food license

all establishments must have a

food protection certificate

food

any edible substance, ice, beverage, or ingredient used or sold for human consumption

PHF: Potentially Hazardous Foods

support rapid growth of microorganisms

examples of PHFs

all raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes, and garliic

The Temperature Danger Zone is

between 41 F and 140 F, where harmful microgranisms reproduce rapidly

three types of food temperatures

bimetallic stem (0F - 220F)

thermocouple

thermistor

can you use glass thermometers in a food establishment

no

all meat by the united states department must have

USDA inspection stamp

smoked fish must be held at or below

38 F to prevent the growth of the bacteria Clostridium botulinum

shellfish must have the ? tag and must be kept on file for ? days

shellfish tags, 90 days

milk products must be pasteurized within ? days or ultra pasteuized within ? days

9 days & 45 days

all fruits and vegetables served raw must be

thoroughly washed before served

FIFO

First In First Out (first step is to date the products)

The New York City Health Code requires that all food items to be store at least

6 inches off from the floor

In order to prevent cross contamination, raw foods in a refrigerator must be stored

below cooked foods

cold temperatures ? down the growth of microrgansims

slow

all cold foods must be held at or below

41F except smoked fish which must be held at or below 38F at all times

keep dry storage areas

well ventilated and well lit

never store food

underwaste water lined

stored food must be kept

covered and stored in vermin-proof containers

when foods are stored directly in ice, the water

must be drained constantly

the first aid choking post must be

seen and in designated in all eatong areas

the first aid choking poster must be

seen in each eating area

places that serve alcoholic establishments must show

“alcohol and pregnancy warning:

a wash hand sign must be seen at

all washing sinks

no smoking signs must be

displayed throughout the facility

3 main hazards

physical

chemical

biological

physical hazard

foreign object in a food

chemical hazard

harmful chemicals, pesticide, cleaning agents, prescription medicine, pesticide

biological hazard

prescence of microgranisms, bacteria, viruses, parasites and fungi

food that is contaminated often

do no appear to be, no change in apperance, taste, or smell

under favorable condiitons the number of bacteria can double

every 20-30 minutes

4 phases of bacterial growth

lag

log

stationary

deatht

the most rapid growth of bacteria takes place in the

log phase

six factors that affect the growth of bacteria

food

acidity

temperature

time

oxygen

moisture

FATTOM

viruses cannot repoduced in food however

they can be transmitted to people if they get into food

hep A and norovirus

common food borne viruses

how is hep a and norovirus transmitetd

person ingests food or water that has been contaminated with feces of an infected person

trichinella spiralis

food borne parasite seen in undercooked pork, to prevent it cook pork to 150F for 15 seconds

anisakis simplex

food born parasite seen in marine fish

salmonella enteretidiis

bacterium commonly found in raw pultry and raw shell sheels

how to control the growth of clostridium perfringens

rapid cooling, rapid reheating, avoid preparation of foods in advance

staphylococcus aureus

bacterium that is commonly carried by healthy human beings

how is satphylococcus aurerus caused

bad personal hygieneand bare hand contact with ready to eat foods

ground meat hamburgeers must be cookedto

158F to eliminate ecoli

clostroidium botulinum causes

botulism, associated with home canned foods, smoked fish, garlic in oil, and any food without air

scombroid poisoning

eating fish with high levels of histamine due to time and temperature abuse

whats the distance between sinks and toilets

25 feet

the new york city health code requires food, jewlery

food up, no jewelry

thawing frozen foods

refridgerating them

placing them under cold running water

defrostign them in microwave oven with cooking

cross contamination

bacteria from raw food get into a cooked or ready to eat food

internal temperarure of pultry, stuffed meat, and stuff must be

165

ground meat and foods containing must be cooked at

158F

pork must be cooked to

150

raw shell eggs must cokked to min

145

fish, shellfish, beef, lamb, and all other meats must be cooked at

140

all hot foods stored in a hot holding must be held at

140

effective ways to rapidly cool foods include

ice water bath with stirring

pouring food 1-2 inches deep into 4 inch deep

using a rapid chill unit

cutting food into smaller pieces

hot foods places in a firdge must be covered

after they have cooled to 41

Previously cooked and refrigerated foods that will be served from a hot holding unit must be rapidly reheated to

165

never use a ? to reheat foods

hot holding

what must be provided in all culinary (food related) and pot/dish washing sinks

air breaks

Atmospheric Vacuum Breakers (AVB)

must be installed in any equipment that has a direct connection with a potable water supply. Examples include ice machines, coffee machines and dishwashers

cross connection can be prevented by

installing a hose bib vaccumm breaker

all gas fired hot waters heaters must be installed by a

licensed plumber and must be monitoried for back draft

NYC laws make it illegal to dump

grease in any sink that doen’t have a proper grease interceptor

proper sequence to wash dishes by hand

wash, rinse, sanitize, and airdry

between each use, cutting boards must be

washed, rinsed, and sanitized

to hot water sanitize immerse utensils in

170F water at least for 30 second

how to prepare a 50PPM chlorine based sanitizing solution add

½ ounce of bleach to 1 gallon of water10

100PPM sanitizing solution is typically used for

wiping, spraying, and or pouring

during chemical sanitazation, the chemical solution ust be checked with a

test kitbathrooms for

bathrooms for patrons must be provided when are 20 seats or more in the

dining area of a food establishment

3 key strategies of Integrated Pest Management

starve them

build them out

destroy them

when food is unavaliable to mice that have infested a restaurant

they will move out

rats are known to enter buildings through openings that are as

small as the size of a quarter

the presence of fresh rat droppings in a food establishment is a

critical violation

insecticides and rodenticides can only be applied in a restaurant

licensed pest control officer

the best method for eliminating flies and roaches from an establishment is

proper cleaning and sanitizing

HACCP stands down

Hazard Analysis and Critical Control Point

HACCP

system of food safety to to control the growth of harmful microrganisms

7 principles of HACCP

identify hazards

determine critcal control points (CCP)

set up critical limits

monitor CCP

take corrective actions

verify the system is working and keep records

CCP

any point in the food flow where action must be taken to eliminate the hazard

if PHF ae left in the temperature danger zone for more than 2 hours

than the food is no longer safe and must be discarded

whenever making cold salads such as tuna

the best practice is to pre chill the ingredients

artifical trans fat increases LDL the bad cholesterol

leading to heart disease

artificial trans fat is banned from all

restaurant foods

To improve food safety, security and general work practice

routinely conduct a self-assessment of food operations

most common injuries among restauraunts workers

slips

falls

cuts

lacerations

burns

muscle strains

sprains

electrocution

to avoid slips, trips, and falls

slip resistant shoes must be worn by food workers