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Holding TCS food temperatures:
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Hot--135 for highercold--41 or lower
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How often to check temp?
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Every 4 hours... if temp is off, throw food off-OR, you can check every 2 hours and leave time for corrective action
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Can you use hot holding equipment to reheat food? to check temp?
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NO. unless it's designed to reheat.
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Cold food can be held without temp control for how long?
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6 hours. as long as it was held at 41 or lower before, and has a LABEL of when it was removed and must be thrown out, does not exceed 70 during service-must be sold, served, or thrown out within 6 hours
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Hot food can be held without temp control for how long?
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4 hours (if held at 135 or higher before removing, has a label saying when it needs to be thrown out, used or thrown out within 4 hours)
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Can store scoops/spoons in running water or standing water?
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Yes. as long as standing water is 135 or higher
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When can take home containers be reused?
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When designed for reuse, provided by operation, cleaned and sanitized correctly
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When can take home beverage containers be refilled?
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If beverage is not TCS, same guest uses it, container can be cleaned, contained is rinsed with hot water, is refilled by staff in operation or by process that prevents contamination
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Eliminate contamination in self service areas?
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-sneeze guards, display cases, labels, packaging, keep raw food away from ready to eat food-don't use same plants, stock displays with correct utensils
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Don't need label for bulk unpackaged food (e.g., baker products) when?
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Product makes no claim regarding health content, no laws require item to be labelled, food is made on site, or is manufactured at another place owned by same person
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Catering guidelines?
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---safe water for cooking, dishwashing, handwashing--garbage containers stored away from food-prep, storage and serving areas-use insulated containers to hold TCS food (dairy in refrigerated vehicle or on ice, wrap raw meat and store in ice)-serve cold food in containers on ice or in chilled containers
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Foundation of a food safety management system?
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-group of practices and procedures intended to prevent food borne illness-actively controls risks and hazards throughout the flow of food-FOUNDATION: personal hygiene program, food safety training program, supplier selection and specification program, quality control and assurance program, cleaning and sanitation program, standard operating procedures, facility design and equipment maintenance program, pest control program
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5 most common risk factors for food borne illness:
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-buying from unsafe sources-failing to cook food adequately-holding food at incorrect temperatures-using contaminated equipment-practicing poor personal hygiene
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Steps of HACCP"
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1-conduct a hazard analysis (identify potential hazards... bio, chem, phys)2-determine critical control points (find points in process where hazards can be prevented or eliminated)3-establish critical limits (max or min)4-establish monitoring procedures (determine best way to check critical limits, who will check them?)5-identify corrective actions(identify what should be done if critical limit isn't met)6-verify system works(evaluate plan based on records, hazard analysis, monitoring charts)7-establish procedures for record keeping and documentation(keep records for monitoring activities, corrective actions, validating equipment, working with suppliers)
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FDA's public health interventions:
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-demonstration of knowledge-staff health controls-controlling hands as a vehicle of contamination-time and temp. parameters for controlling pathogens-consumer advisories
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