Deck 9/ 10 Flashcards
Off site service
delivery, catering, vending- same food rules apply
Temporary Unit
Operate in one location for less than 14 days, like a fair food.
Mobile Units
portable facilities, such as food truck
Five service staff Guidelines
- Hold dishes by bottom, hold glasses by bottom or stem
- Carry glasses in a rack or trey
- Hold flatware by handle
- Avoid bare hand contact with food
- Use ice scoops or tongs to get ice
Guidelines for reserving food safely
Do not reserve food returned, never reserve garnishes, serve condiments in original containers only, do not reserve bread or rolls, you can only reserve unopened prepackaged food
Guidelines for self service areas
Protection, using guards and shields
Labels - labeling food
Raw and RTE- some expectations like sushi
Do not let refill dirty plates
Use correct utensils to serve food
Ice used to keep food cold should never be used as ingredient
Food safety management system
group of practices and procedures to prevent foodborne illness
Active managerial control
It is a mangers responsibility to monitor these risk factors: Identify risk Moniter Corrective action Management oversight Training Re evalutation 1. Purchasing food 2. Cooking food 3. Holding food 4. equipment is clean 5. Personal hygiene
HACCP
Hazard Analysis Critical Control Point
Active managerial control
It is a mangers responsibility to monitor these risk factors: Identify risk Monitor Corrective action Management oversight Training Re evaluation 1. Purchasing food 2. Cooking food 3. Holding food 4. equipment is clean 5. Personal hygiene
HACCP principles 1-7
- Conduct hazard analysis( Identifying TCS food and there hazards)
- Determine CCP( Cooking can be a CCP for raw items)
- Establish critical limits (leaving a chicken in the broiler for 16 min should limit bacteria)
- monitoring procedure (Check temp)
- Identify corrective actions (If it does not work, record corrective action)
- verify system works (Repetition and logging proves it works)
- establish record keeping and documentation procedures ( temp logs kept for three months)
Critical Control Points
The point in the process where hazards can be identified and prevented, or reduced
Imminent Health Hazards
Requires immediate corrective action to prevent injury/ death
HACCP plan
A specific/ unique plan to each establishment that ensures food safety.
How to respond to food borne illness outbreak
Listen, and take seriously Complete food born illness report Ask general info Contact crisis management if 2 or more identify common food contact regulatory authority set aside suspected food log info obtain samples if possible maintain list of food handlers exclude suspected staff from operation cooperate with regulatory authority to resolve issue
