Preventing Hazards in the Flow of Food Calibrating

Preventing Hazards in the Flow of Food

Calibrating a Thermometer

Thermometers �Immersion probe check the temperature of soup �Surface probes check the temperature of flat cooking equipment �Penetration probes check the temperature of a hamburger �Air probes check the temperature of a cooler

Infrared Thermometers �Measures the temperature of food and equipment surfaces without touching reducing the chance of cross contamination

Product Quality �Signs 1. 2. 3. 4. of time and temperature abuse: Abnormal color Slimy, sticky or dry texture Soft flesh that leaves an imprint when you touch it Abnormal or unpleasant odor

Eggs �Shell eggs must be received at an air temperature of 45°F

Storage �Store ready-to-eat TCS food for a maximum of seven days �First-in, first-out (FIFO) Method –rotate food storage to use the oldest inventory first

Refrigeration Storage �Rack 1. 2. 3. 4. order: Seafood (top) Whole cuts of beef and pork Ground meat and ground fish Whole and ground poultry (bottom)

Minimum Internal Temperatures �Poultry – including whole or ground chicken, turkey or duck- 165°F for 15 Seconds �Injected meat – including brined ham and flavor-injected roasts-135°F for 15 seconds �Eggs that will be served immediately – 145°F for 15 seconds �Roast of pork, beef, veal and lamb- 145°F for 15 seconds

Holding �Hold TCS hot food at 135°F or higher �Hold cold food at 41°F or lower �Be sure to check temperatures at least every 4 hours

Cooling Foods Quickly and Safely �Reduce the size of food into smaller amounts �Place small containers into large containers filled with ice �Use ice paddles to stir foods

Reheating �Foods need to go from storage temperatures to 165°F within two hours and stay at that temperature for 15 seconds

Serving �Handle ready-to-eat food with tongs, deli sheets or gloves �Use a separate utensil for each food item �Store serving utensils in the food with the handle extended above the rim of the container

Serving Ice �Use ice scoops or tongs to get ice �NEVER scoop ice with your bare hands or a glass The wrong way!

HACCP �Safety management system – a group of procedures and practices that work together to prevent foodbourne illness. �Hazard Analysis Critical Control Point (HACCP) – identifies major hazards at specific points within a food’s flow through the operation

HACCP Principles Conduct a hazard analysis –look for potential hazards 2. Determine critical control points –find the points in the process where the identified hazard(s) can be prevented 3. Establish critical limits – is a requirement that must be met to prevent, eliminate or reduce a hazard 1.

HACCP Principles 4. Establish monitoring procedures – make sure the critical limits are being met 5. Identify corrective actions – a step to fix the problem 6. Verify that the system works – a good record keeping system will verify that the system works 7. Establish procedures for record keeping and documentation – keep all documentation

Clean vs. Sanitary Free of visible soil, such as dirt, dust and food waste. Free of Harmful levels of disease-causing microorganisms and other harmful contaminants

Storage of Cleaning Chemical • • • Store in original containers If chemical is put in a smaller container, label the new container with chemical name Never store chemicals in food containers Store chemicals away from food Clean spills up properly Properly wash your hands

Steps in Cleaning Food-Contact Surfaces �Clean the surface �Rinse the surface �Sanitize the surface �Let the surface air-dry

Steps for Cleaning and Sanitizing �Clean and sanitize sinks and work surfaces �Scrape and presoak items, then sort �In the first sink, wash in clean, hot detergent solution �In the second sink, rinse in clear, hot water �In the third sink sanitize items using a chemical sanitizing solution for 30 seconds

Master Cleaning Schedule Master schedule is a good way to organize a cleaning program �What needs to be cleaned �Who is to clean it �How it is to be cleaned �How often it is to be cleaned

Sanitarian A person trained in sanitation principles and methods as well as public health • They are employees of the state and local health departments •