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Definition
biological -bateria virus patris funcui mushrooms seafood
chemical-toxic metal -chemicals
foreign objects-hair;dirt;glass;bones |
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| child PREGNAT ELDERLY aids, pills, immune system weekend- raw and not cooked fully |
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| 5 factors because of time temp abuse |
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Definition
unsafe soruces
poor hygine
unsatitary cook ware
hold food
failing to cook food adiquitly |
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Definition
| cross contamination, poor personal hygiene |
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| 6 conditions for contagion growth |
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Definition
food - need food to grow-
acidy - grow best w/ no acid
temp - 41 135= danger zone
time - 20 mins = doule - get out as soon as possible
oxgen - hot held grow without oxygen
mositer - need mositer to grow |
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Definition
Microorganisms -spoilage=mold -
pathogens= hemp a and salmonella
baterial |
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Definition
back of card time/temp control for safety = need safety to handle
meat; dairy; fish; eggs; poltury; seafood; baked potatoes |
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| salmonella; where its found + symptoms |
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Definition
poluty and eggs dariy beef, ready to eat food that touch
diarrhea cramps fever vomiting- cook until required temps- no cross containation- breaks for salmonellas workers |
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| Staphylococcus aureus; where its found +symptoms |
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Definition
| carry touch sores and hair and face then food- handled during prep salads- deli meats- prevent by washing , no cuts, mimize in dangerzone- cannot kill by cooking ; food poisoning |
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| types of chemicals contagions and prevention |
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Definition
-toxic metals, cleaning products, pestiside, lubraticances- polishes
follow manufactors directs, stroe chemical away, becareful, trnafering, label all containers= pestisides by pros |
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Term
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Definition
| copper -lead- zinc- acidy foods like saurcraut tomatoes, use only food grade utensils, no enamel wear, carbonated water can leach water, maintain soda machine by pros |
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Term
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Definition
| metal, shaving, staples, broken glass, blades, human parts, jewerly dirt bones, pits in a pie, |
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| food alegery and avoidance |
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Definition
-itching, tighting, shortness of breath, cramps, vomitting, death,
peanuts treenuts dairy, egg, fish, shelf fish, soy, wheat
be able to describe all ingredients, no cross containation
cross contam=wash cook wear- wash gloves- use sperate cook ware. |
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Term
| front of card 3 types personal interference |
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Definition
back of card orgianize terrorist, competors, customers= humans, inter elements, exter elements
human -check id, supserios actively, 2 employees on, set rules for opening back door, limit access
interior, good lights, no hiding places, no traffic, reject suspicious activity
exterior, well lit no hidding places, tamper resistant packing |
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Term
| front of card cleaning hand + what not to do in a prep station |
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Definition
back of card wet hands hot water. 10 to 15 secs of rubing with soap, dry hands/ paper towel to open door
smoking eating drinking tobacco, gum, = not allowed
report health problems to manager= stop working or see doctor=sore throat- vomiting diahera 24 hours or medical release- bandages- gloves |
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Term
| front of card Cross contamination prevention |
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Definition
| back of card create barriers, physical or proceddural -assign equipment to each product, color coded cuting boards, clean after each task- raw food at different times - minimal prep |
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Term
| front of card fastest time bacterial grow |
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Definition
| back of card 70 125 very fast- need time and temp to grow no more than 4 hours |
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Term
| front of card thermometers types and procedures |
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Definition
back of card metal stem- calibration nut- dimple 2 degree accuracy
immersion water- surface=pan temp- penetration- infrared= remove barriers, no internal temps, not through glass, tti = build in color coder to measure frozen bags-
recalibrate- ice point or boiling point, 32 0r 212 degrees when checking temp- thickest part, sealed in between 2 packages, in to liquid without touching side |
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Term
| front of card dealing with shippers |
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Definition
| back of card Approved supliers- have good relationship- incomplaince with law- make sure there suppliers are food, make sure they have proper methods/delivery/ plan for stagger and not busy, recieving guild lines- no dirty pest or melted ice, internal temp |
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Term
| front of card what to avoid when shipping comes |
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Definition
back of card chicken- no order, no odd color, not dry or sticky
eggs- air temp of 45 and stored at 41, no order, or broken
frozen producted=no large ice crystals
dry goods= good condition, not damp |
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Term
| front of card cold storage |
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Definition
back of card FIFO method 6 inches way from walls, label and date due TCS food = one week @ 41
fridge= dry, not a lot of paper no hot foods, separte food by types top= lowest cooking bottom coolest, raw chicken bottom, then ground meat then whole cuts, milk, eggs, ready to eat |
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Term
| front of card dry storage |
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Definition
| back of card dry storage=50 -70 degrees 50 to 60 percent humidity 6 inches off the floor no sun light |
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Term
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Definition
back of card freezing doesn’t kill bateria but slow, thawing
fridge at 41;
submerging in water;
thaw as part of cooking;
microwave if cooking after, |
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Term
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Definition
back of card Ice is not used for food and an ingredient
chicken 165
stuffed meat 165
meat 155
pork, fish eggs, 145 |
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Term
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Definition
| back of card stir food often, check temps 135 or higher or 41 and lower must be discarded, small batches take temp often, throw out after time, like a day, sneeze guards 7 inches over, clean utensils cooling 135 to 70 in 2 hours 70 to 41 in the next 4 hours |
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Term
| front of card the use of kitchen tools |
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Definition
back of card all food contense touching must be cleaned, 4 hour intervals, serving= personal cleaning, good food wear hold plates at bottom, tongs
only wrapped foods can be reserved |
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| front of card 4 steps food safety management plan- controlling risk |
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Definition
back of card -personal hygine, sanitation and pest control, food safety management programs
1id problem with food safety
2 develop policies
3 monitor policies and procedures
4 verify risk factors are being taken care of by policies respond quickly with incident reports, what did you eat and drink, eat before anything else, who else eat the same food, medical attention, crisis team=plan courses of action, accept responsibility |
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Term
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Definition
| back of card id’ing finding what went procedurally wrong |
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Definition
| back of card plan=crisis handling- basic objectives, then fill in detail, distribution, and updating, create team with upper management, id potencial crisis, names and number by phones, q and a, |
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