Surfaces that typically come into contact with food are called food-contact surfaces. Examples include utensils, cutting boards, flatware, tables, and highchairs. Also included are surfaces onto which food may drip, drain, or splash, such as the inside of a microwave oven or refrigerator.
What is considered a food contact surface?
Surfaces that typically come into contact with food are called food-contact surfaces. Examples include utensils, cutting boards, flatware, tables, and highchairs. Also included are surfaces onto which food may drip, drain, or splash, such as the inside of a microwave oven or refrigerator.
What three characteristics must food contact surfaces have quizlet?
- contact time.
- temperature.
- water hardness- the amount of minerals in the water.
- pH.
- chemical concentration.
Where must food handlers store raw pork sausage patties to avoid?
Raw meat, poultry and fish should be stored in the following top-to-bottom order in the refrigerator: whole fish, whole cuts of beef and pork, ground meats and fish, and whole and ground poultry. Wrap food properly before storing it. Leaving food uncovered can lead to cross- contamination.
a food handler must be reported to the regulatory authority if if diagnosed with an illness caused by… … the manager must notify the regulatory authority when food handlers have…
What is a food surface?
Food contact surfaces are defined as any surface that touches food such as knives, stockpots, and cutting boards. … The first being to reduce the chances of contaminating safe food during preparation, storage, and service by removing bacteria and other microorganisms.
What is not considered as a food contact surface?
Non food contact surfaces include surfaces throughout the food preparation area that do not come in contact with exposed food. Those surfaces must be designed, constructed, and maintained to be smooth, non absorbent, and easily cleanable.
What 3 characteristics must food contact surfaces have?
From a sanitary design perspective, food contact surfaces should be smooth, impervious, free of cracks and crev- ices, non-porous, non-absorbent, non- contaminating, non-reactive, corrosion resistant, durable, and cleanable (24).
What three characteristics must food contact surface hub?
Material that maintains acceptable surface cleanability characteristics under prolonged influence when food comes in contact with it; cleaning compounds and sanitizing solutions com in contact with it; other conditions of normal use or the environment come in contact with it.
Which characteristic should non food contact surfaces?
Non-food-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
When should food contact surfaces be cleaned and sanitized quizlet?
Food contact surfaces must be cleaned ad sanitized after every use. You should also clean ad sanitize each time you begin working with a different type of food or when a task is interrupted. If items are in constant use, they must be cleaned and sanitized every four hours.
Which of the following must be worn when working around food and food contact surfaces?
Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. If an apron is worn, change as needed or anytime contamination may have occurred.
What is a potential problem with storing raw ground beef above lettuce?
what is the problem with storing raw ground beef above prepped salad? cross contamination. in top-to-bottom order, how should a fresh pork roast, fresh salmon, lettuce, and a pan of fresh chicken breast be stored? lettuce, fresh salmon, fresh pork roast, fresh chicken breasts.
How do I report foodborne illness?
Please contact your local health department, also known as a county or city health department, if you believe you or someone you know became ill from eating a certain food. Ask to speak with the environmental health specialist, or sanitarian, about a possible food problem.
Who is considered a person in charge in food service?
The person-in-charge is the owner of the business, or a designated person – such as a chef, kitchen manager, or employee – who is always present at the work site and has direct authority and supervision over employees who engage in the safe storage, preparation, display, and service of food.
When a food handler is diagnosed with shigellosis what steps must be taken?
When a foodhandler has been diagnosed with shigellosis, what steps must be taken? The foodhandler must be told not to come to work. Foodhandlers cannot work in their operation if they have an illness caused by which pathogen? Samonella Typhi.
What is an example of a hand contact surface?
6.1 A hand-contact surface is any item of equipment that comes into contact with operatives’ hands during any stage of the food preparation chain and where the presence of micro-organisms may well have an adverse effect on the safety or quality of food being handled. knife handles.
Why is it that food contact surfaces of machine or equipment be regularly lubricated?
Properly lubricating your equipment helps reduce friction between parts that make constant contact with each other, which in turn reduces the temperature in the machine and keeps it from overheating.
Why is a standard plate count performed on food products and food contact surfaces?
Another method is called the spectrophotometric (turbidimetric) analysis. The standard plate count is a indirect way to measure cell density, and it only can count bacteria that is alive. In contrast, spectrophotometric analysis counts bacteria that is dead and alive.
What is contact surface?
Contact surface means any surface that contacts cannabis products and cannabis product components and those surfaces from which drainage, or other transfer, onto the cannabis product or cannabis product components, occurs during the normal course of operations.
What are food borne illnesses?
- Campylobacteriosis (Campylobacter)
- Cryptosporidiosis (Cryptosporidium)
- Cyclosporiasis (Cyclospora spp.)
- Escherichia coli O157:H7 Infection (E. …
- Giardiasis (Giardia)
- Listeriosis (Listeria monocytogenes)
- Norovirus Infection (aka Norwalk virus, calicivirus, viral gastroenteritis)
Is a preferred material for food contact surfaces?
Food contact surfaces comprise all surfaces that may come into contact with food products during production, processing, and packaging. These surfaces are typically made of stainless steel or some kind of plastic material, but contact surfaces may also consist of other materials like wood, rubber, ceramics, or glass.
Why is stainless steel the preferred surface for food equipment?
The most common reason stainless steel is used because of its high-temperature properties where high-temperature oxidation is necessary and other applications are required making it beneficial to their high-temperature strength and resistance at elevated temperatures.
What are the 7 requirements when labeling food that is packaged on site for retail sale?
Labeling Food That Is Packaged On-site for Retail Sale
Common name of the food or a statement that clearly identifies it. Quantity of the food. List of ingredients in descending order by weight. List of artificial colors, flavors, and chemical preservatives in the food.
Which characteristic would classify a food as time temperature control for safety food?
To prevent dangerous growth, TCS foods are kept out of the temperature danger zone or moved through it quickly. Food temperatures are controlled with freezing, refrigeration, or holding. Food is refrigerated or frozen until it is prepared for service.
Where are non absorbent materials required?
In which areas do you need nonabsorbent flooring? Walk-ins, prep and food-storage areas, dishwashing areas, restrooms, and dressing and locker rooms.
What food item can be handled with bare hands?
Bare hand contact is allowed for foods, which will be cooked, such as pizza toppings, raw meats, and ingredients for recipes prior to cooking.
What are some features that make a piece of equipment easily cleanable?
Durable, corrosion-resistant, and nonabsorbent. Sufficient in weight and thickness to withstand repeated warewashing.
Which surfaces must be cleaned and sanitized?
All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers. However, any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized.
When should food preparation surfaces be cleaned and sanitized?
All food-contact surfaces must be cleaned and sanitized after they are used; before food handlers start working with a different type of food; any time food handlers are interrupted during a task and the items being used may have been contaminated; and after four hours if items are in constant use.
What are examples of food contact surfaces?
Surfaces that typically come into contact with food are called food-contact surfaces. Examples include utensils, cutting boards, flatware, tables, and highchairs. Also included are surfaces onto which food may drip, drain, or splash, such as the inside of a microwave oven or refrigerator.
What is an acceptable contact time when sanitizing food contact surfaces?
What is the acceptable contact time when sanitizing food-contact surfaces? Soak the item in a chlorine solution for 7 seconds.
When food contact surfaces are in constant use How often must they be cleaned and sanitized?
Clean and sanitize items after each use and before food handlers start working with a different type of food. Also, clean and sanitize utensils and equipment after food handlers are interrupted during a task and the items may have been contaminated. If items are in constant use, clean and sanitize every four hours.
What three characteristics must food contact surfaces have quizlet?
- contact time.
- temperature.
- water hardness- the amount of minerals in the water.
- pH.
- chemical concentration.
When working with food personal items such as a cell phone should be?
When working with food, [ personal items such as cell phone should be kept away from where food is stored and prepared. ]
How should food workers protect food from pathogens on their hands?
Gloves are a wonderful tool that can be used to protect customers from foodborne illness when used correctly. Gloves, just like bare hands, can be easily contaminated. Workers should remember to change their gloves often and wash their hands before putting on a new pair.
What is the potential problem with storing raw?
Store raw food separately from cooked food
Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again.
How far above the floor should food be stored?
All food, except those stored in the original large unopened bulk containers are to be stored at least 6-inches above the floor.
What is the storage order in a cooler based off of?
This order is based on the minimum internal cooking temperature of each food. As an exception, ground meat and ground fish can be stored above whole cuts of beef and pork.
Where can I complain about food quality in India?
You should complain to the Food Safety Officer / Designated Officer /DC of the area or Food Safety Commissioner of the State.
Food workers must also report to their manager if they have a Norovirus, Hepatitis A, Shigella, Salmonella, or E. coli infection. Managers must report these diagnoses to the local regulatory authority. The food worker should stay home until the regulatory authority gives them permission to work again.