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Foodborne-Illness Outbreak
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| Question | Answer |
|---|---|
| Foodborne Illness | illness carried or transmitted to people |
| Foodborne-Illness Outbreak | incident in which two or more people experience the same illness after eating the same food |
| Costs of foodborne illness to an establishment | loss of customers and sales, loss of prestige and reputation, lawsuits resulting in legal fees, increased insurance premiums, lowered employee morale, employee absenteeism, need for retraining employees, embarrassment |
| populations at high risk for foodborne illness | infants and preschool-age children, pregnant women, elderly people, people taking antibiotics and immunosuppressants, those who are seriously ill |
| potentially hazardous food | milk and milk products, meat: beef, pork, lamb, eggs, raw sprouts and seeds, shellfish and crustacea, heat-treated plant food (cooked rice, beans, and vegs), fish, poultry, baked potatoes, tofu or other soy-protein food, sliced melons, untreated garlic-an |
| elderly people are at a higher risk for foodborne illness because | their immune systems have weakened with age |
| potentially hazardous food characteristics | moist, neutral or slightly acidic pH, contain protein |
| what microorganisms need to grow | FAT TOM: Food, Acidity, Temp, Time, Oxygen, Moisture |
| foodborne infection | result when a person eats food containing pathogens, which then grow in the intestines and cause illness. typically, symptoms of a foodborne infection do not appear immediately |
| foodborne intoxication | result when a person eats food containing toxins that cause illness. the toxin may have been produced by pathogens found in the food, result of chemical contamination, ornatural part of a plant or animal. typically, symptoms appear quickly, within a few h |
| foodborne toxin-mediated infection | result when a person eats food containing pathogens, which the produce illness-causing toxins in the intestines |
| Campylobacter jejuni- Campylobacteriosis | commonly associated with poultry, known to contaminate water. illness occurs when improperly cooked and cross-contamination of other food and food-contact surfaces. D, abdominal cramps, fever, headache |
| Salmonella spp- - Salmonellosis | naturally carried by many farm animals, often associated with poultry and eggs, dairy products and beef, found in ready-to-eat (RTF) food that has come in contact with these animals or their waste. D, abdominal cramps, V, fever |
| Shigella spp- Shigellosis | found in feces of those with shigellosis. found in food that is easily contaminated by hands (salads containing potentially hazardous food), food that has made contact with contaminated water (produce). bloody D, abd pain and cramps, fever (prevention- ex |
| listeria monocytogenes- Listeriosis | naturally found in soil, water, and plants. bacteria grows in cool, moist environments. commonly associated with RTE products (deli meat, hot dogs, soft cheese), raw meat, unpasteurized milk and milk products, high-risk pop vulnerable- particularly pregna |
| vibrio parahaemolyticus- Gastroenteritis | naturally found in waters of Gulf of Mex, atlantic and pacific, commonly associated with raw or partially cooked oysters. D and abd cramps, N and V, low grade fever and chills |
| vibrio vulnificus- Gastroenteritis/Septicemia | naturally found in waters of Gulf of Mex, atlantic and pacific, commonly associated with raw or partially cooked oysters. Septicemia (fever and chills, N, skin lesions, D and V), and gastroenteritis (D and ab cramps) |
| bacillus cereus | spore forming bac found in soil. commonly associated with cereal crops. two different illnesses diarrheal toxin (cooked corn, cooked potatoes, cooked vegs, meat products) - watery D, ab cramps and pain. emetic toxin (cooked rice; fried and rice pudding), |
| staphylococcus aureus | transferred to food when people carrying bacteria touch infected areas and handle food w/o washing hands. cooking does not destroy. salads containing potentially hazardous food (egg, tuna, chicken, macaroni), deli meats. N, V and retching, ab cramps |
| clostridium botulinum- Botulism | commonly associated with produce grown in soil. improperly canned food, reduced-oxygen-packaged (ROP) food, temp abused veg (baked potatoes, untreated garlic and oil mix), does not grown well in refrigerated or highly acidic conditions, grows w/o oxygen. |
| clostridum perfringens | naturally found in soil and carried in intestines. grows very rapidly in temp danger zone. meat, poultry, stews and gravies. D and severe ab pain. |
| shiga toxin-producing E. coli- Hemorrhagic Colitis | naturally found in intestines of cattle. commonly associated with undercooked beef (ground) and contaminated produce. D, ab cramps, severe cases can result in hemolytic uremic syndrome (HUS) |
| hepatitis A | found in feces of people infected w/ virus, associated with RTE food (deli meats, produce, salads, raw and partially cooked shellfish). Fever, general weakness, N, ab pain, Jaundice |
| norovirus | found in feces of people infected w/ virus, also in contaminated water. commonly associated with RTE food, shellfish contaminated by sewage. V, D, N, ab cramps. people become contagious w/i a few hours of eating me |
| anisakis simplex | parasite. found in certain fish (herring, cod, halibut, mackerel, pacific salmon), and shellfish. non-invasive - tingling in throat or coughing up worms. invasive - stomach pain, nausea, V, D |
| cyclospora cayetanensis | a Parasite found in contaminated water and associated with produce irrigated or washed with contained water. found in feces of people. N, ab cramping, mild fever, D alternating with constipation (foodhandlers with diarrhea must be excluded from the establ |
| cryptosporidium parvum | parasite found in contaminated water, produce irrigaed w/ contaminated water, cows and other herd animals. watery D, stomach cramps, N, wt loss (symp more severe in people with weakened immune sys) |
| giardia duodenalis | a parasite found in improperly treatred water. easily spread in day care centers. fever, loose stools, ab cramps, N |
| Temp. Danger Zone- temperature foodborne microorganisms grow well between | 41F and 135F |
| conditions which typically does not support growth of microorganisms | high acidity |
| a person w/ campylobacteriosis may experience | headache and bloody D |
| salmonellosis may be prevented by | cooking poulty eggs to the proper temp |
| staphylococcal gastroenteritis may be prevented by | restricting foodhandlers with infected cuts from around food |
| histamine toxin- scromboid poising | illness caused by consuming high levels of histamine. commonly associated with tun, bonito, mackerel, mahi mahi. reddening of the face and neck,sweating, headahe, burning or tingling sensation in the mouth or throat, D and V. cannot be destroyed by freezi |
| ciguatoxin- ciguatera fish poisoning | found in certain marine algae. commonly associated with predatory reef fish, barracuda, grouper, jacks, snapper. reversal or hot and cold sensations, N, V, tingling in fingers, lips or toes, joint and muscle pain |
| saxitoxin- paralytic shellfish poisoning (PS) | found in colder waters, pacific and new england coasts. clams, mussels, oysters, scallops. numbness, tingling of the mouth, face, arms, and legs, dizziness, N, V, D, death due to paralysis may result if consumed in high levels |
| brevetoxin- neurotoxic shellfish poisoning (NSP) | found in warmer water of FL, gulf of mex, caribbean. clams, mussels, oysters. tingling and numbness of the lips, tongue, and throat, dizziness, reversal of hot and cold sensations, V, D |
| domic acid- amnesic shellfish poisoning | found in coastal waters of pacific NW and east coast of Can. clams, mussels, oysters, scallops. V, D, ab pain, confusion, memory loss, disorientation, seizure, coma |
| common food allergens | milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts |
| practices which can lead to toxic metal poisoning | lead in a pewter pitcher, copper in a saucepan, zinc in a glavanized bucket. if acidic food is stored in or prepared with equipment. carbonated-bev dispensers improperly installed also cause hazard |
| best method for preventing a foodborne illness from seafood toxins | purchasing seafood from approved, reputable suppliers |
| practices that can prevent food from becoming contaminated | labeling chemical spray bottles, closely inspecting food during receiving, storing products in food-grade containers |
| symptoms of allergic reactions | itching in and around the mouth, face or scalp, tightening in the throat, wheezing in the throat, wheezing or SOB, hives, swelling of the face, eyes, hands or feet, GI symp (ab cramps, V or D), death |
| can cooking or freezing destroy toxins found in toxic wild mushrooms | no |
| proper handwashing procedure | 1. wet hands with water as hot as you can stand (100F) 2. apply soap 3. vigorously scrub hands and arms for 10-15s (clean under nails and b/w fingers) 4. rinse thoroughly under running water 5. dry hands and arms with a single-use paper towl or warm-air d |
| conditions which to exclude employee from the establishment | V, D, jaundice |
| conditions which to exclude employee and notify the local reg agency | foodhandler dx w/ FB illness caused by salmonella typhi, shigella app, shiga toxin-producing E.coli, Hep A, norovirus |
| conditions which to restrict employee from working with or around food | sore throat or fever |
| personal behavior that can contaminate food | touching a pimple, nose picking, touching hair |
| items (on arms/hands) that can contaminate food | rings, watch, bracelet |
| hand anticeptics can be used in establishments only if they are | FDA compliant |
| hand care for foodhandlers | fingernails short, no false nails or polish, bandage cuts and cover bandages |
| policies regarding eating, drinking, chewing gum, and tobacco | no smoking, chewing gum or tobacco, no eating or drinking when preparing or serving food, working in food-prep areas, working in areas used to clean utensils and equip |
| amount of time temperature can remain in temp danger zone | <4 hours |
| steps to calibrating a thermometer | fill container with crushed ice and clean tap water, submerge sensing area of thermometer stem or probe and wait for reading to steady, hold the adjusting nut with a wrench or other tool, rotate the head of the thermometer until it reads 32F (0C) |
| immersion probe | measure temp of liquids (soups, sauces, or frying oil) |
| surface probe | measure temp of flat cooking equipment like a griddle |
| penetration probe (thermocouple) | measure internal temp of food |
| air probe | measure temp inside refrigerator or oven |
| bimetallic stemmed thermometer | internal temp of roast, internal temp of shipments |
| infrared thermometer | measure temp of food and equipment surface |
| thermometer guidelines | keep thermometers and storage cases clean, calibrate regularly, never use glass thermometers, to measure internal temp insert into thickest part, wait for temp reading to steady |
| criteria for receiving meat | <41F, bright, red, firm and springs back, no oder, package intact and clean. reject if brown or greeen, slimy, sticky or dry, sour oder, broken carton |
| criteria for receiving poultry | <41F, no discoloration, firm and springs back, no oder, product surrounded by crushed, self-draining ice. reject if purple or green discolor around neck, dark tips, abnormal unpleasant oder |
| criteria for receiving fish | <41F, bright red gills, bright shiny skin, firm flesh that springs back, mild ocean or seaweed smell, bright, clear and full eyes, product surrounded by crushed, self-draining ice. reject if dull gray gills, dull dry skin, soft flesh that leaves imprint, |
| criteria for receiving shellfish | live: on ice at <45F. shucked:<45F, milkd ocean or seaweed smell, shells closed and unbroken, fresh receiving alive. reject if sticky, slimy, or dry, strong fishy smell, broken shells, dead on arrival |
| criteria for receiving crustaceans | <41F, mild ocean or seaweed smell, alive (tail will curl when picked up) packed with seaweed and kept moist. reject if strong fishy smell, dead on arrival (tail does not curl) |
| criteria for receiving shell eggs | <45F, no odor, clean and unbroken. reject if sulfer smell or off oder, dirty or cracked |
| criteria for receiving dairy | <41F, milk:sweetish flavor. butter:sweetish flavor, typical uniform color, firm tex, cheese, flavor. Reject if milk: sour, bitter or moldy taste. butter: sour, bitter, or moldy taste; uneven color, soft tex. cheese: abnor flavor or tex, uneven color, mold |
| criteria for receiving RTE food | <41F, intact. reject if torn packages, holes or expired use-by dates |
| cristeria for receiving frozen food | frozen (ice cream 6-10F), intact. reject if torn package, fluids or frozen liquids in case bottoms, large ice crystals on product |
| criteria for ROP | <41F, intact and current code dates, acceptable color. reject if torn or leaking, expired code, unacceptable color, slime, bubbles, excessive liquid |
| criteria for receiving canned food | can and seal in good condition, normal color, tex, oder. reject if swollen ends, leaks and flawed seals, rust, dents, no labels. product foamy, milky or has abnorm color, tex, oder |
| criteria for receiving dry food | intact. normal color and oder. reject if holes, tears, or punctures, dampness or water stains. product abnormal color or oder, spots of mold, or slimy appearance, contains insets, insect eggs or rodent droppings |
| criteria for receiving UHT (ultra-high-temp) pasteurized and aseptically packaged food | aseptically packaged - room temp. not aseptically packaged - <41F, intact. reject if punctured or broken seals |
| criteria for receiving bakery goods | at temp specified, intact. reject if temp higher than specified, torn, signs of pest damage or mold |
| most important factor in choosing a food supplier | inspected and is compliant with lcal, state, and fed law |
| USDA inspection stamp and USDA grading stamp tell you | meat and processing plant have met USDA standards and the meat quality is acceptable |
| dry storage guidelines | cool (50-70F), dry (50-60 humidity), well ventilated |
| general storage guidelines | label food, rotate products, establish schedule to ensure stored product depleted on a regular basis, discard expired food, transfer food b/w containers properly, keep potentially hazardous food out of temp danger zone, check temps of stored food and stor |
| proper storage in fridge (top to bottom) | cooked and RTE, whole, raw meat, raw, ground meat, raw poultry |
| req for storing meat | <41F, airtight, moisture-proof materail |
| req for storing poultry | <41F,if ice-packed in self-draining containers, change ice often and clean and sanitize container regularly |
| req for storing fish | <41F, if ice-packed in self-draining containers, change ice often and sanitize container regularly |
| req for storing eggs | <45F, dried egg product in a dry cool storeroom, keep refrigerated until use |
| req for storing shellfish | store alive <45F, in original container, shellstock tags must be kept on file for 90 days from harvest date |
| req for storing dairy | <41F, use FIFO (first in-first out) method of stock rotation, discard after passed use-by or exp dates |
| req for storing ice cream and frozen yogurt | 6-10F |
| req for storing ROP food | <41F, discard if passed exp or use-by date |
| req for storing UHT | room temp, once opened store at <41. if not aseptically packaged, < 41F |
| req for storing canned and dry food | 50-70F, keep storerooms dry, removed from container store in airtight, clearly labeled container, ck for insect, rodent damage, discard damaged can |
| condition in which you could use a tank to display live mussels that will be served to customers | obtained a variance from the health dept |
| FIFO method | First-in First-out: earliest use-by dates stored in front of products with later use-by dates |
| how long can potentially hazardous RTE food prepared in house be stored for? | max of seven days at <41F |
| when storing potentially hazardous food what must be included on the label | sell by or discard date |
| to package fresh juice for later sale what is req? | variance from the reg agency, juice must be treated (pasteurized) according to an approved HACCP plan, or contain a warning label |
| req for cooking poultry | min int temp of 165F for 15 s |
| req for cooking stuffing | stuffed meat, fish, poultry, and pasta. min int temp or 165 for 15s |
| req for including previously cooked, potentially hazardous in a dish | min int temp of 165 for 15s |
| req for cooking potentially hazardous food cooked in a microwave | min int temp of 165F, cover it, rotate or stir halfway through, let stand for at least 2 min, cehck temp in several places |
| req for cooking ground meat | min int temp of 155F for 15s |
| req for cooking injected meat | min int temp of 155 for 15s |
| req for cooking pork, beef, veal and lamb | min int temp of 145F for 15s |
| req for cooking roast | min int temp of 145F for 4 min |
| req for cooking fish | min int temp of 145F for 15s |
| req for cooking ground, chopped, minced fish | min int temp of 155F for 15s |
| req for cooking eggs | min int temp of 145F for 15s |
| req for cooking eggs that will be hot-held | min int temp of 155F for 15s |
| req for cooking fruit or veg that will be hot-held | min int temp of 135F |
| req for cooking commerically processed, RTE that will be hot-held | min int temp of 135 for 15s |
| req for cooling foods | 135F to 70F w/i 2 hours, then from 70F-40F or lower in the next 4 hours |
| methods for cooling foods | 1. divide into smaller containers and place in ice-water bath. 2. stir with ice paddle. 3. place in blast chiller. 4. place in tumble chiller. 5. add ice or cold water as ingredient. 6. use SJK |
| req for reheating potentially hazardous food | for hot-holding must be reheated to int temp of 165F for 15s w/i 2 hours, discard if it has not reached this temp in 2 hours |
| methods for thawing food | in a frig at <41F, submerged under running potable water at a temp <70F, in a mircowave if food will be cooked immediated after thawing, as part of the cooking process |
| methods for holding cold food safely | <41 |
| foodsafety management system | group of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food |
| active managerial control | food safety management sys designed to prevent foodborne illness by addressing the five most common risk factors identified by the CDC |
| HACCP | food safety management sys based on the idea that if significat biological, chemical, or physical hazards are identified at specif poins w/i a product's flow through the operation, they can be prevented, eliminated, or reduce to safe levels |
| steps to active managerial control approach | This approach focuses on controlling the five most common risk factors that cause foodborne illness (according to the CDC) 1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temperatures 4. Using |
| Good Managerial Approach | 1. Consider the five risk factors throughout the flow of food in your establishment, and identify any issues that could impact food safety ? Ex: seafood restaurant identified purchasing of seafood from unsafe sources as a risk factor 2. Create Poli |
| HACCP Groups | Group 1: Identify and evaluate your hazards: 1. Conduct a Hazard Analysis 2. Determine CCP's Group 2. Establish critical limits: Establish Controls: 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Identify Corrective Action |
| CCP | Critical Control Points: the points in the process where the identified hazard can be prevented, eliminated or reduced to safe levels. |
| the seven HACCP priciples | 1. hazard analysis 2. critical control points (CCPs) 3. critical limits (ex: max/min temp) 4. monitoring procedures 5. Identify corrective action 6. Verify that the system works 7. record keeping and documentation |
| when is a HACCP plan required | smoke or cure food as a method of food preservation. use of food additives. ROP method. offer live, olluscan shellfish from a display case. custom-process animals for personal use. package unpasteurized juice for sale to customer w/o warnhing label. sprou |
| HACCP | Hazard Analysis and Critical Control Points |
| 5 most common risk factors responsible for foodborne illness | 1. purchasing food from unsafe sources 2. failing to cook food adequately 3. holding food at improper temp 4. using contaminated equipment 5. practicing poor personal hygiene |
| program that should be in place before you begin developing your food safety system | personal hygiene program |
| a handwashing station must be equipped with | hot and cold running water, soap, a means to dry hands, waste container, signage indicating employees are req to was hands before returning to work |
| establishement that use a private water source must have it tested at least | once a year |
| how to prevent backflow | air gap b/w the sink and drain pipe and the floor drain, air space b/w the faucet and the flood rim of a sink, a vacuum breaker |
| the clearance b/w the base of the equp and the tabletop when mounting tabletop equip on legs must be | 4 in (10 cm) |
| food-contact surfaces must be | safe, durable, corrosion resistant, nonabsorbent, sufficient in wt and thickenss to withstand repeated cleaning, smooth and easy to clean, resistant to pitting, chipping, crazing (spider cracks), scratching, scoring, distortion, and decomposition |
| NSF International mark | equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards |
| stationary equipment must be mounted | at least 6 in (15 cm) off the floor or sealed to a masonry base |
| minimum lighting intensity req for food prep area | 50 foot candles (540 lux) |
| min lighting intensity req for handwashing, dishwashing, buffet, display for produce, utensil storage, restroom, inside some pieces of equip | 20 foot candles (215 lux) |
| min lighting intensity req for inside walk-in frig, dry-storage, dining rooms (for cleaning) | 10 foot candles (108 lux) |
| steps for cleaning and santizing in a three-compartment sink | 1. rinse, scrape, or soak 2. wash (at least 110F) 3. rinse 4. sanitize 5. air-dry |
| How to Clean and Sanitize a Work Surface | 1. Clean the surface 2. Rinse the surface 3. Sanitize the surface 4. Allow the surface to dry |
| Types of Cleaners | Detergents ? General purpose detergents ? Heavy-duty detergent (alkaline) Degreasers Delimers (acid cleaners) Abrasive Cleaners |
| Sanitizing | done after cleaning, two ways, by heat or by chemicals |
| Heat Sanitizing | Soak in hot water at least as hot as 171°F (77°C) for 30 seconds – you can use a heating device to keep water at that temperature |
| Chemical Sanitizing | ? Soaking in sanitizing solution ? Rinse, swab or spray them with sanitizing solution ? Chemical sanitizers are regulated by state and federal environmental protection agencies (EPA) |
| label on a new chemical container must contain what information | chemical name, manufacturer's name and address, potental hazards of the chemical |
| 2 Parts of Integrated Pest Management | Two parts: ? Prevention of pests ? Control for elimination – If you actually see pests, it usually indicates that there is a sizable infestation |
| three basic rules of Integrated Pest Management program | 1. deny pests access to the establishment 2. deny pests food, water, and a hiding or nesting place 3. work with a licensed PCO to eliminate pests that do enter |
| signs of a roach problem | strong oily oder, droppings that look like grains of black pepper, capsule-shaped cases that are brown, dark red, or black and may appear leathery, smooth or shiny |
| signs of rodents | signs of gnawing, dropping, tracks, nesting materials, holes |
| what should you do to ensure that you have made the proper sanitizing soln? | test the soln with a sanitizer test kit |
| proper procedure for sanitizing a table that has been used to prepare food | wash w/ detergent, rinse it, wipe it with sanitizing soln |
| how often should food-contact surfaces be cleaned and sanitized if in constant use | 4-hr intervals |
| how should glasses and cups be stored? | upside down |
| how should flatware be stored? | with the handles up |
| how should utensils be stored? | in a covered container until needed |
| cockroaches are usually found in places that are | warm, moist, and dark |
| when pesticides are applied in the establishment, you must | remove all movable, food-contact surfaces, cover stationary equip, wash,rinse and sanitize food-contact surfaces that have been sprayed, make a corresponding MSDS available to employees for the pesticide used |
| coving | a curved, sealed edge placed b/w the floor and wall, eliminates sharp corners or gaps that would be impossible to clean, must adhere tightly to the wall to eliminate hiding places for pests and prevent moisture from deteriorating the wall |
| UL- Underwriters Laboratories | equipment is in compliance with NSF standards or UL's own environmental and public health (EPH) standards |
| cross connection | physical link through which contaminants from drains, sewers, and other wastewater sources can enter the potable water supply |
| backflow | reverse flow of contaminants through a cross-connection into the potable water supply |
| heat sanitizing methods | water must be at least 171F, immerse for 30s |
| chemical sanitizing methods | Chlorine, Iodine, Quaternary Ammonium (quats) |
| why must concentration of sanitizers be frequently checked | low conc - may fail to sanitize objects. high conc - may be unsafe, leave and oder or bad taste, corrode metals |
| high-temp dishwashing machines | temp of final sanitizing rinse must be at least 180F |
| when may an inspector close the establishment? | 1. a significant lack of refrigeration 2. a backup of sewage into the establishment 3. an emergency (fire or flood) 4. sig pest infestation 5. long interruption of electrical or water service 6. clear evidence of a foodborne illness outbreak related to th |
| goals of the food safety inspection program | to evaluate whether an establishment is meeting min food safety standards, to protect the public's health, to convey new food safety info to establishment |
| operations that cross state borders are inspected by | the FDA |
| agency which enforces food safety in a restaurant | state or local health dept |
| if a person shows up at a restaurant claiming to be a health inspector the manager should do what? | ask to see ID |
| violations noted on the health inspection report should be | discussed in detail with the inspector, corrected w/i 48 hr or when indicated by the inspector if they are critical, explored to determine why they occurred |
| who is responsible for keeping food safe in an establishment? | the manager/operator |
| are food regulations developed by state agencies minimum, maximum or voluntary standards to ensure food safety? | minimum |
| what should new employees receive training on? | pest ID and prevention |
| regarding food safety traning, should training records be used to document training? | yes |
| what is a benefit of group traning? | it ensures traning is more uniform |
| when demonstrating a task you should | explain task steps before demonstrating, have the employee explain the steps before demonstraing, demonstrate the task slowly the first time and the again at normal speed |
| criteria for cooking food in a microwave | min 165F for 15s |
| before cleaning and sanitizing items in a 3-compartment sink you should do what first? | clean and sanitize each sink and work surface |
| Cleaning vs. Sanitizing | Cleaning ? removes food and other dirt from a surface Sanitizing ? reduces pathogens on a surface to safe levels |
| Good Work Flow | ? Keep the food out of the temperature danger zone as much as possible and limit the number of times food is actually handled ? Storage areas should be near the receiving area to prevents delays in storing food ? Prep tables should be near coolers and |
| Flooring Porosity | is the extent to which a floor covering can become saturated by liquids ? When liquids are absorbed, flooring can be damaged and microorganisms and mold can grow |
| Flooring Resiliency | ability to react to shock without breaking or cracking ? Hard surface flooring: quarry tile, ceramic tile, brick, terrazzo, marble, travertine etc... |
| Cross-connections | ? greatest challenge to water safety! ? This is a physical link between safe water and dirty water which came from drains, sewers, or other waste water sources ? This is dangerous because back flow can occur (reverse flow of contaminants into potable w |
| Only way to prevent back flow | is to create an AIR GAP: ? air space that separates a water supply outlet from a potentially contaminated source A correctly designed sink has two air gaps ? Between the faucet and the flood rim of the sink ? Between the drainpipe of the sink a |
| Occupational Safety and Health Administration (OSHA) | Requires employers to develop a written plan describing how they will meet requirements of the HCS: ? List of hazardous chemicals ? Purchase specs of rchemicals/procedures of revceiving and storage ? Labeling requirements ? Procedures for ac |
| Material Safety Data Sheets (MSDS) | ? are required for each hazardous chemical – must contain the following information ? Safe use handling ? Physical, health, fire and reactivity hazards ? Precautions ? Appropriate personal protective equipment to wear when using the |
| FDA Food Code covers | Food handling and preparation: ? criteria for receiving, storage, display service, transportation Personnel: ? health, personal cleanliness, clothing, hygiene practices Equipment and utensils: ? material design, installation, storag |
| The 3 risk designations when evaluating establishments as established by the FDA | Priority: ? most critical (hand washing, proper temperatures) Priority foundation items: ? support a priority item (having soap at the hand washing sink) Core items: ? general sanitation, equipment, kitchen layout etc.... |
| Critical areas to cover during training | ? Personal hygiene ? Safe food preparation ? Cleaning and sanitizing ? Safe chemical handling |
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