Always Food Safe: Course Insights

Always Food Safe Course Studies Biological Food Borne Illness Pathogenic Bacterias, Toxins, Parasytes, and fungi Chemical Food Borne Illness Illness caused by incorrecet use of chemicals such as detergents and sanitizers Physical Food Borne Illness Objects that fall into food such as dirt, glass shards, and bandages Four Reasons why foods become unsafe Staff, Cross contamination, Time and Temperature Abuse, and Cleaning & Sanitization TCS Food food requiring time and temperature control for safety. high in moisture TCS Food Examples -milk & dairy products -shell eggs (except those treated to eliminate Salmonella) -Meat: beef, pork,poultry & lamb -fish, shellfish & crustaceans -baked potatoes, heat-treated plant food like: cooked rice, beans & vegetables -Tofu or other soy protein, sprouts & sprouts seeds -Synthetic ingredients such as, textured soy protein in meat alternatives -sliced melon, cut tomatoes, cut leafy greans -untrated garlic-&-oil mixtures FDA Food and Drug Administration. The agency that is responsible for determining if a food or drug is safe and effective enough to be sold to the public. USDA United States Department of Agriculture CDC Centers for Disease Control and Prevention PHS Promotes and administers programs for public health DOHI Department of Health Inspectors Due Dilligence Defense Proving to court that you have done the necessary steps in order for you to prove that your business is operating safely (usually through documented evidence) Binary Fission A form of asexual reproduction in single-celled organisms by which one cell divides into two cells of the same size FAT TOMS (Bacteria) Bacteria needs Food, Acidity, Time, Temperature, Oxygen and Moisture in order for them to grow Acidity (Bacteria) Pathogenic Bacteria prefers food between pH 6-8 to grow and cannot grow below 4.5 Temperature Danger Zone 41-135 Temperature (Bacteria favorite) 70-125 Contamination Check (Alert) Assure, Look, Employee, Report, Threat Ideal temp for washing hands Over 100 How to Cool food properly Reduce temperature from 135-70 within 2 hours, and then 70-41 within 4 hours How to reheat food properly Reheat to 165 for at least 15 seconds and then hold at 135 (Only Reheat once) At what temperature should you hot hold at? 135 How long should you hot hold for Maximum 4 hours, and check every 30 minutes At what temperature should you cold hold at? Under 41 How long can hot/cold food last For up to 60 hours being held at their respective temperature How hot should sanitizer water be? 75-85, 171 5 Step Cleaning Method Pre-Scrape Wash, Rinse, Sanitize, and Airdry 1/1