Chilis serve safe
Practice serve safe for salary employees
Terms
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- time-temperature abuse
- when food remains to long in temperature conducive to bacteria growth and microorganisms
- chemical hazards
- pesticides,food additives,perservatives,cleaning supplies,and toxic metals that leach from cookware and equipment
- PHF
- food that contains moisture and protein and has neutral slightly acidic pH
- personal hygiene
- clean entire body -hands more often
- SOP's
- Standard Operating Procedures
- four inches
- when mounting table top equipment on legs, the clearance of the base and tabletop
- role-play
- when employees act out food safety situations and solutions
- food contact surfaces must be cleaned and sanitized
- every four hours or after each use
- aerosol cans
- must be stored below 120 degrees
- once a year
- when should water be tested in establishments when they have private water source
- high risk groups for PHF's
- infants,preschool,ederly,people with illnesses that compromise the immune system,pregnant women
- contamination
- presence of harmful substances in food
- case study
- requires employees to find a solution to a food safety problem posed by a fictional or real scenario
- 8 things the FDA food code covers
- food handling and prep/personal health&hygiene/equipment and utensils/cleaning and sanitizing/construction and maintenance/food service units/compliance procedures
- 48 hours
- you have this long to correct an issue noted by the health inspection report
- 135F
- hot hold
- food inspector arrives
- ask for I.D first
- ready-to-to-eat food
- food that is edible without further cooking or washing
- will not prevent back flow
- a cross-connection
- foodborne-illness outbreak
- incident when 2 or more people become ill after eating the same food
- group training
- more uniform
- cross-contamination
- occurs when mico-organisms are transferred from one food surface to another
- cockroaches usually live
- in a place warm,moist, and dark
- a sign you have roaches
- droppings that look like grains of pepper under refigeration units
- foodborne-illness
- illness transmitted through food
- cooling
- 135f 2hrs,70f or below in 4 hrs,below 41f after that
- 7 steps to follow in inspection process
- ask for i.d/cooperate/take notes/be professional/be prepared to provide records/discuss violations/follow up on all deficiencies
- a sign you have rodents
- scraps of paper gathered in a drawer
- physical hazards
- foriegn objects
- danger zone
- 135f-41f
- cockroaches
- produce a strong oily odor
- PHF's
- milk and milk products,eggs,shellfish,fish,baked potatoes,sliced melons,soy
- HACCP
- type of inspection that focuses on the control hazardz throughout the flow of food rather than on sanitary appearance of the facility
- USDA
- resposible for inspection and quality grading for meat,meat products,poultry,dairy products,egg, egg products,fruit and vegetables shipped across state lines
- restaurant must close when
- lack of signifacant refrigeration/sewage backup/infestation of pests/electrical or water service cutoff/food born illness outbreak
- refrigeration temperature
- 41f or below
- web based training and interacting cd-roms
- lets employees choose their own learning path when receiving food safety training
- biological hazards
- certain bateria,viruses,parasites,and fungi,certain plants,mushrooms,and seafood that carry harmful toxins
- flow of food
- path that food takes from purchasing and receiving,storing,preparing,cooking,holding,cooking,holding,cooling,reheating,serving
- flatware can't be stored
- with handles down
- state and local health department
- agency that enforces food safety in a restaurant
- proper way to clean a table after use
- wash with detergent,rinse,wipe down with sanitizing solution
- manager/operator
- responsible for keeping food safe in an establishment.
- lighting intensity of dry storage should be
- ten foot candles
- FDA food code
- Science based reference for food retail establishments on how to prevent food-borne illnesses