Safety and Sanitation Study Guide (ICA)

Salmonella

Foodborne illness caused by raw eggs and undercooked/raw poultry

E Coli

Foodborne illness commonly associated with raw meats, but also lettuce, bagged salad and flour

cross contamination

passing bacteria from one surface to another

food borne illness

illness caused by contaminated or bad food

danger zone

the temperature range where bacteria can grow quickly in foods; 40-140 degrees F

165 degrees F

internal temperature for all poultry, leftovers and reheated foods

155 degrees F

internal temperature for all ground meat (i.e. ground beef)

40 degrees F

cold storage of foods must be 40 degrees or below

0 degrees F

proper freezer temperature

Sharp knives

The most safe form of a knife because it uses less pressure

20 seconds

time you should wash your hands with hot, soapy water

How to put out a grease fire

Turn of heat; Lid or baking sheet; baking soda; Never put water on a grease fire

water

never put this on a grease fire

Spills

clean these up immediately to avoid falls

dull knives

the most dangerous type of knife

washing hands

the most effective prevention of food-borne illness

clostridium perfringens

time/temperature abused foods; common in foods held for buffets like meats and gravies. Common in cafeterias, nursing homes, buffets.

campylobacter

chicken, meats, contaminated fruits and vegetables. One of the most common causes of diarrhea.

norovirus

Virus caused by infected food handler, usually with Ready to Eat foods

FATTOM

conditions bacteria need to grow

pathogens

bad bacteria that cause food borne illness

Listeria

Dangerous for pregnant women; caused by deli meats, unpasteurized milk and cheese

FAT TOM

Food, Acidity, Time, Temperature, Oxygen, Moisture

Rare hamburger

Would be considered dangerous because it is still in the danger zone (125 degrees F)

2 hours

The amount of time food can be left in the Danger zone

140 degrees F

Keep hot foods hot

40 degrees F

Keep cold foods cold

Ways to prevent cross contamination

Wash hands often; never place cooked food on plate that had raw food; sanitize surfaces and utensils; sanitize or color code cutting boards; do not reuse marinade

Order of food in refrigerator (top to bottom)

Ready to Eat, Fruits and vegetables, Raw meat, Raw chicken or poultry

These people are most likely to get a foodborne illness

Elderly, very young, immune compromised, pregnant women

4 Steps of Food Safety

Clean, separate, cook, chill

Pathogen

Harmful microorganism; cannot be seen, smelled or tasted

Hair longer than chin length

Tie back before coming into the kitchen

This should not be worn in the kitchen

baggy clothing, dangly jewelry, fake eyelashes, fake nails, sandals

These must be worn in the kitchen

Closed toed shoes

Washing knives

Blade away from you, do not leave in bottom of sink

Cleaning up broken glass

Sweep, not vacuum, Slivers with damp paper towel, not dish cloth; food must be thrown away

Physical hazard

Hair, fingernail, bone (fish), glass, metal shavings, bandaids

Chemical hazard

Sanitizing spray, pesticides, additives

Biological hazards

Bacteria, viruses, parasites, fungi

Steps to hand washing

Wet hands and wrists with warm water; Add soap and lather; scrub for 20 seconds fingernails, between fingers, wrists; rinse to remove soap, dry with a paper towel

Prepare raw meats last

A method for preventing cross contamination. By preparing raw meats after vegetables or ready to eat foods, you'll reduce the likelihood of cross contamination

Example of avoiding cross contamination

Using a new plate for burgers when taking them off the grill; color coding cutting boards; sanitizing all utensils between prep jobs;