The document provides guidance on receiving, storing, and preventing cross-contamination of food. It outlines procedures for inspecting deliveries and accepting or rejecting food based on temperature, packaging, quality, and documentation. Food must be properly labeled and dated during storage. Refrigerated storage should maintain food at 41°F or below, and frozen storage at frozen temperatures. Food must be organized and stored to prevent cross-contamination according to risks, with ready-to-eat foods above raw items.
Chapter 6 The Flow of Food Purchasing and ReceivingKellyGCDET
The document provides guidelines for receiving food deliveries and inspecting food quality upon receipt. Key points include making designated staff responsible for receiving and training them to inspect for temperature, expiration dates, damage and signs of contamination. Deliveries should be planned for and inspected thoroughly upon arrival before storing. Damaged, expired or contaminated foods must be rejected and documented. Required documentation like shellfish tags must be kept on file.
This document discusses ways to prevent foodborne illness by controlling time and temperature during food handling. It identifies methods to prevent cross-contamination and time-temperature abuse such as using separate equipment for raw and ready-to-eat foods. It also describes different types of temperature measuring devices, how to calibrate thermometers, and general guidelines for monitoring food temperatures.
The document provides guidance on purchasing, receiving, and storing food properly. It outlines objectives like purchasing from approved suppliers, inspecting deliveries, and storing food to prevent contamination. Key points covered include inspecting deliveries for quality and temperature, rejecting unacceptable items, properly date marking and rotating stock, and preventing cross-contamination during storage.
Chapter 5 The Flow of Food an IntroductionKellyGCDET
The document discusses how to keep food safe by preventing cross-contamination and time-temperature abuse during food preparation and storage. It recommends using separate equipment for different foods, cleaning surfaces between tasks, and preparing raw and ready-to-eat foods at separate times. Food left in the danger zone between 41-135°F can become time-temperature abused. Proper monitoring, record keeping, and corrective actions are necessary to avoid this. A variety of thermometers like bimetallic, digital, infrared, and time-temperature indicators should be used appropriately and calibrated regularly to ensure accurate temperature readings.
The document discusses guidelines for food safety management systems, including active managerial control and Hazard Analysis Critical Control Point (HACCP) systems. It explains that food safety management systems incorporate various programs and standard operating procedures to control risks and hazards throughout food handling. Active managerial control focuses on preventing the top five risk factors for foodborne illness, while HACCP identifies significant hazards and plans to prevent, eliminate, or reduce hazards at critical points in food flow. The document emphasizes training, monitoring, verification, and assessment as important components of effective food safety management.
The document discusses guidelines for food safety management systems, including active managerial control and Hazard Analysis Critical Control Point (HACCP) systems. It explains that food safety management systems incorporate practices and procedures to prevent foodborne illness by controlling risks and hazards throughout food handling. Active managerial control focuses on controlling the five most common risk factors for foodborne illness, while HACCP identifies significant hazards within a facility's operations and documents a plan to prevent, eliminate or reduce those hazards.
This document discusses guidelines for receiving, storing, and labeling food properly. It emphasizes purchasing from approved suppliers and inspecting deliveries for quality, packaging, and temperature. Food must be stored at proper temperatures and labeled with discard dates. Guidelines are provided for specific foods like eggs, shellfish, cut produce, and more to prevent contamination. Proper rotation, cleaning, and refrigeration are also covered.
This document provides an overview of proper food storage techniques for dietary staff. It begins with objectives to educate staff on foods most at risk for cross-contamination and proper refrigerated storage. A quick review covers terminology like TCS and danger zone, as well as common foodborne illnesses. The top 12 foods most likely to become unsafe if improperly stored are identified. Guidelines are provided for labeling, holding, rotating inventory according to FIFO, checking storage temperatures, product placement, and preventing cross-contamination in refrigerated and dry storage areas. Staff participation is encouraged through true/false questions. The overall goal is to refresh staff knowledge on storage best practices to prevent foodborne illness, pests, and loss of inventory.
Chapter 6 The Flow of Food Purchasing and ReceivingKellyGCDET
The document provides guidelines for receiving food deliveries and inspecting food quality upon receipt. Key points include making designated staff responsible for receiving and training them to inspect for temperature, expiration dates, damage and signs of contamination. Deliveries should be planned for and inspected thoroughly upon arrival before storing. Damaged, expired or contaminated foods must be rejected and documented. Required documentation like shellfish tags must be kept on file.
This document discusses ways to prevent foodborne illness by controlling time and temperature during food handling. It identifies methods to prevent cross-contamination and time-temperature abuse such as using separate equipment for raw and ready-to-eat foods. It also describes different types of temperature measuring devices, how to calibrate thermometers, and general guidelines for monitoring food temperatures.
The document provides guidance on purchasing, receiving, and storing food properly. It outlines objectives like purchasing from approved suppliers, inspecting deliveries, and storing food to prevent contamination. Key points covered include inspecting deliveries for quality and temperature, rejecting unacceptable items, properly date marking and rotating stock, and preventing cross-contamination during storage.
Chapter 5 The Flow of Food an IntroductionKellyGCDET
The document discusses how to keep food safe by preventing cross-contamination and time-temperature abuse during food preparation and storage. It recommends using separate equipment for different foods, cleaning surfaces between tasks, and preparing raw and ready-to-eat foods at separate times. Food left in the danger zone between 41-135°F can become time-temperature abused. Proper monitoring, record keeping, and corrective actions are necessary to avoid this. A variety of thermometers like bimetallic, digital, infrared, and time-temperature indicators should be used appropriately and calibrated regularly to ensure accurate temperature readings.
The document discusses guidelines for food safety management systems, including active managerial control and Hazard Analysis Critical Control Point (HACCP) systems. It explains that food safety management systems incorporate various programs and standard operating procedures to control risks and hazards throughout food handling. Active managerial control focuses on preventing the top five risk factors for foodborne illness, while HACCP identifies significant hazards and plans to prevent, eliminate, or reduce hazards at critical points in food flow. The document emphasizes training, monitoring, verification, and assessment as important components of effective food safety management.
The document discusses guidelines for food safety management systems, including active managerial control and Hazard Analysis Critical Control Point (HACCP) systems. It explains that food safety management systems incorporate practices and procedures to prevent foodborne illness by controlling risks and hazards throughout food handling. Active managerial control focuses on controlling the five most common risk factors for foodborne illness, while HACCP identifies significant hazards within a facility's operations and documents a plan to prevent, eliminate or reduce those hazards.
This document discusses guidelines for receiving, storing, and labeling food properly. It emphasizes purchasing from approved suppliers and inspecting deliveries for quality, packaging, and temperature. Food must be stored at proper temperatures and labeled with discard dates. Guidelines are provided for specific foods like eggs, shellfish, cut produce, and more to prevent contamination. Proper rotation, cleaning, and refrigeration are also covered.
This document provides an overview of proper food storage techniques for dietary staff. It begins with objectives to educate staff on foods most at risk for cross-contamination and proper refrigerated storage. A quick review covers terminology like TCS and danger zone, as well as common foodborne illnesses. The top 12 foods most likely to become unsafe if improperly stored are identified. Guidelines are provided for labeling, holding, rotating inventory according to FIFO, checking storage temperatures, product placement, and preventing cross-contamination in refrigerated and dry storage areas. Staff participation is encouraged through true/false questions. The overall goal is to refresh staff knowledge on storage best practices to prevent foodborne illness, pests, and loss of inventory.
This document provides guidelines for receiving food deliveries and inspecting food items. It outlines characteristics of approved suppliers, procedures for receiving and inspecting deliveries, requirements for key drop deliveries, handling food recalls, checking food temperatures, required packaging and documentation, quality requirements, and criteria for accepting or rejecting specific food items like meat, seafood, produce and dairy. The goal is to purchase food from approved sources and inspect all deliveries to accept only food that is safe, properly packaged and transported.
The document outlines food safety guidelines for holding, serving, transporting, and vending food. It identifies time and temperature requirements for hot and cold food, ways to prevent cross-contamination and temperature abuse, and rules for using time rather than temperature to control food. It provides guidance on minimizing bare hand contact, preventing staff and guest contamination, transporting food off-site, catering, using temporary units and vending machines. The document emphasizes proper food temperatures, labeling, storage, and policies to ensure food safety.
This document provides guidelines for safely holding and serving food. It outlines rules for proper hot and cold holding temperatures and checking temperatures regularly. Food can be held without temperature control for limited times if properly labeled. Utensils and equipment must be kept clean, and bare hand contact with ready-to-eat foods should be prevented. Proper procedures are described for refilling take-home containers, reserving uneaten food, using self-serve areas, off-site catering, and vending machines. The health and safety of customers is the top priority.
chapter 9 the flow of food service.pptxOsmanHassan35
Controlling the quality of food is important to ensure that consumers consume safe food products and safeguard them from risks associated with contaminated foods. For buyers, it also reduces the risks of dealing with fraudulent suppliers and receiving poor goods. Moreover, it ensures compliance with food laws and regulations, including food safety,.
The document discusses food safety procedures for purchasing, receiving, storing, preparing, and serving food. It covers proper temperatures for refrigeration, freezing, cooking, reheating and holding foods. Specific food safety guidelines are provided for meat, poultry, eggs, dairy and other products. Proper handwashing, cleaning, packaging and food rotation are emphasized throughout to prevent contamination and foodborne illness.
This document provides guidelines for food storage including labeling, date marking, rotation, temperature requirements, and preventing cross-contamination. It specifies that ready-to-eat foods must be labeled and date marked if held for over 24 hours, and can be stored for 7 days at 41°F or lower. It also outlines specific storage temperatures and guidelines for meat, poultry, fish, shellfish, eggs, produce, canned goods, and other dry foods.
This document provides guidelines for safely holding and serving potentially hazardous foods. It recommends checking food temperatures regularly, discarding foods after a set time, and maintaining proper hot or cold holding temperatures. Specific tips are given for serving food, delivering food off-site, catering events, and using vending machines to protect food safety.
This document provides guidelines for temporary food facilities (TFFs) at community events. It requires that community event organizers distribute an operator packet to all food booth operators at least two weeks before the event. The packet includes forms for contact information, menus, and requirements that must be followed. It specifies that TFFs must have enclosure walls and ceilings, food protection, handwashing stations, equipment for holding food at proper temperatures, and other sanitation measures. TFFs handling open food must have a fully enclosed booth and may be subject to closure if requirements are not met.
This document provides guidance on proper personal hygiene and food safety practices for food handlers. It emphasizes establishing hygiene policies, training handlers, supervising practices, and ensuring good health. Specific requirements include washing hands, avoiding bare-hand contact with ready-to-eat foods, wearing gloves, clean clothing, and reporting illnesses. Food handlers could contaminate food through improper actions, so following correct hygiene is vital to prevent foodborne illness.
This document discusses food safety practices related to preventing cross-contamination and time-temperature abuse. It emphasizes separating equipment for different foods, cleaning and sanitizing surfaces, preparing foods at separate times, monitoring and recording temperatures using proper thermometers, and minimizing time in the danger zone between 41-135°F. Thermometers discussed include bimetallic stemmed, digital probes, infrared, time-temperature indicators, and maximum registering tapes.
This chapter discusses time-temperature control for food safety, which involves using proper cooking, cooling, reheating, and storage temperatures to kill germs and prevent their growth. It emphasizes the importance of using a food thermometer to ensure safe internal temperatures are reached and maintained. Key steps include rapidly cooling foods out of the danger zone between 4-60°C, reheating foods to over 74°C, and keeping hot foods above 60°C or cold foods below 5°C.
The document provides guidance on safe food preparation practices including proper thawing, cooking, cooling, reheating, and storage of time/temperature control for safety (TCS) foods. Key points covered include minimum internal cooking temperatures, time and temperature requirements for cooling foods, consumer advisory requirements for undercooked foods, and safe practices for preparation steps like thawing, cooking, cooling and reheating foods.
This document discusses guidelines for holding, serving, catering, dining, and transporting food in compliance with hygienic and sanitary practices for food catering businesses. It provides instructions on properly hot holding and cold holding foods. Foods must be kept at or above 60°C for hot holding and at or below 5°C for cold holding. When serving foods, they must be covered, stirred regularly, and discarded after 4 hours if the temperature is not maintained. Food packaging must be food grade and not pose a threat to food safety. During transportation, temperature and conditions must be maintained to preserve food safety, and vehicles must be dedicated, clean, and disinfected for food use only.
The document provides guidelines for safely holding and serving hot and cold foods to prevent temperature abuse and cross-contamination, including requirements for bare-hand contact, utensil use, food reheating/reserving, and special considerations for off-site service and vending machines. Key aspects are holding hot foods above 135°F and cold foods below 41°F, discarding foods left in the danger zone, and preventing contamination through sneeze guards, separate storage/handling of raw and ready-to-eat foods, and clean transport vehicles and service locations.
This document provides guidelines for food preparation including preventing cross-contamination, proper thawing, cooking to the correct internal temperatures, cooling food correctly, reheating food safely, and using proper preparation practices for specific foods like eggs and produce. It also covers requirements for partial cooking, consumer advisories, cooling time and temperature abuse, approved food additives, and practices for high-risk populations.
This document provides guidelines for food preparation including preventing cross-contamination, proper thawing, cooking to the correct internal temperatures, cooling food correctly, reheating food safely, and using proper preparation practices for specific foods like eggs and produce. It also covers requirements for partial cooking, consumer advisories, cooling time and temperature abuse, approved food additives, and special practices that require a variance.
This document provides an overview of food handling and safety. It discusses the major causes of foodborne illness including bacteria, viruses, parasites, and chemicals. Proper personal hygiene like handwashing is emphasized as key to preventing contamination. Food safety practices like cooking to the proper temperature, cooling and reheating food properly, preventing cross-contamination, using sanitizers correctly, and manual dishwashing procedures are explained. Maintaining proper holding temperatures for food, using food from approved sources, and following time and food storage limits are also covered.
This document discusses food storage guidelines for restaurants and foodservice establishments. It provides general rules for proper food storage, including labeling, rotating stock using FIFO, and discarding expired items. Potentially hazardous foods must be stored at or below 41°F and can be kept for a maximum of 7 days. Different storage areas are described, including refrigeration, freezing, and dry storage. Refrigerators should maintain internal temperatures of 41°F or below, and freezer temperatures must keep food frozen. Food temperatures and storage areas should be checked regularly to ensure safety.
According to the document, there are three main hazards that can make people sick from food: physical, biological, and chemical. Bacteria, viruses, and parasites are biological hazards that are the most common causes of foodborne illness. Each year in the US, there are 76 million cases of foodborne illness resulting in 325,000 hospitalizations and 5,000 deaths. Proper food handling and prevention of cross-contamination are essential to ensure safe food.
This document discusses the requirements for constructing and operating a food establishment. It explains that the design process requires an architectural team and results in construction documents. It also outlines the need for permits, including a certificate of occupancy to use the building and a permit to operate a food establishment. Facility layout and flow, as well as construction materials, are designed to limit cross-contamination. Building systems like plumbing, electrical, and equipment must meet food safety standards.
This document contains information about safely holding and serving food. It discusses proper hot and cold holding temperatures for time/temperature control for safety foods and using time as a public health control. It also covers requirements for tableware, self-service areas, catering, temporary food establishments, mobile food units, and vending machines to prevent food contamination and foodborne illness.
This document provides guidelines for receiving food deliveries and inspecting food items. It outlines characteristics of approved suppliers, procedures for receiving and inspecting deliveries, requirements for key drop deliveries, handling food recalls, checking food temperatures, required packaging and documentation, quality requirements, and criteria for accepting or rejecting specific food items like meat, seafood, produce and dairy. The goal is to purchase food from approved sources and inspect all deliveries to accept only food that is safe, properly packaged and transported.
The document outlines food safety guidelines for holding, serving, transporting, and vending food. It identifies time and temperature requirements for hot and cold food, ways to prevent cross-contamination and temperature abuse, and rules for using time rather than temperature to control food. It provides guidance on minimizing bare hand contact, preventing staff and guest contamination, transporting food off-site, catering, using temporary units and vending machines. The document emphasizes proper food temperatures, labeling, storage, and policies to ensure food safety.
This document provides guidelines for safely holding and serving food. It outlines rules for proper hot and cold holding temperatures and checking temperatures regularly. Food can be held without temperature control for limited times if properly labeled. Utensils and equipment must be kept clean, and bare hand contact with ready-to-eat foods should be prevented. Proper procedures are described for refilling take-home containers, reserving uneaten food, using self-serve areas, off-site catering, and vending machines. The health and safety of customers is the top priority.
chapter 9 the flow of food service.pptxOsmanHassan35
Controlling the quality of food is important to ensure that consumers consume safe food products and safeguard them from risks associated with contaminated foods. For buyers, it also reduces the risks of dealing with fraudulent suppliers and receiving poor goods. Moreover, it ensures compliance with food laws and regulations, including food safety,.
The document discusses food safety procedures for purchasing, receiving, storing, preparing, and serving food. It covers proper temperatures for refrigeration, freezing, cooking, reheating and holding foods. Specific food safety guidelines are provided for meat, poultry, eggs, dairy and other products. Proper handwashing, cleaning, packaging and food rotation are emphasized throughout to prevent contamination and foodborne illness.
This document provides guidelines for food storage including labeling, date marking, rotation, temperature requirements, and preventing cross-contamination. It specifies that ready-to-eat foods must be labeled and date marked if held for over 24 hours, and can be stored for 7 days at 41°F or lower. It also outlines specific storage temperatures and guidelines for meat, poultry, fish, shellfish, eggs, produce, canned goods, and other dry foods.
This document provides guidelines for safely holding and serving potentially hazardous foods. It recommends checking food temperatures regularly, discarding foods after a set time, and maintaining proper hot or cold holding temperatures. Specific tips are given for serving food, delivering food off-site, catering events, and using vending machines to protect food safety.
This document provides guidelines for temporary food facilities (TFFs) at community events. It requires that community event organizers distribute an operator packet to all food booth operators at least two weeks before the event. The packet includes forms for contact information, menus, and requirements that must be followed. It specifies that TFFs must have enclosure walls and ceilings, food protection, handwashing stations, equipment for holding food at proper temperatures, and other sanitation measures. TFFs handling open food must have a fully enclosed booth and may be subject to closure if requirements are not met.
This document provides guidance on proper personal hygiene and food safety practices for food handlers. It emphasizes establishing hygiene policies, training handlers, supervising practices, and ensuring good health. Specific requirements include washing hands, avoiding bare-hand contact with ready-to-eat foods, wearing gloves, clean clothing, and reporting illnesses. Food handlers could contaminate food through improper actions, so following correct hygiene is vital to prevent foodborne illness.
This document discusses food safety practices related to preventing cross-contamination and time-temperature abuse. It emphasizes separating equipment for different foods, cleaning and sanitizing surfaces, preparing foods at separate times, monitoring and recording temperatures using proper thermometers, and minimizing time in the danger zone between 41-135°F. Thermometers discussed include bimetallic stemmed, digital probes, infrared, time-temperature indicators, and maximum registering tapes.
This chapter discusses time-temperature control for food safety, which involves using proper cooking, cooling, reheating, and storage temperatures to kill germs and prevent their growth. It emphasizes the importance of using a food thermometer to ensure safe internal temperatures are reached and maintained. Key steps include rapidly cooling foods out of the danger zone between 4-60°C, reheating foods to over 74°C, and keeping hot foods above 60°C or cold foods below 5°C.
The document provides guidance on safe food preparation practices including proper thawing, cooking, cooling, reheating, and storage of time/temperature control for safety (TCS) foods. Key points covered include minimum internal cooking temperatures, time and temperature requirements for cooling foods, consumer advisory requirements for undercooked foods, and safe practices for preparation steps like thawing, cooking, cooling and reheating foods.
This document discusses guidelines for holding, serving, catering, dining, and transporting food in compliance with hygienic and sanitary practices for food catering businesses. It provides instructions on properly hot holding and cold holding foods. Foods must be kept at or above 60°C for hot holding and at or below 5°C for cold holding. When serving foods, they must be covered, stirred regularly, and discarded after 4 hours if the temperature is not maintained. Food packaging must be food grade and not pose a threat to food safety. During transportation, temperature and conditions must be maintained to preserve food safety, and vehicles must be dedicated, clean, and disinfected for food use only.
The document provides guidelines for safely holding and serving hot and cold foods to prevent temperature abuse and cross-contamination, including requirements for bare-hand contact, utensil use, food reheating/reserving, and special considerations for off-site service and vending machines. Key aspects are holding hot foods above 135°F and cold foods below 41°F, discarding foods left in the danger zone, and preventing contamination through sneeze guards, separate storage/handling of raw and ready-to-eat foods, and clean transport vehicles and service locations.
This document provides guidelines for food preparation including preventing cross-contamination, proper thawing, cooking to the correct internal temperatures, cooling food correctly, reheating food safely, and using proper preparation practices for specific foods like eggs and produce. It also covers requirements for partial cooking, consumer advisories, cooling time and temperature abuse, approved food additives, and practices for high-risk populations.
This document provides guidelines for food preparation including preventing cross-contamination, proper thawing, cooking to the correct internal temperatures, cooling food correctly, reheating food safely, and using proper preparation practices for specific foods like eggs and produce. It also covers requirements for partial cooking, consumer advisories, cooling time and temperature abuse, approved food additives, and special practices that require a variance.
This document provides an overview of food handling and safety. It discusses the major causes of foodborne illness including bacteria, viruses, parasites, and chemicals. Proper personal hygiene like handwashing is emphasized as key to preventing contamination. Food safety practices like cooking to the proper temperature, cooling and reheating food properly, preventing cross-contamination, using sanitizers correctly, and manual dishwashing procedures are explained. Maintaining proper holding temperatures for food, using food from approved sources, and following time and food storage limits are also covered.
This document discusses food storage guidelines for restaurants and foodservice establishments. It provides general rules for proper food storage, including labeling, rotating stock using FIFO, and discarding expired items. Potentially hazardous foods must be stored at or below 41°F and can be kept for a maximum of 7 days. Different storage areas are described, including refrigeration, freezing, and dry storage. Refrigerators should maintain internal temperatures of 41°F or below, and freezer temperatures must keep food frozen. Food temperatures and storage areas should be checked regularly to ensure safety.
According to the document, there are three main hazards that can make people sick from food: physical, biological, and chemical. Bacteria, viruses, and parasites are biological hazards that are the most common causes of foodborne illness. Each year in the US, there are 76 million cases of foodborne illness resulting in 325,000 hospitalizations and 5,000 deaths. Proper food handling and prevention of cross-contamination are essential to ensure safe food.
This document discusses the requirements for constructing and operating a food establishment. It explains that the design process requires an architectural team and results in construction documents. It also outlines the need for permits, including a certificate of occupancy to use the building and a permit to operate a food establishment. Facility layout and flow, as well as construction materials, are designed to limit cross-contamination. Building systems like plumbing, electrical, and equipment must meet food safety standards.
This document contains information about safely holding and serving food. It discusses proper hot and cold holding temperatures for time/temperature control for safety foods and using time as a public health control. It also covers requirements for tableware, self-service areas, catering, temporary food establishments, mobile food units, and vending machines to prevent food contamination and foodborne illness.
This document discusses food safety and proper hygiene practices for food service workers. It covers three main topics:
1) Personal hygiene practices like proper handwashing, hair restraints, clean clothing and prohibiting bare hand contact with ready-to-eat foods to prevent spreading pathogens.
2) Common foodborne illnesses caused by bacteria, parasites and viruses that can sicken millions each year.
3) Conditions and symptoms food workers must report, such as infections from Salmonella, E. coli or Norovirus, to help prevent contaminating food. Proper hygiene is essential to food safety.
This document provides guidance on proper food storage in commercial kitchens. It discusses dry storage, refrigerated storage, freezer storage, and garbage storage areas. It provides requirements for preventing contamination during food storage, including prohibiting storage in inappropriate areas and separating raw and ready-to-eat foods. Storage cleaning guidelines and specific guidelines for storing various food products like meat, poultry, fish and eggs are also outlined.
This document provides guidance on food safety best practices related to preparation, cooking, cooling, reheating, and donating food. It discusses topics like allowed food additives, minimum cooking temperatures, proper cooling methods, and consumer advisory requirements. The document emphasizes that following food safety guidelines is important to limit bacterial growth and prevent foodborne illness, especially in highly susceptible populations.
This document discusses proper cleaning and sanitizing of equipment and facilities in a foodservice operation. It emphasizes that cleaning must remove visible dirt before an item can be properly sanitized, and outlines appropriate methods, tools, and schedules for cleaning equipment, utensils, and facility areas. Frequency of cleaning is an important part of preventing cross-contamination.
This document discusses types of pests and rodents that can be found in food establishments, including rats, mice, flies, cockroaches, and insects. It also discusses precautions that can be taken both inside and outside the establishment to control pests. This includes discussing integrated pest management programs and proper use and storage of poisonous or toxic materials for pest control.
This document discusses food establishment inspections and staff training. It provides details on the government agencies that regulate food safety, including the FDA, USDA, and CDC. It explains that food establishments must be inspected at least once every 6 months and inspectors have authority to inspect during all hours of operation. Inspections evaluate compliance with food safety codes and result in a report of any violations. Staff must be properly trained on food safety through assessments, documented training programs, and corrective actions to prevent foodborne illness. Training topics include food allergies, cross-contamination prevention, and safe food handling.
The document discusses various pathogens that can cause foodborne illness, referred to as "bad bugs". It focuses on six pathogens that the FDA and CDC consider highly infective and easily transmitted by food employees. These six pathogens are Salmonella, Shigella, E. coli, norovirus, Clostridium perfringens, and Campylobacter. The document also discusses bacteria, viruses, parasites, fungi, and toxins that can cause foodborne illness. It provides details on specific pathogens like Listeria, norovirus, and Shiga toxin-producing E. coli. The intrinsic and extrinsic factors that influence bacterial growth are explained.
The document discusses food safety controls and time/temperature monitoring. It explains that some foods can become hazardous if left in the temperature danger zone between 41-135°F for too long, as bacteria can grow rapidly. These are called Time/Temperature Control for Safety (TCS) foods. The document outlines the proper flow of food and three preparation processes. It also discusses monitoring temperatures of foods using various thermometers and calibrating them, as well as monitoring time through logs to ensure foods are reheated or cooled properly within required timeframes.
The document discusses US food law requirements for food sources. Food must comply with laws, not be prepared in private homes, have proper labeling, and be from suppliers that meet requirements for foods like fish, beef, and eggs. The FDA Food Code provides guidance for states but is not federal law. The USDA inspects and grades meat and poultry for wholesomeness and quality. Use-by dates are added voluntarily but food may still be safe after dates pass. Recalled foods must not be received or used. Receiving deliveries properly is important to comply with FDA rules regarding temperature, packaging, and labeling of foods like eggs, milk, and shellfish.
This document discusses food safety management programs including personal hygiene programs, receiving and storage programs, and cleaning and sanitization programs. It describes the responsibilities of the person in charge, including ensuring proper food temperatures, cleaning procedures, and staff training. Finally, it outlines hazard analysis critical control point programs and crisis preparedness, including establishing a crisis management plan and procedures for ceasing operations if a health hazard arises.
This document discusses various types of food hazards - physical, chemical, allergen - and how to prevent them. It focuses on allergen hazards, describing the top 9 allergens and strategies to prevent cross-contact between allergens. Cross-contamination is also discussed, how it can spread pathogens and the importance of cleaning between tasks. Intentional contamination seeks to harm others, while accidental contamination is unintentional; prevention strategies include training employees on food safety and defense.
The document discusses various factors to consider when choosing a business location and layout. It covers choosing the optimal region, state, city and specific site based on criteria like markets, materials, costs and regulations. Location options for retailers include central business districts, neighborhoods, shopping centers and malls. Manufacturers may consider foreign trade zones or business incubators. The layout should support efficient operations and productivity, considering external factors like size, building codes and internal factors like workflow.
The document provides an overview of financial planning and analysis for small businesses. It discusses the importance of financial planning and describes the basic financial statements - balance sheet, income statement, and statement of cash flows. It also covers creating projected financial statements, ratio analysis, and interpreting 12 key financial ratios to evaluate business performance and health. An example is provided of ratio analysis for Sam's Appliance Shop, identifying areas where the business's ratios differ from industry medians.
The document discusses 11 myths of e-commerce that entrepreneurs should avoid: 1) Customers won't automatically flock to a new website, promotion is needed; 2) Online customers expect a good experience and are unforgiving; 3) Launching an e-commerce site has significant startup costs beyond just design; 4) Making money online requires a sound business strategy, not just a website; 5) Privacy and security are top concerns for customers. Additional myths addressed include not needing an online strategy, technology being more important than the business, customer service not mattering, flashy designs not being better, and order fulfillment not being crucial. The document provides tips to address each myth.
The document discusses building a bootstrap marketing plan for small businesses. It recommends pinpointing target markets through market research, determining customer needs and wants. It describes bootstrap marketing strategies that don't require large budgets, such as using social media, blogging, videos and events. It emphasizes focusing on customer satisfaction through stellar service, addressing complaints, and retaining existing customers to build a competitive edge on a small budget.
This document discusses pricing strategies and techniques for small businesses. It covers factors that influence pricing like image, competition and value. It also discusses different pricing methods for new and existing products, as well as for manufacturers, retailers and service businesses. Additionally, it examines the impact of credit cards, debit cards and mobile payments on pricing. The key points are that pricing is both an art and a science, and it has a significant influence on profits.
This document discusses various sources of financing for small businesses, including equity and debt capital. It describes equity sources like personal savings, friends and family, crowdfunding, accelerators, angels, venture capital firms, and going public. It also outlines debt sources like commercial banks, Small Business Administration loan programs, and online lenders. The document provides details on each type of financing, including average financing amounts, requirements, and processes for obtaining capital from different sources.
The document discusses leadership and building an entrepreneurial team. It emphasizes that entrepreneurs must be leaders and outlines qualities of effective leaders, such as creating a vision and culture of trust. It also stresses the importance of strategic recruiting and hiring, providing benefits to retain employees, and succession planning to transition leadership to the next generation.
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
2. The Flow of Food: An Introduction
Objectives:
By the end of this chapter, you should be able to identify the following:
How to prevent cross-contamination
How to prevent time-temperature abuse
How to use and maintain thermometers correctly
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3. The Flow of Food
The flow of food:
The path that food takes through your operation
To keep food safe throughout the
flow of food:
Prevent cross-contamination.
Prevent time-temperature abuse.
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4. Preventing Cross-Contamination
Separate equipment:
Use separate equipment for raw and
ready-to-eat food.
Clean and sanitize:
Clean and sanitize all work surfaces,
equipment, and utensils before and after
each task.
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5. Preventing Cross-Contamination
Prep raw and ready-to-eat food at different
times:
If using the same prep table, prep raw meat,
fish, and poultry at a different time than ready-
to-eat food.
When possible, prep ready-to-eat food before
raw food.
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6. Preventing Cross-Contamination
Prep raw and ready-to-eat food at different
times:
Separate raw meat, poultry, and seafood from
unwashed and ready-to-eat fruits and
vegetables.
Buy prepared food:
Buy food items that don’t require much
prepping or handling.
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7. Preventing Time-Temperature Abuse
Time-temperature control:
Food held in the range of 41˚F and 135˚F
(5˚C and 57˚C) has been time-temperature
abused.
Food is being temperature abused whenever it
is handled in the following ways:
o Cooked to the wrong internal temperature
o Held at the wrong temperature
o Cooled or reheated incorrectly
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8. Preventing Time-Temperature Abuse
Avoid time-temperature abuse:
Monitor time and temperature.
Make sure the correct kinds of thermometers
are available.
Regularly record temperatures and the times
they are taken.
Minimize the time that food spends in the
temperature danger zone.
Take corrective actions if time-temperature
standards are not met.
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9. Monitoring Time and Temperature
Bimetallic stemmed thermometer
Measures temperature through a metal stem
Has a sensing area from the tip to the dimple
o The entire sensing area must be inserted into
the food.
Has a calibration nut to keep the thermometer
accurate
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10. Monitoring Time and Temperature
Thermocouples and thermistors:
Measure temperature through a metal probe
Display temperatures digitally
Have a sensing area on the tip of their probe
Come with interchangeable probes:
o Immersion probe
o Surface probe
o Penetration probe
o Air probe
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11. Monitoring Time and Temperature
Infrared (laser) thermometers:
Used to measure the surface temperature of
food and equipment.
Hold as close to the food or equipment as
possible.
Remove anything between the thermometer
and the food, food package, or equipment.
Follow manufacturers’guidelines.
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12. Monitoring Time and Temperature
Maximum registering thermometer:
Indicates the highest temperature reached
during use
Used where temperature readings cannot
be continuously observed
Time-temperature indicators (TTI):
Monitor both time and temperature
Are attached to packages by the supplier
A color change appears on the device when
time-temperature abuse has occurred
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13. General Thermometer Guidelines
When using thermometers:
Wash, rinse, sanitize, and air-dry thermometers
before and after using them.
Calibrate them at these times:
o After they have been bumped or dropped
o After they have been exposed to extreme
temperature changes
o Before deliveries arrive
o Before each shift
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14. General Thermometer Guidelines
When using thermometers:
Make sure they are accurate:
o If used to check food, thermometers must be
accurate to +/- 2˚F or +/- 1˚C.
o If used to check air temperature, thermometers
must be accurate to +/- 3˚F or +/- 1.5˚C.
Only use glass thermometers if they are
enclosed in a shatterproof casing.
Insert the thermometer stem or
probe into the thickest part of the food.
Take more than one reading in different spots.
Wait for the thermometer reading to steady.
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15. 3. Adjust the
thermometer so it
reads 32ºF (0ºC).
2. Submerge the
sensing area, and
wait 30 seconds.
Calibrating Thermometers
Ice-point method:
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1. Fill a large container
with ice, and add
tap water.
16.
17. The Flow of Food: Purchasing, Receiving, and Storage
Objectives:
By the end of this chapter, you should be able to identify the following:
What is an approved, reputable supplier
Criteria for accepting or rejecting food during receiving
How to label and date food
How to store food and nonfood items to prevent time-temperature abuse
and contamination
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18. General Purchasing Principles
Purchase food from approved, reputable suppliers:
They have been inspected.
They meet all applicable local, state, and federal laws.
Arrange deliveries so they arrive:
When staff has enough time to do inspections.
When they can be correctly received.
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19. Receiving and Inspecting
General principles
Make specific staff responsible for receiving:
o Train them to follow food safety guidelines.
o Provide them with the correct tools.
Have enough trained staff available to
receive food promptly:
o Inspect deliveries immediately upon receipt.
o Inspect delivery trucks for signs of
contamination.
o Visually check food items and check
temperatures.
Store items promptly after receiving.
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20. Receiving and Inspecting
Key drop deliveries:
Supplier is given after-hours access to the operation
to make deliveries.
Staff must inspect the deliveries upon arrival at the operation.
Deliveries must meet the following criteria:
o From an approved source
o Placed in the correct storage location to
maintain the required temperature
o Protected from contamination in storage
o NOT contaminated
o Presented honestly
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21. Receiving and Inspecting
Rejecting items:
Separate rejected items from accepted items.
Tell the delivery person what is wrong with the item.
Get a signed adjustment or credit slip before giving
the rejected item to the delivery person.
Log the incident on the invoice or receiving document.
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22. Receiving and Inspecting
Recalls:
Identify the recalled food items.
Remove the item from inventory.
Store the item separately.
Label the item to prevent it from being placed
back in inventory.
Inform staff not to use the product.
Refer to the vendor’s notification or recall
notice for what to do with the item.
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23. 5-8
Receiving and Inspecting
Checking the temperature of meat, poultry,
and fish:
Insert the thermometer stem or probe into the
thickest part of the food (usually the center).
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Receiving and Inspecting
Checking the temperature of ROP Food
(MAP, vacuum-packed, and sous vide food):
Insert the thermometer stem or probe between
two packages.
As an alternative, fold packaging around the
thermometer stem or probe.
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Receiving and Inspecting
Checking the temperature of other
packaged food:
Open the package and insert the thermometer
stem or probe into the food.
26. Receiving and Inspecting
Temperature criteria for deliveries:
Cold TCS food: Receive at 41˚F (5˚C) or lower,
unless otherwise specified.
Live shellfish (oysters, mussels, clams, and
scallops): Receive at an air temperature of 45˚F
(7˚C) and an internal temperature no greater than
50˚F (10˚C).
o Once received, the shellfish must be cooled to
41˚F (5˚C) or lower in four hours.
Shucked shellfish: Receive at 45˚F (7˚C)
or lower.
o Cool the shellfish to 41˚F (5˚F) or lower in
four hours.
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27. Receiving and Inspecting
Temperature criteria for deliveries:
Milk: Receive at 45˚F (7˚C) or lower.
o Cool the milk to 41˚F (5˚C) or lower in four hours.
Shell eggs: Receive at an air temperature of
45˚F (7˚C) or lower.
Hot TCS food: Receive at 135˚F (57˚C)
or higher.
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28. Receiving and Inspecting
Temperature criteria for deliveries:
Frozen food: Receive frozen solid.
Reject frozen food if there is evidence of
thawing and refreezing:
o Fluids or water stains in case bottoms or
on packaging
o Ice crystals or frozen liquids on the food
or packaging
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29. Receiving and Inspecting
Reject packaged items with:
Tears, holes, or punctures in packaging
Cans—Severe dents in the seam or body,
missing labels, swollen or bulging ends, holes,
leaks, rust
ROP food—Bloating or leaking
Broken cartons or seals
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30. Receiving and Inspecting
Reject packaged items with:
Dirty and discolored packaging
Leaks, dampness, or water stains
Signs of pests or pest damage
Signs of tampering
Missing or incorrect labels
Expired use-by/expiration dates
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Receiving and Inspecting
Required documents:
Shellfish must be received with shellstock
identification tags:
o Tags indicate when and where the shellfish
were harvested.
Store shellfish in their original container:
o Do NOT remove the shellstock tag until the last
shellfish is used.
o Write the date the last shellfish was used on the
shellstock tag.
o Keep the shellstock tag on file for 90 days after
the last shellfish was used.
32. Receiving and Inspecting
Required documents:
Fish that will be eaten raw or partially cooked:
o Documentation must show the fish was correctly frozen before being received.
o Keep documents for 90 days from the sale of the fish.
Farm raised fish:
o Must have documentation stating the fish was raised to FDA standards.
o Keep documents for 90 days from the sale of the fish.
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33. Receiving and Inspecting
Assessing food quality:
Appearance: Reject food that is moldy or has
an abnormal color.
Texture: Reject meat, fish, or poultry if:
o It is slimy, sticky, or dry.
o It has soft flesh that leaves an imprint when
touched.
Odor: Reject food with an abnormal or
unpleasant odor.
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34. Storage
Labeling food for use on-site:
All items not in their original containers must be
labeled.
Food labels should include the common name
of the food or a statement that clearly and
accurately identifies it.
It is not necessary to label food if it clearly will
not be mistaken for another item.
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35. Storage
Labeling food packaged on-site for retail sale:
Common name of the food or a statement clearly identifying it
Quantity of the food
If the item contains two or more ingredients, list of the ingredients
and subingredients in descending order by weight
List of artificial colors and flavors and chemical preservatives
Name and place of business of the manufacturer, packer,
or distributor
Source of each major food allergen contained in the food
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36. Storage
Date marking:
Ready-to-eat TCS food must be marked if held
for longer than 24 hours:
o Date mark must indicate when the food must be
sold, eaten, or thrown out.
Ready-to-eat TCS food can be stored for only
seven days if it is held at 41˚F (5˚C)
or lower:
o Day 1 is the day the food was prepared or a
commercial container was opened.
o For example, potato salad prepared and stored
on October 1 would have a discard date of
October 7 on the label.
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37. Storage
Date marking:
Operations use different systems for date
marking:
o Some write the day or date the food was
prepared on the label.
o Others write the use-by day or date on the label.
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38. Storage
Date marking:
If:
A commercially processed food has a use-by date that is less
than seven days from the date the container was opened.
Then:
The container should be marked with this use-by date
as long as the date is based on food safety.
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39. Storage
Date marking:
When combining food with different
use-by dates in a dish, base the discard date of
the dish on the earliest use-by date of ingredients.
Consider a shrimp and sausage jambalaya
prepared on December 4:
o The shrimp has a use-by date of December 8.
o The sausage has a use-by date of December 10.
o The use-by date of the jambalaya is December 8.
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40. Storage
Temperatures:
Store TCS food at an internal temperature
of 41˚F (5˚C) or lower or 135˚F (57˚C)
or higher.
Store frozen food at temperatures that keep it
frozen.
Make sure storage units have at least one air
temperature measuring device:
o It must be accurate to +/- 3˚F or +/- 1.5˚C.
o Put it in the warmest part of refrigerated units or
the coldest part of hot-holding units
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41. Storage
Temperatures:
Do NOT overload coolers or freezers.
Frequent opening of the cooler lets warm air
inside, which can affect food safety.
Use open shelving:
o Lining shelving restricts circulation.
Monitor food temperatures regularly:
o Randomly sample food temperatures.
o If the food is not at the correct temperature,
throw it out.
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42. Storage
Rotate food to use the oldest inventory
first:
One way to rotate products is to follow FIFO:
1. Identify the food item’s use-by or expiration date.
2. Store items with the earliest use-by or expiration
dates in front of items with later dates.
3. Once shelved, use those items stored in
front first.
4. Throw out food that has passed its
manufacturer’s use-by or expiration date.
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43. Storage
Preventing cross-contamination:
Store all items in designated storage areas.
o Store items away from walls and at least
six inches (15 centimeters) off the floor.
o Store single-use items (e.g., sleeve of
single-use cups, single-use gloves) in
original packaging.
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6" (15 cm)
44. Storage
Preventing cross-contamination:
Store food in containers intended for food.
Use containers that are durable, leakproof, and
able to be sealed or covered.
NEVER use empty food containers to store
chemicals; NEVER put food in empty chemical
containers.
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45. Storage
Preventing cross-contamination:
Keep all storage areas clean and dry.
Clean up spills and leaks promptly.
Clean dollies, carts, transporters, and
trays often.
Store food in containers that have been
cleaned and sanitized.
Store dirty linens in clean, nonabsorbent
containers or washable laundry bags.
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46. 5-31
Storage
Preventing cross-contamination:
Wrap or cover food.
Store raw meat, poultry, and seafood
separately from ready-to-eat food.
o If this is not possible, store ready-to-eat food
above raw meat, poultry, and seafood.
o This will prevent juices from raw food from
dripping onto ready-to-eat food.
47. Storage
Preventing cross-contamination:
Store food items in the following
top-to-bottom order:
A. Ready-to-eat food
B. Seafood
C. Whole cuts of beef and pork
D. Ground meat and ground fish
E. Whole and ground poultry
This storage order is based on the minimum
internal cooking temperature of each food.
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A
B
C
D
E
48. Storage
Food should be stored in a clean, dry location away from dust and
other contaminants:
To prevent contamination, NEVER store food in these areas:
o Locker rooms or dressing rooms
o Restrooms or garbage rooms
o Mechanical rooms
o Under unshielded sewer lines or leaking water lines
o Under stairwells
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49. Storage
Handling damaged, spoiled, or incorrectly
stored food:
Discard food that has become unsafe:
o Expired, damaged, spoiled, or incorrectly stored
food.
o Food missing a date mark.
o Ready-to-eat TCS food that has exceeded its
date mark.
o Food that has exceeded time/temperature
requirements.
If food will be returned to the vendor:
o Store the food away from other food and
equipment.
o Label the food so it will not be used.
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