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41-135

temperature danger zone

00-220

range of the bi-metallic thermometer temp

32

ice point calibrationtemp

212

boiling point calibration temp

41 or below

cold food holding storage temp

135

hot food holding temp

food needs to be cooled to 70 or below in

2 hours before storage

180-190

temp for heat sanitizing in ware washing

110

temp for wash water in 3 compartment sink

100

temp to wash hands in sink

45

temp to receive shelled eggs from supplier

155

holding temp for cooked eggs on buffet

145 for 15 sec

seafood min internal cooking temp

145 for 4 min

whole cuts of beef or pork min internal cooking temp

155 for 15 sec

ground meat or fish min internal cooking temp

165 for 15 sec

whole or ground poultry min internal cooking temp

1st step for 3 compartment sink

rinse/scrape off food particles on all items

2nd step for 3 compartment sink

clean items in 1st sink in a detergent solution of 110

3rd step for 3 compartment sink

rinse items in 2nd sink

4th step for 3 compartment sink

sanitize items in 3rd sink ina warm sanitizing soultion

5th step for 3 compartment sink

air dry items upside down

3 approved types of sanitizer

iodine, quats, chlorine

check all sanitizer with a

test kit using strips

all cleaning cloths must be in sanitizer soultion

when not in use

a master cleaning schedule

what to clean, who to clean, when to clean, and what equipment to use

MSDS( material safety data sheets)

shows cleaning chemicals and safe handling

will not scratch equipment

nylon

delimer

to get rid of mineral depoists

1st of 4 approved methods for properly thawing foods

in refrigerator

2nd of 4 approved methods for properly thawing foods

in a microwave- must be cooked immediately

3rd of 4 approved methods for properly thawing foods

as a part of the cooking process

4th of 4 approved methods for properly thawing foods

under running water that is 70 degrees or less

1st of 6 ways to cool foods

separate food in several pans, place in walk in

2nd of 6 ways to cool food

place in ice bath

3rd of 6 ways to cool food

cooling wand( ice paddle) fill with water, place in freezer, submerge into product, stirring with handle until temp reaches 70 degrees in 2 hrs

4th of 6 ways to cool foods

add ice as an ingredient

5th of 6 ways to cool foods

blast chillers- cooling unit designed to rapidly cool products

6th of 6 ways to cool foods

steam jacketed kettles- wrap around product, cold water circulates through jacket.

hand washing steps: total time: 20sec

wet arms and hands with running water at 100 degrees.
apply soap.
scrub arms and hands for 10-15 secs.
rinse arms and hands throughly under running water.
dry arms and hands with single use paper towels or hand dryer.

change gloves ______ if you are continually working on something, or after ech changed activity.

every 4 hours

#1 way to prevent the transfer of viruses

hand washing

characteristics of potentially hazardous foods

moist, high protein, slightly acidic

fat tom: the 6 fators that affect bacterial growth

food- potentially hazardous foods
acid- slightly acidic or neural
time
temp
oxygen
moisture

physical hazard

a foreign object or partial food(bones)

chemical hazard

a chemical or toxin that can contaminate food

biological hazard

any living organism or waste of living organism that may contaminate food.Ex. mushrooms, seafood,and meat

4 types of biological hazards

bacteria
virus
parasite
fungi

Salmonella bacteria

from raw meats, poultry, eggs,and other dairy products

botulism bacteria

from dented or crushed cans. cans that look like they are about to burst.

staphylococcus aureus

50% of thepopulation has this. found in your saliva and infected cuts. why you can not eat, smoke or drink around food

giardia parasite

caused by contaminated drinking water.

anisakis simplex parasite

from seafood/ sushi

trichinella parasite (roundworms)

from under cooked pork

hepatitis a virus

fecal- oral route(feces to mouth) consumption of infected foods

norovirus

fecal-oral route. contaminated water and swimming pools

ciguatera toxin virus

comes from fish.

scrombroid posioning

comes from fish. Swordfish, mahi-mahi, tuna,and bluefish

most common food alergens

milk and milk products
eggs
soy(tufu)
shellfish
peanuts
tree nuts
wheat products

food borne illness

any infection or illness that is trasferred to people by food that they eat.

microorganism

tiny organism that is too small to be seen with the naked eye

outbreak

2 or more people have a similar illness from a common food

ready to eat food

food that requires no further preparation prior to eating

cross contamination

when a food item is exposed to a contaminate from another source

critical control points

a point during the cooking and processing of food where steps are taken to eliminate or reduce a food safety hazard

flow of food

the path that food takes throug a food establishment from receiveng, to storage, preparation, cooking, holding, service,cooling, and reheating.

young children, elderly, and pegnant women are at a higher risk of food borne illness because of

weak immune systems

Fix problems _______ during a health inspection if possible.

on the spot

If a thermometer is dropped on the floor, you have to

recalibrate it.

time and temperature

are your most critical factors in controlling the growth of microorganisms.

symptoms of allergic reaction

hives, rash, difficult breathing, swelling of lips and throat, tongue and mouth.

most buy food from suppliers that comply with

federal, state, and local guidelines.

jaundice

liver disease. symptoms: yellowing of eyes and skin.

stainless steel

nonabsorbent

bacillus cereus

caused by rice

if an employee has a cut, they can still work if

they wear a bandage and glove or finger cot.

FIFO

First in _ First out stock rotaitionprocedure for using the older products first.

bi-metallic thermometer

thermometer used to measure product temperature

thermocouple

digital thermometer measures internal food temps

surface probe

measures temps on flat surfaces like grills

hot holding unit

never to be reused to reheat food. it is to hold an internal temp after it has been cooked or reheated. pre heat to 135. reheat food before putting it in at 165.

grains of black pepper

signs of roaches

scraps of cloth and large droppings

signs of mice

do not keep anything in your reach in uncovered due to

cross contamination

all equipment must be easily cleaned and sanitized and be

non aborbent

food allergy

when the immune system reacts badly to a chemical in food

HACCP(hazard analysis critical control point)

helps prevent the flow of food often using time and temp,

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