Food Handler 9/25/2018 1:53:00 PM

$7.77 Billion health problems

SD county first to require food handler training

Foodborne Illness
48 million people get foodborn related illness each year
 1 out of 6 people in US
Contaminated cantaloupes
 87 year old, listeriosis
3000 people die each year ccd
Invisible threats - germs are small
anything food related that can make you sick
Pregnant, Infants, Elderly, Immune system compromised - PIES
 can't tell if someone is any of these - just make it all safe
 If food is undercooked on purpose need in writing or tell customers
during ordering
Foodborne infection and foodborne intoxication
 Infection - harmful microorganisms
o Undercooked hamburger
 Intoxication - Toxins produced by bacteria
o can't cook it out
o pizza left out overnight
 THROW AWAY
3 main sources of Contamination
 Biological - Living things
o Bacteria Viruses parasite fungi
 Chemical
o Sanitizers cleansers pesticides medications
 Physical
o Nails hair bandages toothpicks
Cross Contamination
bacteria 20 minutes to double
Viruses - 100 times smaller than bacteria, need host to spread
 Wash your hands dammit
 HEP A/Norwalk
o Liver/Intestine
Parasites - live within or feed off of another organism
  Can be killed if food is cooked well or frozen at -4º F for 7 days
Fungi - Mold
 Microtoxins
FAT TOM
 F - Food high in protein - likes for breeding
 A - Acid - kill bacteria
 T - Temp Range - 41F to 135F - Danger zone
 T - Time - 4 hours in danger zone
 O - Oxygen
 M - Moisture - 85%
Chemical Contamination
 Store away from food
 Safety data sheets
 Certain metals with acidic foods

Wash hands, shower, wear clean clothing, sneeze into elbow

 warm water, soap, paper towels, scrub 20 seconds
 double hand wash rules

3 basic rules
 Improper Food Tasting
 No Smoking
 Avoid bare hand contact with food

Frozen - less than 0ºF - No large ice crystals

Food delivered out of danger zone
Eggs - 45ºF or less
41 45 or alive

First in first out

Top to bottom - Ready to eat, pork, cow, chicken

Cooking temps
 Eggs, Fish, Beef, Pork - 145ºF
 Ground Beef and Ground Pork - 155ºF
  Poultry, Stuffing, Casseroles, & Stuffed Foods - 165ºF

Metal Stem, 0-222ºF, Calibrated regularly, 5 inches

 Calibrate to Ice water (32F) or boiling water (212F)

Thawing - CROW - Cooking, Ref, Oven, Water

 Refrigerator
 Cold running water
 Microwave
 Cook

Hold bottom of glass

Anaphylactic Shock
Milk Eggs fish shellfish nuts soybeans wheat peanuts

Food storage
 Cool from 135F to 70F within 2 hours
 Then 70F to 41F within 4 hours
Smaller portions shirt food shallow pans ice water bath ice to food ice wand
don't cover food

Cleaning
 Every 4 hours
 between different types of food
 from raw to ready-to-eat
6 inches from floor
Cups

Cleaning & Sanitizing

 Taking food and dirt off
 Using chemicals or heat

Sanitizers
 Iodine - 25ppm and 1 minutes
 Chlorine - 100ppm 30 seconds
  Quats - 200ppm and 1 minute
 Water - 175F for 30 seconds

Washing Dishes
 Take off food
 wash in 1st compartment
 rinse in 2nd compartment
 use warm water (70-75F) in 3rd compartment
 Air Dry

Lighting
Proper Plumbing
 Air Gap - twice the diameter of water supply and 1 inch above
 Cross Connection - dirty and fresh water together
Mice Rat Roaches
 Poop
 Don't leave food on floor
 Empty trash regularly

Good Personal Hygiene/Proper Time and Temp Controls

9/25/2018 1:53:00 PM
9/25/2018 1:53:00 PM