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Food Standardization Quiz 10-20-14


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Food Standardization Quiz 10-20-14

  1. 1. By Brad Johnson, LEHS Central Utah Public Health Department 10-20-2014
  2. 2.  10 pictures of actual food safety violations taken during the past several months.  Identify where in the code that is a violation and how you would mark it on the inspection form.  Answers will be on the following slide.  If you got a different answer than the standard explain your reasoning. It’s ok to be a little different if your justification makes sense.
  3. 3.  FDA 2009 Food Code Section 3-302.11 (A) Food shall be protected from cross contamination by: (4) Storing the food in packages covered containers, or wrappings;  Exceptions to this rule in part (B). Includes whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption. Primal cuts, quarters, or sides of raw meat or slab bacon. Country hams, smoked or cured sausages. And food that is being cooled  Mark report under 08.1 Food protection during storage. 2 point violation.
  4. 4.  FDA 2009 Food Code Section 3-305.11 (A) Food shall be protected from contamination by storing the food: (3) At least 15cm (6 inches) above the floor.  Exceptions are food in packages and working containers on case lot handling equipment. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.  Mark report under 08.1 Food protection during: storage . 2 point violation.
  5. 5.  FDA 2009 Food Code Section 3-501.16 (A) Potentially Hazardous Food shall be maintained: (2) at 5C (41F) or less.  Exceptions do exist. If they are using time as a control for instance, see code for list.  Mark report under 03.1 Potentially hazardous foods meet temperature requirements during preparation. 5 point critical violation!
  6. 6.  FDA 2009 Food Code Section 3-304.12 In-use utensils, between use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (B) in food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins or sugar, flour or cinnamon  Mark report under 10.1 In use Food utensils property stored. 1 point violation.
  7. 7.  FDA 2009 Food Code Section 6-501.11: Physical facilities shall be maintained in good repair.  FDA 2009 Food Code Section 6-501.12: (A)Physical facilities shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing.  Mark report under 36.3 & 4 Floors clean, Good repair. 1 point violation
  8. 8.  FDA 2009 Food Code Section 4-903.11 Equipment, Utensils, Linens, and Single Service and Single-Use Articles… Shall be stored (3) at least 15 cm (6 inches) above the floor.  Exception in part (D) can be less than 6 inches if on dollies, pallets, racks and skids, and in a closed package.  Mark report under 25.1 Single-service articles storage. 1 point violation
  9. 9.  Mark floor as in previous slide.  R392-100 adds the following section to our food rules: 4-2-4.124 Restraint of Pressurized Containers. Carbon dioxide, helium or other similar pressurized containers must be restrained or secured to prevent the tanks from falling over.  Mark report under 42.5 Safety. 1 point violation
  10. 10.  FDA 2009 Food Code Section 2-401.11 (B) A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee’s hands; (2) The container; and (3) Exposed food; clean equipment, utensils and linens; and unwrapped single-service or single-use articles.  Mark report under 12.2 Good hygienic practices. 5 point critical violation!
  11. 11.  FDA 2009 Food Code Section 5-205.11 Using a Handwashing sink. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. (B) A handwashing sink may not be used for purposes other than handwashing.  Mark report under 31.3 Handwashing facilities accessible. 4 point critical violation!
  12. 12.  FDA 2009 Food Code Section 6-501.111 Controlling Pests. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises. See sections (A) (B) (C) and (D) for specifics.  Mark report under 35.1 Presence of insects/rodents. 4 point critical violation!
  13. 13. Compare answers. Discuss differences. Answer follow-up questions Thanks for your participation