1. Preventing Hazards in the Flow of Food

2. Calibrating a Thermometer

3. Thermometers Immersion probe check the temperature of soup Surface probes check the temperature of flat cooking equipment Penetration probes check the temperature of a hamburger Air probes check the temperature of a cooler

4. Infrared Thermometers Measures the temperature of food and equipment surfaces without touching reducing the chance of cross contamination

5. Product Quality Signs of time and temperature abuse: 1. Abnormal color 2. Slimy, sticky or dry texture 3. Soft flesh that leaves an imprint when you touch it 4. Abnormal or unpleasant odor

6. Eggs Shell eggs must be received at an air temperature of 45 °F

7. Storage Store ready-to-eat TCS food for a maximum of seven days First-in, first-out (FIFO) Method –rotate food storage to use the oldest inventory first

8. Refrigeration Storage Rack order: 1. Seafood (top) 2. Whole cuts of beef and pork 3. Ground meat and ground fish 4. Whole and ground poultry (bottom)

9. Minimum Internal Temperatures Poultry – including whole or ground chicken, turkey or duck- 165 °F for 15 Seconds Injected meat – including brined ham and flavor-injected roasts-135°F for 15 seconds Eggs that will be served immediately – 145°F for 15 seconds Roast of pork, beef, veal and lamb - 145°F for 15 seconds

10. Holding Hold TCS hot food at 135 °F or higher Hold cold food at 41°F or lower Be sure to check temperatures at least every 4 hours

11. Cooling Foods Quickly and Safely Reduce the size of food into smaller amounts Place small containers into large containers filled with ice Use ice paddles to stir foods

12. Reheating Foods need to go from storage temperatures to 165 °F within two hours and stay at that temperature for 15 seconds

13. Serving Handle ready-to-eat food with tongs, deli sheets or gloves Use a separate utensil for each food item Store serving utensils in the food with the handle extended above the rim of the container

14. Serving Ice Use ice scoops or tongs to get ice NEVER scoop ice with your bare hands or a glass The wrong way!

15. HACCP HACCP Safety management system – a group of procedures and practices that work together to prevent foodbourne illness. Hazard Analysis Critical Control Point (HACCP) – identifies major hazards at specific points within a food’s flow through the operation

16. HACCP Principles 1. Conduct a hazard analysis –look for potential hazards 2. Determine critical control points –find the points in the process where the identified hazard(s) can be prevented 3. Establish critical limits – is a requirement that must be met to prevent, eliminate or reduce a hazard

17. HACCP Principles 4. Establish monitoring procedures – make sure the critical limits are being met 5. Identify corrective actions – a step to fix the problem 6. Verify that the system works – a good record keeping system will verify that the system works 7. Establish procedures for record keeping and documentation – keep all documentation

18. Clean vs. Sanitary Free of visible soil, such as dirt, dust and food waste. Free of Harmful levels of disease-causing microorganisms and other harmful contaminants

19. Storage of Cleaning Chemical Store in original containers If chemical is put in a smaller container, label the new container with chemical name Never store chemicals in food containers Store chemicals away from food Clean spills up properly Properly wash your hands

20. Steps in Cleaning Food-Contact Surfaces Clean the surface Rinse the surface Sanitize the surface Let the surface air-dry

21. Steps for Cleaning and Sanitizing Clean and sanitize sinks and work surfaces Scrape and presoak items, then sort In the first sink, wash in clean, hot detergent solution In the second sink, rinse in clear, hot water In the third sink sanitize items using a chemical sanitizing solution for 30 seconds

22. Master Cleaning Schedule What needs to be cleaned Who is to clean it How it is to be cleaned How often it is to be cleaned Master schedule is a good way to organize a cleaning program

23. SanitarianSanitarian A person trained in sanitation principles and methods as well as public health They are employees of the state and local health departments