Directions for this assignment

1. Make a copy of this document

2. Rename it to Food Sanitation
INB_Firstinitallastname
3. ONLY Complete page 4-12 for review. We
will FINISH the rest as we move along
through the chapters. These are very
important to the test and reviewing the
material.
4. You will submit the google link in the
assignment when you are finished.
Chapter 1 Chapter 9
● High Risk Populations ● Holding Food Without
● TCS Foods Temp Control
Chapter 2 ● To Re-Serve or Not to
● Biological Re-Serve
Contaminants Chapter 10
● Viruses ● HACCP
● FAT TOM ● Imminent Health
Chapter 3 Hazards
● Chemical & Physical Chapter 11
Contaminants ● Facility Materials
● Food Allergens ● Handwashing Station
Chapter 4 ● Plumbing Vocab
● Good Chef/Bad Chef Chapter 12
● Handwashing Steps ● Types of Cleaners
● Exclude vs. Restrict ● Sanitizer Effectiveness
Chapter 5 ● Steps to Cleaning &
● Flow of Food Sanitizing
● Thermometers ● Washing in a 3
Chapter 6 Compartment Sink
● Receiving Chapter 13
Temperatures ● Attributes of a Pest
Chapter 7 Chapter 14
● Food Labeling ● Government Agencies
● Refrigerator Storage ● Steps in the Inspection
● FIFO Process
Chapter 8 Review/All Chapters
● Thawing ● Know Your Numbers
● Minimum Internal ● Know Your Numbers
Temperatures Part 2
 People with ● Certain medical conditions
and medications can
Compromised weaken a person’s immune
immune ●
system.
Some examples: cancer/chemotherapy,

systems ●
HIV/AIDS, transplants
Transplant recipients who take
medication to prevent the body from
rejecting the new organ or bone marrow

Preschool
-age ● They haven’t built up their
immune systems yet.
children

● Their bodies change with

Elderly ●
age.
Their immune systems
weaken with age.
 Untreated garlic
Sliced melons, and oil mixtures
cut tomatoes, cut
leafy greens

Sprouts and
sprout seeds Milk & Dairy
Products Fish

Tofu or other
Baked
soy protein
Potatoes

Meat: beef,
Shellfish & pork & lamb
Heat treated Crustaceans
plant food
(cooked rice, beans,
vegetables)

Poultry
Shell Eggs
 Bacillus Cereus

Listeria Monocytogenes
Hepatitis A
Clostridium botulinum

Nontyphoidal salmonella
Vibrio vulnificus & vibrio
parahaemolyticus

Anisakis simplex Histamine

Saxitoxin
Cryptosporidium parvum
Ciguatoxin

Brevetoxin

Domoic acid
 Linked to ready to eat food and
shellfish from contaminated water
Most common symptoms include fever (mild),
general weakness, nausea, abdominal pain, and
jaundice

Prevent by washing hands, exclude food handlers who

have been diagnosed with the virus, avoid bare hand
contact with ready-to-eat food, and purchase shellfish
from approved, reputable suppliers

People become contagious within a few hours

after eating it.

Most common symptoms include vomiting, diarrhea,

nausea and abdominal cramps
Often transferred to food when infected food
handlers touch food or equipment with
fingers that have feces on them.
 ood Bacteria need nutrients like
carbohydrates and proteins to
survive.

Bacteria grow best in food that

containes little to no acid.

cidity 7.5-4.6

Bacteria need time to grow The more

time bacteria spend in the
ime temperature zone, the more
opportunity they have to grow to
unsafe levels.

Bacteria grow rapidly in the

emperature temperature danger zone of 41-135°F.
They grow even more rapidly in the
range of 70-125°F.

Some bacteria need oxygen to grow.

While others grow when oxygen is
xygen not there (like in cooked rice,
untrated garlic and oil mixtures, and
temperature abused baked potato)
Bacteria grow well in food with high
levels of moisture. Bacteria grow
oisture well in food with a water activity
level of .85 or higher.
 Cleaners
Pesticides
Hand lotion
Deodorizers
Machine
First-aid lubricants
products Sanitizers
(like ointments) Polishes

Dirt
Fingernails
Bandages

Glass Jewelry

Metal shavings
Wood
Staples
 Shellfish & Milk
Crustaceans

Peanuts Soy

Eggs
Fish

Treenuts
Wheat
 Fake eyelashes
Hair
restraint
Runny nose

Jewelry
Clean chef Unrestrained
coat hair
Long,
polished,
fake
fingernails
Short
unpolished
fingernails
Jaundice

Dirty chef
coat
 Wet hands & arms.
Use running warm water
at least 100°F.

Apply soap.
Make sure there is enough
soap to build up a good
lather.

Scrub hands & arms

vigorously for 10 to 15
seconds.
Clean the fingertips, under
fingernails, and between fingers.

Rinse hands & arms

thoroughly.
Using running warm
water.

Dry hands & arms.

Use a single-use paper
towel or a hand dryer.
 Reheating Purchasing

Cooling Receiving

Service Storing

Holding Preparation

Cooking
 Fill a large container with ice. Use
crushed ice if you have it. Add tap
water until the container is full. Stir
Indicator head the mixture well. Put the thermometer
stem or probe into the ice water,
Indicator nut making sure the sensing area is
Stem submerged. Wait 30 seconds or until
the indicator stops. Moving. Adjust
the thermometer until it reads 32°F.
Dimple

Sensing Bring clean tap water to a boil in a

deep pan. Put the thermometer stem
area or probe into the boiling water. Make
sure the sensing area is submerged.
Wait 30 seconds until the indicator
stops moving. Adjust the thermometer
so it reads 212°F. Please note that this
depends on elevation.

Use to check the temperature of liquid

(soups, sauces, and frying oil)

Use to check the temperature of flat

cooking equipment (like a griddle) Measures the temperature
of food and equipment
surfaces. Does not need to
Use to check the internal temperature of touch the surface. Does not
food (especially good for thin foods) take temp through glass or
metal.
Use to check the temperature inside coolers
and ovens
 Air
t
and emp o
an f 45
tem i nte °F
41°F or lower Coo p of 5 rnal
low l to 4 0°F
er i 1
n 4 °F or
hou
rs
Receive at 45°F
or lower. Cool
to 41°F or lower
in 4 hours
Receive at 45°F Receive at 45°F
or lower or lower
Cool to 41°F or
lower in 4
hours

Receive at 135°
F or higher Receive frozen
solid.
 Ranch dressing AB
3/15 6 00 x

3/21 x
6 00

Vanilla ice-cream AB
 Ready to
eat food

Seafood

Ground
meat &
ground fish

Whole &
ground
poultry

Whole
cuts of
meat
 Submerge food under
running, drinkable water
at 70°F or lower. The flow
of the water must be
That food in a strong enough to wash
loose food bits into the
cooler, drain. Never let the
keeping its temperature of the food go
temperature above 41°F for four hours.

at 41°F. Running Water

Food thawed in the

Refrigeration microwave must be
cooked immediately
after thawing in a
conventional cooking
method.

Microwave
Thaw food as part of the cooking process. Like
frozen hamburger patties going traight from the
freezer to the grill or frozen chicken going straight
to the deep fryer. These items cook quickly enough
from the frozen state to pass through the
temperature danger zone without harm.
Cooking
● TCS food cooked in the microwave
 ● Label the food with the time you must throw it out.
The discard time on the label must be four hours
from the time you removed the food from
temperature control.

● Sell, serve, or throw out the food within four hours.

● Hold the food at 135°F or higher before removing it
from temperature control.

● Make sure the food does not exceed 70°F while it is

being served. Throw out any food that exceeds this
temperature.

● Sell, serve, or throw out the food within six hours.

● Hold the food at 41°F or lower before removing it

from refrigeration.

● Label the food with the time you removed it from

refrigeration and the time you must throw it out.
The discard time on the label must be six hours
from the time you removed the food from
refrigeration.
 Conduct a hazard
azard analysis.
Determine critical
nalysis control points (CCP’S).
Establish critical
ritical limits.
Establish monitoring
procedures.
ontrol
Verify that the system
works.
oint Establish procedures
for record keeping
and documentation.
Identify corrective
The points in the actions.
process where the
identified hazards can
A maximum or minimum limit
be prevented,
that prevents or eliminate the
eliminated, or reduced
hazard, or reduce it to a safe
to safe levels.
level.
Arrange access to an electrical
generator and a refrigerated Prepare a menu with items tha
truck that you can use in the trequire little or no water to be
event of an emergency. used in the event of an
Prepare a menu with items that emergency. Keep a supply of
do not require cooking to use in single-use items and bottled
the event of an emergency. water. Have a supplier who can
Refrigeration units will need to provide ice in an emergency.
be checked often after the power Flush all water line as required
has been restored to ensure the by the regulatory authority.
equipment can maintain product Work with the regulatory
temperatures. authority to resume normal
operations.

A significant threat or danger to health

that requires immediate correction or
closure to prevent injury.
Have emergency contact Have a plan to monitor and
information for the fire and maintain flood-control
police departments, the equipment: plumbing, storm
regulatory authority and drains, sump pumps, etc. Keep a
management or headquarters supply of bottled water.
personnel. Throw out all damaged utensils,
Throw out all food affected by linens or items that cannot be
the fire. Throw out all damaged cleaned and sanitized.
utensils, linens, or items that THrow out any food or food
cannot be cleaned and sanitzed. packaging that made contact
Clean and sanitize the operation. with the water.
Hire a janitorial service that Clean and sanitize the facility,
specialized in cleaning up areas utensils, equipment surfaces,
expossed to fire. floors, or other affected areas.
 Smooth
Easy to clean
Kept free of cracks, holes and peeling pain

Nonabsorbent

Durable

Light in color to distribute light and to make it eas

spot dirt when cleaning

A curved, sealed edge placed between the floor

and the wall to eliminate sharp corners or gaps that would be
impossible to clean.

Nonporous, resilient
Rubber tiles, vinyl
 Hot & Cold Running Water
Signage
A way to
dry hands

Garbage
container
Soap
 The reverse flow of
contaminants
A physical link between through a
safe and dirty water. cross-connection into
a drinkable water
supply.

When high water use in one area of an operation

creates a vacuum in the plumbing system that
sucks contaminants back into the water supply.

A mechanical device
that prevents An air space that
backsiphonage separates a water
supply outlet from a
potentially
contaminated source.
Contains a scouring Used for different
agent that helps scrub cleaning tasks.
hard-to- remove dirt. Contains
These cleaners are surfactants
often used to remove (surface acting
baked-on food in pots agents) that reduce
and pans. Use with surface tension
caution because they between the dirt
can scratch surfaces. and the surface

Abrasive Detergents
being cleaned.

Cleaners
Detergents that Used on mineral
contain a deposits and other
grease-dissolving dirt that other
agent. Work well in cleaners cannot
areas where grease remove. They are
has been burned on, often used to
such as grill remove scale in
backsplashes, oven dishwashing
doors, and range machines and on

Delimers
hoods. steam tables.
Degreasers
 e
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 Wash the surface.

Prepare the cleaning

solution with an approved
cleaner. Use the correct
Wash the surface with the cleaning tool, such
correct cleaning tool, such as a nylon brush or
as a cloth towel. pad or a cloth
towel.

Sanitize the surface. Scrape or remove

Use clean water. food bits from the
Rinse the surface surface.
with the correct
cleaning tool, such as
Use the correct sanitizing
a cloth towel. solution.
Prepare the concentration per
manufacturer’s requirements.

Allow the surface to

air-dry. Rinse the surface.
 Scrape items before washing them.

Wash items in the first sink.

Fill with detergent and water that is at least 110°F.
Use a brush, cloth towel, or nylon scrub pad to loosen dirt.
Change the water and detergent when the suds are gone or the
water is dirty.

Rinse items in the second sink.

Fill with clean water or leave empty and spray-rinse instead of dip
rinse.
If necessary,
Make itemsallcan
sure to remove be rinsed
traces of food or
andsoaked.
detergent from the item
rinsed.
If dipping the items, change the rinse water when it becomes dirty o
suds.
Sanitize items in the third sink.
Fill with water and sanitizer to the correct concentration, or fill with
hot water.
Change the sanitizing solution when the temperature of thw water or
the snaitizer concentration falls below requirements.
Never rinse items after sanitizing the. This could contaminate their
surfaces.
Allow items to air-dry.
Air-dry items on a clean and sanitized surface.
Place the items upsaide down so they will drain.
NEVER use a towel to dry items, as it could contaminate them.
 Identification

Cooperation

Professionalism

Records

Correction

Action
 When holding food, you
need to check the temp AT
LEAST every 4 hours
Mounted table top equipment
need to be mounted 4 inches off
the counter top
Thermometers that measure
the temp of food should be Surfaces in constant use need
accurate to + or - 2°F to be cleaned and sanitized
# of people it takes to be every 4 hours
considered an outbreak.
Check temp of food When cooling food you
every 2 hours to leave have 4 hours to get it fro
room for corrective 70°F to below 41°F Gloves
action
When cooling food you have 2
hours to get it below 70°F

Ready to eat TCS food can be

stored for 7 days before it
Floor mounted equipment needs to be thrown away
must be on legs or casters
There are 7 HACCP
that are 6 inches off the
principles
floor

All food and supplies ust be Items being sanitized by

stored 6 inches off the floor chlorine should be in
contact with the sanitizer
for at least 7 seconds

When food handlers are ecluded from

work due to diarrhea or vomiting, they Cold food should be held
must be symptom free for 24 hours at 41°F
before returning to work
Food that is going to Cold food should be
be stored for longer
than 24 hours needs received at 41°F
to be LABELED
 Dry storage areas should
be kept at 50°F to 70°F
Shellfish (live and Dry storage areas
shucked), milk and eggs should be kept at
should be received at an 50°F to 70°F
air temp of 45°F

50 foot candles= minimum

lighting requirement for
prep areas

Shellstock identification
When thawing food by tags and documentation
running cold water, water for fish eaten raw or farm
should be no warmer than raised need to be kept for
70°F 90 days after the last item
is sold

Temp that a
stationary
dishwasher’s
final rinse cycle
needs to reach

Serving utensils (like scoops_ Minimum internal

kept in water between uses cooking temp for:
must be in ● WHOLE & GROUND POULTRY
● Stuffing made with TCS food
water that is
Minimum internal cooking ● Stuffed emat or pasta
at least 135°F
temperature for fruits and ● Food being reheated and hot
held for service
vegetables, rice, pasta and
● Food cooked in the microwave
Hot food should be held and
beans that will be hot-held
received at 135°F or higher