5. COMMON FOOD ALLERGIES Dairy products Wheat products (including flour) Fish Shellfish Peanut and peanut products Soy and soy derivatives Eggs Seeds; poppy, sunflower, and sesame Tree nuts; walnuts and almonds

6. POTENTIALLY HAZARDOUS FOODS Raw/cooked animal products: meat, poultry, dairy, milk, and eggs Corn and rice Cut melons Raw sprouts: bean sprouts Spinach and lettuce Cut tomatoes and tomato mixtures Garlic-in-oil mixtures

7. Cross Contamination Occurs when microorganisms transfer from one product to another by hand, utensils, equipment, or other physical contact The largest cause of foodborne illnesses Result of human negligence Always clean and sanitize hands, cutting boards, workstations, utensils after each job. Store raw food properly in refrigerator  Chicken on bottom shelf (takes longest to cook)  Use air tight containers to store raw food and clearly label and date  Lowest internal cooking temperature is stored on top Clean vs. Sanitary Cleaning  Removing visible debris, grease, and grime  First step before sanitizing  Use hot soapy water to clean and/or degreaser Sanitizing  Two types: heat and chemical  Kills pathogens  Heat o Used with dish machines. Need to reach 171F and 180F to sanitize small equipment  Chemical o Most commonly used o Water hardness, water temperature, residue, detergents are factors that influence effectiveness o Must be changed every 4 hours o Never mix chemicals o Wear gloves o Dilute with water o Allow to air dry ALWAYS

8. CLEANING and SANITIZING THE KITCHEN WORK SURFACES * Clean after each job, continuously * sanitizing solution kept at hand * to clean worktable: - clear table - use hot soapy water - rinse with hot water - sanitize and air dry SMALL EQUIPMENT and DISHES * Clean after each job * Dish machine used for small equipment and dishes - must be trained - scrape dishes before loading * Three compartment sinks - required by health code -1 sink hot soapy water -middle sink hot rinse water -last sink for sanitizing -allow items to air dry LARGE EQUIPMENT *most can be unplugged first * wash by hand; some parts can be taken off * must be trained * follow procedure for cleaning worktable CLEANING and SANITIZING SCHEDULE * Kitchen should have cleaning schedule * list should tell who, what, when, and how * majority of kitchen is cleaned 24/7 * should do self- inspections to prepare for state walkthroughs

9. PERSONAL HYGIENE HANDS * most likely source of contamination * should be washed constantly; after eating, drinking, bathroom, touching hair/skin/clothing, trash, sneezing, coughing * where gloves with raw food * wash hands before and after using gloves *DO NOT WASH GLOVES - THROW AWAY * gloves do not replace hand washing *change gloves after each task * cover cuts with bandages and gloves * no long fingernails/fake nails - harbor germs HANDWASHING *wet hands with hot water (as hot as you can stand) * use soap: wash up to elbows, in-between fingers (use finger brush) * wash for 20 sec * rinse with hot water * use throw away towel to dry and turn water off HAIR * notorious for bacteria *should be tied up, under a hat, and/or a hair net * beards should be covered with a beard net BATHING * bathe and shower daily * cologne or perfume IS NOT a substitute for showering * Deodorant is recommended in addition to bathing, not strongly scented CLOTHING * clean uniform worn everyday * change into uniform at work * change if heavily soiled SMOKING, DRINKING, and EATING * not allowed in kitchens * wash hands after these activities * use disposable spoons to taste food - NEVER reuse ILLNESS *should not work if ill * illness from foodborne illness should be reported to health department

10. INSECT AND RODENT CONTROL Spread biological hazards through urine and feces, which contain pathogens Spread hazards with their feet and bodies by crawling through garbage then over work surfaces Flies and cockroaches are greatest health risk Mice and rats are the biggest rodent problem Must keep kitchen clean and sanitary to prevent issues Don’t leave food/garbage laying around Use screens on windows and doors – make sure sealed properly Use blowers on doors Check all delivery boxes for insect damage (eggs, droppings) Seal cracks in foundation, doors, and windows WASTE CONTROL Line trash can with heavy duty liners Empty into dumpster outside of restaurant often Don’t allow cans to overflow Recycle Regularly clean cans and dumpster to prevent insect/rodent issues Always wash hands after touching garbage

11. HAZARD ANALYSIS CRITICAL CONTROL POINT HACCP – identifies where contamination is most likely to occur Was originally developed for NASA Tracks PHF (potentially hazardous foods) CCP – critical control point Step where control can be applied to prevent or eliminate food safety hazard Where pathogens are killed Records should be kept on HACCP foods THE HEALTH INSPECTOR Randomly comes to inspect facility, unannounced Not the enemy – makes sure rules are followed Frequency determined by restaurant size, prior inspection results, risk level of customer base, workload of health department Responsible for public safety Check for biological, chemical, and physical hazards

12. Time and Temperature Control thawing *thaw under cold running water (70F) * thaw in the refrigerator(preferr ed method) * cook from a frozen state (not all meats) cooking *use thermometers to ensure proper cooking temperature is reached * place thermometer in thickest part of meat *poultry, stuffing, and leftovers 165F * hot-held eggs, ground meats, fish 155F * whole muscle meats, fish, and raw eggs cooked to order 145F hot holding * food must maintain internal temp of 135F * food in steam table to be stirred frequently so it doesn't fall below 135F cooling * cooked food must be cooled from 135F to 70F in 2 hours or less. All hot food must be cooled to 41F in less than 6 hours. Best ways to cool food: ice water bath, transfer to shallow pans, use a blast chiller. storing * refrigerator should be 41F or cooler to slow bacteria growth. * freezer should always be at 0 to stop pathogen growth. * Never overload freezer or refrigerator to restrict airflow reheating * all food must reheat to 165F * food can only be reheated once