Term
USDA Food Code 2009
4-501.11 |
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Definition
| No sitting or leaning on counters or work tables. |
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Term
USDA Food Code 2009
2-301.12
3-304.15 |
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Definition
| Must adhere to proper hand-washing and glove procedures. |
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Term
USDA Food Code 2009
2-303.11 |
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Definition
| May not wear jewelry including medical information jewelry on their arms and legs, except a solid plain ring, i.e. wedding band. |
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Term
USDA Food Code 2009
2-304.11 |
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Definition
| Unsanitary outer-wear is prohibited and exposed skin must be covered with sanitized MSU approved garments including no open-toed shoes. All clothing must be covered by lab coat; hoods must be tucked underneath chef coat. MSU logo chef coats are mandatory. Shoes must have slip resistant soles. |
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Term
USDA Food Code 2009
2-401.11
3-301.12 |
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Definition
| Absolutely no chewing gun or eating food may be done in the production area. When tasting, use a utensil once and must be conducted away from production area. |
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Term
USDA Food Code 2009
2-402.11 |
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Definition
| MSU approved hair covering and hair restraint worn at all times. Hair must be contained within chef hat. |
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Term
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Definition
| Must comply with time and temperature guidelines. Foods produced in non-licensed facilities are not permitted in production area. |
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Term
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Definition
| The use of MSU approved sanitizing solutions are required during each laboratory before and after use of all equipment and work surfaces. |
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Term
NJ Chapter 24 Code 2007
8:24-4.11 (a)
Protection of Clean Items |
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Definition
After cleaning and sanitzing, equipment and utensils:
1. Shall be air-dried or used after adequate draining...before contact with food.
2. Shall not be cloth dried. |
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Term
| Proper hand washing is the most important part of personal hygiene to prevent: |
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Definition
| the spread of foodborne illness. |
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Term
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Definition
Entire process should take 20 seconds to complete.
Have paper towel ready before you wash hands. Wet your hands and arms with running water as hot as you can stand but it should be at least 100 degrees farenheit. |
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Term
How to wash hands
Step 2-3: |
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Definition
| Apply liquid soap, enough to build up lather. |
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Term
How to wash hands
Step 4-8: |
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Definition
| Scrub hands and arms vigorously for at least 10-15 seconds or about the lenght of time to sing "Happy Birthday to You". Clean under fingernails and between fingers. |
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Term
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Definition
| Rinse hands and arms thoroughly under running water. |
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Term
How to wash hands
Step 10-11: |
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Definition
| Dry hands and arms using single-use paper towel. Use the paper towel to turn off faucet. |
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Term
Industry standard color coding system
Green: |
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Definition
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Term
Industry standard color coding system
Yellow: |
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Definition
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Term
Industry standard color coding system
Blue: |
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Definition
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Term
Industry standard color coding system
Brown/Tan: |
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Definition
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Term
Industry standard color coding system
White: |
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Definition
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Term
Industry standard color coding system
Red: |
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Definition
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Term
Sanitation Bucket Set-Up:
Step 1: |
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Definition
Gather equipment needed:
a. Red sanitizing bucket
b. chlorine bleach
c. chlorine test strip and bottle
d. stirrer
e. measuring spoon |
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Term
Sanitation Bucket Set-Up
Step 2: |
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Definition
| Fill red sanitizing bucket 2/3 full with warm tap water (100 degrees F). Hotter temperature decreases effectiveness. |
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Term
Sanitation Bucket Set-Up
Step 3: |
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Definition
| Using measuring spoon add 1/4 teaspoon chlorine bleach. Mix with stirrer to evenly distribute. |
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Term
Sanitation Bucket Set-Up
Step 4: |
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Definition
Test bleach concentration:
a. with dry hands remove test strip from bottle; be sure to re-close bottle tightly.
b. insert color indicator tip of test strip from bottle; hold for five seconds. The color will change as it registers amount of bleach in the water; must not exceed 50 p.p.m. |
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Term
Sanitation Bucket Set-Up
Step 5: |
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Definition
If below 50 p.p.m add bleach OR
If above 50 p.p.m add water as needed.
Repeat step 4 to retest solution strenght. |
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Term
Sanitation Bucket Set-Up
Step 6: |
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Definition
| After using sanitizing solution on equipment or countertop allow it to air dry to provide sufficient time to kill bacteria. Remember all dirty surfaces must be properly cleaned prior to sanitizing. |
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Term
| Sanitation Spray bottle set-up |
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Definition
18oz. warm water
2 drops of chlorine bleach |
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Term
Sanitizing activity
Water temperature: |
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Definition
above 75 degrees F
below 115 degrees F |
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Term
Pots, Pans, Dishes and Utensils
Food Contact surfaces
Food processing equipment |
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Definition
2 ounces/5 gallons
1.5 ounces/3 gallons
3.5 ounces/3 gallons |
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Term
| To control time and temperature abuse when preparing food you should always: |
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Definition
Minimize the amount of time food is in the temperature danger zone (41-135 degrees F)
Remove from the refridgerator an amount of product that can be prepared in a short period of time.
Prepare small batches of food at one time.
Refrigerate food if preparation is interrupted.
Refrigerate or cook food as soon as preparation is completed. |
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Term
Poultry, whole or ground chicken, turkey, or duck
Stuffing made with time/temperature control for safety (TCS) ingredients
Stuffed meat, poultry, seafood, or pasta
Dishes combining raw TCS food and cooked ingredients |
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Definition
| 165 degrees F for 15 seconds |
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