14th of August, 2021~~~~

Food & Safety Training Notes to Remember 

​

Most parasites are transferred to humans through:

•  Contaminated water or food washed with contaminated water .

•  Eating undercooked meat from a contaminated animal.

•  Cross-contamination   is when raw foods are being used with the same utensils as the cooked foods.

 

Freezing may not kill bacteria, but does prevent   their growth.

Pathogens can grow with or without oxygen. Aerobic bacteria

require oxygen to grow. Anaerobic bacteria require little to no oxygen to grow.

Low water activity does not kill pathogens; it only keeps them from growing.

 

Pregnant women and the eldery should heat up their deli such as ham and their cheeses to prevent sickness and miscarriages.

Danger zone:

• ​​Keep hot food hot (60°C or above)

• Keep cold food cold (4°C or below)

 

• ‘2 Hour Rule’ – Hazardous foods left at room temperature for
  more than 2 hours must be thrown away. (While food is left at room temperature, time accumulates against the ‘2 Hour Rule’, it does not reset each time food is put back into fridge.)

• Boil and stir stews, soups, and gravies.

• Keep separate cutting boards for raw meats and vegetables, or clean your cutting board before re-using it.

• Always keep foods covered unless they are being prepared or served.

Water is to be tested routinely at a schedule determined by your local health department.

 

Chicken must be cooked to at least 74°C (165°F) to kill Salmonella bacteria

Cool cooked foods from 60°C (140°F) to 20°C (68°F) within two hours,

and from 20°C (68°F) to 4°C (40°F) or less within the next four hours.

Must wash hands between handling raw foods and ready-to-eat foods.

 

Ensure dairy products received at 4°C (40°F) or less. Reject if too warm.

 

• Single-use dishware like take-out boxes should be stored upside down to prevent airborne contaminates from falling into the box.

• Hazardous food held on display longer than 2 hours at room temperature must be discarded.

• Any food that has been served but not eaten must be thrown out.

• Single service items such as disposable plates, plastic cutlery or chopsticks must be discarded, even if they look like they haven’t been used.

• Single service items cannot be properly cleaned or sanitized so they can’t be re-used.

 

For equipment used continuously at room temperature- cleaning and sanitizing should be done at minimum every 4 hours.

​

Sanitization:

•  To make a 100ppm concentration, mix 2mL (about half a teaspoon) of household bleach with 1L of clean water

• Use a chemical test strips to ensure your sanitizer or sanitizing solution is working.

• Upside down glassware should be stored on material that prevents air from being trapped inside glass.

​

Chlorine and a detergent should not be mixed because the chlorine is ineffective when mixed with the detergent and both of them compose a poisonous gas together.

When operator-applied pest control measures are not effective and a pest infestation is suspected, a food premises operator will be expected to contract with a licensed pest control company. Be sure to hire one with a good reputation. They should combine sanitation, non-chemical controls, building maintenance and chemical treatment together.

 

How to get rid of mouse feces:

1. Open all windows and doors.

2. Put on goggles, gloves, and a N-95 mask.

3. Make a 1-9 bleach-water solution (as stated above).

4. Pour solution on excretions.

5. Leave on for 20 minutes to contact.

6. Gently wipe up with a paper towel and double bag it.

7. Keep windows and doors open for another 30 minutes.