Servsafe Sanitation Exam

Foodborne illness Is a disease carried or transmitted to people by food. CDC CENTER FOR DISEASE CONTROL AND PREVENTION FOOD BORNE ILLNESS OUTBREAK AN INCIDENT IN WHICH TWO OR MORE PEOPLE GET THE SAME ILLNESS AFTER EATING THE SAME FOOD WARRANTY OF SALE THE RULES FOR HOW FOOD MUST BE HANDLED REASONABLE CARE DEFENSE CAN BE USED IN FOOD RELATED LAW SUIT IF YOU HAVE FOOD SAFETY MANAGEMENT SYSTEM IN PLACE CONTAMINATION THE PRESENCE OF HARMFUL SUBSTANCES IN FOOD TIME TEMPERATURE ABUSE ANY TIME FOOD HAS BEEN ALLOWED TO REMAIN TO LONG IN THE TDZ CROSS CONTAMINATION OCCURS WHEN MICROORGANISMS ARE TRANSFERED FROM ONE SURFACE OR FOOD FROM ANOTHER FAT TOM PATHOGENS NEED THESE 6 CONDITIONS TO GROW FOOD,ACCIDITY, TEMPERATURE, TIME, OXYGEN ,MOISTURE TDZ TEMPERATURE. DANGER.ZONE 41 F TO 135 F Degrees BIOLOGICAL CONTAMINANTS THESE INCLUDE VIRUSES,BACTERIA,PARASITES, AND FUNGI CHEMICAL CONTAMINANTS CONTAMINATION CAN COME FROM A VARIETY OF SUBSTANCES NORMALLY FOUND IN THE ESTABLISHMENTS. EXP Cleaners, sanitizers,toxic metals TOXIC METAL POISONING IF ACIDIC FOOD IS STORED IN OR PREPARED WITH THIS EQUIPTMENT THE METALS TOXINS CAN BE TRANSFERED TO THE FOOD PHYSICAL CONTAMINANTS RESULTS WHEN OBJECTS GET INTO FOOD. IT CAN OCCUR WHEN NATURAL OBJECTS ARE LEFT IN FOOD OR RANDOM SHIT. EXAMPLE: FINGER NAILS,JEWELRY,BONES,BANDAGES FOOD DEFENSE Program develped and implemented by an operation to prevent deliberate contamination of its food. CROSS CONTACT ALLERGENS TRANSFERED FROM FOOD CONTAINING AN ALLEGREN TO THE FOOD NOT CONTAINING ALLERGEN FLOW OF FOOD THE PATH FOOD TAKES THROUGH ESTABLISHMENTS. PURCHASING-RECEIVING-STORING-PREPARING-COOKING-HOLDING-COOLING-REHEATING-SERVING FOOD BORN MICRO-ORGANISM GROW MOST RAPIDLY AT THIS TEMP. 70 F TO 125 F DEGREES SHELL SHOCK ID TAGS TAGS THAT DOCUMENT WHERE THE SHELLFISH WAS HARVESTED THESE TAGS MUST REMAIN ATTACHED TO THE DELIVERY CONTAINER UNTIL ALL SHELL FISH HAS BEEN USED. 90 DAYS FROM THE DATE WRITTEN ON THE TAG U.H.T ULTRA HIGH TEMPERATURE PASTEURZATION T.C.S FOODS FOODS THAT HAVE MOISTURE AND PROTEIN AND ARE AT HIGH RISK TO DEVELOP GROWTH OF MICROORGANISMS AND TOXINS F.I.F.O FIRST IN FIRST OUT. METHOD OF STOCK ROTATION TO ENSURE OLDER ITEMS ARE USED FIRST. SLACKING THE PROCESS OF GRADUALLY THAWING FROZEN FOODS IN PREPARATION FOR FRYING MINIMUM INTERNAL TEMPERATURE THE REQUIRED MINIMUM TEMP THE INTERNAL PORTION OF FOOD MUST REACH TO SUFFICIENTLY REDUCE THE NUMBER OF MICRO-ORGANISMS FOOD SAFETY MANAGEMENT SYSTEM A GROUP OF PROCEDURES AND PRACTICES INTENDED TO PREVENT FOOD BORN ILLNESS HACCP. HAZARD ANALYSIS CRITICAL CONTROL POINT FOOD SAFETY MANAGEMENT SYSTEM BASED ON THE IDEA THAT IF SIGNIFICANT BIOLOGICAL,CHEMICAL, OR PHYSICAL HAZARDS ARE INDENTIFIED AT SPECIFIC POINTS WITHIN PRODUCTS FLOW THROUGH THE OPERATION, THEY CAN BE PREVENTED,ELIMINATED, OR REDUCED TO SAFE LEVELS. ACTIVE MANAGERIAL CONTROL FOOD SAFETY MANAGEMENT SYSTEM DESIGNED TO PREVENT FOODBORNE ILLNESS BY ADDRESSING THE FIVE MOST COMMON RISK FACTORS INDENTIFIED BY THE CDC CROSS CONNECTION A PHYSICAL LINK IN WHICH CONTAIMINANTS FROM WHICH DRAINS,SEWERS OR OTHER WASTE CAN ENTER A POTABLE WATER SUPPLY. BACK FLOW THE UNWANTED REVERSE FLOW OF CONTAMINANTS THROUGH A CROSS CONNECTION INTO THE WATER SYSTEM AIR GAP ONLY RELIABLE METHOD TO PREVENT BACKFLOW. AN AIR SPACE USED TO SEPARATE A WATER SUPPLY OUTLET FROM ANY POTENTIAL CONTAMINATED SURFACES. CLEANING PROCESS OF REMOVING FOOD AND OTHER TYPES OF SOIL FROM A SURFACE SUCH AS COUNTERTOP OR PLATE. SANITIZING THE PROCESS OF REDUCING THE NUMBER OF MICRO ORGANISM ON THAT SURFACE TO SAFE LEVELS MSDS MATERIAL SAFTEY DATA SHEETS Sheets supplied by the chemical manufacturer listing the chemeical and their common names, and its potential physical and health hazards. OSHA Requires to have on file for it can be accessible to employees. IPM INTERGRATED PEST MANAGEMENT Program using prevention measures to keep pests from entering an establishment and control measuring to eliminate any pests that do get inside PCO PEST CONTROL OPERATOR- exterminator USDA US DEPT OF AGRICULTURE FDA FOOD AND DRUG ADMINISTRATION EPA ENVIROMENTAL PROTECTION AGENCY TRAINING NEED A GAP BETWEEN WHAT STAFF NEEDS TO KNOW TO PERFORM THEiR JOB AND WHAT THEY ACTUALLY KNOW Examples of Poor personal hygiene Failing to wash hands properly Cough or sneeze on food touch or scratch wound, then touch food come to work sick What are the 4 types of pathogens that cause foodbornes illness 1. Viruses (Leading Cause of FB illness) 2. Bacteria 3.Parasites 4.Fungi Ideal pH Level that bacteria grow in A pH level of 4.6 to 7.5 How many hours do pathogens need in the TDZ to grow to harmful levels 4 Hours 4 Key points about Viruses 1 Can survive Fridge and Freezer 2.Cannot grow in food, but once eaten, grow in intestine. 3. Can contaminte food and water 4.Can be transmitted from person to person, from people to food, and from people to food-contact surfaces, 4 Key points about Bacteria 1.Most controlled by keeping food out of TDZ 2.Most will grow rapidly, if FATTOM is right 3.Some change to Spore form, as protection 4.Some produce toxins as they grow and die, these toxins can cause illness. cooking may not kill toxins Bacteria can double their population Every 20 minutes 4 key points about Parasites 1.Cannot grow in food. must be in meat of another animal,or host to survive. 2.Can use many animals as host,i.e. cows ,pigs, chickens,fish. 3.They can be found in animal and people feces 4.Contaminate food and water. 4 Key points about Fungi 1.They spoil food and sometimes cause illness 2.some produce toxins 3.They grow in almost any condition. grow well in acidic foods i.e., jams, bacon Toxic metals LEAD-found in pewter, tableware,pitchers COPPER-found in cookware-pots,pans ZINC-Found in galvanized items,buckets, tubs Bimetallic Stemmed Thermometer Most common type. measures through a metal probe with a sensor towards the end. from 0 F- 220 F Degrees.Calibration nut to keep it accurate. Infrared (Laser) Thermometer Used to measure the surface temperature of food and equipment surfaces. Immersion Probe measure liquids,frying oils,sauces and soups Surface Probe Used to measure temperature of flat cooking equipment like griddles Penetration Probe Used to measure the internal temp of food Air Temperature probe measure temp inside fridge and oven. TTI ( TIME AND TEMPERATURE INDICATOR) used to monitor both time and product temperature during shipping or storage. Suppliers must freeze fish that will be served raw or partially cooked -4 F Degrees for 7 days -31 F Degrees for 15 hours -31 F Degrees for and then stored at -4 F degrees for 24 hours What Temperature Should the Dry Storage be? 50 F - 70 F Degrees Well ventilated At least 6 inches off floor Out of direct sunlight Leftover TCS Foods should be stored and dsicarded...? Stored at 41 F Degrees Discarded after 7 days Should you serve Sprouts to High Risk Populations Fuck NO! PRODUCTS THAT NEED TO BE COOKED TO TEMP 165 F DEGREES FOR AT LEAST 15 SECONDS POULTRY (WHOLE OR GROUND) STUFFING, STUFFED MEATFISH POULTRY AND,PASTA TCS FOODS COOKED IN MICROWAVE PRODUCTS THAT NEED TO BE COOKED TO TEMP 155 F DEGREES FOR AT LEAST 15 SECONDS GROUND MEAT INJECTED MEAT-BRINED HAM, FLVOER INJECTED ROASTS MECHANICALLY TENDERIZED MEATS PRODUCTS THAT NEED TO BE COOKED TO TEMP 145 F DEGREES FOR AT LEAST 15 SECONDS PORK,BEEF,LAMB,VEAL-CHOPS AND STEAKS ROASTS SEAFOOD EGGS PRODUCTS THAT NEED TO BE COOKED TO TEMP 135 F DEGREES FOR AT LEAST 15 SECONDS COMMERCIALLY PROCESSED READY TO EAT FOODS (HOT HELD FOR SERVICE) ALSO-BEANS,GRAINS,COOKED FRUIT,PASTA BREWWD ITEMS SUCH AS COFFEE OR TEA NEED TO BE BROUGHT UP TO TO TEMP 175 F DEGREES FOR AT LEAST 1 MINUTE WITHIN HOW MANY HOURS SHOULD YOU COOL TCS FOODS? 6 HOURS. First cool from 135 F to 70 F within 2 hours Then cool it to 41 F Degrees or lower in the next 4 hours. If food has not reached the temo 70 F Degrees within first 2 hours, what should you do? Throw that shit out OR REHEAT and Cool Again Methods for cooling Food Divide into small containers. 1. place in ice water bath 2.stir with ice paddle 3.place in blast chiller 4.add ice as ingredient You just removed some COLD food from the fridge to serve. what are 3 major things you pay attention to? 1. LABEL THAT SHIT, WHAT TIME YOU TOOK IT OUT AND TIME YOU MUST DISCARD IT. 2.MAKE SURE IT DOESN'T EXCEED 70 F. degrees 3.SELL,SERVE, OR DISCARD AFTER 6 HOURS You just removed some HOT food from the fridge to serve. what are 3 major things you pay attention to? 1.LABEL THAT SHIT. 2.SELL,SERVE, OR DISCARD AFTER 4 HOURS WHEN HANDLING CUPS AND UTENSILS SHOULD YOU BE PUTTING YOUR GRUBBY FINGERS ALL OVER IT FUCK NO. HANDLE WITH CARE. MINIMIZE BARE HAND CONTACT