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Foods you need a variance for
- Packaging fresh juice on-site for sale at a later time, unless the juice has a warning label
- Smoking food to preserve it (not to enhance flavor)
- Curing food
- Using food additives or adding components such as vinegar to preserve or alter the food so that is no longer needs time and temperature control for safety
- Custom processing animals for personal use
- Packaging food using a reduced-oxygen packaging method
- Sprouting seeds or beans
- Live shellfish from a display tank
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Internal Cooking Tempature for:
Poultry, turkey, duck
Stuffing with meat, fish, or poultry
Stuffed meat, poultry, fish or pasta
Dishes that include previously cooked TCS ingredients
165* F for 15 seconds
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Internal Cooking Temperature for:
Ground meat
Injected meat
Mechanically tenderized meat
Ratites (ostrich and emu)
Ground seafood
Shell eggs that will be hot-held for service
155* F for 15 seconds
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Internal Cooking Temperature for:
Seafood
Steak chops or pork, beef, veal and lamb
Commercially raised game
Shell eggs that will be served immediately
145*F for 15 seconds
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Internal Cooking Temperature for:
Roast of pork, beef, veal, and lamb
145 *F for 4 minutes
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Internal Cooking Temperature for:
Fruit, vegetables, grains (rice and pasta) and legumes (beans and refried beans) that will be hot-held for service
135* F
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List of hazards
physical, chemical, biological
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Hand Washing Steps
- 1. Wet hands (100* F)
- 2. Apply soap
- 3. Work to a lather and scrub hands and arms vigorously for 10-15 seconds
- 4. Rinse hands and arms
- 5. Dry using a single use paper towel
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Seven HACCP Prinicples
- 1. Analyze Hazards
- 2. Determine CCP
- 3. Establish Critical limits
- 4. Establish Monitoring Procedures
- 5. Identify corrective actions
- 6. Verify that the system works
- 7. Establish record keeping procedures
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Cleaning Vs. Sanitizing
- Cleaning removes food and dirt
- Sanitizing reduces pathogens and bacteria
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Report HENSSS (Big 6)
- Hepatitis A
- E. Coli
- Norovirus
- Salmonella Nontyphoid
- Salmonella Spp.
- Shigella
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CDC Top 5 Risk Factors
- 1. Buying from unsafe sources
- 2. Failing to Cook adequately
- 3. Holding food at an unsafe Temp
- 4. Contaminated equipment
- 5. Practicing poor personal hygiene (most common cause of food-borne illness)
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Temperature Danger Zone
41*F - 135*F
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Most Dangerous Section of TDZ
70*F - 125*F
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Hold holding tempature
135*F or higher
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Cold holding temperature
41*F or lower
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Cooling temperatures and times
- 135*F to 70*F in two hours
- 70*F to 41*F in 4 hours
135*F to 41*F in 6 hours total
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Food Defense ALERT
- Assure
- Look
- Employees
- Report
- Threats
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FATTOM--Bacteria growing conditions
- Food
- Acidity
- Temperature
- Time
- Oxygen
- Moisture (0.85-1.0 is a high moisture food)
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Flow of Food
- Purchasing
- Receiving
- Storing
- Preparation
- Cooking
- Holding
- Cooling
- Reheating
- Serving
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Big 8 Allergens
- 1. Milk
- 2. Eggs
- 3. Peanuts
- 4. Tree nuts
- 5. Wheat
- 6. Fish (bass, flounder, cod)
- 7. Crustacean (shellfish, lobster, shrimp and crab)
- 8. Soy
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Boiling Water Calibrating Temp
212* F
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Dishwashing machine hot water sanitizing temperature
180*F
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Hot water for Sanitizing Temp
70*F
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Running water for thawing
70*F
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Ice-point calibration water temp
32*F
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Sources of Salmonella Typhi
- Ready to eat foods
- Beverages (ice)
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Sources of Salmonella Nonthypoid
- Poultry and eggs
- Meat
- Milk and dairy products
- Produce (tomatoes, peppers, cantaloupes)
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Sources of Shigella
- Food that is easily contaminated by hands such as TSC salads (potato, tuna, shrimp, macaroni, and chicken)
- Food that has made contact with contaminated water such as produce
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Sources of E. Coli
- Ground beef (raw and undercooked)
- Contaminated produce
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Source of Hepatitis A
- Ready to eat food
- Shellfish form contaminated water
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Sources of Norovirus
- Ready to eat food
- Shellfish from contaminated water
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Sources Associated with Parasites
- seafood
- wild game
- food processed with contaminated water (produce)
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Sources of fungi
- Mold on food
- Some toxic mushrooms
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Example of Biological toxins
Histamine produced by pathogens on fish when it is time temperature abused
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Example of Chemical contaminant
health and beauty products like hair spray
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example of physical contaminant
finger nail in meal
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What is the most important way to prevent FBI from bacteria?
Control time and temp
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What is the most important way to prevent FBI from viruses?
Good personal hygiene
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Temp that cold TCS food should be received
41*F or lower
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Temp that shucked and live shellfish should be received
shucked shellfish: 45*F or lower and cool to 41*F or lower in FOUR hours
live shellfish: air temp of 45 or lower and internal temp of no greater than 50 and then cooled to 41 within four hours
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Temp that milk should be received
45*F or lower and cool to 41*F or lower in FOUR hours
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Temp that shell eggs should be received
45*F or lower
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Temp that hot TCS food should be received
135*F or higher
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Temp that frozen food should be received
Frozen solid
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Meat and poultry must have what when received?
USDA stamp and stamp from processing plant indicating standards were met
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Eggs must have what when received?
USDA stamp (inspection)
grading is VOLUNTARY
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What must the label on food that is packaged on-site for retail sale include?
- Common name of food or a statement that clearly identifies it
- quantity of food
- list of ingredients and sub ingredients
- list of artificial colors and flavors in the food and chem preservatives
- name and place of business of manufacturer
- source of each major allergen contained in the food
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Ready to eat TCS food can be stored for only ____ days if it is held at 41*F or lower
7
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Ready to eat TCS food must be marked if held for longer than_____ and must indicate when the food must be sold, eaten, or thrown out
24 hours
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Use by labels should have:
date it should be used by (7 days after packaged), time, and common name
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You can long can you hold cold foods without temperature control for how long before it needs served, thrown out, or sold?
6 hours from when it was removed it from temp control
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You can long can you hold hot foods without temperature control for how long before it needs served, thrown out, or sold?
4 hours from when it was removed it from temp control
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Bulk unpackaged food doesn't need to be labeled if it...
- ....is NOT making a health claim or claim regarding nutrient content
- ....there are no law requiring a label
- ....the food is manufactured or prepped on the premises
- ....the food is made or prepped at another food operation owned by the same person
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In a vending machine, throw out refrigerated food prepped on site if not sold within ____ days of preparation
7
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Soaking items for ___ seconds in water at least ____*F is acceptable way to sanitize them
30, 171
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