Introduction to Food Safety Course 3: Proper Food Handling

A Training Series for Supermarket Deli, Bakery, and Cheese Department Associates Course 3: Proper Food Handling

Introduction to Food Safety

A Training Series for Supermarket Deli, Bakery, and Cheese Department Associates

PO Box 5528 Madison, WI 53705-0528 www.iddba.org [email protected] 608.310.5000

First Edition

No part of this publication may be altered without the express written permission of the International Dairy•Deli•Bakery Association. Contact [email protected] for permission.

The information presented in this book has been compiled from sources and documents believed to be reliable. However, the accuracy of the information is not guaranteed, nor is any responsibility assumed or implied by the International Dairy•Deli•Bakery Association. Introduction to Food Safety

About This Series WWhathat You’llYou’ll LLearn:earn: Food safety is the most important aspect of your job. If the food you sell isn’t safe to eat, it doesn’t matter how great it • What is food safety? tastes, how appetizing it looks, or what a great value it is. Food safety is only as strong as the weakest link in your • Why is food safety important? store. Do your part every day, every time, to ensure that your store’s food is safe. Th is series of courses will teach • What is the role of personal hygiene? you why food safety is important and what you can do as an associate to keep food safe. • How to keep the department clean and sanitized.

Th is series has three courses: • What pathogens aff ect food?

• Course 1: Personal Hygiene. • How to control food pathogens.

• Course 2: Department Cleanliness.

• Course 3: Proper Food Handling.

Course 1: Personal Hygiene

Personal hygiene is one of the most important tasks of a food handler. It provides the foundation for providing safe food in your department. Even with the best food safety systems, personal hygiene is oft en the fi nal link between safe foods and the consumer. A simple personal hygiene mistake can easily result in a foodborne illness outbreak. In this course, you’ll learn:

• How to properly wash hands.

• When to wash hands.

• Proper uniforms.

• When to stay home from work when ill.

Course 2: Department Cleanliness

Department sanitation is another vital link in keeping food safe. Customers judge the quality of your department based, in part, on its appearance. Th e department needs to be properly cleaned and sanitized to keep food safe. In this course, you’ll learn:

• How to clean & sanitize work surfaces.

• About washing & sanitizing in a three-compartment sink.

• When to clean & sanitize.

Course 3: Proper Food Handling

Understanding potential pathogens and contaminants in food is the fi rst step in learning to control them and provide safe food. Viruses and bacteria are two of the leading food pathogens and the cause of many foodborne illnesses. Controlling the growth and spread of harmful pathogens is key to minimizing foodborne illness risks. Many of the foods in your department require time and temperature monitoring for safety. Monitoring food to minimize the growth of pathogens while receiving, storing, preparing, and handling it for customer sale is essential in providing safe food. In this course, you’ll learn:

• What are the major types of food pathogens and contaminants?

• What are Time and Temperature Controlled for Safety (TCS) foods?

• What conditions support pathogen growth?

• Time & Temperature Danger Zone.

• Proper food cooking, holding, and storage.

• First-In, First-Out (FIFO) stock rotation.

Introduction to Food Safety includes the three courses, a Final Quiz, a Final Quiz Answer Key, and an Associate Tracking Tool. As you work through this series you’ll fi nd: Exercises, Answer Keys, Links to Job Guides at IDDBA’s Web site, and Links to IDDBA Casts at IDDBA’s Web Site.

Exercises Answer Keys

PDF Links to FREE Job Guides Links to FREE IDDBA at IDDBA’s Web site Casts at IDDBA’s Web site

How to Get the Best Results

You can take the Introduction to Food Safety courses either as workbooks or as online courses. Th e most enriching experience will be electronically because each course has live links and buttons to access audio training. Your supervisor has chosen the method of deployment to you. All courses should take about 1 hour and 20 minutes to complete. However, you or your supervisor can customize this based on your available training time, what works best for you, and the needs of your business.

IDDBA Job Guides for Department Associates

Use our free, downloadable IDDBA Job Guides as part of your training experience. Print them from www.iddba.org/jobguides.aspx and use them as helpful guides as you work. Food safety IDDBA Job Guides are available in English and Spanish.

Progress Report

Use this Progress Record to keep track of your course and your exam completion.

Course Name Completion Date Job Guides Used ✓ IDDBA Casts Used ✓ Food Safety: Personal Hygiene Personal Hygiene Food Safety: When to Wash Hands Food Safety: How to Wash Hands Department Cleanliness Food Safety: Listeria Basics What is Listeria? Food Safety: Digital Thermometer Calibration Preventing Listeria Growth in the Deli Food Safety: Analog Thermometer Calibration How Food Processors Prevent Listeria Food Safety: Proper Cooking, Holding, & Reheating Food Safety: Proper Chilling & Holding Food Safety: Receiving Proper Food Handling Food Safety: FIFO Product Rotation Food Safety: Hot TCS Food Rotation Food Safety: Cold TCS Food Rotation Food Safety: Slicing Deli Meat Storage Food Safety: Bakery Storage Guidelines Food Safety: FAT TOM Final Quiz

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Th ere are many ways the food you serve can become contaminated and unsafe to eat. Th ere are three main categories of contaminants: WWhathat You’llYou’ll LLearn:earn:

• Microbial Pathogens • What are the major types of food pathogens and contaminants? • Chemical Contaminants • What are Time and Temperature Controlled for • Physical Contaminants Safety (TCS) foods?

Microbial Pathogens • What conditions support pathogen growth?

Microorganisms are tiny living organisms that cannot be • Time & Temperature Danger Zone. seen with the naked eye. Harmful microorganisms are called pathogens. Ready-to-eat foods, foods that can be • Proper food cooking, holding & storage. eaten without further preparation, are particularly suscep- tible to microbial pathogens. Deli and bakery department • FIFO stock rotation. employees must pay particular attention to controlling these pathogens. Th e most common pathogens that can contaminate food in the deli and bakery fall into one of these two categories:

• Viruses

Microbial pathogens.

• Bacteria

Chemical contaminants.

Physical contaminants.

Viruses

Viruses are challenging to control in your department because they are not destroyed by heating, cooking, or freezing. Viruses do not multiply in food. However if a customer eats food that had been contaminated with a virus, the virus can multiply rapidly in the person’s body and make them sick.

Viruses are usually transmitted to food by a foodhandler with the virus. Oft entimes, they are associated with ready-to-eat foods, like many of the products in your department. If an employee has a virus, they may easily contaminate food. To minimize the risk of viral pathogens aff ecting your products, it is very important to:

• Keep foodhandlers who may have a viral infection (symptoms include vomiting, diarrhea, or jaundice) away from the store.

• Ensure all food handlers practice good hand washing techniques.

• Minimize bare-hand contact with food.

Two foodborne illnesses caused by viruses are Hepatitis A and Norovirus gas- troenteritis. Both are commonly linked to ready-to-eat foods.

Bacteria Listeria Bacteria cause many diff erent foodborne illnesses. Th e rate at which bacteria multiply makes them challenging to control. Bacteria can multiply from a safe level in a food to causing a foodborne illness in just a few hours. Many bacteria are destroyed by cooking foods to the proper internal temperatures. Most can be controlled by holding products at the proper temperature. You’ll learn more about Time & Temperature and other ways to minimize the risks of bacterial foodborne illnesses later in the course.

A few of the foodborne illnesses caused by bacteria are listeriosis, hemorrhagic colitis (e-coli), and salmonellosis. To minimize the risk of bacteria causing Listeria bacteria presents a spe- foodborne illness: cial challenge for deli and cheese departments because they can • Manage time and temperature controls. be found in deli meats and soft cheeses. It can continue to multiply even in refrigeration. To minimize the risk of listeriosis, be sure to throw out expired products and minimize cross-contamination. Consult the resources below for more information on Listeria. • Prevent cross-contamination.

What is Listeria? IDDBA.ORG/IDDBACAST.ASPX

• Practice good personal hygiene.

Preventing Listeria Growth in the Deli IDDBA.ORG/IDDBACAST.ASPX

How Food Processors Prevent Listeria CCross-contamination:ross-contamination: When harmful IDDBA.ORG/IDDBACAST.ASPX pathogens are transferred from one food to another. It is especially dan- PDF gerous when harmful pathogens are Food Safety: transferred to a ready-to-eat product. Listeria Basics IDDBA.ORG/JOBGUIDES.ASPX

Mold

Molds are a type of fungi that can contaminate food. While molds can aff ect many types of foods, they are particularly important to understand when work- ing with cheese. In some cheeses, such as blues, or soft -ripened cheeses such as Brie and Camembert, mold is a natural part of the cheese and perfectly edible. In cheeses like Brie, the white rind, referred to as the bloomy rind, is a desirable mold. In blue cheeses, the blue or green veins throughout the cheese are desirable mold.

Pay attention to use-by dates on these cheeses. If they develop excessive mold (beyond the bloomy rind or blue veins) the cheese should be discarded. Discard all soft cheeses with unintended mold.

Mold may be trimmed from hard cheeses. Th e FDA recommends trimming at least 2.5 centimeters (approximately 1 inch) around the mold. Some stores have diff erent policies regarding mold, such as discarding all cheese with mold. If you are unsure about your store’s policy, see your manager.

The mold in Blue cheeses is a natural part of the The white rind on Brie, referred to as bloomy rind, is cheese and is perfectly edible. a desirable mold and is edible.

Chemical Contaminants

Another way that foods can become contaminated in your department is through chemical contamination. Chemical contamination occurs when cleaning chemicals get into food, or if acidic food is prepared or stored in containers made of a toxic metal like lead, copper, or zinc. To minimize the risk of chemical contamination in your department:

• Always store cleaning supplies and chemicals away from food and food prep equipment.

• Use caution when using chemicals near food or food prep areas to avoid contaminating food or work surfaces.

• Follow manufacturer’s instructions when using chemicals.

• Clearly label all chemicals.

• Only use food-safe pans and utensils when preparing food.

Physical Contaminants

Physical contaminants are another potential hazard in foods. Physical contaminants include naturally occurring items such as olive pits and fi sh bones, as well as pieces of jewelry, staples from shipping cartons, metal shavings from cans, hair, and bandages.

Exercise: Contaminants

1. The three types of contaminants are:

______

2. ______are challenging to control in your department because they are not destroyed by heating, cooking, or freezing.

3. Which of the following are foodborne illnesses caused by bacteria? (Circle all that apply.) a. Listeriosis b. Hepatitis c. Hemorrhagic colitis (e-coli) d. Flu

4. Mold can be trimmed from hard cheeses by trimming at least ______cm around the mold. a. 1.0 (about 3⁄8 inch) b. 1.5 (about ½ inch) c. 2.5 (about 1 inch) d. 5.0 (about 2 inches)

Answer Key page 3.12

Exercise: Contaminants

Answer Key

1. The three types of contaminants are:

Microbial

Chemical

Physical

2. Viruses are challenging to control in your department because they are not destroyed by heating, cooking, or freezing.

3. Which of the following are foodborne illnesses caused by bacteria? (Circle all that apply.) a. Listeriosis c. Hemorrhagic colitis (e-coli)

4. Mold can be trimmed from hard cheeses by trimming at least ______cm around the mold. c. 2.5 (about 1 inch)

Controlling Pathogens

Protecting food from contact with physical and chemical pathogens is an important part of keeping food safe, but microbial pathogens pose more challenging risks. Microbial pathogens need to be controlled or reduced to safe levels.

In this section, you’ll learn more about controlling pathogens through:

• Understanding the Conditions that Support Microbial Pathogen Growth.

• Proper Cooking.

• Proper Hot Holding and Reheating.

• Proper Chilling.

• Proper Cold Holding .

• Minimizing Cross-Contamination. Number of Cells Time • Proper Receiving, Rotation and Storage. 1 cell 0 minutes Conditions that Support Microbial Pathogen Growth 2 cells 20 minutes Growth Rate of Microbial Pathogens 4 cells 40 minutes Most harmful microbial pathogens grow very rapidly in the right conditions. In favorable conditions, pathogens can 8 cells 1 hour double every 20 minutes or so. While that may not seem like a big deal at fi rst, aft er 4 hours, a single cell can multiply to over 4,000 cells. In 8 hours, that cell can multiply 64 cells 2 hours to over 16 million cells.

FAT TOM 4,096 cells 4 hours

To minimize the growth of microbial pathogens, manag- 16,777,216 cells 8 hours ing the conditions in which they thrive is essential. Th e six primary conditions that support the growth of microbial pathogens are Food, Acidity, Time, Temperature, Oxygen, Over 1,000,000,000 cells 10 hours and Moisture. Th e following graphic provides more information on each of these variables.

Conditions that support the growth of microbial pathogens include:

F Food. Pathogens need a source of food — especially proteins or carbohydrates, which are readily available in many of the foods you serve.

A Acidity. Pathogens grow best in foods with low acidity; ingredients like lemon or tomato can make the food too acidic for rapid growth of pathogens.

T Time. Pathogens need time to grow. A single bacterium can multiply to over 1,000,000,000 bacteria in 10 hours.

T Temperature. Pathogens grow best between 41°F (5°C) and 135°F (57°C) — The Danger Zone.

O Oxygen. Some pathogens need oxygen to grow. O2

M Moisture. Pathogens need moisture to grow. H2O The acronym FAT TOM is a good way to remember the six conditions that pathogens need to flourish.

TCS Foods

In most cases, your primary methods of controlling the growth of pathogens will be time and temperature. Certain foods can support the growth of pathogens more so than others. Th ese foods are called TCS foods, or Time/Temperature Control for Safety Foods. Another name used to describe these foods is Potentially Hazardous Foods. TCS foods are foods in which the FAT TOM conditions are most favorable for the growth of pathogens. Th ese foods require diligence to keep safe.

Some examples of TCS foods are:

• Cheese, Milk • Beef, Pork, and • Poultry • Baked Potatoes and Other Dairy Lamb Products

• Tofu or Other Soy • Sliced Melons • Cut Tomatoes • Sprouts Protein

• Cooked Vegetables, Rice or Beans • Bakery Items with Custard or Cream (Heat-Treated Vegetables)

PDF Food Safety: FAT TOM IDDBA.ORG/JOBGUIDES.ASPX

Controlling Time and Temperature Two of the most important factors in keeping foods safe, and the two factors over which you have the most infl uence, are Time & Temperature. Time refers to the amount of time that food is held in the Temperature Danger Zone. Temperature refers to the internal temperature of the food — especially when that temperature is within the Danger Zone.

What is the Temperature Danger Zone?

Th e Danger Zone is the temperature between 41°F (5C°) and 135°F (57°C). In this temperature range, most pathogens multiply rapidly. You must minimize the time TCS foods and ready-to-eat foods spend in the Danger Zone. Foods that have been held in the Danger Zone too long are called temperature abused. If conditions are favorable, microbes can grow very quickly, as seen in the graphic on page 13.

Product Freshness To minimize risk of foodborne illness:

Keep in mind that your customers • Do not keep TCS foods in the Danger Zone for more than 4 hours. generally need to bring home the foods they are buying from your • Hold TCS foods cold, at or below 41°F (5°C), or hot, at or above 135°F (57°C). store. Th ey could end up in the Danger Zone while the customer • Monitor the internal temperatures and case temperatures in the depart- completes her shopping, in the ment on a regular schedule. car on the way home, or if left on the kitchen counter. If a food has • If checked every 4 hours — any food with a temperature in the Danger been temperature abused in the Zone must be discarded. department, the customer will have even less time to keep that • If checked every 2 hours — there may be time to take corrective product safely in the Danger Zone. action, like reheating or chilling the food.

Photo by Polycart (via Flickr) • Make sure the holding equipment is not overloaded and food items are below the case load limits.

Proper Cooking

Proper hot food safety begins with proper cooking. Use a thermometer to mea- Thermometer Calibration sure the internal temperature of hot foods. You cannot accurately determine if the food is thoroughly cooked by color.

Ensure that the proper internal temperature has been reached for the minimum required time (usually 15 seconds).

To check the temperature, use a probe thermometer to check in the thickest part of the food. Check at least two spots of the food.

Accurate thermometers are impor- Minimum Internal tant when checking food tempera- Temperature/Time Product tures. Make sure you understand 165°F (74°C)/ • Poultry (including whole or ground chicken, turkey, how to use the thermometers at 15 seconds or duck) your store. Also make sure you understand how to calibrate your thermometers. For bimetallic • Ground Meat (including beef and pork) 155°F (68°C)/ stem thermometers, guidelines IDDBA Job 15 seconds • Ground Seafood (including chopped or are available in the minced seafood) Guide links below.

145°F (63°C)/ • Seafood (including fish, shellfish, and crustaceans) 15 seconds • Steaks/Chops of Pork, Beef, Veal, or Lamb

• Roasts of Pork, Beef, Veal, or Lamb (some beef and 145°F (63°C)/ pork roasts can be cooked to lower temperatures for 4 minutes longer time — familiarize yourself with those times and temperatures if your store offers such products)

• Fruit, Vegetables, Grains (including rice and pasta), or Legumes (including beans and refried beans) that will 135°F (57°C) be displayed hot • Ready-to-eat food that was processed in another facility and will be displayed hot

PDF Food Safety: Never use hot-holding equipment to fi nish the cooking process. Digital Thermometer Calibration Stagger cooking of foods so that you will have freshly cooked products to IDDBA.ORG/JOBGUIDES.ASPX replenish cases. PDF Food Safety: Analog Thermometer Calibration IDDBA.ORG/JOBGUIDES.ASPX

Proper Hot Holding and Reheating

Hot Holding

Hot foods need to be held at or above 135°F (57°C).

Monitor temperatures of hot foods every 2 hours — if any foods fall below 135°F (57°C), take corrective reheating steps (see reheating below).

Reheating

If you are monitoring the internal temperatures of hot foods at least every 2 hours, you may reheat foods one time if they are found in the Danger Zone. If you are monitoring temperatures less frequently than every 2 hours, any foods found in the Danger Zone should be discarded.

When reheating foods, they must be heated to an internal temperature of 165°F (74°C) for a minimum of 15 seconds.

Never use hot holding equipment to reheat foods. Th ere are exceptions to this for reheating roasts — ask your manager if they apply to your department.

PDF Food Safety: Proper Cooking, Holding, & Reheating IDDBA.ORG/JOBGUIDES.ASPX

Chilling

Chilling food is a very important process in food safety. Th e temperature range 135°F 57°C between 125°F (52°C) and 70°F (21°C) is especially critical, as bacteria multiply rapidly in this range. To safely chill foods, they must be chilled to 70°F (21°C) within 2 hours. During the next 4 hours, the temperature must be reduced to 70°F 21°C 2 hours 41°F (5°C). Th e total chilling time is 6 hours.

Chilling Techniques

Smaller Portions — One of the easiest ways to eff ectively chill foods is to divide Cool foods to 70°F (21°C) within the into smaller portions so the food chills more quickly. Shallow stainless steel first 2 hours. pans work well for this. Air circulation around the pans and food is important when using this cooling technique:

• Do not stack pans.

• Leave lids slightly ajar so air can circulate to the food — cover tightly when the food is cooled. 70°F 21°C 4 hours 41°F 5°C • Keep prepared foods stored separately or above raw foods.

• Coolers are generally designed to keep foods cold — not chill foods from Cool from 70°F (21°C) to 41°F (5°C) in hot to cold — make sure you do not add too much product to the cooler. the next 4 hours.

Ice Paddles — plastic paddles that are fi lled with ice or water and frozen can be used to stir foods to chill.

Ice Bath — a clean sink or large pot fi lled with ice water can be used to chill smaller containers of foods.

A combination of these techniques — smaller portions in an ice bath stirred with an ice paddle can be especially eff ective for chilling foods.

Blast Chillers — your store may use special equipment like blast chillers to cool foods rapidly. Be sure you understand the operation of this equipment.

Ice Paddle

Proper Cold Holding

Cold foods need to be held at or below 41°F (5°C).

Monitor temperatures of cold foods every 2 hours — if any foods rise above 41°F (5°C), take proper chilling steps (see previous page).

Always use a thermometer to check the internal temperature of the food. Do not rely on the temperature gauge on the equipment.

• Aged Cheese — Some aged cheeses such as Parmesan, can be displayed out of refrigeration, usually for a limited amount of time. Understand your store’s system for displaying these products and returning them to refrigeration.

• Cakes — Some cakes and other desserts require refrigeration because of the icings or fi llings used. Make sure that you understand the types of icing and fi llings used in your bakery department and which varieties require refrigeration.

PDF Food Safety: Proper Chilling & Holding IDDBA.ORG/JOBGUIDES.ASPX

Cross-Contamination

Another important food safety principle in your department is to prevent cross- contamination. Cross-contamination is when pathogens from one product are transferred to another product. Th is happens when raw product comes in contact with ready-to-eat product or when equipment or food handlers transfer pathogens between products.

Preventing cross-contamination begins with sound storage practices that keep foods separated. Follow your store’s system for storing products safely. Review the Storage section for more information.

Cross-contamination can also occur when work surfaces and equipment are not properly cleaned and sanitized when switching between TCS foods and ready-to-eat (RTE) foods. For example, if a knife and cutting board are used for cutting raw chickens to prepare for the fryer, and that same equipment is next used to trim mold off of cheese without properly cleaning and sanitizing, pathogens in the fl uids from the chicken may be transferred to the cheese.

Another potential source of cross-contamination is you. Th at’s right, when associates fail to practice sound personal hygiene, they can transfer pathogens from one product to another. Dirty gloves, hands and aprons are all potential ways to cross contaminate foods.

To Minimize Cross-Contamination:

• Store ready-to-eat foods above or separately from foods that must be cooked before consumption.

• Always clean and sanitize work surfaces, cutting boards, utensils and equipment when switching between products. Ideally, use designated color-coded cutting boards and utensils for various product types.

• Practice good personal hygiene. Wash hands, change gloves, and switch to a clean apron or uniform as needed.

Proper Receiving, Rotation, and Storage

Receiving Products

Th ere is a consistent way to receive products by:

• Reviewing the shipping notices. Match items to the invoice.

• Visibly checking products. Reject stained boxes. Refuse foods that are broken, open, leaking, or come in severely dented cans. Follow store guidelines for returns and/or reordering.

• Checking the temperatures of products.

• Frozen foods must be frozen, not sweaty or soft to the touch. Maintain freezer temperatures at 0°F (-18°C) or below.

• Chilled and refrigerated foods must be cold with an internal temperature at or below 41°F (5°C). Refuse foods that are dripping or warm to the touch. Maintain coolers at 41°F (5°C) or below. Some manufacturer’s products have time and temperature monitoring devices. Use these to detect temperature abuse.

• Always practicing First-In, First-Out (FIFO) rotation.

Visibly check products and reject stained boxes. Reject products that are open or leaking. Reject products that come in severely dented cans.

PDF Food Safety: Receiving IDDBA.ORG/JOBGUIDES.ASPX

Rotating Product Using FIFO

FIFO (First-IN, First-OUT) is a basic rule of product rotation that protects product quality and freshness. Rotate foods so the fi rst products displayed (IN) should be the fi rst products sold (OUT) to minimize spoilage and waste. Every product has a code date. Do NOT use products past their code dates or “use-by” dates.

To do FIFO stock rotation in storage areas:

• Find the product’s code date and remove out-of-code items.

• Move previously received merchandise forward and/or to the top of the stack.

• Put new items at the back of the row and/or on the bottom of the stack.

• Always position products on the shelf so the oldest products will be used fi rst. PDF Food Safety: FIFO Product Rotation IDDBA.ORG/JOBGUIDES.ASPX

To do FIFO stock rotation in self-service display cases:

• Find the product’s code date and remove out-of-code items.

• Put new items on the bottom of the stack and/or at the back of the row.

• Always position products on the shelf so the oldest products will sell fi rst.

• Stack items so they don’t come in contact with the fl oor or other sources of contamination.

PDF Food Safety: Hot TCS Food Rotation IDDBA.ORG/JOBGUIDES.ASPX

PDF Food Safety: Cold TCS Food Rotation IDDBA.ORG/JOBGUIDES.ASPX

Storage

Th e same time and temperature principles apply to food storage. Whether you are moving extra foods to storage in a cooler, or receiving product into the department, the same processes need to be considered.

Keep cold foods cold. Receive items properly and store immediately in coolers/ freezers. Freezer temperatures should be at or below 0°F (-18°C) and coolers, at or below 41°F (5°C). Check temperatures at least every two hours or according to your store’s policy. Make sure freezer and cooler doors seal properly. Latch doors tightly when opened and closed.

Stack all products off the fl oor at least 6 inches (15 cm).

Always store raw and cooked products away from each other. Ideally, keep raw products and cooked or ready-to-eat products in separate coolers and freezers. If this is not possible, store (in a cooler or freezer) raw products on one side and ready-to-eat products on the other side. NEVER store raw products over ready-to-eat or cooked foods. Juices from the uncooked products could drip on to them and cross contaminate them. Because seafood products are potential allergens, it is best to store seafood in a separate cooler.

Store in the manufacturers’ original packaging. If a refrigerated product has been on display, return it to the cooler in a tightly covered dish labeled with the product name, sell-by date, and the date the product was put on display.

Label any items going into storage with the date they were placed into storage, the item name, and any other information your department uses.

Ready-to-Eat Foods

Seafood

Whole Cuts of Beef or Pork

PDF Ground Meat Food Safety: Slicing Deli Meat Storage IDDBA.ORG/JOBGUIDES.ASPX Poultry PDF Food Safety: Bakery Storage Guidelines IDDBA.ORG/JOBGUIDES.ASPX

Review of Course 3 °F °C 85 180 80 170 75 160 70 °F °C 150 65 1. Fill in the acronym: 140 60 130 55 F ______120 50 110 45 40 100 A ______35 90 30 80 25 T ______70 20 60 15 T ______50 10 40 5 30 0 O ______°F 20 -5 °C -10 10 -15 M ______0 -20 -10 -25

2. Highlight the Temperature Danger Zone on the thermometer graphic.

3. Check the TCS foods below:

❑ Beef, Pork, and ❑ Canned Olives ❑ Cream Puff ❑ Sprouts Lamb

❑ Bread❑ Cheese, Milk ❑ Sliced Melons❑ Custard Bakery Item and Other Dairy Products

4. Three techniques for effectively chilling foods are:

______

5. Poultry must be cooked to an internal temperature of ______for 15 seconds. a. 165°F (74°C) b. 145°F (63°C) c. 200°F (93°C) d. 212°F (100°C)

6. Ground beef must be cooked to an internal temperature of ______for 15 seconds. a. 135°F (57°C) b. 145°F (63°C) c. 155°F (68°C) d. 165°F (74°C)

7. Total time for chilling foods to 41°F is ______hours. a. 2 b. 4 c. 6 d. 10

8. FIFO stands for ______, ______product rotation.

9. Arrange the following items how they should be stored in the cooler: a. Salmon Fillets

b. Raw Chickens

c. Raw Beef

d. Ready-to-Eat Sandwich

Answer Key page 3.30

Review of Course 3

°F °C 85 180 80 Answer Key 170 75 160 70 135°F 57°C 150 65 1. Fill in the acronym: 140 60 130 55 Food 120 50 110 45 40 100 Acidity 35 90 30 80 Time 25 70 20 60 15 Temperature 50 10 40 5 0 Oxygen 30 41°F 20 -5 5°C -10 10 -15 Moisture 0 -20 -10 -25

2. Highlight the Temperature Danger Zone on the thermometer graphic:

3. Check the TCS foods below:

✔ Beef, Pork, and ❑ Canned Olives ✔ Cream Puff ✔ Sprouts Lamb

❑ Bread ✔ Cheese, Milk ✔ Sliced Melons✔ Custard Bakery and Other Dairy Item Products

4. Three techniques for effectively chilling foods are:

Ice Paddle

Ice Bath

Blast Chiller

5. Poultry must be cooked to an internal temperature of ______for 15 seconds. a. 165°F (74°C)

6. Ground beef must be cooked to an internal temperature of _____ for 15 seconds. c. 155°F (68°C)

7. Total time for chilling foods to 41°F is _____ hours. c. 6

8. FIFO stands for First-In, First-Out product rotation.

9. Arrange the following items how they should be stored in the cooler a. Salmon Fillets

b. Raw Chickens

c. Raw Beef

d. Ready-to-Eat Sandwich