John A. Ferguson Senior High School



Temperature ChartFoodTempWalks or Swims 145?Ground Beef 155?Flies or Feathers 165?Microwave 165?Leftovers – reheat to165?08953500Temperature Danger Zone and Reheating41? - 135? (No more than 4 hours)Take temperature every 2 hoursMake it safe again – reheat to 165?Rare Roast Beef – Cook 130? and hold in warming box for 2 hoursCannot reheat in a warming tray, must be in the ovenMust reheat to 165? in under two hoursCooling Down135? - 70? in two hours70? - 41? in four hours or lessFastest way – smaller portions, shallow pan of two inches or lessThermometersCalibrated39916105524500Cup of ice water – 32?Fridge OrderLowest Temperature on topHighest Temperature on bottomOrderReady to eatSeafoodWhole cuts of beef and porkGround meat and ground fishWhole or ground poultryFood StorageAll ready to eat food must be labeledName of foodDate which it should be sold, consumed or discardedFollow FIFO (First In, First Out)Must use oldest foods firstDiscard all foods if not used within 7 daysStore dry food Away from walls At least 6 inches off the groundFood Storage TemperaturesEggs and Shellfish – 45?Flour and Canned Soup - 50? - 70?Meat, Fish and Poultry - 41?Ice Cream - 6? - 10?Preventing Time Temperature AbuseStore deliveries as soon as they are inspectedDo not overload fridge or line shelves with foilCheck temperatures of stored food and storage areas regularlyNever place hot food in the refrigeratorCheck for change in temperatureKeep dry-storage areas cool and dryFood ReceivingDo NOT AcceptCold that comes in above 41?Wet boxes Anything with rodentsShellfish shipping tag must be kept for 90 daysIntegrated Pest Management (IPM)Three Basic RulesDeny pests access to the operationDeny pests food, water and shelterWork with a licensed PCO (pest control operator)34474153810000Hand WashingProcess should take 20 secondsTemperature - 100?Scrubbing – 10-15 secFive Steps to Hand WashingWet hands and armsApply soapScrub hands and arms vigorouslyRinse hands and arms thoroughlyDry hands and armsHand Washing StationHot and cold running water at least 100?Soap (liquid)Way to dry handsGarbage containerSignage GlovesOnly after the food is cookedBare hands cannot touch any cooked foodSame task – change every 4 hours, wash hands in between putting on new glovesChanging tasks – change gloves in between each task, wash hands before putting on new glovesCleaning vs. SanitizingCleaning – removing FOOD PARTICLES from a surfaceSanitizing – removing PATHOGENS from a surfaceMust clean and sanitize after changing tasks, leaving a task, after 4 hoursStepsClean the surfaceRinse the surfaceSanitize the surfaceAllow surface to air dryTypes of CleanersDetergents – general purpose/heavy dutyDegreasers – dissolves greaseDelimers – acid based and used on mineral depositsAbrasives – have scouring agents to remove tough dirt1778002603500Food Contact SurfacesCleanAs often as necessaryAfter each taskAt least every 4 hoursEquipment HeightFloor Mounted Equipment - 6 inches off the floorTable Top Equipment – 4 inches off the table42887909969500DishwashingWater Temperature - 110?Manual Dishwashing Procedures (Three Sink Method)Rinse, scrape and soak items to be washedClean items in first sinkRinse items in second sinkSanitize items in third sink (never rinse after sanitizing)Air-dry items upside down to drain waterSanitationHot Water Hand Sanitizing – 171? for 30 secondsMachine Sanitizing - 180?Cold water and sanitizing agentBleachIodine47529752003425SANITIZE00SANITIZE28765501993900RINSE0RINSE7334251984375WASH0WASH10477524130000Quats – Quaternary Ammonia495300-15240000High Risk PopulationsFour SubgroupsChildrenElderlyPregnant Woman (OLD LIST! NO LONGER HIGH RISK!)Compromised Immune SystemPasteurized food for this populationFood Borne Illness2 or more people get the same illness from eating the same food45148508255000Five Common Risk Factors for Food Borne IllnessPurchase food from unsafe sourcesFailing to cook food adequatelyHolding food at incorrect temperaturesUsing contaminated equipmentPracticing poor personal hygieneTTA – Time Temperature AbuseOut too long and temperature has not been maintainedNot cooled properlyCross ContaminationContaminated ingredients are put on foods that are not going to be cooked anymoreSurfaces are used after being touched by contaminated foodPoor Personal Hygiene/IllnessShould Not Handle Food If:You don’t wash hands properlyYou cough on hands, handle raw food, smokeYou are vomiting, have diarrhea, sore throat with fever or jaundice (symptom of Hepatitis A)NORAN HESSNORANHESSOTIFYUREGULATORYUTHORITYOROVIRUSEPATITISCOLIALMONELLAHIGELLOSISConditions Affecting Growth of MicroorganismsBiological – Bacteria, Viruses, Parasites and FungiHepatitis AFeces contaminated water or handsSalmonellaNorovirusFeces contaminated handsFeces contaminated produceViruses need a living hostPhysical – Hair, fingernails, bones, dirt, jewelryChemical – Any chemicals that fall into the food, copper, galvanized steel, pewter lead and copper containersFAT TOMF – FoodA – AcidT – TimeT – Temperature O – OxygenM – Moisture-3143257620000TCS (Time Temperature Controlled Safety) FoodsMilk and DairyMeatFishBaked PotatoesTofu and SoySliced/Cut Melons, Tomatoes and GreensEggsPoultryShellfish/CrustaceansHeated Plant FoodSprouts and Sprout SeedsUntreated Garlic and Oil MixFood AllergiesAssign one manager to answer all allergy related questionsEight Common Food Allergens38671507810500Milk and Milk ProductsFish and ShellfishSoy and Soy ProductsEggs and Egg ProductsWheatPeanuts and Tree NutsHealth DepartmentLocal Regulatory AuthorityBathroomAprons must be left outside7 HACCP (Hazard Analysis Critical Control Point) Principles40716201079500Conduct a hazard analysisDetermine critical control pointsEstablish critical limitsEstablish monitoring proceduresIdentify corrective actionsVerify that the system worksEstablish procedures for record keeping and documentation 67627515176500 ................
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