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Food Handler Restrictions

• Restrict: Employees cannot work with exposed food, clean equipment, unwrapped single-use items, or interact with other employees.

• Exclude: Employees barred from working in or entering the establishment as an employee.

Time-Temperature Indicator (TTI)

• Used to track temperatures during food shipping to ensure safety limits are not exceeded.

Calibration of Thermometers

• Standard methods include using the ice-point method at 32°F (0°C) or boiling point method at 212°F (100°C), with tolerances of +2°F or +1°F.

Regulatory Agencies

• USDA: United States Department of Agriculture, responsible for the inspection and quality assurance of meat, dairy, and eggs.

• Shellstock Identification: Tags must be kept for 90 days.

• Key Drop Delivery: Procedures for after-hours food deliveries.

Food Safety Terminology

Packaging Methods

• ROP (Reduced Oxygen Packaged Food): Packaging method that minimizes oxygen to extend shelf life.

• UHT (Ultra-High Temperatures): Process for food preservation.

• MAP (Modified Atmosphere Packaged Food): Ensures quality of packaged food by altering the atmosphere.

Preservation Techniques

• Pasteurization: Application of heat to eliminate pathogens.

• Irradiation: Use of radiation to destroy harmful microorganisms.

Food Storage Practices

• FIFO (First In, First Out): Inventory management method to reduce spoilage.

• Date Marking/Labels: Must include use-by date, product name, and time (maximum 7 days).

Temperature Guidelines

• Freezer Temperature: 0°F (-18°C).

• Internal Temperature for Cold Items: 41°F (5°C).

• Shell Eggs Air Temperature: 45°F (7°C).

Food Thawing Techniques

4 Methods to Thaw Food:

• Cooler

• Running water

• Microwave

• Cooking

Cooking and Cooling Food

Batch Cooking

• Preparing food in small quantities to maintain quality.

Cooling Methodologies

4 Methods to Cool Food:

• Ice water bath

• Ice paddle

• Blast chiller

• Ice or cold water as an ingredient