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Contents. Chapter 1 Retail Food Safety. Note From FMI... III. Preface... XVII. Learn How To Essential Terms PDF

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Contents Note From FMI... III Preface... XVII Chapter 1 Retail Food Safety Learn How To... 2 Essential Terms... 4 New Challenges Present New Opportunities... 5 The Problem: Foodborne Illness... 8 Contamination...
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Contents Note From FMI... III Preface... XVII Chapter 1 Retail Food Safety Learn How To... 2 Essential Terms... 4 New Challenges Present New Opportunities... 5 The Problem: Foodborne Illness... 8 Contamination... 9 Microorganisms (Microbes) The Food Flow A New Approach to an Old Problem Facility Planning and Design Keeping It Clean and Sanitary Education and Training Are Key to Food Safety The Role of Government in Food Safety The FDA Food Code The Role of the Food Industry in Food Safety Food Protection Manager Certification Discussion Questions (Short Answer) Quiz 1.1 (Multiple Choice) Quiz 1.2 (True/False) References/Suggested Readings Suggested Web Sites TABLE OF CONTENTS GUIDE TO FOOD SAFETY V Chapter 2 Hazards to Food Safety Learn How To Essential Terms Foodborne Illness Foodborne Hazards Bacteria Bacterial Growth Spoilage and Disease-causing Bacteria What Disease-causing Bacteria Need in Order to Multiply Acidity Food Temperature Time Moisture Oxygen Time/Temperature Control for Safety Food (TCS) Ready-to-Eat Foods Foodborne Illness Caused by Biological Hazards Non-Sporeforming Bacteria Sporeforming Bacteria Foodborne Illness Caused by Viruses Foodborne Infections Caused by Parasites Foodborne Problems Caused by Chemicals Naturally Occurring Chemicals Food Allergens Natural Toxins Added Chemicals VI GUIDE TO FOOD SAFETY TABLE OF CONTENTS Foodborne Illness Caused by Physical Hazards Summary Discussion Questions (Short Answer) Quiz 2 (Multiple Choice) References/Suggested Readings Suggested Web Sites Chapter 3 Factors that Affect Foodborne Illness Learn How To Essential Terms Factors That Contribute to Foodborne Illness What Is Time and Temperature Abuse? How to Measure Food Temperatures Measuring Food Temperature Preventing Temperature Abuse When and How to Calibrate a Thermometer Keep Cold Foods Cold and Hot Foods Hot! The Importance of Handwashing and Good Personal Hygiene Using Disposable Gloves Outer Clothing and Apparel Personal Habits Personal Health Cross Contamination Other Sources of Contamination Summary Discussion Questions (Short Answer) Quiz 3 (Multiple Choice) TABLE OF CONTENTS GUIDE TO FOOD SAFETY VII References/Suggested Readings Suggested Web Sites Chapter 4 Following the Food Product Flow Essential Terms: Buying from Approved Sources Inspecting Delivery Vehicles Determining Food Quality Measuring Temperatures at Receiving and Storage Following the Flow of Food Receiving Reduced Oxygen Packaging (ROP) Packaged Foods Meat & Meat Products Poultry Eggs Game Animals Fluid Milk Milk Products Butter Cheese Fish and Shellfish Fruits and Vegetables Juice Types of Storage Frozen Foods Storage of Food VIII GUIDE TO FOOD SAFETY TABLE OF CONTENTS Refrigerated Storage Freezer Storage Dry Storage Chemical Storage Ingredient Substitution Avoiding Temperature Abuse Food Preparation, Handling, and Service Thawing Cold-holding Frozen, Ready-to-eat Foods Prepackaged Foods Cooking Cooling Hot-holding and Reheating Time as a Public Health Control Discarding or Reconditioning Food Food Handling Refilling Returnable Containers Checkout and Bagging Rules for Self-service Bars Self-service Bar Temporary Facilities and Mobile Food Facilities Vending Machines Summary Discussion Questions (Short Answer) Quiz 4 (Multiple Choice) References/Suggested Readings Suggested Web Sites TABLE OF CONTENTS GUIDE TO FOOD SAFETY IX Chapter 5 Facilities, Equipment, and Utensils Learn How To: Essential Terms: Design, Layout, and Facilities Regulatory Considerations Work Center Planning Equipment Selection Size and Design Construction Materials Metals Stainless Steel Plastic Wood Types of Equipment Cooking Equipment Ovens Refrigeration and Low-temperature Storage Equipment Reach-in Refrigeration Cook-chill and Rapid-chill Systems Slicers Hot-holding Equipment Ice Machines Mixers, Grinders, Choppers, Tenderizers, and Saws Ambient Temperature Display Equipment Live Seafood Display and Holding Tanks Single-service and Single-use Articles Warewashing Equipment X GUIDE TO FOOD SAFETY TABLE OF CONTENTS Manual Warewashing Mechanical Warewashing Devices Used to Generate Chemicals On-site Installation Maintenance and Replacement Lighting Heating, Ventilation, and Air Conditioning (HVAC) Summary Discussion Questions (Short Answer) Quiz 5 (Multiple Choice) References/Suggested Readings Suggested Web Sites Chapter 6 Cleaning and Sanitizing Operations Learn How To: Essential Terms: Principles of Cleaning and Sanitizing Application of Cleaning Agents Clean-in-place Systems Soaking Spray Methods Removal of Food Particles Abrasive Cleaning Rinsing Detergents and Cleaners to Be Used Cleaning Frequency TABLE OF CONTENTS GUIDE TO FOOD SAFETY XI Sanitizing Principles Heat Sanitizing Chemical Sanitizing Factors That Affect the Action of Chemical Sanitizers Chemicals for Washing, Treating, Storing and Processing Fruits and Chlorine Iodine Quaternary Ammonium Compounds Mechanical Warewashing Process Manual Warewashing Cleaning Fixed Equipment Cleaning Environmental Areas Ceilings and Walls Floors Diarrheal Events Procedures for Responding to Clean Up of Vomiting and Vegetables Summary Discussion Questions (Short Answer) Quiz 6 (Multiple Choice) References/Suggested Readings Suggested Web Sites Chapter 7 Environmental Sanitation and Maintenance Learn How To Essential Terms XII GUIDE TO FOOD SAFETY TABLE OF CONTENTS Condition of the Establishment Proper Water Supply and Sewage Disposal System Condition of Building Floors, Walls, and Ceilings Floors Walls and Ceilings Handwashing Sinks Restroom Sanitation Plumbing Hazards in Retail Food Establishments Backflow Cross Connections Methods and Devices to Prevent Backflow Backflow Prevention Devices on Carbonators Grease Traps Garbage and Refuse Sanitation Inside Storage Outside Storage Pest Control Insects Rodents Runways and Burrows Signs of Rodent Infestation Rodent Control Droppings Gnawings Rub Marks Tracks Integrated Pest Management (IPM) TABLE OF CONTENTS GUIDE TO FOOD SAFETY XIII Summary Discussion Questions (Short Answer) Quiz 7 (Multiple Choice) References/Suggested Readings Suggested Web Sites Chapter 8 Food Safety Management Programs Learn How To Essential Terms The Problem The Solution Start with a Good Set of Instructions The HACCP Approach to Food Safety The Seven Principles in a HACCP System Retail HACCP: A Process Approach Food Safety Management and HACCP Requirements Other Food Safety Management Programs Coding and Product Identification Food Recall Procedures Challenges of Food Safety Management Summary Discussion Questions (Short Answer) Quiz 8 (Multiple Choice) References/Suggested Readings Suggested Web Sites XIV GUIDE TO FOOD SAFETY TABLE OF CONTENTS Chapter 9 Food Safety Regulations and Crisis Management Learn How To Essential Terms State and Local Regulations Permit to Operate Federal Agencies Other National Food Safety Related Organizations Inspection for Wholesomeness, Grading, and Generally Recognized As Safe Food Recall Food Labeling Nutrition and Ingredient Labeling Food Allergen Labeling and Consumer Protection Act Safe Food-handling Label Date Marking for Ready-to-eat, TCS Foods Safe Handling Instructions Recent Initiatives in Food Safety Food Safety Modernization Act National Food Safety Initiatives Consumer Advisory The Fight BAC! Campaign Crisis Management Water Supply Emergency Procedures Foodborne Illness Incident or Outbreak Check the Product Source Food Defense Formal Investigations Summary TABLE OF CONTENTS GUIDE TO FOOD SAFETY XV Discussion Questions (Short Answer) Quiz 9 (Multiple Choice) References/Suggested Readings Suggested Web Sites Glossary Appendix Appendix A Answers to the end-of-chapter quizzes Appendix B The Process for Determining Time/Temperature Control for Safety Food (TCS) Appendix C Summary of Agents That Cause Foodborne Illness Appendix D Multi-tiered, Risk-based Employee Health System Appendix E Conditional Employee or Food Employee Reporting Agreement Appendix F Conversion Table for Fahrenheit and Celsius for Common Temperatures Used in Food Establishments Appendix G Areas of Knowledge Deemed Important for the Person in Charge Appendix H New Risk Designations for Food Code Provisions Index XVI GUIDE TO FOOD SAFETY TABLE OF CONTENTS
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