RISK MANAGEMENT REVIEWER WASH HANDS – a server should do after clearing a

table.
BEVERAGES – associated with Salmonella Typhi.
BUY FOOD THAT DOES NOT REQUIRE PREPPING –
JAUNDICE – symptom requires a food handler to be strategy can prevent cross-contamination.
excluded from the operation.
SURFACE – infrared thermometers measure.
BONES IN FISH – example of physical contamination.
WHEN ENCLOSED IN A SHATTERPROOF CASING – glass
COOKING FOOD TO MINIMUM INTERNAL thermometers can be used.
TEMPERATURE – useful practice for preventing
Norovirus from causing food borne illness. TEMPERATURE MAY VARY IN THE FOOD – should food
temperatures be taken in 2 different locations.
FOOD HELD BETWEEN 70F AND 125F (21C AND 52C) –
promotes the growth of bacteria. THEIR IMMUNE SYSTEMS ARE COMPROMISED –
people who take certain medication at risk for food
WILD GAME – commonly associated with parasites. borne illness.

PURCHASING FROM APPROVED, REPUTABLE REGULATING FOOD TRANSPORTED ACROSS STATE

SUPPLIERS – practice should be used to prevent LINES – responsibility included in the FDA’s role.
seafood toxins from causing a food borne illness.
POTENTIAL ALLERGENS – information must be included
AWAY FROM PREP AREAS – chemicals should be on the label of a container of ready-to-eat TCS food.
stored.
AS SOON AS THEY GET DIRTY OR TORN – a food
IDENTIFYING INGREDIENTS FOR CUSTOMERS – practice handler must change gloves.
can help prevent allergic reactions.
DESCRIBE EACH MENU ITEMS TO CUSTOMERS WHO
SNEEZING AND SHORTNESS OF BREATH – symptom ASK, INCLUDING ANY “SECRET” INGREDIENTS – a
indicating a customer is having an allergic reaction. server should do when taking a food order from
customers who have concerns about food allergens.
DESIGNATED SINK FOR HANDWASHING – is where a
food handler should wash his hands after prepping TIME-TEMPREATURE ABUSE – leftover chill is cooled on
food. the counter.

WHEN THE CUSTOMERS SERVED ARE A PRIMARILY CROSS CONTAMINATION – a food handler wearing
HIGH-RISK POPULATION – when a food handler with a gloves places chicken breast on the grill and then places
sore throat and fever be excluded from the operation. lettuce and toast bun.

GO HOME – a manager should tell the food handler if POOR PERSONAL HYGIENE – a food handler prepping a
they come to work with diarrhea. salad stops to scratch an itch on her arm then returns to
making task.
SELECT CORRECT SIZE OF GLOVES – a food handler
should do to make gloves easier to put on. CROSS-CONTAMINATION – server setting tables
touches the food-contact surfaces of a water glass when
WHEN APPROVED BY THE REGULATORY AUTHORITY – placing it on the table.
a food handler can return to work after diagnosed with
jaundice. FOODBORNE ILLNESS – is a disease carried or
transmitted to people by food.
JEWELRY – an item is a potential physical contaminant.
WHEN LABORATORY ANALYSIS SHOWS THAT A
LOWER THE NUMBER OF PATHOGENS ON THE SKIN – SPECIFIC FOOD IS THE SOURCE OF ILLNESS – food borne
purpose of hand antiseptic. illness is confirmed.

WASHING PRODUCE – single-use gloves are not BIOLOGICAL HAZARD – certain plants, mushrooms, and
required. seafood toxins.

WASH HANDS – a food handler should do after leaving CHEMICAL HAZARD – includes cleaners, sanitizers,
and returning to the prep area. polishers, machine lubricants, and toxic metals.

THEIR IMMUNE SYSTEMS ARE NOT STRONG – a cause PHYSICAL HAZARD – hair, dirt, bandages, metal staples,
preschool-age children to be at risk for food borne and broken glass, naturally occurring objects such as
illness. boned in fillets.

US DEPARTMENT OF AGRICULTURE – organization MICROOGRANISMS ARE TRANSFERRED FROM ONE

includes inspecting of food as one of its primary SURFACES OR FOOD TO ANOTHER – cross-
responsibilities. contamination occurs.
BIOLOGICAL – bacteria, viruses, parasites, fungi and LOSS OF TASTE OF THE FOOD AND LOSS OF APPETITE
toxins from plants, mushrooms, and seafood. OF THE CUSTOMERS – importance of food safety in the
food industry except this one.
FATTOM – acronym used to describe the conditions
pathogens need to grow. FOOD – refers to any article, whether simple, mixed,
compounded, that is used as food, drink, confectionary
15 TO 20 SECONDS – food handler scrub their hands or condiments.
and arms this long.
SANITATION – refers to the state of being clean, health
BANDAGE THE WOUND WITH AN IMPERMEABLE promoting free from disease-producing agents and
COVER AND WEAR A SINGLE-USE GLOVE – a food visible dirt.
handler must do with a hand wound do to safely work
with food. CLEANLINESS – is the absence of visible oil or dirt and is
not necessarily sanitized; it must aesthetically
WHEN THE GLOVES ARE DIRTY OR TORN – a food acceptable to the consumer.
handler should do who spend an entire shift forming
hamburger patties change their gloves. RISK – refers to the function of the probability of an
adverse health effect and severity of that effect,
BACTERIA AND VIRUSES – food handler is vomiting or consequential to a hazard in food.
has diarrhea and has been diagnosed with an illness
carried by one of the pathogens except this one. ---

TIME-TEMPERATURE ABUSED – most food borne illness 100F (38C) – properly washing hands, water should be
happen because TCS food has been ___. ___.

41F AND 135F (5C AND 57C) – food held in the range of ALLERGIC REACTION – itching, tightening of throat,
this temperature to avoid time-temperature abuse. wheezing, hives, swelling, diarrhea, vomiting, cramps,
and loss of consciousness are signs.
GROW – the longer food stays in the temperature
danger zone, the more time pathogens have to ___. FOOD ALLERGENS – milk, dairy, eggs, shellfish, fish,
wheat, soy, peanuts and tree nuts.
WASH, RINSE, AND SANITIZE EQUIPMENT – pathogens
such as Nontyphoidal Salmonella can contaminate food 4 HOURS – gloves must be changed.
through cross-contamination. To prevent you must ___.
PLAIN WEDDING RING – only jewelry allowed.
MAKE SURE THAT THE EQUIPMENT AND SURFACE
AREA IS CLEAN AND SANITIZE – avoiding time- CALIBRATED – thermometers should be __ before each
temperature abuse except this one. shift to ensure accuracy.

THERMOCOUPLES AND THERMISTORS – the sensing SENSING AREA – a bimetallic stemmed thermometer
area of this thermometer is on the tip of their probe. should be immersed in the product from the tip to the
end of the ___.
0F TO 220F (-18C TO 104C) – a bimetallic stemmed
thermometer can check temperatures from ___. INTERNAL – an infrared thermometer cannot be used to
take the ___ temperature.
BIMETALLIC STEMMED THERMOMETER – can measure
temperature through its metal stem. When checking FROZEN SOLID – frozen food must be delivered.
temperatures, insert the stem into the food up to the
dimple. APPROVED, REPUTABLE SUPPLIERS – all produce
should be purchased from an ___.
INFRARED (LASER) THERMOMETER – cannot measure
air temperature or the internal temperature of food. ---

TIME TEMPERATURE INDICATOR – can monitor both ILLNESS CONSIDERED AS AN OUTBREAK:

time and temperature.  2 or more people have the same symptoms
after eating the same food.
MICROOGRANISM – can be found in soil, air, plants,  Investigation is conducted by state and local
animals and including humans. regulatory authorities
 When it is confirmed by the laboratory analysis.
SAFETY – in the food service operation it means
freedom from risk, danger, injury or harmful effects to CHALLENGES TO FOOD SAFETY:
person’s well being and health.  Time and Money
 Language and Culture
FOOD SAFETY – it refers to the protecting the food  Literacy and Education
supply from microbial, chemical, and physical hazards or  Pathogens
contamination that may occur during all stages of food  Unapproved Suppliers
production and handling, growing, processing,  High-risk Customers
transporting, distributing, preparing and storing.
 Staff Turnover
  People (deliberately, accidentally)
COST OF FOOD BORNE ILLNESS: PEOPLE CAN CONTAMINATE FOOD WHEN:
 Loss of customers and sales  Don’t wash their hands after using the
 Loss or reputation restroom.
 Negative media exposure  In contact with a person who is sick.
 Lowered staff morale  Sneeze or vomit onto food or food-contact
 Lawsuits and legal fees surfaces.
 Staff missing work  Touch dirty food-contact surfaces and
 Increased insurance premium equipment then touch food.

5 RISK FACTORS OF FOOD BORNE ILLNESS: BIOLOGICAL CONTAMINATION:

 Purchasing food from unsafe resources  Microorganism – small organism that can be
 Failing to cook correctly seen only with a microscope.
 Holding food at incorrect temperature  Pathogen – harmful organism; make people sick
 Using contaminated equipment when eaten or produce toxins that cause illness
 Practicing poor personal hygiene  Toxin – poison.

HOW FOOD BECOMES UNSAFE: 4 TYPES OF PATHOGENS:

 Time-temperature abuse  Bacteria
 Cross-contamination  Parasites
 Poor personal hygiene  Viruses
 Poor cleaning and sanitizing  Fungi

TCS FOODS: BIG 6 PATHOGENS:

 Milk  Shigella spp.
 Dairy products  Salmonella Typhi
 Meat  Nontyphoidal Salmonella (NTS)
 Seafood  Shiga toxin-producing Escherichia Coli (STEC),
 Soy protein also known as E. coli
 Slice of melon  Hepatitis A
 Shell eggs  Norovirus
 Poultry
 Shell fish COMMON SYMPTOMS OF FOOD BORNE ILLNESS:
 Baked potatoes  Diarrhea
 Sprout  Vomiting
 Cut of tomatoes  Fever
 Cooked rice  Nausea
 Beans  Abdominal cramps
 Vegetables  Jaundice
 Tofu
 Oil FATTOM:
 Leafy greens  Food
 Acidity
READY-TO-EAT FOOD CAN BE EATEN WITHOUT  Temperature
FURTHER PREPARATION, WASHING, AND COOKING:  Time
 Cooked food  Oxygen
 Washed fruits and vegetables  Moisture
 Deli meat
 Bakery items FOOD LINKED WITH SALMONELLA TYPHI: (PEOPLE)
 Sugars, spices, seasonings  Ready-to-eat food
 Beverages
POPULATION AT HIGH-RISK FOR FOOD BORNE ILLNESS:
 Elderly people FOOD LINKED WITH NONTYPHOIDAL SALMONELLA:
 Pre-school age children (FARMS ANIMALS, PEOPLE)
 People with compromised immune system  Poultry and eggs
 Meat
GOVERNMENT AGENCIES:  Produce
 Food and Drug Administration (FDA)  Milk and dairy products
 US Department of Agriculture (USDA)
 Centers for Disease Control and Prevention FOOD LINKED WITH SHIGELLA SPP.: (HUMAN FECES)
(CDC)  Salads containing TCS food (potato, tuna,
 US Public Health Service (PHS) shrimp, macaroni, chicken)
 State and Local Regulatory Authorities  Made contact with contaminated water,
produce.
CONTAMINANTS CAME FROM A VARIETY OF PLACES:
 Animals we use for food
 Air, contaminated water, and dirt
  Coughing or sneezing into the hand
FOOD LINKED WITH SHIGA TOXIN-PRODUCING  Spitting in the operation
ESCHERICHIA COLI (E. COLI): (INTESTINES CATTLE,
INFECTED PEOPLE) HOW TO WASH HANDS: (SHOULD BE AT LEAST 20
 Ground beef (raw/undercooked) SECONDS)
 Contaminated produce  Wet hands and arms. (running warm water at
least 100F (38C)
FOOD LINKED WITH HEPATITS A: (HUMAN FECES)  Apply soap
 Ready-to-eat food  Scrub hands and arms vigorously. (10-15
 Shellfish from contaminated water seconds)
 Rinse hands and arms thoroughly. (running
FOOD LINKED WITH NOROVIRUS: (HUMAN FECES) warm water)
 Ready-to-eat food  Dry hands and arms. (use single-use paper
 Shellfish from contaminated water towel or hand dryer)

CHEMICAL CONTAMINANTS: WHEN TO WASH HANDS:

 Cleaners  Using restroom
 Sanitizers  Handling raw meat, poultry, and seafood
 Polishers (before and after)
 Machine lubricants  Touching hair, face, and body
 Pesticides  Sneezing, coughing, or using tissue
 Deodorizers  Eating, drinking, smoking, chewing gum,
 First-aid products tobacco
 Health and beauty products  Handling chemicals that might affect food
safety.
PHYSICAL CONTAMINANTS:  Taking out garbage
 Metal shavings  Clearing tables or busing dirty dishes
 Wood  Touching clothing or aprons
 Fingernails  Handling money
 Staples  Leaving and returning to the kitchen or prep
 Bandages area
 Glass  Handling service animals or aquatic animals
 Jewelry  Touching anything else that may contaminate
hands
GROUPS THAT MAY THREAT FOOD SAFETY:
 Terrorists or Activists REQUIREMENTS FOR FOOD HANDLERS:
 Disgruntled current or former staff  Keeping fingernails short and clean
 Vendors  Do not wear false nails
 Competitors  Do not wear nail polish

BIG 8 FOOD ALLERGENS: SINGLE-USE GLOVES:

 Milk  Used when handling ready-to-eat food
 Eggs  Never be used in place of handwashing
 Soy  Never be washed and reused
 Fish  Must fit correctly
 Tree nuts, almonds, weanuts, peacans
 Peanuts HOW TO USE GLOVES:
 Crustacean shellfish, lobster, shrimp, crab  Wash hands before putting gloves on when
 Wheat starting a new task
 Select the correct glove size
FOOD HANDLERS CAN CONTAMINATE FOOD WHEN  Hold gloves by the edge when putting on
THEY:  Check for rips or tears
 Have a food borne illness  Never blow into gloves
 Have wounds that contain pathogen  Never roll gloves to make them easier to put on
 Sneeze or cough
 Have contact with a person who is sick WHEN TO CHANGE GLOVES:
 Touch anything that may contaminate their  As soon as they become dirty or torn
hands and don’t wash them  Before beginning a different task
 Have symptoms (diarrhea, vomiting, jaundice)  After an interruption (taking a phone call)
 After handling raw meat, seafood, poultry, and
ACTIONS THAT CAN CONTAMINATE FOOD: before handling ready-to-eat food.
 Scratching the scalp
 Running fingers through hair WORK ATTIRE:
 Wiping or touching the nose  Wear a clean hat or other hair restraint
 Rubbing an ear  Wear clean clothing daily
 Touching a pimple or infected wound  Remove aprons when leaving food-prep areas
 Wearing a dirty uniform
  Remove jewelry from hands and arms before that 50F (10C)
prepping food. Must be cooled to 41F (5C) or lower in 4 hours
 SHUCKED SHELLFISH: Receive at 45F (7C) or
FLOW OF FOOD: lower
 Purchasing Cool to 41F (5C) or lower in 4 hours
 Receiving  SHELL EGGS: Receive at an air temperature of
 Storing 45F (7C) or lower
 Preparation  MILK: Receive at 45F (7C) or lower
 Cooking Cool to 41F (5C) or lower in 4 hours
 Holding  HOT TCS FOOD: Receive at 135F (57C) or higher
 Cooling  FROZEN FOOD: Receive frozen solid
 Reheating
 Serving REJECT PACKAGED ITEMS WITH:
 Tears, holes, or punctures in packaging
MONITORING TIME AND TEMPERATURE:  Reject cans with swollen ends, rust, or dents
 Bimetallic Stemmed Thermometer  Bloating or leaking (ROP Food)
 Thermocouples and Thermistors  Broken cartons or seals
 Infrared (Laser) Thermometer  Dirty and discolored packaging
 Time Temperature Indicators (TTI)  Leaks, dampness, or water stains
 Maximum Registering Tape  Signs of pests or pest damage
 Expired use-by or expiration dates
GENERAL THERMOMETER GUIDELINES:  Evidence of tampering
 Wash, rinse, sanitize, and air-dry thermometers
before and after using. STORE FOOD ITEMS IN THE FRIDGE:
 Calibrate before each shift to ensure accuracy.  Ready-to-eat food
 Thermometers used to measure the  Seafood
temperature of food are accurate to +/- 2F or  Whole cuts of beef and pork
+/- -1C  Ground meat or ground fish
 Only use glass thermometers if they are  Whole and ground poultry
enclosed in a shatterproof casing.
 Insert the stem of thermometer or probe into DO NOT USE THE FOLLOWING TO MISREPRESENT THE
the thickest part of the product (usually the APPEARANCE OF FOOD:
center).  Food additives or color additive
 Take more than one reading in different spots  Colored overwraps
 Wait for the thermometer reading to steady  Lights
before recording the temperature.
FOUR METHODS OF THAWING:
GENERAL PURCHASING AND RECEIVING PRINCIPLES:  Thaw in a cooler, keeping its temperature at
 Purchase from approved, reputable suppliers. 41F (5C) or lower.
 Arrange deliveries  Submerge under running water at 70F (21C) or
lower
RECEIVING PRINCIPLES:  Thaw in the microwave, only if cooked
 Make specific staff responsible for receiving. immediately after thawing.
 Have enough trained staff available to receive  Thaw as part of cooking process
food promptly
 Store items promptly after receiving MINIMUM INTERNAL COOKING TEMPERATURE

CRITERIA FOR DELIVERIES: 165F (74C) FOR 15 SECONDS

 Be inspected upon arrival at the operation  Poultry – whole or ground chicken, turkey, or
 Be from an approved source duck
 Have been placed in the correct storage  Stuffing made with fish, meat or poultry
location to maintain the required temperature  Stuffed meat, seafood, poultry or pasta
 Have been protected from contamination in  Dishes that include previously cooked TCS
storage ingredients
 Is not contaminated
 Is honestly presented 155F (58C) FOR 15 SECONDS
 Ground meat – beef, pork, and other meat
CHECKING THE TEMPERATURE OF ROP FOOD:  Injected meat – brined ham and flavor-injected
 Fold packaging around the thermometer stem roasts
or probe  Mechanically tenderized meat
 Insert the stem or probe between two packages  Ratites including ostrich and emu
 Ground seafood – chopped or minced
TEMPERATURE CRITERIA FOR DELIVERIES:  Shell eggs that will be hot-held for service
 COLD TCS FOOD: Receive at 41F (5C) or lower.
 LIVE SHELLFISH: Receive oysters, mussels, 145F (63C) FOR 15 SECONDS
clams, and scallops at an air temperature of 45F  Seafood – fish, shellfish, and crustaceans
(7C) and an internal temperature no greater  Steaks or chops of pork, beef, veal, and lamb
 Commercially raised game
  Shell eggs that will be served immediately  Plate garnishes
 Roasts of pork, beef, veal, and lamb
SELF-SERVICE AREA:
135F (57C) FOR 15 SECONDS  Sneeze guards = 14” (36cm) above the counter
 Fruit  Extend = 7” (18cm) beyond food
 Vegetables
 Grains (rice, pasta) FOOD SAFETY PROGRAMS:
 Legumes (beans, refried beans)  Personal hygiene program
 Food safety training program
ALTERNATE COOKING TIME AND TEMPERATURE:  Supplier selection and specification program
 130F (54C) – 112 minutes  Quality control and assurance program
 131F (55C) – 89 minutes  Cleaning and sanitation program
 133F (56C) – 56 minutes  Standard operating procedures
 135F (57C) – 36 minutes  Facility design and equipment maintenance
 136F (58C) – 28 minutes  Pest control program
 138F (59C) – 18 minutes
 140F (60C) – 12 minutes WAYS TO ACHIEVE ACTIVE MANAGERIAL CONTROL IN
 142F (61C) – 8 minutes THE OPERATION:
 144F (62C) – 5 minutes  Training programs
 Manager supervision
GUIDELINES FOR MICROWAVE COOKING:  Incorporation of Standard Operating Procedures
 Cover food to prevent the surface from drying  HACCP
out.
 Rotate or stir it halfway through cooking so heat 7 HACCP PRINCIPLES:
reaches the food more evenly.  Conduct a hazard analysis
 Stand for at least 2 minutes after cooking to let  Determine critical control points (CCP)
the food temperature even out  Establish critical limits
 Check the temperature in at least 2 places  Establish monitoring procedures
 Identify corrective actions
IF MENU INCLUDES RAW OR UNDERCOOKED TCS  Verify that the system works
ITEMS, YOU MUST:  Establish procedures for record keeping and
 Note it on the menu next to the items documentation
 Advice customers who order this food of the
increased risk of food borne illness. SPECIALIZED PROCESSING METHODS REQUIRE
 Post in the menu VARIANCE AND HACCP PLAN:
 Provide using brochures, table tents, or signs  Smoking food as method to preserve it (not to
enhance flavor)
FDA ADVISES AGAINST OFFERING THESE ITEMS ON A  Using food additives or components to preserve
CHILDREN’S MENU IF THEY ARE RAW OR UNCOOKED: or alter food to no longer require time and
 Meat temperature control for safety
 Poultry  Curing food
 Seafood  Custom-processing animals
 Eggs  Packaging ROP methods: MAP, vacuum-packed,
sous vide
COOLING FOOD REQUIREMENTS:  Treating (pasteurizing) juice on-site and
 135F (57C) – 70F (21C) in 2 hours packaging it for later sale
 70F (21C) – 41F (5C) in 4 hours  Sprouting seed or beans

METHODS FOR COOLING FOOD: HANDWASHING LOCATIONS MUST BE LOCATED AT:

 Cut larger items into smaller pieces  Restroom
 Divide large containers of food into smaller  Food prep areas
containers or shallow pans  Service areas
 Place food in an ice-water bath  Dishwashing areas
 Stir it with an ice paddle
 Place it in a blast chiller HANDWASHING AREA MUST HAVE:
 Hot and cold running water
HOLD TCS FOOD:  Soap
 Hot Food: 135F (57C) or higher  A way to dry hands
4 HOURS  Garbage container
 Cold food: 41F (5C) or lower  Signage
6 HOURS
IMMINENT HEALTH HAZARD:
NEVER RE-SERVE:  Electrical power outages
 Food returned by one customer to another  Fire
customer  Flood
 Uncovered condiments  Sewage backups
 Uneaten bread
3 RULES OF PEST PREVENTION: STEPS IN MANUAL DISHWASHING:
 Deny pests access to the operation  Rinse, scrape, or soak items before washing
 Deny pest food, water, and shelter them
 Work with a licensed Pest Control Operator  Wash items in the first sink
(PCO)  Rinse items in the second sink
 Sanitize items in the third sink
SANITIZING:  Air-dry items on a clean and sanitized surface
 Heat = 171F (77C) for 30 seconds
 Chemicals = chlorine, iodine, quats) STORAGE AREA SHOULD HAVE:
 Good lighting so chemicals can be easily seen
SANITIZER EFFECTIVENESS:  Utility sink for filling buckets and washing
 Concentration cleaning tools
 Temperature  Floor drain for dumping dirty water
 Contact time  Hooks for hanging cleaning tools3
 Water hardness
 Water pH BACKFLOW PREVENTION:
 Vacuum breaker
HOW TO CLEAN AND SANITIZE:  Air gap
 Scrape or remove food bits from the surface
 Wash the surface TERMINOLOGIES
 Rinse the surface
 Sanitize the surface TIME-TEMPERATURE ABUSE – when food has stayed
 Allow the surface to air-dry too long at temperatures good for pathogen growth.

FOOD-CONTACT SURFACES MUS BE CLEANED AND CROSS-CONTAMINATION – when pathogens are

SANITIZED: transferred from one surface or food to another.
 After they are used
 Before working with a different type of food FOOD – bacteria needs nutrients to survive; TCS foods
 After interruption and items have been support the growth of bacteria
contaminated
 After 4 hours if items are in constant use ACIDITY – bacteria grow best in food that contains little
or no acid
FINAL SANITIZING RINSE: 0 = highly acidic
 180F (82C) 7 = neutral
14 = highly alkaline
 165F (74C) – stationary rack
TEMPERATURE – bacteria grow rapidly between 41F –
CLEANING AND SANITIZING STATIOANRY EQUIPMENT:
135F (5C – 57C)
 Unplug the equipment
 Take the removable parts off the equipment
TIME – bacteria need time to grow.
 Scrape or remove food from the equipment
surfaces
OXYGEN – some bacteria need oxygen to grow, while
 Wash the equipment surfaces other grows when oxygen is not present.
 Rinse the equipment surfaces with clean water
 Sanitize the equipment surfaces MOISTURE – bacteria grow well in food with high levels
 Allow all surfaces to air-dry of moisture.
 Put the unit back together
FOOD ALLERGENS – a protein in a food or ingredient
DISHWASHER GUIDELINES: some people are sensitive to.
 Clean the machine as often as needed
 Scrape, rinse, or soak items before washing BIMETALLIC STEMMED THERMOMETER – used in thick
 Use the correct dish racks meats.
 Air-dry all items  Indicator head, Calibration nut, Stem, Dimple,
 Check the machine’s water temperature and Sensing area
pressure
THERMOCOUPLES AND THERMISTORS – measures
SETTING-UP A THREE COMPARTMENT SINK: temperature through a metal probe; displays
 Clean and sanitize each sink drain board temperatures digitally.
 Fill the first sink with detergent and water at INTERCHANGEABLE PROBES
least 110F (43C)  Immersion probe
 Fill the second sink with clean water  Surface probe
 Fill the third sink with water and sanitizer to the  Penetration probe
correct concentration  Air probe
 Provide a clock with a second hand to lest food
handlers know how long items have been in the INFRARED (LASER) THERMOMETER – used to measure
sanitizer the surface temperature of the food.

TIME TEMPERATURES INDICATORS – monitor both time

and temperature
MAXIMUM REGISTERING TAPE – indicates the highest
temperature reached during use.

CROSS-CONNECTION – physical link between safe water

and dirty water from drains, sewers, and other
wastewater sources.

BACKFLOW – reverse flow of contaminants through a

cross-connection into the drinkable water supply.

BACKSIPHONAGE – vacuum created in the plumbing

system.

IMMINENT HEALTH HAZARD – significant threat or

danger to health; requires immediate correction or
closure to prevent injury.

FOOD SAFETY MANAGEMENT SYSTEMS – group of

practices and procedures intended to prevent food
borne illness.

HACCP APPROACH – is based on identifying significant

biological, chemical, or physical hazards at specific
points within a product’s flow through an operation.

ACRONYMS

MSDS – Material Safety Data Sheet

TCS – Time Temperature Control Safety

ROP – Reduced Oxygen Packaging

NSF – National Sanitation Foundation

PCO – Pest Control Operator

SOP – Standard Operating Procedures

FIFO – First In, First Out

HACCP – Hazard Analysis Critical Control Point

TEMPERATURES

41F (5C) – 135F (57C) – temperature danger zone

70F (21C) – 125F (52C) – growth of bacteria

0F (-18C) – 220F (104C) – bimetallic stemmed

thermometer measurement range

100F (38C) – water temperature when washing hands

165F (74C) – minimum cooking temperature of TCS food

in microwave

PADAYON!! MAKAKAPAG SECOND SEM TAYO!!!