Elderly people, pre-School aged Children and people with compromised immune systems.

Food can be contaminated on purpose but most foods are contaminated when they come in contact with someone who is sick, pests in Establishment, improper purchasing, receiving storage, prep, serving and handling of food

Taking out garbage, clearing tables, handling money, leaving and returning back to kitchen or prep area, sneezing or coughing or using the toilet, handling chemicals or touching hair, face or body

Preventing cross contamination
Preventing time and temperature abuse
using the correct kinds of thermometers to take temps

This is how many inches food must be stored off the floor.

Controlling time and temperature
preventing cross contamination
practicing good personal hygiene
purchasing from approved reputable suppliers
cleaning and sanitizing

Biological, Chemical and Physical

Only use it when you do not have access to a hand washing sink.

using separate equipment
cleaning ans sanitizing
prepping food at different times
buying prepared food

Clean the operation on a regular basis
Making sure all systems are working and checked regularly
Ensure there are no holes, cracks or leaks in floors/ceilings/ or windows
Maintaining the outside of the facility correctly

The FDA ( Food and Drug Administration)
The CDC (Centers for Disease Control and Prevention)
The USDA (United States Department of Agriculture)
The PHS (U.S. Public Health Services)
Local Department of Public Health (Health Inspections occur through them at our site)

Diarrhea/vomiting/fever/nausea/abdominal cramps/jaundice

As soon as they become dirty or torn
before beginning a different task
after an interruption such as taking a phone call

TCS food has been abused any time it remains between 41F and 135F and pathogens grow in this range very rapidly.

this is the temperature that all hand washing sinks as well as pot sinks and prep sinks in an operation need to be at in order to adequately clean and sanitize hands and equipment.

Pathogens grow very well in the foods listed below that we have in our operation daily- if time and temperatures is not used to store/prepare these products.
Milk and Dairy Products
MEat: Beef, Prok, and Lamb
Fish
Baked Potatoes, untreated garlic and oil mixtures
Tofu or soy protein/meat alternatives
Sliced melons, leafy greens, cut tomatoes
heat treated plant food like rice, Shellfish and crustaceans
Poultry and Shell Eggs

Food, Acidity, Temperature, Time, Oxygen& Moisture

Is the most important part of personal hygiene.

It has a calibration nut. stem, dimple and a sensing area. We use this to record temperature of food on a daily basis.

Once utensils and tableware and equipment has been cleaned and sanitized, they must be stored in a way that will protect them from contamination. For example, everything must be 6 inches away from the floor and 4 inches off the wall, protected from dirt and moisture, stored on clean shelves and surfaces, glasses, pots and flatware must be stored upside down or with handles up, trays and carts need to be cleaned and sanitized frequently and stationary equipment must be kept clean and ready for next use.

A disease transmitted to people by food... that involves 2 or more people have\ing the same symptoms after eating the same food
an investigation is conducted by state and local regulatory authorities
the outbreak us confirmed by a lab analysis

A protein in a food or ingredient that some people are sensitive to and can lead to an allergic reaction most commonly caused by consuming the following 8 items: Milk, Eggs, Fish, Wheat, Soy, peanuts, Shellfish, Peanuts, Tree Nuts

To keep food handlers from contaminating food, our operation has a program where we emphasize good personal hygiene by requiring you to do the following: Hand washing, personal cleanliness, clothing, hair and jewelry restraints.

To do this, we must insert the thermometer's sensing area into the thickest part of the food or in the enter most area of liquids.

These items should never be mixed or stored in any containers that they originally did not come in without following manufacturers direction and then correctly labeling them