This post covers several issues
First. There are more than three ways to legally sanitize things, but I have only seen three used.
And you need to know these stats:
Chlorine sanitizer: 50 ppm – 99 ppm for 7 seconds
Iodine sanitizer: 12.5 – 50 ppm 30 secs.
Hot water: How hot? 180 degrees Fahrenheit.
Rings, jewelry. Please, be real. We wear jewelry, but legally you can only wear a single band wedding ring. What happens if it falls in the food? There are three types of contamination: physical, chemical, biological. A ring is a physical and biolical because the ring is physical and your dirty skin is biological.
Hand washing. The TFER says 10 to 15 seconds. Lets go with 10 seconds.
Another trick question. “How long can food be held 135 t0 70 degrees?”
On the surface it looks like “hot holding”, and we all agree 4 hours. the options are 1 hour, 2 hours, 4 hours, and some crazy answer. If you answer 4 hours which appears correct you will be wrong. Look at the temps. It is actually asking about thawing times. TRICK QUESTION. 2 hours of thawing at this temperature
Single use gloves worn only when handling raw food.
Are you paying attention? You should be.
Eggs held on a warmer for your guests delights. 135 degrees. Which is all that they need cooked at to begin with.
If you reheat anything, even your girlfriend, it is 165 degrees.
Calibrating a thermometer. You prepare an icy solution then place the thermometer in it for 15 Seconds,then adjust it to 32 degrees.
The only animal that can be touched in a restaurant by employees is fish in an aquarium. Hands off the dogs and girls.
When it comes to salad bar utensils, the best idea is to use Unwrapped utensils to prevent customers from contaminating them.
Storing in use utensils: — IN THE FOOD!!! If you place it on a side plate, too many possible things could happen to it.
Your plates must be resistant to chipping. Got it?
Remember these things, you will thank me later…..
Article by Gene Cox, Texas Best Food Services Training
One thought on “Food Contamination Issues”
Identify foodborne illnesses, signs of food spoilage, types of food prep contamination, and proper temperature control methods.