Food Safety EDU

Food & Water Safety Podcast

Study Page

Posted on September 29th, 2019

 

GMP Good Manufacturing Practices

Cross Contact      

Having to do with Allergies (same idea as "cross contamination") but for allergies only 
100                     Hand Washing Water Temperature = Degrees Fahrenheit 
Thermocoupler     sensor at the tip = immersion / surface / air / internal = four different attachments 
TTI                      Time Temperature Indicator = irreversible change in color if temperature abused during delivery
Infrared (laser)    Thermometer = surface temperatures only = like headlights on a car, closer you get better reading
 Scombroid          Fish poisoning = Temperature abused bacteria on fish act on humans like an allergy -Mahi Mahi / Tuna
 90 Days              Keep shell-stock Identification Tags because of Hepatitis "A" - Keep Fish Tags too now.
 GAP Good Agriculture Practices
Cross Contamination The transfer of Pathogens from one food or food contact surface to another

 

41 - 135 Temperature Danger Zone (Degrees Fahrenheit)
PH scale               0 - 14 / 0 being acidic / 14 being alkaline / 7 being neutral (best for bacterial growth) /
50% - 60% Target humidity range for dry storage / 
FDA                     Food and Drug Administration / Writes Food Code every 4 Years / recommendation to the industry
Food Allergies       Peanuts / Tree nuts / Fish / Shellfish / Soy / Dairy / Wheat / Eggs = "Cross Contact" 
Ciguatera             Fish Poisoning = Barracuda / Amber-Jack /  Snapper / Grouper =Purchase from Approved Source
7 Days                 How long you can keep prepared food in the fridge because of "Listeria" which grows in the fridge
IPM                     Integrated Pest Management = Deny Access / Deny Food & Water / Work with a Pest Control Co.
135                     Hot Holding Temperature - serving line / Hot Food Delivery Temperature - transportation
lighting                50 foot candles Food Prep areas /20 foot candles Service areas/10 foot candles Storage areas