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23 Cards in this Set
- Front
- Back
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5 most common risk factors that cause foodborne illness
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1. purchasing food from unsafe sources.
2. failing to cook food adequately. 3. holding food at incorrect temperatures. 4. using contaminated equipment. 5. practicing poor personal hygiene. |
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FDA Food Code 5 ways to avoid risk factors that cause foodborne illness
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1. Demonstration of knowledge
2. staff health controls 3. controlling hands as a vehicle of contamination 4. time and temp. parameters for controlling pathogens 5. consumer advisory |
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Active Managerial Approach
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1. consider risk factors
2. creating policies and procedures 3. monitoring the policies and procedures 4. verifying the system |
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Seven HACCP Principles
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1. conduct a hazard analysis
2. determine critical control points 3. establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6. verify that the system works 7. establish procedures for record keeping and documentation |
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A HACCP Plan is Required when prepping food in the following ways
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-smoking food as a method to preserve it, but not to enhance flavor
-using food additives or adding components such as vinegar to preserve or alter it so it no longer requires time and temperature control for safety -curing food -custom-processing animals -packaging food using reduced-oxygen methods -treat/paseurize juice on site, and package it for later sale. -sprouting seeds or beans -offering live, molluscan shellfish from a display tank |
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Basic objectives for a Crisis-Management Program
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preparation, response, and recovery.
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A well-designed facility has the following features
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good workflow, reduction of cross-contamination, accessibility for cleaning
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NSF
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creates standards for foodservice equipment. it also certifies equipment. the nsf mark means an item has been evaluated, tested and certified by nsf as a meeting its food-equipment standards
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Underwriters Laboritories (UL)
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provides classification listings for equipment that meats ANSI/NSF standards. UL also certifies items that meet its own standards for environmental and public health (EPH). equipment that meets UL EPH standards is also acceptable for foodservice use.
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Floor-mounted equipment
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at least 6 in. or 15 cm. high. another option is to seal it to a masonry base
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tabletop equipment
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on legs at least 4 in. or 10 cm. high. or seal it to the countertop
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Dishwashing Machines
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should show the temp. in increments no greater than 2F or 1C
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minimum lighting instensity requirements
50 foot-candles (540 lux) |
prep areas
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20 foot-candles (215 lux)
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handwashing or dishwashing areas, buffets and salad bars, displays for produce or packaged food, utensil-storage areas, wait stations, restrooms, inside some equipment such as reach in coolers
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10 foot-candles (108 lux)
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inside walk-in coolers and freezer units, dry-storage areas,
dining rooms (for cleaning purposes) |
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to clean and sanitize a surface, follow these steps
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1. clean the surface
2. rinse the surface 3. sanitize the surface 4. allow the surface to air-dry |
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general purpose detergents
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remove fresh dirt from floors, walls, ceilings, prep surfaces, and most equipment and utensils
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heavy-duty detergents
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remove wax, aged or dried dirt, and baked-on grease. dishwasher detergents are an example
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degreasers
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work well where grease has been burned on i.e., grill backplashes, oven doors, and range hoods
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delimers
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acid cleaners used on mineral deposits and dirt that other cleaners can't remove. often used on steam tables and dishwashers
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abrasive cleaners
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have a scouring agent that helps scrub hard-to-remove dirt. they are used to remove baked-on food. be aware they can scratch surfaces.
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heat sanitzing
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water must be at least 171F or 77C for this method to work. and the items must be soaks for 30 sec.
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Chemical sanitizing: 3 common types
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chlorine, iodine, and quternary ammonium compounds, or quats
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