Food Service

Front 1

HACCP 7 principles

Back 1

1. Conduct hazard analysis

2. Determine CCP

3. Est critical limit

4. Est monitoring procedures

5. Est corrective action

6. Est verification procedures

7. Est record keeping procedures

Front 2

Ground meat

Back 2

155 for 15 sec

Front 3

Poultry

Back 3

165 for 15 seconds

Front 4

Whole muscle

Back 4

145 until color change

Front 5

Pork and beef roast

Back 5

145 for 4 minutes

Front 6

Pork chop

Back 6

145 for 15 seconds

Front 7

Eggs

Back 7

145 for 15 seconds

Front 8

Leftovers

Back 8

165 for 15 seconds

Front 9

Eggs, poultry, fish, meat cooked in microwave

Back 9

165 and let stand for 2 min

Front 10

Holding temp

Back 10

Below 135

Above 41

Front 11

1 step method

Back 11

135 to 41, <4 hrs

Front 12

2 step method

Back 12

135 to 70, 2 hrs

70-41, 4 hrs

Front 13

Fahrenheit to Celsius

Back 13

C = (F - 39 * 5)/9

Front 14

Cdc

Back 14

Investigates outbreak

Front 15

State and local health agency

Back 15

Periodic inspection of foodservice operations for cleanliness and sanitation

Front 16

EPA

Back 16

Develops standards for water, air quality, pesticides, solid waste management

Front 17

Joint commission

Back 17

Sanitation and accreditation standards

Front 18

NSF international

Back 18

Minimum sanitation standards for equipment, products and devices. Manufacturers may request evaluation in order to receive NSF label on products.

Front 19

Occupation, Safety, and Health administration (OSHA)

Back 19

Inspects work sites for potential hazards (structural, fire, electrical, chemical)

Front 20

Underwriters laboratories

Back 20

Manufacturers may request the UL label if equipment meets electrical safety standards

Front 21

Prewash

Back 21

110-140

Remove food debris

Front 22

Wash

Back 22

150-165

If debris still present, protein will coagulate

Front 23

Rinse

Back 23

165-180

Low temp, longer time. Never above 195

Front 24

Heat sanitize

Back 24

170 for 30 seconds

Front 25

Chemical sanitize

Back 25

Chlorine 50 ppm, 75 for 7 sec

Iodine 12.5 ppm, 72-120 for 30 sec

Front 26

Quarternary ammonia

Back 26

200 ppm

75 for 30 (not as effective as hard water)

Front 27

Lighting, general

Back 27

30-40 ft candles

Front 28

Lighting, work areas

Back 28

50-90 ft

Front 29

Lighting, dining room

Back 29

15-20 ft candles

Front 30

Main traffic aisle

Back 30

5 ft

Front 31

Aisle between equipment

Back 31

3 feet

Front 32

In front of ovens, kettles

Back 32

3.25-4ft

Front 33

Work ht standing

Back 33

36-41"

Front 34

Work ht sitting

Back 34

20-28"

Front 35

Distance equipment to wall

Back 35

12-24", or mounted and sealed

Front 36

Copper

Back 36

Excellent conductor

High upkeep

Expensive

Front 37

Aluminum

Back 37

Lightweight

Excellent conductor

Will discolor

Front 38

Cast iron

Back 38

Ranges and skillets

Excellent conductor

Front 39

Galvanized steel (3)

Back 39

Low cost

Short life

Sani is difficult

Front 40

Stainless steel (3)

Back 40

Heavy duty kitchen equip

Heavy and expensive

Good conductor