Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, utensils, etc., if they are not handled properly. This is especially true when handling raw meat, poultry, and seafood, so keep these foods and their juices away from already cooked or ready-to-eat foods and fresh produce. When handling foods, it is important to Be Smart, Keep Foods Apart — Don't Cross-Contaminate. By following these simple steps, you can prevent cross-contamination and reduce the risk of foodborne illness.
Sets with similar termsThe most common food allergens include milk and dairy products, eggs, fish and shellfish, wheat, soy, soy products, peanuts, and other tree nuts.
REMEMBER: Inform the customer how each dish is made and if there are any "secret" ingredients. Suggest simple menu items for customers with food allergies.
Prepping:
1. When prepping food for customers with food allergies, make sure that allergens do not come into contact with: food,
beverage, utensils, equipment, and gloves.
2. Wash, rinse, and sanitize cookware, utensils and equipment before prepping their food.
3. Use equipment assigned for prepping their food.
4. Wash hands and change gloves before prepping their food.
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Terms in this set (27)
What are the ways to prevent cross-contamination?
- Make sure workstains, cutting boards, and utensils are clean and sanitized.
- Not allow ready-to-eat food to touch surfaces that have come in contact with raw meat, seafood, or poultry.
- Clean and sanitize work surfaces and utensils between each product preparation.
How can time-temperature abuse be prevented?
...
What are the steps for calibrating a bimetallic stemmed thermometer?
Fill a large container with ice. Add tap water until the container is full.
- Stir the mixture well.
Put the thermometer stem into the ice water. Make sure the sensing area is
underwater.
- Wait 30 seconds, or until the indicator stops moving. Don't let the probe touch the container.
Adjust the thermometer so it reads 32 degrees F
- Hold the calibration nut with a wrench or other tool. Rotate the calibration nut until it reads 32 degrees F.
What are the characteristics of an approved food source?
Temperature, Product Quality, Packing
What are the criteria for accepting or rejecting food during receiving?
...
What are the correct procedures for storing food?
1. Ready to eat food (top)
2. Seafood
3. Whole cuts of beef and pork
4. Ground meat and ground fish
5. Whole and ground poultry
What are the correct procedures for preparing and cooking various TCS food items?
...
What are the correct procedures for holding, cooling, and reheating TCS food?
...
How should food be handled for service?
...
What are the correct procedures for preparing and serving food for off-site service?
...
What is a food safety management system?
...
Flow of food
Path that food takes in an operation
Cross-contamination
Occurs when harmful bacteria from one food are transferred to another food
Time-temperature abuse
Food that has remained too long in the temperature danger zone
Bimetallic stemmed thermometer
A thermometer that can check temps. From 0-220 degrees fahrenheit
Calibrated
When thermometers are adjusted regularly
Ice-point method
To adjust it based on the temperature at which water freezes
Boiling-point method
To adjust it based on the temperature at which water boils
Boiling
The point where water is hot enough that bubbles form and rise to the top as vapor
Approved food source
One that has been inspected by appropriate agencies, and meet all applicable local, state, and federal laws
FIFO
- Identify the food items use-by or expiration date, which is usually somewhere on the packaging.
- Store items with the earliest use-by or expiration dates in front of items with
later dates.
- Once shelved, use those items stored in front first.
Ice-water bath
Place small containers into a clean and sanitized prep sink or a large pot filled with ice water
Ice paddles
Use clean and sanitized ice paddles (that can be filled with ice or frozen) to stir food
Off-site service
Delivery, mobile, temporary kitchens, and vending machines
Food safety management system
A group of procedures and practices that work together to prevent foodborne illness
Active managerial control
The managers actively control risk factors for foodborne illness
HACCP
System is an example of a food safety management. Identifies major hazards at specific points within a foods flow through the operation
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