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Food Safety and Sanitation
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Providing consumers with ______________ is the food handler’s
______________ responsibility.
Unfortunately, ______________ are also the primary cause of food-related
illnesses.
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Sanitation
_________________________________________________________________________________________________________________________________________________
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Contamination
______________ Caused by disease-causing microorganisms such as
bacteria, molds, yeasts, viruses or fungi
______________ Caused by chemical substances, especially
______________ , _____________ &_____________
______________ Caused by particles such as glass chips, metal shavings,
bits of wood or other foreign matter
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Contamination Occurs in Two Ways
______________ contamination The contamination of raw foods in their
natural setting or habitat ______________
The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another
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Biological Contaminants
Microorganisms Single-celled organisms as well
as tiny plants and animals that can be seen only through a ______________
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______________
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Bacterial Illness
______________ Certain bacteria produce toxins; the toxins can poison the consumer
______________ Occurs when live pathogenic bacteria are ingested
______________ Living organisms are ingested; they then produce toxins
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Would You Rather…
A Penny a day X 2
1 Penny
2 Penny
4 Penny
…
$1,000,000.00
A Million bucks
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A Penny a day…
______________
1x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2=
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Bacteria Need…
______________ ______________ ______________ ______________ ______________ ______________
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Temperature
The ______________ factor in the pathogenic bacteria’s environment because it is the factor most easily controlled by ______________
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Temperature Danger Zone
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Time
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Moisture
Bacteria need ______________ to live Bacteria growth is halted but
not killed in dehydrated foods When dehydrated foods are
rehydrated, bacteria present can flourish and the food may become potentially hazardous
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Acid/Alkali Balance
Bacteria are affected by the pH of their environment
They can survive in a wide range of pH levels
They prefer a neutral environment with a pH of 6.6-7.5
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Atmosphere
Aerobic Thrive on ______________
Anaerobic Cannot survive in the presence
of ______________
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Parasites
Tiny organisms that depend on nutrients from a ______________ host to complete their life cycle Trichinosis Anisakiasis Cyclospora
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Viruses
______________ the living cells of a host, take over those cells’ genetic material and cause the cells to produce more viruses Hepatitis Norwalk Foot and mouth disease
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Fungi
Plants ranging from single-celled organisms to giant mushrooms ______________ ______________
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Contaminants
______________ Used in growing the food supply
______________ Cleaners, polishes, pesticides and
abrasives
______________ Lead, mercury, copper, zinc and
antimony
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Cross-Contamination
_________________________________________________________________________________________________________________________________________________
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Reducing Cross-Contamination
______________ ______________ ______________
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Hand Washing
Use ______________ water Apply ______________ soap Rub hands and forearms briskly with lather for at
least ______________ seconds Scrub between ______________ and clean
______________ with a clean nail brush Rinse thoroughly under hot running water;
reapply soap and scrub hands and forearms for another 5-10 seconds; rinse again
Dry hands with a ______________ using the towel to turn off the water; discard the towel in a trash receptacle
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Three-Compartment Sink Procedure
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Pest Management
Build them out of your facility Create an environment in which
they cannot find food, water or shelter
Rely on professional extermination
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FIFO
______________ ______________ ______________ ______________
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HACCP
An effective and efficient system for managing and maintaining sanitary conditions in all types of food service operations ______________
______________ ______________ ______________ ______________
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HACCP System Flowchart