Tx food handler training course latest update with verified solutions

Tx food handler training course latest update with verified solutions What is food safety? Its the practice of eliminating harmful agents from food, preventing food contamination and ensuring that the food is fit for consumption High standards help to reduce lawsuits and criminal prosecutions caused by poor standards, provide a cleaner work environment Chicken hatchery, chicken farming, chicken packaging, eating chicken Is not regulated by legal standards and guidelines but it must be done in a clean and safe enviornment CDC (Center for Disease Control) Poor personal hygiene, contaminated equipment, improper holding, inadequate cooking and unsafe sources are all contributors to foodborne illness food safery policies a statement that lists the mannner in which an establishment will maintain a food safe neviornment. All operating procedures required by the food code are developed and implemented alll employees are informed, any food establishment that receives prdouct after operating hurs has it delivered in a manner that doesnt create a food safety hazard HACCP (Hazard Analysis Critical Control Points) this sstem is used for examinning and managing the way inn which food is handled in a food establishment CCPs (critical control points) Points of food handling most likely to be vulnerable to hazards. Pests, time and temp, corss-contamination, cleaning and sanitzation, personal hygiene. Receiving, storing,thawing,cooking, hot hoolding, cooking, reheating 3 levels of Regulation and legislation of safety standarads Federal, State, local government agencies Federal(FDA)Food and drug administration USDA EPA CDC NMFS OSHA CPSC Regulates most food processing, regulates shipping and manufacturing, issues recalls of potentially dangerous foods, set labeling standards, publishes and updates the food code. State and local Conduct inspections, give advice, enforce food safety laws, and issue permits Health Codes Sale of untift food iteams, sanization of premisses and equipment, personal gyngine, workers help and safety, actions against violations To recieve a food permit Required to pay fees, allow inspections, comply with set standards, often operate under a HACCP plan Inspections focused in food safety practices, food flow, temp, sanitazation, equipment, storaage, water and wastes, Inspection Violations Normally the establishment has up to 10 days to corrected detected violations. Minior violations may be granted upwards of 90 days for correction Documentation of establishment HACCP may provide the best defense of reasonable care in any legal action FDA most important fed agency regarding to food safety HACCP Inspectors normally focus on conformity to this system main purpose of inspector safety HACCP PLan food establishments must obtain permits to operate and must operate under this plan Lesson 2: biohazards, foodborne illnesss and food spoilage ... What is a biohazard? A toxic or infectious agaent posing a threat to humans or the enviornment. Bioharzards are living organisms. They need food and a place to live. Main cause of foodobrne disease. (viruses and parasites, spoilage bacteria, pathogenic bateria, molds and yeasts. Virus Extremlly small and simple organisms. a virus is a parasite because it depends on another organisms called "hosts" to survive. The hosts acts both as a home and a supplier of food for the virus Parasites Do not provided any benefits and often damage their hostes. Termites often live in your home or in food. Round wrms Cause trichinosis in humans that have conumsed infected pork Anisakis Can be found in fish such as cod and herring Flatworms beef, pork, and fish tapeworms, and flukes such as liver fluke Protozoa Giardia Lambia and cryptospordium parvum often infect water Bacteria SIngle celled organizisms with distinct nuclei or organizaed cell structures. we need bacteria because they are recylers of the plant. without bacteria life simply cannot be maintained GOod bacteria -Helps with food digestion -Produce vitamins needed by the body -recyle dead organisms Bad bacteria No benefit but can harm other organisms. IN the food industry pathogenic and spoilage bacteria cause the largest problems. Pathogenic bacteria Cause illness and spoilage bacteria spoil food. Undetectable by smell, sight, or taste. Proper cooking of foods is necessary Raw foods can be contaminated by Being processed improperly, handled carelessly, cross-contamination from other foods, cross contamination from an improperly cleaned surface. Foodborn diseases ANy typr of illness that results from injection of food contaminaton such things as pathogenic bacteria, parasits, and viruses Big Five foodborne Illness Salmonella, shigella, norovirus, E.Coli, Hepatitis A Salmonella Infection caused by several strains of salmonella bacteria, undercooked chicken, can be found in any food item exposed to animal waste. Infection develops within 12 to 72 hours and lasts from 4 to 7 days. Prevent by avoiding corss contaimination, persoanl hygiene, cleaning workspaces, cooking foods properly Sigella Found in the digestive tract Has been known to spread by flies Usually develop iwthin 2-3 days of exposure may spread to others throguh contaminated stool up to four weeks after symptoms have passed Norovirus Viral infections that causes inflammation of the intestines and stomach or "stomach flu" -she/he feeks very sick without warning -symptoms last 1-2 days -extremely contagius -no vaccine for it or available antibiotics -some do not have symptooms but are infected Echerichia (E.) Coli Found in digestive tract Caused by poor processing and handling of food that has been contaminated by infected animal or human feces -can be prevented by proper handling and cooking to safe temperatures. hand washing after restroom is really imporant Hepatitis A Liver diseasse caused by virus -Raw and undercooked sellfish harvested from polluted waters and water contaimated with sewage -Symptoms typically are pressent for less than two monhts. It can survive outside the body for months - can be killed by sufficent chlorination or heatings it to 185F for one minute -can still spread from cooked food if contaminated after cooking -can be prevented with proper sanitation, good personal hygine, handwashing Botulisms Life threatening and can occur in badly package or damaged canned and vacuum packed foods. Targets nervous system. Can be prevented by ensuring that canned and packaged items are in good condtions. even small dents can be potentially dangerous At risk individuals(can die) Elderly, pregnant, 6 and under, already ill Symptoms of a food borne illness Abdominal pain and cramps, diarreah, nausea and vomiiting, ever and headache, jaundice, sore throat with fever. Last 24-48 hours Appear a few hours to feveral days after eating contaminated food Outbreak occurs when a grou of people consume the same food Food Spoilage Natural caused by rough handling, exaggerated temp, bacteria, enzymes, mold and pests bad smell, texture, feel and taste lesson 3: contamination .. Biological contamination When pathogens sucha as virus, parasits, pathogenic bacteria and spoilage are present in foods. Involved contamination of foods by other living organisms -vulnerable -to reduce, dehydration and overheating can come from many places "Vehicles of contaminations" like your uncleaned hands Physical contamination Not caused by other organisms and not considered chemical. Paint-chip from an old wall fallen into soup, packaging materials, pest droppings, employee jewelry, metal and wood Chemical contamination Pesticides, cleaning liquids, personal grooming products. may include toxic metals from surafce, natural toxins from seasfood, mushrooms, plants and some mold and allergens. lesson4: temp and control .. TCS (Time and Temperature Control for Safety) Means food that need time and temp control to limit the growth of pathogens for safety. raw and most cooked meat dairy products cut melos cut leafy greens raw shell eggs 6 conditons that make disease-causing bacteria multiply to harmful levels Food high in pprotien, acidity, time bacteria need 10-20 minutes to multiply, temperautre 41 t 135 temperage zon ideal temperature is 98.6, Aerobic bacterica need oxygen to reproduce, moisture to mutiply need to hbe above 0.85 Allergic reaction symptoms Rashes, swelling, hard to breathe, unconsciousness Temperature control Used to vary the temp at which foods are packaged shipped stored cooked cooled saved and reheated Thawing Frozen foods enter the danger zone while thawing, must mark ready to eat, held at temp of 41 for less than 7 days Cooking When using microwave to cook foods, rotate or stir, allow the food to stand for two minutes after cooking so heat can equalize the required internal temperature in all parts of the food Internal cooked temp are normally between 130-165F ground meats should be cooked at 155F for 15 seconds Hot holding temperature 135 Cold holidng temperature 41F Cooling hot foods Foods should be cooled from 135 to 70F within two hours then to 135 to 41F within total of six hours cooking methods Blast chiller Divide hot foods into smaller portions Place hot foods in small containers Use ice bath for cooling method Sir or rate food add aice place cooked roast and whole chickens in clean containers enough space for air to circulate Thermometer The ice point method, the temp of a large class of crushed iced shoukd be at 32 the boiling ponit method temp of boiling water should read 212F Thermometers should be calibrated before they are first used, regular intervales, damage or inaccurate reading, confirmed case of foodborne illness handwashing rub soap for 10-15 secs between fingers and above wrists rinse well Gontaminated gloves remove gloves throw away wash hands put on new gloves