360° Food Handling Course Overview

360 food handling course (Texas) When conducting inspections of Food establishments, the food program specialists generally focus on specific areas 1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene Disease causing microorganism with no odor/taste which makes it hard to detect in food Pathogen organism living on or within another living organism and receiving food and protection from it Parasite Germ essential to countless life processes that are too small to be seen with the human eye Microorganisms single celled organism that reproduce in the presence or absence of oxygen Bacteria Extremely small organism that depends on "hosts "to survive Virus Contamination of foods by living organisms Bio Found in such things as meat fish poultry shellfish eggs and vegetables Bio Non chemical contaminants not caused by other living organisms Physical (duh) An example would be a paint chip that has fallen from an old wall to soup Physical Pesticides cleaning liquids and personal grooming products Chemical Pest droppings Physical Cat Biological Bugs Biological Meat next to veggies Biological Cleaning chemicals left out Chemical (duh) What conditions make it possible for pathogens to multiple to harmful levels? Food, acidity, time, temperature, oxygen, and moisture (FAT TOM) What temperature do most bacteria stop growing at 41* good refrigerator/ freezer temps 39* Using heat preservation what temperature must food be heated 250* Food can be thawed in running water at or below what temp 70* What temp internal food 160* What temp must hot food on display must be held? 140* After: Touching food or face, eating drinking or smoking, handling raw food, Before: Starting work, touching raw food or high risk food Sanitizing Steps Remove any loose material by wiping and/or scraping, place items in or under heated, soapy water to remove the rest of the material, rinse the item under clean water to remove soap and dirty water, sanitze by heat or chemicals, allow to dry completely five stages gloves, blue claning bucket, water bucket, green cleaning bucket, fan pest control and eradication regularly inspect the building or site for evidence of pests, reduce pest access points and harboring areas as much as possible, regularly inspect incoming shipments of food and supplies, clean garbage area as often as possible when may this certificate holder be recertified 90 days how long after alcohol to minor recertified within 30 days Establishments that sell alcoholic beverages packaged to go are called off premise 1/2 after receiving a notice of violation when may a certificate holder request a hearing within 21 days minor 21 under most important responsibility follow laws for selling alcohol alcohol by volume more than one half of one percent The actions of an employee are not attributable if the employer has not directly or indirectly encourage the employee to violate a law and if: provided seller certificate after deciding not to serve alcohol to these two suspected minors ask them to leave the bar area since drinking alcohol is predomiwhat is gabriel's next appropriate nate there evidence gabriel didnt serve michelle michelle's id was questionnable and her friend did not have an ID is peter's conduct proper Yes, server must check ID to anyone that appears as a minor why does peter ask for claire's birth date in reverse order if fake, claire memorize in normal so asking for year first breaks memory 2/2