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Challenges to food safety
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
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foodborne illness
a disease carried or transmitted to people by food
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foodborne illness outbreak
an incident in which 2 or more people get the same illness after eating the same food
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majority of cases of foodborne illnesses
are not reported and do not occur at restaurants or foodservice establishments
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costs of a foodborne illness to an establishment
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
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plaintiff must prove
1. food was unfit to be served 2. food caused the plaintiff harm
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warranty of sale
the rules for how the food must be handled
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reasonable care defense
can be used if the establisment has a food safety management plan in place
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at risk populations
1. infants and preschool age children (<5) 2. pregnant women 3. elderly (>65) 4. compromised immune systems
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pregnant women are at risk because
immune systems are compromised during pregnancy
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elderly people are at risk because
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
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three types of contamination hazards
1. biological 2. physical 3. chemical
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CDC top 5 ways food becomes unsafe
1. purchasing from unsafe sources 2. failing to cook adequately 3. holding at incorrect temperatures 4. using contaminated equipment 5. poor personal hygiene
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time-temperature abuse
food has been time-temperature abused any time it has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms.
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ways time temperature abuse can happen
1. not held or stored at required temperatures 2. not cooked or reheated to temperatures that kill microorganisms 3. not cooled properly
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cross-contamination happens when
1. microorganisms are transferred from one surface or food to another
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ways cross-contamination can happen
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
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Poor personal hygiene can
1. offend customers 2. contaminate food or food-contact surfaces 3. cause illness
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purchase food from
approved suppliers
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examples of 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
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keys to food safety
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
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pathogen
a microorganism that can cause illness
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four types of pathogens
viruses, bacteria, parasites, fungi
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what do pathogens need to grow
FATTOM: food acidity temperature time oxygenmoisture
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acidity
pH is a measurement of acidity.
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pathogens typically do not grow in alkaline food or highly acidic food. They grow best in food that has little to no acid: 4.6 to 7.5 pH
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temperature
pathogens grow well in the danger zone: 41 to 135 (140 WA state)
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time
four hours in the danger zone allows pathogens enough time to grow to dangerous levels
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Oxygen
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
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moisture
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.
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Foods most likely to be unsafe
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
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TCS food
food that needs time and temperature control for safety
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virus characteristics
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
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preventing virus contamination
1. wash hands 2. keep foodhandlers with vomiting or diarrhea or jaundice from working 3. minimize bare-hand contact with RTE food
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RTE
ready - to - eat food
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major viruses implicated in foodborne illnesses
1. Hepatitis A 2. Norovirus gastroenteritis
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bacteria characteristics
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.
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growth stages of bacteria
1. Lag (adjustment) 2. Log (rapid growth) 3. Stationary (rate of growth and death are equal) 4. Death (rate of death higher than growth)
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major bacteria implicated in foodborne illnesses
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
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parasite characteristics
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
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major parasites implicated in foodborne illnesses
1. anisakis simplex (fish) 2. cryptosporidium parvum (contaminated water) 3. Giardia duodenalis (contaminated water)
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fungi
can cause illness, but mostly spoil food
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examples are mold and yeast
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mold characteristics
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
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yeast characteristics
1. can spoil food quickly 2. grow well in acidic food with low water activity
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biological toxins
may be produced by pathogens
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seafood toxins
cannot be smelled or tasted
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systemic seafood toxins
created by pufferfish, moray eels, and freshwater minnows
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major seafood toxins
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
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mushroom toxins
usually caused when toxic mushrooms are mistaken for edible ones
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not destroyed by cooking or freezing
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do not use mushrooms unless they have been purchased from approved, reputable suppliers
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plant toxins
usually caused by purchasing from an unapproved source
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toxic plants: fool's parsley, wild turnips,
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honey from bees harvesting toxic plants
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toxic metals
lead: in pewter
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copper: sometimes in cookware
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improperly installed carbonated beverage dispensers (copper lines)
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do not cook acidic foods in these
use only food-grade utensils and equipment
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chemical storage guideliens
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
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physical contaminants
objects in food
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metal, stables, glass, blades, fingernails, hair, bandages, dirt, bones, jewelry, fruit pits
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food allergy
body's negative reaction to a particular food protein
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symptoms of a food allergy
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
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preventing allergic reactions: staff
staff should be knowlegeable, and able to describe dishes, identify ingredients, and suggest simple dishes
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preventing allergic reactions: kitchen
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
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hand washing practices
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
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when to wash hands
before they start work
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hand-maintenance
fingernails short and clean no false fingernails no nail polish bandage wounds and keep bandages from leaking when to change gloves
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proper work attire
wear a clean hat or other hair restraint wear clean clothing daily remove aprons when leaving food-preparation areas remove jewelry
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flow of food
path through a foodservice establishment from purchasing and receiving through storage, preparation, cooking, holding, cooling, reheating and serving
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physical barriers for preventing cross-contamination
assign specific equipment for food product types
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clean and sanitize after each task
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procedural barriers for preventing cross-contamination
if using same physical space, prepare raw meat, seafood, and poultry, and RTE food at different times
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purchase ingredients that require minimal preparation
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microorganisms grow fastest
between 70 and 125 degrees farenheit
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preventing time and temperature abuse
1. determine best way to monitor
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2. have the right kind of thermometers
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3. regularly record temps and times
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4. incorporate time/temp controls into standard operating procedures
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5. develop corrective actions
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bimetallic stemmed thermometers
measures temp through a metal probe with sensor at the end
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must have adjustable calibration nut
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dimple to mark sensing area
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thermocouples and thermistors
measure through a metal probe or sensing area and display on a digital readout
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types of probes
immersion (liquids)
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surface (flat cooking equipment like griddles)
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penetration (internal temp of food)
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air (inside refrigerators or ovens)
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using infrared thermometers
-may help prevent cross-contamination
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hold as close as possible to product w/o touching
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remove barriers between product and thermometer
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follow manufacturer's directions
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time-temperature indicator
self-adhesive tag
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two methods to calibrate thermometers
boiling method and ice-point method
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boiling method of calibration
1. bring clean tap water to a boil in a deep pan
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2. put thermometer or probe into the water so that the sensor area is completely submerged
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3. hold calibration nut securely and rotate head of thermometer until it reads 212 or the appropriate boiling point temperature for your altitiude
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ice-point method of calibration
1. fill a large container with crushed ice
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2. submerge thermometer until sensor is completely submerged
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3. hold calibration nut securely and rotate head of thermometer utnil it reads 32 degrees F
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general thermometer guidelines
1. keep them and their storage cases clean
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2. calibrate regularly ( daily)
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3. never use glass thermometers
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4. measure internal temperature by inserting thermometer into the thickest part
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5. wait for the reading to steady before recording it
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factors in choosing a supplier
1. approved and reputable
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2. develop a relationship
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3. arrange deliveries so that they arrive one at a time and during off-peak ours
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inspection procedures
1. train employees to inspect deliveries properly
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2. plan ahead for shipments
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4. inspect and store each delivery before accepting another
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5. have the right information available
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6. inspect deliveries immediately
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7. correct mistakes immediately
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8. put products away as quickly as possible
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9. keep receiving area clean and well-lit to discourage pests
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rejecting shipments
1. set the rejected product aside
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2. tell delivery person why you are rejecting
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3. get a signed adjustment
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4. log the incident on invoice or receiving document
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checking temp of meat, poultry, or fish deliveries
insert thermometer into thickest part
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checking temp of ROP packaging and bulk food
insert probe in between two packages
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checking temperature of non-ROP packaged food
open package and insert probe into product
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checking temperature of live, molluscan shellfish
air temperature reading in the middle of the case, inbetween the shellfish
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checking temperature of eggs
check air temperature of delivery truck and check temp recorder for extreme fluctuations during transport
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criteria for acceptable fish
bright red gills, bright shiny skin
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firm flesh that springs back
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mild ocean or seawater smell
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bright, clear, and full eyes
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product should be surrounded by crushed, self-draining ice
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criteria for rejecting fish
dull grey gills, dull dry skin
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soft flesh that leaves an imprint when touched
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strong fishy or ammonia smell
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cloudy, red-rimmed, or sunken eyes
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tumors, abcesses, or cysts on skin
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sushi-grade fish must be
frozen to one of the below prior to shipment:
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-31 F or lower until solid and then at -31F for 15 hours
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-31 F or lower until solid then at -4 or lower for 24 hours
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sushi-grade fish records
supplier will provide records showing freezing records. Must keep on file for 90 days after fish is served
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shellfish shipping
must be purchased from suppliers listed in the Interstate Certified Shellfish Shippers List
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shucked must be in non-returnable containers
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containers smaller than one half gallon must have a best if used by or sell by date
containers bigger than one half gallon must have the date the shellfish were shucked
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live shellfish must be received on ice or at an air temp of 45 F or lower. shucked product must be received at 41 F or lower
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must have shellstock identification tags
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food safety management system
a group of procedures and practices intended to prevent foodborne illness
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-active managerial control
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active managerial control
focuses on controlling the five most common risk factors for foodborne illness as per the CDC
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The FDA food code identifies five ways to control these risks
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-demonstration of knowledge
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-controlling hands as a means of transmission
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-time and temperature parameters
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active managerial control approach
1. consider the five risk factors in your establishment
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2. create policies and procedures that address these issues
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3. regularly monitor the policies and procedures
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4. verify that the policies and procedures are actually controlling the risk factors
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HACCP
Hazard Analysis Critical Control Point
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Seven HACCP principles
1. conduct a hazard analysis
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2. determine critical control points
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3. establish critical limits
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4. establish monitoring procedures
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5. identify corrective actions
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7. establish procedures for record keeping and documentation
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when a HACCP plan is required
1. applying for a variance
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3. using food additives for preservation so that TTC is no longer needed
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5. custom-processing animals
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6. packaging using ROP methods
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7. treating and packaging juice on site for later sale
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8. sprouting seeds or beans
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9. offering live molluscan shellfish from a display tank
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crisis plan focuses on
preparation
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how to prepare for a crisis
1. assemble an emergency contact list
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2. develop a crisis communication plan
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preparing for foodborne illness
create a form to collect data if a foodborne illness is reported
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1. when and what the customer ate
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2. when the customer fell ill
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3. what the symptoms were, how long they lasted
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4. when and where the customer sought medical attention, what the diagnosis was, and the treatment received
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5. what other food was eaten by the customer
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crisis response
work with the media
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communicate information directly to your key audiences
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fix the problem and communicate to media and key audiences what you ahve done
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recovering from a foodborne illness outbreak
work with regulatory authority to resolve issues
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clean and sanitize everything
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throw out all suspect food
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investigate to find the cause
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establish new procedures or revise existing ones
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develop a plan to reassure customers
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power outage
have a generator
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prepare a menu with items that do not need to be cooked
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develop a refrigerator policy
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make a list of electrical equipment which could be harmed when power is turned back on
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have emergency info for utility companies, garbage, ice, etc.
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if refrigeration stops
write down time
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check and record food temps periodically
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throw out food if in danger zone too long
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if ventilation hood stops working
stop all cooking
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if hot holding equipment stops working
write down time
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throw out all food held below 135 for more than 4 hours
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if water service is interrupted
prepare a menu which requires little water
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keep supply of single-use items
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keep supply of bottled water
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have a supplier who can supply ice in an emergecy
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have emergency contact info for the local regulatory authority, plumber, and water department
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develop procedures that minimize water use
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develop emergency handwashing procedure
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if hands cannot be washed
implement emergency handwashing procedure
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do not touch RTE food with hands
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if toilets do not flush
find other facilities
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if not available, stop operations
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if drinking water is not available or is contaminated
use bottled water
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get water from an approved source
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keep water in a covered, sanitized container during transport
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throw out food made with potentially contaminated water
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use bottled water for cooking
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turn off automatic beverage machines
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if ice cannot be made
stop making it
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if equipment/utensils cannot be sanitized
use single-use items
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when water is restored
clean and sanitize items with water-line connections
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work with your local authority
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if a fire occurs
stop operations if food can no longer be safely prepared
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if a waterline leaks, food/utensils not affected
keep people away from wet floor
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if flood damages food, utensils, etc.
stop all operations
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if flood is a result of a sewage backup
close affected area immediately
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clean the area thoroughly
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layout of a kitchen
work flow should minimize the amount of time food spends in the danger zone
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good layout will minimize the chance of contamination
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ensure that equipment is accessible
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qualities of a handwashing station
hot and cold running water
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signage indicating employees are required to wash hands before returning to work
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evaluated, tested, and certified as meeting international commercial food equipment standards
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UL
Underwriters Laboratories
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provides sanitation classification listings for equipment found in compliance with NSF standards
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also lists products complying with their own published environemental and publich health (EPH) standards
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potable water
water which is safe for cleaning, cooking, and drinking
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cross connection
a physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply
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backflow
the unwanted reverse flow of contaminants through a cross connection into the potable water system
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vacuum breaker
one way to prevent backflow
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air gap
an air space used to separate a water supply outlet from any potentially contaminated source
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properly designed sinks have two:
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sink drain pipe to floor drain
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should be twice the diameter of the water supply outlet
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types of lightbulbs to use
shatter-resistant
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minimium lighting: food preparation areas
50 foot-candles
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minimum lighting: storage and dining rooms
10 foot-candles
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minimum lighting: most areas
20 foot-candles
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garbage containers must be
leak proof, waterproof, pest proof, easy to clean, and durable
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floor-mounted equipment must be X off the floor?
6"
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or sealed to masonry base
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tabletop equipment should be mounted with how much clearance between equipment and tabletop?
4" or sealed to the table
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cleaning
the process of removing food and other types of soil from a surface
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sanitizing
the process of reducing the number of microorganisms on that surface to safe levels
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steps to cleaning and sanitizing
clean
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factors in cleaning difficulty
type of soil
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4 categories of cleaners
detergents
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detergents
contain surfacants that reduce surface tension between the soil and the surface it is on
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degreasers
dissolve grease
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delimers
used on mineral deposits and other soils that other cleaners cannot remove
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heat sanitizing
water must be 171 degrees F and items must be immersed for 30 seconds
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chemical sanitizing
regulated by state and federal EPAs
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can be done by immersion or rinsing, swabbing, spraying the object
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factors which influence the effectiveness of sanitizers
contact time
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sanitizer temperature
70 to 115 F
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soak time for sanitizer
depends on sanitizing ingredient and water temp.
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quats - 75 F and 30 seconds 200ppm
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iodine - 75 F and 30 seconds 12.5 - 25 ppm
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bleach - 7 seconds at 50 ppm and temp 75 - 100
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10 seconds at 25 ppm and 120 degrees
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10 seconds at 100 ppm and 55 degrees
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MSDS
Material Safety Data Sheet
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identifying cleaning needs
identify all surfaces, tools, equipment, etc that need cleaning
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look at how cleaning is done now
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estimate time and skills needed to for each task
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master cleaning schedule
what should be cleaned
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when it should be cleaned
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infestation
pests in the facility in large numbers
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integrated pest management program
IPM
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uses prevention measures to keep pests from entering the establishment and control measures to eliminate any pests that do get in
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3 basic rules of an IPM
deny access to pests
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deny pests food, water, and a hiding or nesting place
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work with a licensed IPO to eliminate pests that do enter
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how to deny access
screens
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keep exterior openings closed
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install door sweeps and self-closing devices
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seal openings around pipes
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cover floor drains with hinged grates
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seal all cracks in floors and walls
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seal spaces where equipment is fitted to the floor
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how to deny food and shelter
dispose of garbage quickly
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store recyclables in clean pestproof containers, as far away from your building as allowed
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store all food and supplies as quickly as possible
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identify pests
record time, date, location, and specifics of where you spot signs of pests
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