Prostart Chapter 2

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Prostart Chapter 2

• Test review

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• A food safety program is developed for all levels
  of the foodservice establishment
• This means it is for everyone dishwashers,
  cooks, front of the house employees, etc.

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THE DANGER ZONE

• 41 135 DEGREES FARENHEIT
• OLD DANGER ZONE IS 40 140
• DANGER ZONE temperatures within which food is
  likely to be contaminated
• Potentially hazardous food can stay in danger
  zone safely for four hours

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Cooking Temperatures

• Poultry 165 degrees
• Ground beef 155 degrees
• Roasts 145 degrees
• All raw animal food cooked in microwave 165
  degrees, let stand for two minutes

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REHEATING FOODS

• Reheat previously cooked foods to internal
  temperature of 165 degrees for 15 seconds within
  2 hours

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Safely cool food quickly by

• Dividing large units into smaller amounts
• Cooling quickly in an ice bath
• Do not use refrigerator to cool large pots of hot
  food!

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Potentially hazardous foods

• Protein foods such as chicken, beef, dairy
  products, tofu

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FATTOM

• Food
• Acid
• Time
• Temperature
• Oxygen
• Moisture - (water activity)

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CAUSES OF FOODBORNE ILLNESS

• Bacteria is the microorganism which is most
  responsible for causing foodborne illnesses
• Other causes parasites, mold and yeast

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Examples of cross-contamination

• Using the same knife to cut poultry and
  vegetables
• Not cleaning cutting boards when changing food
  items

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HACCP SYSTEM

• Relies primarily on identifying potentially
  hazardous foods and how they are handled

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CCP critical control point

• The point in a recipe which is identified as a
  spot where contamination may occur. The critical
  limit is the measure of temperature and time

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CHEMICALS

• Store away from food and food prep areas

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SANITARY AND CLEAN

• Clean means free of visible dirt
• Sanitary means free of harmful levels of disease
  causing microorganisms and harmful contaminants

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Order for sanitizing food contact surfaces

• Wash
• Rinse
• Sanitize

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Organizing for cleanliness

• Create a master cleaning schdule

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Master cleaning schedule

• What is to be cleaned
• When it is to be cleaned
• Who is to clean
• How it should be cleaned

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Viruses

• Viruses are often found in drinking water that
  has not been filtered or disinfected
• Often found in ice or ice machines

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Flow of Food

• Receiving
• Storing
• Preparing
• Cooking

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Dry Lab

• Recording numbers in a record book without
  actually taking the measurements

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Thawing Methods

• Thaw food in refrigerator
• Thaw food in COLD water
• Thaw in microwave
• When thawing in microwave you must cook the food
  immediately because cooking has begun

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Sanitarian

• Is usually an employee of the local or state
  health department

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Parasites

• Live inside a host

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Canned Goods

• Store in cool, dry place
• Store off the floor
• Swelling on top or bottom of can indicates it is
  contaminated (botulism)

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