2. Critical Control Points are STEPS in the flow of food. Special attention is given to food products to prevent contamination. Each point in the “flow” from receiving, though serving, all foodservice professional must be concerned with food safety & with sanitation.” “…..It’s your job to be extremely conscious to this process.”

3. Carefully inspection of all receivables is the first step in foodservice safety & sanitation. Carefully inspected for damages. Proper temperature during transit. As a foodservice professional, become familiar with potential problem areas.  Food the have been thawed & refrozen.  Foods that have insect infestation.  Damaged foods or containers.  Items that have been repacked or mishandled.  Foods handled at incorrect temperatures

4. Storing food or placing food in a location for later use is a Critical Control Point. All food should be stored correctly. Prevent contamination, spoilage & growth of harmful bacteria. Keep storage areas clean & dry. Maintain & monitor proper temperature. Three types of storage: 1. Dry 2. Refrigerated 3. Frozen

5. long shelf life items: Flour Pasta Dry beans Salt Canned goods Ideal temperature: 50°f - 70°f 6” off floor & wall.

6. Should be kept at 41°f or below. Clearly labeled & dated. “FIFO” Prepared foods must be stored above raw foods. Thawing frozen food must be stored below prepared foods. Keep produce separate. Room for air to circulate.

7. Should be kept at 0°f or below. Clearly label & date all containers. Keep frozen foods properly covered to prevent “freezer burn.” Prevent items from absorbing other orders & flavors.

8. Very sensitive to temperature changes. Spoilage can be costly. Microorganisms multiply rapidly. Stored & packed in ice at 41°f or below. Bright, shiny skin & gills. Firm flesh & clear eyes. Flesh should spring back when touched.

9. FDA closely oversees shipping of shellfish. Purchased from a approved suppliers. Store on ice at 41°f or below. Clams, oysters, mussels must have “approved tags” on container. Kept for 90 days.

10. USDA responsible for inspection. Strict standards. Assure freshness & wholesomeness. Microorganisms still remain during processing. Multiply rapidly & cause contamination.

11. Follow these guidelines: Temperature: Delivered & stored at 41°f or below. Color: Beef & Lamb: Red. Pork: Pink. Poultry: Not purple or green. Wings should be light in color. Odor: No offensive or sour odor.

12. Follow these guidelines: Texture: Beef, Lamb & Poultry, must not feel slimy to the touch. Packaging: Check for broken cartons, soiled wrappers and leakage. Poultry should be shipped in ice. Must bear a USDA Seal of Approval

13. USDA-approved processing plant & bear the USDA inspection sticker. Should be clean, dry & uncracked. Stored at 41°f or below. Store separate from raw foods. Always wash hands before & after. Wash, rinse & sanitize all equipment. Cooked eggs must be consumed

14. Store eggs & egg products separate from raw foods. Avoid foods that have an undesirable odor. Eggs absorb odors easily. Always wash hands before & after. Wash, rinse & sanitize all equipment. Cooked eggs must be consumed almost immediately after preparation.

15. Should purchase & serve pasteurized products. Pasteurizing: Heated at temperatures that kills harmful bacteria. Should be received & stored at 41°f or below. Grade A or AA: meet FDA & USDA standards.

16. Refrigerated at 41°f or below. Frozen food should be frozen. Check for imperfections. Freezer burn, discolor or dryness. Frozen water at the bottom of the containers

17. Long shelf life items Inspect packages for damage Keep in tightly sealed containers Keep dry: 65°f - 70°f Watch for signs of insects & rodents Signs of spoilage.

18. Bulges: May contain gas build-up. Leakage: Bad seals or seams. Rusty: Water damage or old product. Dents: Broken seals or seams. May let in oxygen to create spoilage.

19. Perishable: Can spoil quickly. Don’t wash before storing. Wash just prior to preparing. Handle with care & prevent bruising. Check for insects. Check for spoilage, bruising, mold or wilting.

20. Critical Control Point Poultry & meats must be cooked to the desired temperatures. Cooked Protein salads: Chicken Salad both cooked & uncooked products. Heat can not kill all the bacteria. Wash produce before preparation. Mix with utensils or gloved hands. Clean & sanitize cutting boards & all utensils. Bring temperature down to the recommended temperature quickly as possible. Cover and date

21. Holding: Food cooked and not served immediately. Held for sometime or a long period of time. Very much susceptible to microorganisms

22.  Keep food covered.  Take internal temperature regularly.  Hold at 135°f or above. Reheat to 165°f for 15 seconds. Drops below 135°f again: discard. Do not reheat.  Hold cold food at 41°f or below.  Do not reheat cold food directly into the steam table.  Never mix fresh food to held food.  Do not store cold food directly on ice. Place in a container down in the ice.

23. Critical Control Point Never touch Ready to Eat Foods with your bare hands. Use gloves, tongs, tissue paper or spoons. Never touch the food contact surface., glass rim or serving plate. Use tongs or scoops to pick up ice.

24. TWO STAGE METHOD Step 1: Cooked foods are cooled down to 70°f within TWO hours. Step 2: Cooling down the food to below 41°f in FOUR hours. Total SIX hours. FDA recommended

25. ONE-STAGE METHOD Cooked food is cooled to less than 41°f in FOUR hours. Refrigerators are designed to “hold” food not cool hot food. Shallow stainless steel hotel pans work best. Portion, cover, label & date containers.

26. Carefully reheat cooked foods. Heated to 165°f for 15 seconds within two hours of being removed from the refrigerator. Reheated only once in four hours food must be discarded.

27. Cleaning & sanitizing dishes, smallwares, utensils & equipment. Remove leftover food by scraping leftovers into garbage cans or garbage disposal. Rinse before washing. Combination sinks or commercial dishwashers

28. Always Scrape & Pre-rinse Washing: Detergent & water @ 110°f. Change the water as needed. Rinse: Clean water @ 110°f. Change the water as needed. Sanitizer: Water @ 171° with sanitizer for 30 seconds.

29. More efficient. Large scale operations Wide variety of washers. Single, double, carousel & conveyor. Scrape & rinse all visible food & soil. Racks for dishes, flatware pots & pans. Automatic detergent & sanitizers. Wash: 150°f Sanitize: 180°f

30. After cleaned & sanitized allow to air dry. Do not touch dish surfaces that will come contact with food. Before to wash your hands before storing items in a clean dry place.