroenteritis

1. most are controlled by keeping food out of the temperature danger zone 2. most will grow rapidly if FATTOM conditions are right 3. some change into spores to protect themselves 4. some product toxins as they grow and die. Illness can result from eating the toxins. Cooking may not destroy these toxins.

1. Lag (adjustment) 2. Log (rapid growth) 3. Stationary (rate of growth and death are equal) 4. Death (rate of death higher than growth)

1. bacillus cereus 2. listeria monocytogenes 3. shiga-toxin producing Escherichia coli (O157:H7) 4. Clostridium perfringens 5. Clostridium botulinum 6. Salmonella spp. 7. Shigella spp. 8. Staphylococcus aureus9. Vibrio vulnificus and Vibrio parahaemolyticus

1. cannot grow in food, must be in the meat of another animal to survive 2. can use many animals as hosts 3. can be found in the feces of animals and people 4. can contaminate both food and water

1. anisakis simplex (fish) 2. cryptosporidium parvum (contaminated water) 3. Giardia duodenalis (contaminated water)

can cause illness, but mostly spoil food

1. spoil food and sometimes cause illness 2. some produce toxins, such as aflatoxins 3. grow under almost any condition 4. cooler/freezer temps slow growth but do not kill

1. can spoil food quickly 2. grow well in acidic food with low water activity

may be produced by pathogens

cannot be smelled or tasted

created by pufferfish, moray eels, and freshwater minnows

1. Scromboid poisoning caused by Histamine 2. Ciguatera fish poisoning caused by Ciguatoxin 3. Paralytic shellfish poisoning (PSP) caused by Saxitoxin 4. Neurotoxic shellfish poisoning (NSP), caused by 5. Amnesiac shellfish poisoning (ASP) caused by Domoic acid

usually caused when toxic mushrooms are mistaken for edible ones

usually caused by purchasing from an unapproved source

lead: in pewter

use only food-grade utensils and equipment

1. away from food, utensils, and equipment 2. separate storage area, in original container 3. follow manufacturer's directions 4. be careful using if food is simultaneously being prepared 5. if new container, label with common name 6. only use lubricants approved for food equipment

objects in food

body's negative reaction to a particular food protein

itching around mouth, face, or scalp tightening in the throat wheezing or shortness of breath hives swelling of face, eyes, hands, feet abdominal cramps, vomiting, diarrhea loss of consciousness death

staff should be knowlegeable, and able to describe dishes, identify ingredients, and suggest simple dishes

prevent cross contact 1. do not use the same oil for frying multiple types of food 2. prevent cross-contact via surface contactn wash, rinse, sanitize wash hands, change gloves assign specific equipment for allergenic foods diseases not transmitted through food

1. running water as hot as is comfortable (100 degrees or more) 2. apply soap 3. scrub vigorously for 20 seconds 4. rinse hands and arms thoroughly under running water 5. dry with a single-use towel or air-dryer

before they start work

fingernails short and clean no false fingernails no nail polish bandage wounds and keep bandages from leaking when to change gloves

wear a clean hat or other hair restraint wear clean clothing daily remove aprons when leaving food-preparation areas remove jewelry

path through a foodservice establishment from purchasing and receiving through storage, preparation, cooking, holding, cooling, reheating and serving

assign specific equipment for food product types

if using same physical space, prepare raw meat, seafood, and poultry, and RTE food at different times

between 70 and 125 degrees farenheit

1. determine best way to monitor

measures temp through a metal probe with sensor at the end

measure through a metal probe or sensing area and display on a digital readout

immersion (liquids)

-may help prevent cross-contamination

self-adhesive tag

boiling method and ice-point method

1. bring clean tap water to a boil in a deep pan

1. fill a large container with crushed ice

1. keep them and their storage cases clean

1. approved and reputable

1. train employees to inspect deliveries properly

1. set the rejected product aside

insert thermometer into thickest part

insert probe in between two packages

open package and insert probe into product

air temperature reading in the middle of the case, inbetween the shellfish

check air temperature of delivery truck and check temp recorder for extreme fluctuations during transport

bright red gills, bright shiny skin

dull grey gills, dull dry skin

frozen to one of the below prior to shipment:

supplier will provide records showing freezing records. Must keep on file for 90 days after fish is served

must be purchased from suppliers listed in the Interstate Certified Shellfish Shippers List

containers bigger than one half gallon must have the date the shellfish were shucked

a group of procedures and practices intended to prevent foodborne illness

focuses on controlling the five most common risk factors for foodborne illness as per the CDC

1. consider the five risk factors in your establishment

Hazard Analysis Critical Control Point

1. conduct a hazard analysis

1. applying for a variance

preparation

1. assemble an emergency contact list

create a form to collect data if a foodborne illness is reported

work with the media

work with regulatory authority to resolve issues

have a generator

write down time

stop all cooking

write down time

prepare a menu which requires little water

implement emergency handwashing procedure

find other facilities

use bottled water

stop making it

use single-use items

clean and sanitize items with water-line connections

stop operations if food can no longer be safely prepared

keep people away from wet floor

stop all operations

close affected area immediately

work flow should minimize the amount of time food spends in the danger zone

hot and cold running water

NSF International

Underwriters Laboratories

water which is safe for cleaning, cooking, and drinking

a physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply

the unwanted reverse flow of contaminants through a cross connection into the potable water system

one way to prevent backflow

an air space used to separate a water supply outlet from any potentially contaminated source

shatter-resistant

50 foot-candles

10 foot-candles

20 foot-candles

leak proof, waterproof, pest proof, easy to clean, and durable

6"

4" or sealed to the table

the process of removing food and other types of soil from a surface

the process of reducing the number of microorganisms on that surface to safe levels

clean

type of soil

detergents

contain surfacants that reduce surface tension between the soil and the surface it is on

dissolve grease

used on mineral deposits and other soils that other cleaners cannot remove

scouring agents

water must be 171 degrees F and items must be immersed for 30 seconds

regulated by state and federal EPAs

contact time

110 F

110 F

70 to 115 F

depends on sanitizing ingredient and water temp.

Material Safety Data Sheet

identify all surfaces, tools, equipment, etc that need cleaning

what should be cleaned

pests in the facility in large numbers

IPM

PCO

deny access to pests

screens

dispose of garbage quickly

record time, date, location, and specifics of where you spot signs of pests