RISK MANAGEMENT REVIEWER 2ND

FOOD HANDLER

Anybody producing, storing or transporting food or engages in preparing or serving food.

HEALTHY FOOD HANDLER

This are Hands are probably the most common way that harmful microorganisms get into foods in a restaurant.

INSTANT HAND SANITIZER

This should only be used on properly washed hands. Therefore, food workers must always wash their hands before the hand sanitizer is applied. Hand sanitizers never replace handwashing

Fingernails

( real or artificial ) and nail polish can become a physical hazard. Therefore, workers must keep their nails trimmed and filed. Long nails can easily break and end up in food. Also if nails are long, dirt and microorganisms can collect beneath them.

COVER CUTS, WOUNDS, AND SORES

This containing pus that might be on worker’s hands or forearms, can introduce bacteria into food. If a worker has an infected cut and bandages it, puts on a glove,

SINGLE-USE GLOVES

This act as barrier between the hands and the food. However, these must not be a substitute for proper hand washing.

Hair net

This keeps hair from ending up in the food and it also may deter employees from touching their hair. Common hair restraints include; nets, bonnets and caps. A hair restraint must be worm before hand washing and before starting work. A hair restraint must be properly worm. It must cover the entire hair without a single strand showing.

Footwear

This an serve as source of contamination, this worn outside the food preparation area should not be worn inside the food preparation area to prevent the possibility of contamination.

Use closed shoes, not open-toed shoes, should be worn at all times and shoes are used to prevent slips and falls from wet floors

CLOTHING

Food workers who inadvertently touch their dirty clothing may contaminate their hands. This could result in contamination of the food being prepared. In addition workers wearing dirty clothes send a negative message to customers about the level of sanitation in the restaurant.

JEWELRY

This are rings, bracelets, and watches, might get dirty. As a result jewelry may be a source of harmful microorganisms. An additional hazard associated with jewelry is the possibility that pieces of the item or the whole item itself may fall into the food being prepared.

BARE-HAND CONTACT

This are the Ready-to-eat food (RTE) includes cooked food, raw fruits and vegetables, baked goods, dried sausages, canned food, snack foods, and beverages. It is best to handle these foods with hands that are properly covered with single-use gloves, cleaned and sanitized utensils.

FACIAL MASKS

This prevent airborne microorganism from nose and mouth from getting into food during talking, coughing, or sneezing. These will also prevent direct contact of the hands with the nose and mouth which are sources of contamination

AIDS

Acquired Immune Deficiency Syndrome means??

Storage personal belongings

This are like bags and clothes should be stored in lockers or cabinets away from food preparation areas.

Food managers

Hes responsibilities for providing food at risk population, have an important responsibility in the prevention of food-borne illness.

Employees

In work they should be healthy and safe workplace in considered to be of major importance. It is believed that it will be translated to good service and it will equal happy and satisfied guests. By practicing safe work procedures, keeping fit, and working toward preventing accidents; it can in turn improve morale, reduce pain and suffering, and build pride in their workplace.

Training, Education, and Supervision

An effective safety orientation allows us to communicate the philosophy of management. The success of a well-developed safely program depends upon the effectiveness of training efforts. According to the regulation, employees must be informed about the potential hazards in the workplace and the safe work practices that they should follow to minimize risks. Training and education should begin with orientation.

Cleaning and Sanitizing Program

A clean surface is defined as being free from soil (og. Food residues), free from bed odors, be non-greasy to the touch and have visible oxidation

Scrape and Pre-Rinse

A Solid equipment surfaces are scraped and rinsed with warm water to remove the gross amounts of loose food soils.

Cleaning Cycle

A Removal of residual food soils from equipment surfaces through manipulation of the four basic cleaning factors and the method of cleaning typically alkaline chemical solutions are used for the cleaning cycle

Rinse

A Rinsing of all surfaces with cold to hot water, depending upon the temperature of Cleaning cycle to thoroughly remove all remaining chemical solution and food soil residues.

Acid Rinse

the equipment neutralizes any alkaline residues left and removes any mineral soil present

Sanitize

An equipment surfaces are rinsed or flooded with a sanitizing agent. Time and concentrations are critical for optimum results

Scrape and flush

A large food particles from equipment and utensils before the items are placed in a cleaning solution.

Definition

A Food soil refers to unwanted matter on food-contact surfaces. It can be visible or invisible.

Variation of Soils

Soils vary widely in composition, so no single detergent can remove all types.

Fat-based Soils

A process that usually is present as an emulsion and can generally be rinsed away with hot water above the melting point. More difficult fat and oil residues can be removed with alkaline detergents which have good emulsifying or specifying ingredients.

Protein-based Soils

Is used for its adhesive properties in many glues and paints. Food proteins range from more simple proteins, which are easy to remove, to more complex proteins which are very difficult to remove

Starches

This are associated with proteins or fats can usually be easily removed by highly alkaline detergents.

Mineral salts

This are based soils can be either relatively easy to remove, or be highly troublesome deposits or films.

Calcium and magnesium

____ are involved in some of the most difficult mineral films. Under conditions involving heat and alkaline pH, they can combine with bicarbonates to form highly insoluble complexes. Other difficult deposits contain iron or manganese.

Salt films

___ can also cause corrosion of some surfaces, it require an acid cleaner for removal.

food soils

These will require complete removal during the cleaning process and will affect the cleaning compound used, along with the method of cleaning

Microbiological Films

This are Under certain conditions, microorganisms (bacteria, yeasts, and molds) can form invisible films (biofilms) on surfaces. Biofilms can be difficult to remove and usually require cleaners as well as sanitizers with strong oxidizing properties.

Lubricating Greases and Oils

A soil to be cleaners wastes, ve (e.g. cleaners These deposits (insoluble in water, alkali, or acid) can often be melted with hot water or steam,

Increasing time

This reduces the chemical concentration requirements. The longer a cleaning solution remains in contact with the equipment surface, the greater the amount of food soil that is removed.

Temperature

In the presence o a cleaning solution most soils become more readily soluble as_______ is increased.

Chemical Concentrations

This will normally be reduced as time and temperature are incrase which may vary depending upon the chemical itself, type of food soil, and the equipment to be cleaned.

Mechanical Force

This can be simple hand scrubbing with a brush or as complex as turbulent flow and pressure inside a pipeline.

Foam

is produced through the introduction of air into a detergent solution as it is sprayed onto the surface to be cleaned

High pressure

cleaning is used to increase the mechanical force, aiding in soil removal

Clean in Place (CIP)

cleaning is utilized to clean interior surfaces of tanks and pipelines of liquid process equipment

Clean Out of Place (COP)

cleaning is utilized to clean tear down parts of fillers and parts of other equipment which require disassembly for proper cleaning

Mechanical cleaning

This uses friction for food so removal. cleaning normatly involves the use of a brush either by hand or a machine such as a floor scrubber.

Alkaline and acid

There are two classes of cleaning compounds. A types of processing equipment to be cleaned, chemical dispensing, and method of cleaning.

Sodium or Potassium Hydroxide

This provide the largest portion of alkalinity and effectively specify fats and peptize proteins for removal

Sodium Metasilicate

This protect against metal corrosion. Aids in emulsifying and soil suspension

Complex Phosphates

A primary function is to soften the water by chelating (binding up) the calcium and magnesium hardness. This allows for better cleaning effectiveness and reduces mineral deposits, this will also aid in emulsifying food soils.

Surface Active Agents (Surfactants)

This help break down the surface tension of soils to improve removal, keeping it water soluble to prevent it from depositing on the equipment surfaces.

Chlorine

is added to many chemical formulations to help in peptizing proteins.

Phosphoric Acid

This provides the bulk of the acidity in most acid cleaners. It solubilizes minerals well and is less corrosive to metals than most other acids,

Nitric acid

It use as expanded greatly due mainly to cost, it is very effective in the removal of tough mineral deposits in heat exchangers and evaporators

Surface Active Agents

This help break down the surface tension of soils to Improve removal, keeping it water soluble to prevent from depositing on the equipment surfaces.

Detergents and cleaning compounds

This are usually composed of mixtures of ingredients that interact with soils in several ways

hydrophilic

A water-loving molecules

hydrophobic

A not reactive with water molecules

Ionic surfactants

are surfactants are generally characterized by their high foaming ability and has negatively charged in water pollution are termed anionic surfactants. These surfactants behave as cationic surfactants under acid conditions.

Nonionic Surfactants

It is a common practice to blend surfactants ingredient’s to optimize their properties. Which do not dissociate when dissolved in water have the broadest range of properties depending upon the ratio of hydrophilic / hydrophobic balance, This balance is also affected by temperature. However Because of precipitations problems, cationic and anionic surfactants cannot be blended

Surface Composition Stainless Steel

A Preferred material for food equipment. Meets industry and regulatory standards. Durable and corrosion-resistant. For highly acidic, salty, or corrosive products, titanium is recommended for added resistance.

Soft metals

Are Generally less corrosion-resistant-require careful cleaning (aluminum, brass, copper, mild steel) and nonmetallic materials (plastics, rubber) are also used.

Aluminum

Are Easily damaged by acids or alkaline cleaners, making it non-cleanable.

Plastics

This Can crack or become cloudy after long exposure to corrosive substances.

Wood Surfaces

Only hard wood (eg. Maple) or sealed wood should be used in limited applications like cutting boards or tables. Must be well-maintained and non-porous to remain safe and and cleanable.

Surface Condition

are hard to clean or sanitize, and may harbor bacteria. Avoid using corrosive chemicals or exposing surfaces to corrosive food products unnecessarily.

Detergent and Waste Management

This contribute to wastewater discharge (effluent) issues, especially due to pH levels. Most treatment facilities limit effluent pH between 5.0 and 8.5. When using highly alkaline cleaners, mix with rinse water or use neutralizing methods to balance the pH before disposal.

RINSING

Immediately after cleaning, thoroughly with hot potable water cleaning solution. This very important step is necessary because the product detergent used for washing can interfere with the germ-killing power of sanitizers

Water Quality

is the main ingredient in cleaning materials used in food establishments and must always be safe to drink (potable) this can affect cleaning performance, so detergents should be adjusted based on its hardness, taste, and odor. it's essential for carrying detergents or sanitizers to surfaces and removing dirt or contaminants.

Heat and chemicals

are the two types of sanitizers most commonly used in food establishments.

Sanitizers

This destroy disease-causing organisms which may be present on equipment and utensils even after cleaning.

Thermal Sanitizing

This involves the use of hot water or steam for a specified temperature and contact time as with any heat treatment, pH, temperature, and time.

Steam

a sanitizing process has limited application and is safer. it is difficult to regulate and monitor contact temperature and time.

A cleaning plastic Tools or Utensils-heat can melt or warp them. Rubber or Silicone Parts-like gaskets, hoses, or seals, direct heat can cause them to crack or lose shape. Certain Metal tools with Coatings-like those coated with Teflon or paint, Heating can cause toxic fumes or ruin the surface. Wooden Tools or Handles high heat can dry them out, crack, or split them. Tools with Electrical Components like mixers or food processors; direct heat could damage wiring.

Hot Water Sanitizing

The required time depends on the water temperature. Through immersion (for small parts, knives, etc.), spray (such as in dishwashers), or circulating systems-is commonly used.

Chemical Sanitizing

This involves the use of an approved chemical sanitizer at a specified Concentration and contact time.

Chlorine

This are based sanitizers are widely used in food processing because they are effective, affordable, and leave minimal residue.

iodophors.ine

The most active agent is the dissociated free iodine (also less Stabie).

chlorine compounds

It have a very broad spectrum, being active against bacteria, viruses, yeasts, molds, fungi, and protozoans.

Lodophors

are generally less affected by organic matter and water hardness than chlorine. However, loss of activity is pronounced at high pH.

Quaternary Ammonium Compounds (QACs)

are active and stable over a broad temperature range. Because they are surfactants, they possess some detergency. Thus, they are less affected by light soil than are other sanitizers. However, heavy soil dramatically decreases activity. They generally have higher activity at alkaline pH. While lack of tolerance to hard water is often listed as a major disadvantage when compared to chlorine, some are fairly tolerant of hard water. QACs are effective against bacteria, yeasts, mold, and viruses.

Surface Characteristics

This are Prior to the sanitization process, all surfaces must be clean and thoroughly rinsed to remove any detergent residue. An unclean surface cannot be sanitized. Since the effectiveness of sanitization requires direct contact with the microorganisms, the surface should be free of cracks, pits, or crevices which can harbor microorganisms which contain biofilms cannot be effectively sanitized.

Temperature

is also positively related to microbial kill by a chemical sanitizer. Avoid high temperatures (above 55°C [131°F]) because of the corrosive nature of most chemical sanitizers.

above 55°C [131° F

What temperature the need to void

Soil

The presence of organic matter dramatically reduces the activity of sanitizers and may, in fact, totally inactivate them. The adage is "you cannot sanitize an unclean surface”.

PH

Sanitizers are dramatically affected by the ___ of the solution.

Water properties

Certain sanitizers are markedly affected by impurities in the water.

In activators

An Organic and/or inorganic inactivators may react chemically with sanitizers giving rise to non-germicidal products. Some of these are present in detergent residue. Thus, it is important that surfaces be rinsed prior to sanitization

WARE WASHINNG

is the process of washing and sanitizing dishes, glassware, flatware, and pote and pans either manually or mechanically.

Manual ware washing

This uses a three-compartment sink and is used primarily for pots and pans. It may be used for dishes and of weshing, rinsing and air drying dishes, flatware, and glassware in large operations, heavy-Gavare in small operations.

Mechanical ware weshing

This requires a dishwashing machine capable duty pot and pan washing machines have been designed to remove cooked-on food

Pest control

Is a critical aspect of food safety, as pests such as rats, mice, flies, roaches, grain insects, and fruit flies can transmit communicable diseases. Effective control involves not only immediate extermination of current resident pest infestations but also correcting conditions that allowed the pests to establish themselves, thus preventing future entry

The flow of food

is the steps that food goes through from the time the food is purchased/received until the time that it is served. If food is not handled safely at each step, contamination or bacterial growth could occur.

FOOD RESERVE

This procedures in a facility require thorough inspection of deliveries for quality, quantity, contamination, temperature, and sensory attributes (sight, touch, smell) to reject any substandard or unsafe items before acceptance.

SAFE AND APPROVAL FOOD SOURCE

The first line of defense in preventing foodborne illness is to obtain food from safe and approved sources. Safe and approved sources are suppliers that comply with pertinent laws and regulations. The only exception is that fresh, whole, uncut produce can come from any source, including roadside vendors, Farmer’s Market, and local gardens. Never use home prepared or home canned food in your restaurant as it is not known if it was safely prepared.

INSPECT BEFORE YOU ACCEPT

This will help to reduce your risk for foodborne illness and to be sure that food is safe. Check delivery vehicles for cleanliness and proper temperature control. Dirty vehicles could contaminate food. Never accept food that has been shipped in a vehicle that has carried live animals or harmful substances. If these vehicles must be used, they must be thoroughly washed, rinsed, and sanitized before they are used to transport food.

STORAGE

is one of the essential steps for preventing food from becoming contaminatedThis helps to minimize the growth of these micro-organisms and to prevent food from becoming unsafe or unsuitable during their expected shelf-lives. This preserves and prolongs shelf-lives of raw food materials and prevents them from contamination by food poisoning bacteria, chemicals and foreign bodies that may finally render the food materials or products unfit for processing or human consumption,