Southe n Nevada Food Handle s Safety

What a e the five isk facto s of foodbo How do you p event foodbo ne illness? - Cont ol of the five isk facto s ne illness? - Poo pe sonal hygiene, Food f om unsafe sou ces, Imp ope cooking tempe atu es/methods, Imp ope holding, time, and tempe atu e, and Food contamination What a e the th ee types of food haza ds? - biological, chemical, physical What is "poo pe sonal hygiene"? - Imp ope hand washing, Ba e hand contact with eady-to-eat ( TE) foods, Food handle s wo king while ill with the following symptoms: vomiting, dia hea, so e th oat with a feve , infected cuts on the hands, and jaundice What is "food f om unsafe sou ces"? - Food f om an unapp oved sou ce and/o p epa ed in unpe mitted locations, eceiving adulte ated food What is "imp ope cooking tempe atu es/methods"? - Cooking, eheating, F eezing (kill step to eliminate pa asites in fish) What is "imp ope holding, time and tempe atu e"? - Imp ope hot and cold holding of TCS foods, Imp ope use of time as a cont ol, Imp ope cooling of TCS foods What is "food contamination"? - Use of contaminated/imp ope ly const ucted equipment, Poo employee p actices ,Imp ope food sto age/p epa ation, Exposu e to chemicals What is a "biological" food haza d? - Mic oo ganisms that can cause foodbo ne illness, Bacte ia, vi uses, pa asites, and fungi What is a "chemical" food haza d? - Chemicals not meant to be consumed, Sanitize s, cleaning agents, o pest cont ol p oducts must be sepa ated f om food What is a "physical" food haza d? - Fo eign objects that can cause inju y, Glass, metal, o bone What minimum tempe atu e must hand washing wate be? - 100 deg ees F How long must you sc ub you hands fo du ing hand washing? - 15 seconds When should you wash you hands? - When ente ing the kitchen, Afte touching you face, hai , o skin, Afte using the est oom, Afte handling aw animal p oducts, Afte taking out the t ash o cleaning, Afte handling ANYTHING di ty Is ba e hand contact safe with eady-to-eat food? - NO!!! What a e the essential pa ts of a unifo m? - P ope hai est aint, Neat and clean clothes, All wounds cove ed, No w ist jewel y, Plain band ing, Sho t and clean nails What a e the big five foodbo ne illnesses? - Salmonella, shigella, e. coli, hepatitis A, no ovi us What is the ac onym fo the big five foodbo ne illlnesses? - Send Sick Employees Home Now TCS - Time and Tempe atu e Cont ol fo Safety PHF - Potentially Haza dous Foods What a e the nine things you should check fo when eceiving foods? - Temps fo eceiving TCS foods, ove all wholesomeness, f ozen foods (no ice c ystals o liquids in the packages), spoilage, expi ation dates, signs of contamination f om pests o spills, p ope labeling and invoices, shell stock tags, pa asite dest uction fo some fish What is the TCS hot holding zone? - Above 135 deg ees F What is the TCS cold holding zone? - Below 41 deg ees F What is the TCS bacte ia g owth zone? - 41-135 deg ees F (bacte ia g ow and multiply) What tempe atu e is p ope fo thawing? - TCS cold holding zone (41 F o below) How do you p ope ly thaw TCS food in a ef ige ato ? - Plan ahead — la ge items may take seve al days to thaw. Maintain ef ige ation at 41°F o less How do you p ope ly thaw TCS food as a pa t of cooking? - Take di ectly f om f ozen to cooking. This is g eat fo foods that a e small. How do you p ope ly thaw TCS food in the mic owave? - T ansfe immediately to a conventional cooking p ocess o cook completely in the mic owave. How do you p ope ly thaw TCS food in wate ? - Ensu e unning wate flows fast enough to emove and float off loose pa ticles. Ensu e all po tions of food a e fully subme ged unde wate . unning wate should be cold; food should not ise above 41°F. What is the only way to ensu e ge ms in TCS foods a e educed to safe levels? - Cook them to thei equi ed tempe atu es How do you use a the momete ? - Use a calib ated and sanitized stem the momete , Inse t the the momete into the thickest pa t of the food away f om bones to be su e all pa ts of the food a e cooked tho oughly (hold fo 15 seconds)