REVIEW QUESTIONSHOW DO YOU SANITIZE A PROBE THERMOMETER??

YOU ARRIVE AT WORK IN THE MORNING TO FIND THAT THE FREEZER IS NOT WORKING. YOU TOUCH THE FOOD AND IT IS COMPLETELY THAWED, BUT COLD TO THE TOUCH. WHICH STATEMENT IS FALSE??

COOK ALL THE THAWING VEGETABLES

THROW ANY MELTING ICE CREAM

TAKE AN INTERNAL TEMPERATURE OF THE FOOD, IF IT IS LESS THAN 4 C, USE THE PRODUCT AS SOON AS POSSIBLE.

REFREEZE THE THE PRODUCTS AS SOON AS POSSIBLE

REVIEW QUESTIONSYOU CHECK THE HOT HOLDING TEMPERATURE AND NOTICE THAT THE CHILI IS SITTING AT 50 C. THE LAST TIME YOU CHECKED (1.5 HOURS AGO) IT WAS 65 C. WHAT DO YOU DO??

YOU HAVE TO MAKE 300 TUNA SANDWICHES FOR A FISHERMAN’S CONVENTION. HOW DO YOU REDUCE THE TIME SPENT MAKING SANDWICHES IN THE DANGER ZONE??

HOW DO YOU COOL YOUR DAILY SOUP?

DIRECT CONTAMINATION

DIRECT CONTAMINATION - INTRODUCTION OF HARMFUL MICRO-ORGANISMS, CHEMICAL, OR TOXINS INTO FOOD.

CROSS CONTAMINATION

CROSS CONTAMINATION - THE TRANSFER OF HARMFUL ORGANISMS FROM FOOD TO FOOD BY A NON FOOD OBJECT, SUCH AS; HANDS, UTENSILS, INSECTS, WIPING CLOTHS.

CASE 1

IN THE WALK IN COOLER, A CONTAINER OF RAW CHICKEN IS STORED ON THE SHELF ABOVE THE SALAD GREENS. THE RAW CHICKEN JUICE IS LEAKING ON TO THE SALAD GREENS.

THIS IS AN EXAMPLE OF:

CASE 2

AFTER CUTTING RAW PORK ON A CUTTING BOARD, YOU WIPE DOWN THE CUTTING BOARD AND PROCEED TO MAKE WRAPS FOR LUNCH SERVICE.

THIS WOULD BE AN EXAMPLE OF:

CASE 3

AFTER PREPARING RAW CHICKEN WINGS YOU RUN YOUR HANDS UNDER WATER ONLY AND PROCEED TO SLICE TOMATOES FOR A SALAD.

THIS IS AN EXAMPLE OF:

PREVENTIONWASH YOUR HANDS EVERY TIME YOU CHANGE TASKS IN THE KITCHEN

STORE RAW MEAT BELOW READY TO EAT PRODUCTS

WASH AND SANITIZE FOOD CONTACT SURFACES AFTER EVERY USE

WASH AND SANITIZE ALL FOOD CONTACT SURFACES EVERY 2 HOURS WHEN IN CONTINUOS USE FOR THE SAME TASK

SANITIZE PROBE THERMOMETERS BEFORE USE

REVIEW QUESTIONS

COMPLETE HANDOUT IN PAIRS

FOOD ALLERGIES

ALLERGY - AN ABNORMAL AND INDIVIDUAL REACTION TO CERTAIN FOODS OR INGREDIENTS

SYMPTOMS CAN AFFECT BREATHING, DIGESTION, SKIN, AND CARDIAC SYSTEMS.

MILD TO SEVERE SYMPTOMS

ADDITIONAL EXPOSURE INCREASES THE SEVERITY OF THE REACTION

COMMON FOOD ALLERGIES

peanuts

eggs

sesame seeds

soy

milk/dairy

fish/shellfish

sulphites

RESPONSIBILITY

THE DECISION TO EAT A FOOD REMAINS WITH THE CONSUMER

THE FOOD SERVICE ESTABLISHMENTS RESPONSIBILITY IS TO PROVIDE INFORMATION AND ENSURE THAT PROPER FOOD HANDLING METHODS ARE USED

STRATEGIES

CLEAR LABELLING - THE ABILITY TO PROVIDE A CLEAR LIST OF INGREDIENTS

FOOD HANDLING AND SERVICE STANDARDS -PROPER DISPLAY, STORAGE, AND SANITATION

ADVISE CUSTOMERS OF UNCERTAINTIES

REVIEW QUESTIONS

YOU HAVE A SEAFOOD ALLERGY THAT LEAVES A SLIGHT TINGING IN YOUR MOUTH. THE TINGLING DOES NOT LAST LONG AND YOU HAVE LEARNED TO LIVE WITH IT AND HAVE DECIDED TO KEEP EATING YOUR FAVORITE SEAFOODS.

IS THIS GOOD?? WHY OR WHY NOT

QUESTION 2A SMALL CHILD AN HIS BABY SITTER HAVE COME INTO YOUR RESTAURANT. YOU KNOW TH E CHILD AND ARE AWARE THAT HE HAS A NUT ALLERGY. HE REALLY WANTS A CHOCOLATE CHIP COOKIE, BUT YOU HAVE RECENTLY SWITCHED SUPPLIERS AND KNOW THAT THE PRODUCT MAY HAVE BEEN IN CONTACT WITH NUTS. THE CHILD IS SCREAMING AND THE SITTER IS FRUSTRATED, AND DESPITE THE ALLERY DEMANDS A COOKIE.

WHAT DO YOU DO??

PERSONAL HYGIENE

SANITATION AND MAINTENANCE

SANITIZE - TO REDUCE THE NUMBER OF HARMFUL MICRO ORGANISMS

TYPES OF SANITIZERSCHLORINE - (BLEACH) - 100 PPM

QUAT - 200 PPM

IODINE - 25 PPM

HOT WATER 77 C FOR 45 SECONDS

TEST STRIPS CAN BE USED TO VERIFY CONCENTRATION LEVELS

SANITIZING USES

DISHWASHING

WIPING CLOTHS

FOOD CONTACT SURFACES

PREPARATION

MIX 1 TSP (5 ml) OF BLEACH WITH 1 LITRE OF CLEAN WARM WATER

WIPING CLOTHS ARE TO BE PLACE IN A SANITIZING SOLUTION BETWEEN USE

CHANGE SOLUTION EVERY TWO HOURS

SPRAY BOTTLES WITH THE SOLUTION MAY BE USED TO SANITIZE FOOD CONTACT SURFACES

LABEL SANITIZING CONTAINERS

3-SINK DISHWASHING METHOD

WASH

RINSE

SANITIZE

METHOD

1. PRE-SOAK AND PRE-SCAPE

2. IN SINK #1 - WASH WITH HOT SOAPY WATER.

3. IN SINK #2 - RINSE WITH CLEAN WATER @ 43 C.

4. IN SINK #3 - SANITIZE IN APPROVED SOLUTION.

5. AIR DRY

MECHANICAL DISHWASHERS

MECHANICAL DISHWASHERS USE THE SAME FIVE-STEP METHOD

FLOORING

ALL FLOORING AND FLOOR COVERING MUST BE TIGHT, NON-ABSORBENT, AND MAINTAINED

LIGHTING

MUST BE BRIGHT ENOUGH TO ENSURE SANITARY CONDITIONS ARE MAINTAINED

GARBAGE

EMPTIED WHEN FULL

STORED IN DURABLE, LEAKPROOF, NON-ABSORBENT CONAINERS

CHEMICAL STORAGE

STORED AND LABELLED IN A SEPARATE AREA FROM FOOD PRODUCTS

DRY GOODS STORAGE

15CM (6 INCHES ) ABOVE THE FLOOR

NON-ABSORBENT, NON-TOXIC MATERIAL

FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS

CHECK ALL BEST BEFORE DATES AND PACKAGING

FIFO - FIRST IN FIRST OUT

PEST CONTROLPEST CONTROL

FLIESCOCKROACHES

RATS / MICE