Johnson & Wales University Gold Standard Food Safety Guidelines

Cross-contamination - occurs
when bacteria is transferred from one food item to another, by way of:
Items improperly placed on wrong shelf in refrigerator Cutting boards Knives Hands Raw to cooked, etc.

Be Sure To:
Wash, rinse, and sanitize all food contact surfaces;
Cutting boards Knives Equipment

Properly place food items in the refrigerator. Change cutting boards when going from raw products to cooked products.

TO GLOVE OR NOT TO GLOVE

Gloves are only necessary when ---- Tongs, ladles, or other utensils (or deli paper) are not practical and hands may come in contact with ready-to-eat foods Cuts or open wounds are present You are a student or employee of JWU Remove gloves when ---- Single task is completed (Changing jobs) in order to avoid cross-contamination Gloves are ripped or torn Leaving station
Over 4 hours of continuous use.

is the factor

most commonly implicated in outbreaks of foodborne illness

Temperature Danger Zone

165F 155F 145F

Note: TDZ in textbook is 41F to 140F and is from the old model food code!

135F

TDZ
41F

freezing: 32F

HOT foods must be

held at 135 F or higher, for no more than 4 hours

COLD foods must be Held at 41F or lower

Safe Refrigerator Storage

Top to Bottom Refrigeration Storage For Hot Labs

COOKED & READY-TO-EAT Includes stocks & produce
Note: unwashed fruits & vegetables cannot be stored with ready-to-eat foods

DAIRY SEAFOOD
WHOLE MEATS

GROUND MEATS
POULTRY

Top to Bottom
Refrigeration Storage For Baking & Pastry Labs

Finished & Ready to Serve Products, Sauces

Note: Unwashed fruits & produce cannot be stored with ready-to-eat foods.

Fruits and Produce Unbaked Products and Doughs DAIRY Fresh Eggs

Refrigerator Storage
Be sure to cover, label & date! Food must be stored at 41or lower. Food should be 70 F or below before entering the refrigerator Food is stored according to HACCP internal cooking temperatures, lowest cooking temperature on the top, highest cooking temperature on the bottom.
145F 165F

Minimum Internal Temperatures

145F (15 sec) 145F Fresh Eggs; Seafood; Beef, Lamb, Veal & Pork Chops and Cutlets; Commercially Raised Game; Ham, Bacon,
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

(3 minute)

Beef, Veal, Lamb, Pork roasts, Injected Meats

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

155F (15 sec) 165F (15 sec)

Ground or flaked meats (except poultry), items such as; burgers, flaked fish, sausage
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Poultry, including Duck; Stuffed meats, pastas or casseroles; Field-dressed game; Reheated foods
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

165F (2 min )

Any potentially hazardous food cooked in a microwave (allow item to stand for 2 minutes after cooking)

Food Allergy Facts and Statistics

More than 12 million Americans have food allergies (1 in 25 people or 4 percent of the population). Eight foods account for 90 percent of all food-allergic reactions in the U.S.: shellfish, peanuts, milk, eggs, wheat, soy, fish, tree nuts (e.g., walnuts, almonds, cashews, pistachios, pecans). Symptoms can include:
a tingling sensation in the mouth swelling of the tongue and throat rash eczema hives and swelling vomiting abdominal cramps diarrhea wheezing difficulty breathing drop in blood pressure loss of consciousness death (very rarely)

Food Allergy Facts

Anaphylaxis (a severe allergic reaction) caused by food results in 100 to 200 deaths per year. Death can be sudden, sometimes occurring within minutes. Strict avoidance of the allergy-causing food is the only way to avoid a reaction.