D'angelo

PCO

Pest Control Operator

PHF

Potential Hazardous Food

BOH

Board Of Health

TCS

Time/Temperature Control

ROP

Reduce Oxygen Packaging

HACCP

Hazard Analysis Critical Control Point

RTE

Ready To Eat

PIC

Person in Charge

Barometric Pressure

Weather

Suvi

Packaging

Food length Freshness

No more then 7 Days and check the UDB (Used by Date)

Portable Water

drinkable

Cross Connection

physical link through which contaminants from drains, sewers, and other wastewater sources can enter the potable water supply

Back Flow Breaker

Pipes

Ware-Washer

Dishwasher

Sanitizing Dishwasher

Must be 180 F

Cooling Procedures

separate batches into smaller ones

Handwashing

100 for 15 seconds (module says 20)

4 Hours

Time to reduce temperature

Temperature Danger Zone

zone from 41F° to 135F° in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth

Hot Held Bar

135 F

Microwave

Must get to 165 and need to be eaten right away

thermometer

Must be accessible, accurate and calibrated all times.

Use ice water to calibrate

Ph

4.5 or higher

Virus

Need a living host

Allergens

Peanuts, Shellfish, Soy, Wheat, Sesame, Eggs, Milk, Fish, tree nuts

Staphyloccocus

throat

Norovirus

Vomit

3 Bay Sink

Must be cleaned before washing dishes

Tableware

never reused

Sanitizer liquid temp

75-100

Dry Storage Temp

50-70F

Height

food should be 6 inches off the floor

Chlorine

75-100

Iodine

68

Quat

76

Wiping cloth

cannot touch raw products then use to wipe table

Dumpster

must be on top of non-absorbent flooring and must be enclosed

What is food safety

Removing harmful agents from food, preventing food contamination, ensuring it's fit for consumption

what are the 3 standards in food safety

1. customer feels safe about the products they are eating/buying.

2. Employee takes pride in what they do.

3. Business owners reduce the risk of claims, civil lawsuits, and criminal protection

3 types of foodborne hazards

1. Biological

2. Chemical

3. Physical

Management in food safety

-how illness relates to personal hygiene

-prevent employee from contaminating food

-symptoms

-time and temperature of hazardous food

-identify critical points

-maintain a safe and sanitary establishment

the responsibility of other food employee

7 steps in HACCP

1. Conduct hazard analysis

2.Identifying Critical Control Points

3.Establish Critical limits for preventive measures

4.Set up procedures to monitor CCPs

5. Establish Corrective Actions

6. Verify the system is working

7.Recording keeping of the HACCP System

3 Level of food regulation

1. federal

2. state

3. local

What is the best way to prevent poor food safety?

employee training

What is a management's duty to ensure food safety?

creating and following a policy that prohibits employee who are sick from working

Why does management have to sign off an inspection?

To confirm that there was an inspection

10 days to change

Bioharzard

toxic or infectious agent that poses a threat to human when it is eaten, inhaled, or comes in contact with skin.

virus

can't do anything until they enter a living cells (Hep A and B)

Parasites

organisms that derive nourishment and protection from other living organisms know as a host.

Bacteria

-recycler of the planet

-good and bad

-mold and yeast

Salmonella

chicken can be found when in contact with animal waste - improper storage and uncooked chicken

Shigella

transmitted by touching the feces of an infected person, swimming in water where bacteria is present or drinking the water

Norovirus

stomach bug

Hep A

Infection against liver kill, at 185 F, waterborne illness

Shiga Toxin

E. coli, in steak, untreated milk, animal

Clostridium perfringens

-found in cook meat and poultry

Campylobacter

poultry/milk

Staphylococcus aureus

found in barehands

Biological Contaminations

contaminations of foods by other living organism

pest, soil and dust

*Biological leaves behind physical contamination

sous vide

cooked in water

Danger Zone

40-140 degrees F

What are the conditions for diseases

1. Food high in proteins, moist, and acidic

2. Acidity

3. Time- 10-20 minutes to reproduce

4. Temperature - 40-140F

5. Oxygen Need

6. Moisture

Heat preservation

1. Ultra Heat Treatment (UHT) - even higher temp

2. Sterilization - heating enough and long enough to destroy bacteria

3. Canning- heat the can to 249 F for at least 3 minutes, botulinum

4. Dehydration

5. Salt and sugar

6. Modified Atmosphere Packing (MAP)

7. Smoking

8. Irradiation