1. The Safe Food Handler H.A.C.C.P. Test Review FD2.05 FC 4.05

2. The Safe Food Handler Cross Contamination occurs because of careless actions of the food service employee It the Responsibility of the food service team to provide safe food to the guest within their establishment

3. The Safe Food Handler How can you provide safe food? Proper Grooming habits: 1. Clean uniform 2. Washing your hands 3. Good personal hygiene 4. Clean and trimmed fingernails

4. Back of the House Controls Order it well Receive it well Store it well Make it well Avoid allowing it to die in the service window

5. Let’s Review… What is a potentially hazardous food List examples of bacteria’s List some examples of parasites List examples of viruses Who are especially at risk for a food borne- illness

6. Let’s Review What is a food borne illness? What is a food borne outbreak? List examples of chemical, biological, and physical F.A.T.T.O.M. stands for what? Why should we know this? Identify 2 types of themometers

7. Let’s Review… How do you calibrate a bimetallic stemmed thermometer? What type of illnesses do we report to the local health department? Where do we store the following foods in the refrigerator: Raw carrots, ground beef, lettuce, cooked chicken breast, raw shrimp, and egg wash?

8. Let’s Review… Where should you purchase fresh fish and shellfish from? What is an shell stock tag? What is the temperature of a dry storage area? What is H.A.C.C.P.

9. H.A.C.C.P. What is H.A.C.C.P.? A system used by the foodservice industry to ensure the service of wholesome foods to guest.

10. H.A.C.C.P. Hazard Analysis Critical Control Point

11. H.A.C.C.P. Developed by NASA in the 1960’s Designed to make food safe in outer space H.A.C.C.P. focuses on the flow of food in the establishment during it critical points

12. H.A.C.C.P. H.A.C.C.P. will: Identify food and procedures that cause food-borne illnesses Develop procedures to reduce the risk Monitor procedures to keep food safe Ensure food safety

13. H.A.C.C.P. Step one: Identify and evaluate the hazards 1. Cross Contamination 2. Poor hygiene 3. Improper cooking, holding temperatures, cooling, reheating, cleaning, and sanitation of equipment

14. H.A.C.C.P. Identify the control point: This is where the contamination can be controlled or eliminated. 1. Proper handling procedure of Raw or Ready to Eat Food 2. Proper cooking Procedures

15. H.A.C.C.P. After identifying the critical control points you must follow all procedures for minimizing all risk. TCS: Time and temperature controls 1. Cooking food long enough 2. Cooking food to the right temperature

16. H.A.C.C.P. Monitoring Food and the employee Allows the food service operator to ensure that all procedures are being followed

17. H.A.C.C.P. Monitoring involves: Taking corrective actions Once hazards are identified make changes Verification Ensure that your system is working Keeping all records Flow charts Policy and Procedures Written logs Spot checking all temperatures