2. To limit the possibility of transmitting microorganisms to food by food service workers, good grooming habits means: Bathing Daily with soap & water. Washing your hair regularly. Fingernails should be clean, trimmed neatly & relatively short. “Fake” or polish- Negative. You should arrive at work clean.

3.  Outside clothing can cause cross-contamination. Clean cloths to work. Most foodservice establishment provide employee uniform.  Bring to work a clean uniform.  Lockers or safe area.

4.  Absolutely no jewelry except wedding bands.  Physical Hazard  Remove before preparing food.  Bracelets.  Visible body piercing.  Necklaces.  Watches.

5.  Wash daily  Tie back or tie up long hair.  Use a good hair restrain.  Hairnets  Skull Caps  Chapeau

6.  Is the most important thing anyone can do to prevent the transfer of foodborne bacteria.  Most dangerous bacteria is so easily transferred by hand.  Can not stress enough how important.  Scrub your hands & arms thoroughly with soap & warm water.  Sing “Happy Birthday.”

8.  Need to be in good physical health.  Should not come to work if……….. Illness: Fever, sneezing, coughing, vomiting or diarrhea. If your sick…. Go home.

11. H AZARD A NALYSIS C RITICAL C ONTROL P OINT

12.  Workplace self- inspection.  Steps to maintain sanitary conditions.  Most foodservice  This system ensures food safety.  Established by NASA.  Most systems that need self-inspections. HACCP combines:  Food-handling procedures  Monitoring techniques  Record Keeping.

13. Focuses attentions on the flow of food through the foodservice facility at critical points.  Identify foods & procedures that are likely to cause. foodborne illnesses.  Develop procedures that will reduce the risk.  Monitor procedures.  Make sure the food is safe.

14. First step is to identify & evaluate Hazards that could cause illness or injury. The most frequently found hazards includes:  Poor personal hygiene.  Contaminated raw foods.  Cross-contaminations.  Improve:  Cooking  Holding  Cooling  Reheating.  Cleaning & Sanitizing

15. Next step is to Analyze each Critical Control Point.  Is a step in the flow of food where contamination can be prevented or eliminated. Cooking or cooling food improperly allows bacteria & other harmful biological hazards to grow.

16. Improper cooling of food is the most common cause of all reported foodborne illnesses. A HACCP technique to cool food would be the following:

17. 1. Place the food in a shallow pan. 2. Place the pan into a large pan filled with ice. 3. Do not stack more than one pan of food on top of the food on top of the large pan of ice.

18. 4. Use a thermometer to check internal temperature of the food. 5. When the chilled temperature should drop 70°f within 2 hours & to 41°f or below within 4 hours. 6. Replenish ice if needed.

19. 7. Dry off the bottom of the pan of food and place the pan on the top shelf of the reach- in or walk-in. Place a lid on the pan. Label the pan of food with the date, when prepared & temperature at the time of storage.

21. High cooking temperatures kill most food’s harmful bacteria. Minimum Internal Temperature Is the lowest temperature which foods can be safely cooked.  Below this temperature, microorganisms cannot be destroyed.  Minimum Internal Temperature varies from food to food.  Important to know the correct temperature for each food you prepare.

23. FOOD ITEMTEMPERATURETIME Pork, ham, bacon145°f15 seconds Poultry165°f15 seconds Roasts (beef & pork)145°f3 minutes Hamburger, sausage160°f15 seconds Steak, veal, lamb145°f15 seconds Fish, seafood145°f15 seconds Eggs145°f15 seconds

24.  Bi-metallic & Digital  Use for internal temp.  Place in thickest part of the food.  Two reading @ two different places.  Accuracy ±2°f  Calibrate: Ice bath.  Clean & sanitize after use.

25. Responsible for monitoring or checking the systems in place. Proper procedures are followed in the “flow” of food through the system Help find potential problems. Receiving Turkey breast  Monitor temperature at receiving, 41°f or below.  Raw turkey breast stored below cooked food or ready to eat foods.  Prevents turkey juices from dripping on & contaminating food stored beneath.

26. Corrective Action When a potential hazard is found, corrective action should be taken immediately. Example: Notice that roasted chicken has not reached it’s desired internal temperature. What would you do? Verification System is working correctly. Food is prepared & served correctly. Food is traced through the system. Good record keeping is essential. Log temperatures, times & note any errors.

27.  Maintaining an effective self-inspection system.  Simple to use & maintain.  Record-keeping systems include:  Flow chart  Policy & procedure manuals.  Written logs.  Spot-check temperature readings.  Log at the beginning & end of shift.  Different systems for different establishments.

28. 1. What is the purpose of the HACCP system? 2. Explain the food temperature danger zone. 3. Name THREE types of record keeping that might be used in a foodservice establishment. 4. Summarize the grooming & personal hygiene habits all foodservice workers should follow. 5. List THREE instances when you should change gloves. 6. When should you wash your hands at work?