viruses
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Hepatitis A, Norovirus, and rotavirus
Physical foodborne hazards
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broken glass,packaging materials (string, paper & staples), leaves, stalks,
scales, feathers, shell/bone, nuts/bolts/screws, jewelry, hair, nails, nail
polish, bandages, dust/dirt, bodies/eggs/droppings of pests
NSP
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neurotoxic shellfish poisoning
1. Clean their hands effectively
2. Cook/cool time/temperature control for safety foods properly
3. Receive proper training in food safety that is relevant to their assigned duties
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Included in the duties of the person-in-charge are ensuring that the
relevant regulations are observed and the employees:
master cleaning schedule
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details of the cleaning to be carried out by specified people at specified
intervals and times
,145F for no specific time
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steaks
workflow
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the route through food premises for food employees and equipment
during all the stages from delivery of raw food and ingredients to dispatch
or service of products
critical control point
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In HACCP, a point or procedure in the food system where the loss of
control may result in an acceptable health risk
non-continuous cooking
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, the process in which the initial heating of the food is intentionally halted, so
that it may be cooled and held for complete cooking at a later time prior to
sale or service
onset (or incubation period)
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the time it takes for the symptoms of a foodborne illness to start after
contaminated food has been eaten
sanitizer
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a chemical that destroys many pathogenic microorganisms, reducing them
to safe levels
backflow
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a reverse flow of contaminated water and potable water supplies
parasite
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Hepatitis A, Norovirus, and rotavirus
Physical foodborne hazards
,Give this one a try later!
broken glass,packaging materials (string, paper & staples), leaves, stalks,
scales, feathers, shell/bone, nuts/bolts/screws, jewelry, hair, nails, nail
polish, bandages, dust/dirt, bodies/eggs/droppings of pests
NSP
Give this one a try later!
neurotoxic shellfish poisoning
1. Clean their hands effectively
2. Cook/cool time/temperature control for safety foods properly
3. Receive proper training in food safety that is relevant to their assigned duties
Give this one a try later!
Included in the duties of the person-in-charge are ensuring that the
relevant regulations are observed and the employees:
master cleaning schedule
Give this one a try later!
details of the cleaning to be carried out by specified people at specified
intervals and times
,145F for no specific time
Give this one a try later!
steaks
workflow
Give this one a try later!
the route through food premises for food employees and equipment
during all the stages from delivery of raw food and ingredients to dispatch
or service of products
critical control point
Give this one a try later!
In HACCP, a point or procedure in the food system where the loss of
control may result in an acceptable health risk
non-continuous cooking
Give this one a try later!
, the process in which the initial heating of the food is intentionally halted, so
that it may be cooled and held for complete cooking at a later time prior to
sale or service
onset (or incubation period)
Give this one a try later!
the time it takes for the symptoms of a foodborne illness to start after
contaminated food has been eaten
sanitizer
Give this one a try later!
a chemical that destroys many pathogenic microorganisms, reducing them
to safe levels
backflow
Give this one a try later!
a reverse flow of contaminated water and potable water supplies
parasite
