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Foodborne Illness Outbreak
2 or More People
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TCS
Time/Temperature Control For Safety
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Temperature Danger Zone
41 - 135 F
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TCS Foods
- Milk,
- Eggs,
- Shellfish,
- Fish,
- Meats,
- Meat Alternatives,
- Untreated Garlic & Oil Mixtures,
- Baked Potatoes,
- Raw Sprouts,
- Cooked Rice,
- Cut Tomatoes,
- Cut Melons
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Three Types of Contamination
- Biological,
- Chemical,
- Physical
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Biological Contaminants
- Bacteria,
- Virus,
- Parasites,
- Fungi
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Chemical Contaminants
- Cleansers,
- Sanitizers,
- Toxic Metals,
- Pesticides
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Foreign Objects
Physical Contaminants
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CDC Top Reasons for Outbreaks #1
Purchasing Food from unsafe sources
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CDC Top Reasons for Outbreaks #2
Failing to cook food adequately
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CDC Top Reasons for Outbreaks #3
Holding food at incorrect temperatures
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CDC Top Reasons for Outbreaks #4
Contaminated equipment
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CDC Top Reasons for Outbreaks #5
Poor personal hygiene
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Three Ways Food Becomes Contaminated #1
Time-Temperature Control -- TCS Foods are left in the danger zone for > 4 hours
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Three Ways Food Becomes Contaminated #2
Cross Contamination -- Contaminants cross to food that is not going to be cooked any further
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Three Ways Food Becomes Contaminated #3
Poor Personal Hygiene -- Food handlers cause the food borne illness
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1st T in FATTOM
Temperature
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Common Food Allergies
- Milk
- Dairy
- Eggs
- ShellfishFish
- Wheat
- SoyPeanuts
- Tree Nuts
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Proper Hand Washing Temperature
100 F
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Scrub hands and arms for
10 - 15 seconds
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Gloves must be changed at lease every
Every 4 hours
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How often should thermometers be calibrated
Before each shift
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Boiling Point Calibration Temperature
212 F
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Ice-Point Calibration Temperature
32 F
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What constitutes an approved supplier
One that has been inspected and meets all applicable local, state, and federal laws
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Delivery Temperature for Cold TCS Foods
41 F or lower
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Delivery Temperature for Live Shellfish and Shell Eggs
45 F or lower
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Delivery Temperature for Hot TCS Foods
135 F or higher
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Frozen Food delivery criteria
- Frozen Solid
- with NO Fluid Stains or Large Ice Crystals
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FIFO
First in First Out stock rotation
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All packaging and containters should be labeled with the
Name of the Food and Expiration Date
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TCS Foods Prepared on Site Label Should Contain
Name of FoodDate it should be sold, consumed or discarded
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TCS Foods Max storage Time
7 Days
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TCS Foods Max storage Temp
41 F or lower
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Refrigerators must be set at
39 F or lower
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Cool Food to __ before placing it in the refrigerator
70 F
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Dry Storage Temp
Between 50 F and 70 F
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Food in Dry Storage should be at least ___ off the floor
6 inches
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What should be stored at 41 F or lower
Fresh MeatPoultryFishDairy Products
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Live Shellfish Storage Temp
45 F or lower
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Shell Stock Identification Tags must be kept how long
90 Days from the date the last one was sold or served
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Fresh Produce should _____ before storage
NOT Be Washed
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Reduced Oxygen Packaging (ROP) food should be stored at
Temperatures recommended by the manufacturer
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Ultra High Temperature (UHT) and aseptically packaged items are
Shelf stable until opened
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UHT items, once opened, have a storage temp of
41 F or lower
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UHT items, once opened, have a shelf life of
Max 7 days
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Thaw Frozen Food
In RefrigeratorUnder Cool Running WaterIn a Microwave OvenPart of the Cooking Process
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Never Thaw Frozen Food
at Room Temperature
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Control Time and Temperature
- Prepare Food in Small Batches
- Use Pre-Chilled Ingredients, utensils, bowls
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Eggs and Egg Mixtures
Cook promptly or store at 41 F or below
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Produce and Fruit
- Should be washed before cooking,
- but do not mix different items or do multiple batches
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Minimum Internal Cooking Temperature 165 F 4
- Chicken
- Stuffed Meals
- Stuffed Pasta
- LeftoversFood Cooked in Microwave
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Minimum Internal Cooking Temperature 155 F
- Ground Meat
- Injected Meat
- Eggs to be held KEPT HOT
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Minimum Internal Cooking Temperature 145 F
- Steak
- Chops
- Fish
- Roasts
- Eggs short order
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Minimum Internal Cooking Temperature 135 F
Commercially Processed RTE Vegetables Fruit Pasta Beans
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Cool From135 F to 70 F in
2 hours
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Then Cool From 70 F to 41 F in
4 hours
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Total Cooling Time
6 hours
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Leftover TCS foods must be reheated to an internal temperature of
165 F within two hours
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Hot Holding
135 F or higher
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Cold Holding
41 F or lower
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Holding Foods -- Check Temperature
Every 2 hours
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Holding without temperature control
Foods must be labeled with time removed and discard time
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Hot Food without temperature control
Can be held a maximum of 4 hours
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Cold Food without temperature control
Must never reach above 70 FMax of 6 hours
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HACCP
Hazard Analysis Critical Control Point
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Flooring
Non-absorbent Resist Wear Help Prevent Slips Easy to CleanStrong and Durable
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Food Service Grade Equipment designed with sanitation in mind by
NSF International and Underwriters Laboratories
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Stationary Equipment must be
Mounted on legs 6 inches off the floor orSealed to a masonary base
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Stationary Tabletop Equipment must be
Mounted on legs with 4 inches of clearance or Sealed to the tabletop
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Potable Water
Water safe to drink
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Used to prevent backflow of water
Vacuum breakers and air gaps
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Garbage Containers must be
- Leak Proof
- Water Proof
- Pest Proof
- Easy to Clean
- Durable
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Cleaning
is the process of removing food and other types of soil from a surface
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Sanitizing
is the process of reducing the number of harmful microorganisms from a clean surface
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Food-Contact Surfaces must be cleaned
- After each use
- Whenever you begin working with another food type
- Any time a task is interrupted
- At 4 hour intervals if in constant use
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Cleaning Sanitizing Process
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Three Compartment Sink Steps
- Pre-Soak or scrapped
- cleanWashed in Detergent with 110 F water
- Rinsed in Clean Water
- Sanitized in either hot water 171 ForSanitized in a chemical-sanitizing solution
- Air Dried upside down
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Material Data Safety Sheets (MSDS)
Info on safe use of chemicals
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Master Cleaning Schedule
- lists tasks,
- when,
- how and who will do the tasks
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Integrated Pest Management Plan #1
Deny Pests Access
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Integrated Pest Management Plan #2
Deny Pests Food, Shelter and Water
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Integrated Pest Management Plan #3
Work with Licensed Pest Control Operator (PCO) to eliminate any pests that enter
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Roaches like
Dark, warm, moist places
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Roaches evidence
Droppings look like grains of black pepper and capsule egg cases
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Rodents evidence
Droppings, signs of gnawing, tracks, nesting materials
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Flies can carry
Shigellosis and typhoid fever
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After treatment with pesticides
Wash, rinse and sanitize food contact surfaces
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FDA Food Code issues
Recommendations for restaurants and food service regulations at the federal level
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Regulations are written
State Level
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Regulations are enforced
Local Level
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During Inspection
- Ask for ID
- Accompany inspector
- Take Notes
- Fix deficiencies immediately if possible
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Mainly found in the feces of people infected with it. Can contaminate water and many food types. Ready-to-eat foodsShellfish from contaminated water
Hepatitis A
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Transferred to food when ifected foodhandlers touch food or equipment with fingers that have feces on them.Ready-to-eat foodShellfish from contaminated water
Norovirus Gastroenteritis
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Bacteria found in soil. Can produce two different toxins that cause two different illnessesCooked vegetablesMeat productsMilkCooked Rice Dishes, including fried rice and rice pudding
Bacillus cereaus gastroenteritis
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Listeriosis
Found in soil, water, and plants. Grows in cool, moist environments. Uncommon in healthy people but high risk population are especially vulnerable especially pregnant women. Raw meatUnpasteurized dairy productsReady-to-eat food, such as deli meat, hot dogs, and soft cheeses
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Hemorrhagic colitis
(Shiga toxin-producing Escherichia coli)
- Found in the intestines of cattle
- Ground beef (raw and undercooked)Contaminated produce
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Found in soil. Also carried in intestines of both animals and humans. Grows rapidly in temperature danger zone. MeatPoultryDishes made with meat and poultry, such as stews or gravy
Clostridium perfringens gastroenteritis
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Botulism
Found in water and soil.Incorrectly canned foodsReduced oxygen packaged (ROP) foodTemperature-abused vegetablesUntreated garlic-and-oil mixtures
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Salmonellosis
Many farm animals carry it naturallyPoultry and eggsDairy ProductsProduce
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Found in the feces of humans who are infected. Can contaminate food or water. Flies can transfer the bacteria from feces to food. Food that is easily contaminated by hands such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken)Food that has made contact with contaminated water, such as produce
Shigellosis
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Found in humans particularly in the hair, nose, throat, and infected cuts. Cooking cannot destroy these toxins.
Salads containing TCS food (egg, tuna, chicken, and macaroni)
Staphylococcal gastroenteritis
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Found in waters where shellfish are harvestedOyesters from contaminated water
Vibrio gastroenteritis
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Anisakiasis
Raw or undercooked fish can contain this parasite Herring Cod Halibut Mackerel Pacific salmon
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Cryptosporidiosis
In feces of people infected. Day-care and medical communities have been frequent locations of person-to-person spread of this parasiteContaminated waterProduce
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Giardiasis
In feces of infected peopleImproperly treated waterProduce
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Scombroid poisoning (Histamine)
Caused by eating high levels of histamine in certain species of fishTunaBonitoMackeralMahi Mahi
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Ciguatera Fish Poisoning
- Found in certain marine algae
- Barracuda
- Grouper
- Jacks
- Snapper
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Paralytic Shellfish Poisoning (PSP)Amnesic Shellfish Poisoning (ASP)
- Shellfish when they filter toxic algae from the water
- Clams
- Mussels
- Oysters
- Scallops
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Nerotixic Shellfish Poisoning (NSP)
- Shellfish when they filter toxic algae from the water
- Clams
- Mussels
- Oysters
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Hot Water Sanitizing Dishwasher Wash Temp
160F
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Hot Water Sanitizing Dishwasher Final Rinse Temp
180 F
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Top to Bottom order for storing raw foods in same fridge
- Ready to Eat Foods
- Whole Fish
- Whole Meat
- Grount MeatPoultry
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A foodhandler must be excluded from the operation for which symptom?
Jaundice
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What is the form bacteria take to keep from dying when they do not have enough food?
Spore
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When using a bottom-to-top shelving order, what determines the best placement of food in a cooler?
Minimum internal cooking temperature of food
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A hose connected to a running faucet that is left submerged in a bucket is an example of a
Cross-connection
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You should label all ready-to-eat TCS food that is prepped in-house and held longer than
24 hours
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What is the only certain way to prevent backflow?
Air gap
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Chili that is being reheated for hot-holding must reach what temp for 15 seconds within 2 hours?
165 F
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Where is the only place a foodborne virus can reproduce?
Person's intestines
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What is the first step in developing a HACCP Plan?
Conduct a hazard analysis
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What is an infrared (laser) thermometer used to measure?
Surface temperature
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What is the second step in developing a HACCP Plan?
Determine critical control points (CCP)
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What is the third step in developing a HACCP Plan?
Establish critical limits
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What is the fourth step in developing a HACCP Plan?
Establish monitoring procedures
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What is the fifth step in developing a HACCP Plan?
Identify corrective actions
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What is the sixth step in developing a HACCP Plan?
Verify that the system works
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What is the seventh step in developing a HACCP Plan?
Establish procedures for record keeping and documentation
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