| FOOD SAFETY | Hygiene | Retail/storage | Production | Patient Services |
|---|---|---|---|---|
|
Hand washing
"after coughing, drinking, smoking, before placing gloves on, in between touching raw foods and ready to eat foods."
|
Hand Washing
Birthday Song
|
First in First out
FIFO
|
Cooking time and temp for Chicken
165 F for 15 seconds
|
Sanitizer, Soapy water
Red Bucket, Green Bucket
|
|
3 types of hazards that can make food unsafe
Biological, chemical & Physical
|
"Bonnet, Cap, Hair net"
Hair restraint
|
Grand Opening of Cafe
August 1st 2019
|
Danger Zone
41 F - 140 F
|
What is "Cart Time"
6 minutes
|
|
Sanitizer
Concentration between 200 to 400ppm
|
Prohibited
"chewing gum, candy, use of tobacco, eating or drinking"
|
verify food reaches its minimum internal temp
Use a verified, Calibrated and sanitized thermometer
|
Cross Contamination
Using the same cutting board to cut chicken then fruit
|
What is a "safe tray"
No China or Silverware
|
|
What is 32 Degrees +2 or -2 degrees
Thermometer Calibration temperature
|
What is the jewelry policy
Stud earring or hoops that hug the ear lobe
Wedding band or band with small stone inset One necklace that is under shirt No watch or bracelet |
Storing uncooked meat
Place this on the bottom shelf of the refrigerator away from fresh produce
|
Microwave
Food thawed quickly in this must be cooked immediately for Consumption
|
Acknowledge, Introduce, Duration, Explain, Thank you
"AIDET"
|
|
What is Staphylococcus aureus?
(staf-i-lo-kok-es) (au-re-us)
A parasite found in the intestinal tracts of warm-blooded animals.
Common cause of diarrhea in travelers to developing nations and children in daycare facilities. |
Hep A, E Coli, Norovirus, Salmonella, Shigella
What are the "Big 5" Food Borne Pathogens
|
Food storage off the floor
6 inches
|
Milk, eggs, fish, shellfish, wheat, soy, peanuts & tree nuts
Big 8 Allergens
|
Room Service, Room Service queued, RSA, RS NO,
Types of room service
|
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