Hrma 1345 1st Edition Lecture 11 Outline of Last Lecture I. How food handlers can contaminate foodII. Managing a personal hygiene programA. Diseases not transmitted through foodIII. Hand washingB. How to wash handsC. When to wash handsD. AntisepticsE. Hand careIV. Infected wounds or cutsV. Bare-hand contact with ready-to-eat foodVI. Single-used glovesF. How to use glovesG. When gloves should be changedVII. Personal cleanlinessVIII. Handling staff illnessesOutline of Current Lecture IX. To keep food safe throughout the flow of foodH. Prevent cross-contaminationI. BarriersJ. Prevent time-temperature abuseX. Monitoring time and temperatureK. Thermocouples and thermistorsL. Infrared (laser) thermometersM. Time-temperature indicators (TTI)Current Lecture- Separate equipment:o Use separate equipment for each type of food- Clean and sanitize:o Clean and sanitize all work surfaces, equipment, and utensils after each task- Prep food at different times:o Prepare raw meat, fish, and poultry at different times than ready-to-eat food (when using the same prep table)- Buy prepared food:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.o Buy food items that do not require much prepping or handlingI.- Prevention of cross-contamination starts with the creation of barriers between food productso Physicalo Procedural- Physical barriers – o Assign specific equipment to each type of food product Color coding – helps employees tell which equipment to use with what products It does Not eliminate the need to follow proper practices- Procedural Barriers for Preventing Cross Contamination- When using the same prep table, prepare raw and ready-to-eat food at different timesJ.- Time-temperature control:o Food held in the range of 41ºF to 135ºF (5ºC to 57ºC) has been time-temperatureabused - Food has been time-temperature abused whenever it is handled in the following ways:o Cooked to the wrong internal temperatureo Held at the wrong temperatureo Cooked or reheated incorrectly- Avoid time-temperature abuse:o Monitor time and temperatureo Make sure the correct kinds of thermometers are availableo Regularly record temperatures and the times they are takeno Minimize the time that food spends in the temperature danger zoneo Take corrective actions if time-temperature standards are not met- Opportunities for Abuse:o Not cooking food to its required minimum internal temperatureo Not cooling food properlyo Failing to reheat foods to 165˚F for 15 seconds within 2 hourso Failure to hold food at a minimum internal temperature of 135˚F- Thermocouples and thermistors:o Measure temperature through a metal probeo Display temperatures digitallyo Come with interchangeable probes Immersion probe Surface probe Penetration probe Air probe- Have a sensing area on the tip of their probes- Infrared (laser) thermometers:o Use them to measure the surface temperature of food and equipmento Hold them as close to the food or equipment as possible o Remove anything between the thermometer and the food, food package, or equipmento Follow the manufacturer’s guidelines- Time-temperature indicators (TTI):o Monitor both time and temperatureo Are attached to packages by the suppliero A color change appears on the device when time-temperature abuse has occurred - Maximum registering tape:o Indicates the highest temperature reached during use o Used where temperature readings cannot be continuously