1. REVIEW QUESTIONS HOW DO YOU SANITIZE A PROBE THERMOMETER?? YOU ARRIVE AT WORK IN THE MORNING TO FIND THAT THE FREEZER IS NOT WORKING. YOU TOUCH THE FOOD AND IT IS COMPLETELY THAWED, BUT COLD TO THE TOUCH. WHICH STATEMENT IS FALSE?? COOK ALL THE THAWING VEGETABLES THROW ANY MELTING ICE CREAM TAKE AN INTERNAL TEMPERATURE OF THE FOOD, IF IT IS LESS THAN 4 C, USE THE PRODUCT AS SOON AS POSSIBLE. REFREEZE THE THE PRODUCTS AS SOON AS POSSIBLE

2. REVIEW QUESTIONS YOU CHECK THE HOT HOLDING TEMPERATURE AND NOTICE THAT THE CHILI IS SITTING AT 50 C. THE LAST TIME YOU CHECKED (1.5 HOURS AGO) IT WAS 65 C. WHAT DO YOU DO?? YOU HAVE TO MAKE 300 TUNA SANDWICHES FOR A FISHERMAN’S CONVENTION. HOW DO YOU REDUCE THE TIME SPENT MAKING SANDWICHES IN THE DANGER ZONE?? HOW DO YOU COOL YOUR DAILY SOUP?

3. DIRECT CONTAMINATION DIRECT CONTAMINATION - INTRODUCTION OF HARMFUL MICRO- ORGANISMS, CHEMICAL, OR TOXINS INTO FOOD.

4. CROSS CONTAMINATION CROSS CONTAMINATION - THE TRANSFER OF HARMFUL ORGANISMS FROM FOOD TO FOOD BY A NON FOOD OBJECT, SUCH AS; HANDS, UTENSILS, INSECTS, WIPING CLOTHS.

5. CASE 1 IN THE WALK IN COOLER, A CONTAINER OF RAW CHICKEN IS STORED ON THE SHELF ABOVE THE SALAD GREENS. THE RAW CHICKEN JUICE IS LEAKING ON TO THE SALAD GREENS. THIS IS AN EXAMPLE OF:

6. CASE 2 AFTER CUTTING RAW PORK ON A CUTTING BOARD, YOU WIPE DOWN THE CUTTING BOARD AND PROCEED TO MAKE WRAPS FOR LUNCH SERVICE. THIS WOULD BE AN EXAMPLE OF:

7. CASE 3 AFTER PREPARING RAW CHICKEN WINGS YOU RUN YOUR HANDS UNDER WATER ONLY AND PROCEED TO SLICE TOMATOES FOR A SALAD. THIS IS AN EXAMPLE OF:

8. PREVENTION WASH YOUR HANDS EVERY TIME YOU CHANGE TASKS IN THE KITCHEN STORE RAW MEAT BELOW READY TO EAT PRODUCTS WASH AND SANITIZE FOOD CONTACT SURFACES AFTER EVERY USE WASH AND SANITIZE ALL FOOD CONTACT SURFACES EVERY 2 HOURS WHEN IN CONTINUOS USE FOR THE SAME TASK SANITIZE PROBE THERMOMETERS BEFORE USE

9. REVIEW QUESTIONS COMPLETE HANDOUT IN PAIRS

10. FOOD ALLERGIES ALLERGY - AN ABNORMAL AND INDIVIDUAL REACTION TO CERTAIN FOODS OR INGREDIENTS SYMPTOMS CAN AFFECT BREATHING, DIGESTION, SKIN, AND CARDIAC SYSTEMS. MILD TO SEVERE SYMPTOMS ADDITIONAL EXPOSURE INCREASES THE SEVERITY OF THE REACTION

11. COMMON FOOD ALLERGIES peanuts eggs sesame seeds soy milk/dairy fish/shellfish sulphites

12. RESPONSIBILITY THE DECISION TO EAT A FOOD REMAINS WITH THE CONSUMER THE FOOD SERVICE ESTABLISHMENTS RESPONSIBILITY IS TO PROVIDE INFORMATION AND ENSURE THAT PROPER FOOD HANDLING METHODS ARE USED

13. STRATEGIES CLEAR LABELLING - THE ABILITY TO PROVIDE A CLEAR LIST OF INGREDIENTS FOOD HANDLING AND SERVICE STANDARDS -PROPER DISPLAY, STORAGE, AND SANITATION ADVISE CUSTOMERS OF UNCERTAINTIES

14. REVIEW QUESTIONS YOU HAVE A SEAFOOD ALLERGY THAT LEAVES A SLIGHT TINGING IN YOUR MOUTH. THE TINGLING DOES NOT LAST LONG AND YOU HAVE LEARNED TO LIVE WITH IT AND HAVE DECIDED TO KEEP EATING YOUR FAVORITE SEAFOODS. IS THIS GOOD?? WHY OR WHY NOT

15. QUESTION 2 A SMALL CHILD AN HIS BABY SITTER HAVE COME INTO YOUR RESTAURANT. YOU KNOW TH E CHILD AND ARE AWARE THAT HE HAS A NUT ALLERGY. HE REALLY WANTS A CHOCOLATE CHIP COOKIE, BUT YOU HAVE RECENTLY SWITCHED SUPPLIERS AND KNOW THAT THE PRODUCT MAY HAVE BEEN IN CONTACT WITH NUTS. THE CHILD IS SCREAMING AND THE SITTER IS FRUSTRATED, AND DESPITE THE ALLERY DEMANDS A COOKIE. WHAT DO YOU DO??

16. PERSONAL HYGIENE

17. SANITATION AND MAINTENANCE SANITIZE - TO REDUCE THE NUMBER OF HARMFUL MICRO ORGANISMS

18. TYPES OF SANITIZERS CHLORINE - (BLEACH) - 100 PPM QUAT - 200 PPM IODINE - 25 PPM HOT WATER 77 C FOR 45 SECONDS TEST STRIPS CAN BE USED TO VERIFY CONCENTRATION LEVELS

19. SANITIZING USES DISHWASHING WIPING CLOTHS FOOD CONTACT SURFACES

20. PREPARATION MIX 1 TSP (5 ml) OF BLEACH WITH 1 LITRE OF CLEAN WARM WATER WIPING CLOTHS ARE TO BE PLACE IN A SANITIZING SOLUTION BETWEEN USE CHANGE SOLUTION EVERY TWO HOURS SPRAY BOTTLES WITH THE SOLUTION MAY BE USED TO SANITIZE FOOD CONTACT SURFACES LABEL SANITIZING CONTAINERS

21. 3-SINK DISHWASHING METHOD WASH RINSE SANITIZE

22. METHOD 1. PRE-SOAK AND PRE-SCAPE 2. IN SINK #1 - WASH WITH HOT SOAPY WATER. 3. IN SINK #2 - RINSE WITH CLEAN WATER @ 43 C. 4. IN SINK #3 - SANITIZE IN APPROVED SOLUTION. 5. AIR DRY

23. MECHANICAL DISHWASHERS MECHANICAL DISHWASHERS USE THE SAME FIVE-STEP METHOD

24. FLOORING ALL FLOORING AND FLOOR COVERING MUST BE TIGHT, NON-ABSORBENT, AND MAINTAINED

25. LIGHTING MUST BE BRIGHT ENOUGH TO ENSURE SANITARY CONDITIONS ARE MAINTAINED

26. GARBAGE EMPTIED WHEN FULL STORED IN DURABLE, LEAKPROOF, NON- ABSORBENT CONAINERS

27. CHEMICAL STORAGE STORED AND LABELLED IN A SEPARATE AREA FROM FOOD PRODUCTS

28. DRY GOODS STORAGE 15CM (6 INCHES ) ABOVE THE FLOOR NON-ABSORBENT, NON-TOXIC MATERIAL FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS CHECK ALL BEST BEFORE DATES AND PACKAGING FIFO - FIRST IN FIRST OUT

30. PEST CONTROL FLIES COCKROACHES RATS / MICE