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Checking Temperatures With A Cleaned And Sanitized Thermometer Complies With Applicable Federal – Core Connections Course 2 Answer Key

If ready to eat food is taken from a commercially processed, hermetically sealed container it shall be reheated to 135°F for hot holding. 16 02 HOT/COLD HOLDING-MINOR. 1606 Adequate handwashing facilities: supplied & accessible.

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A food facility may be subject to closure, charged a penalty fee and/or be subject to legal actions by this Division if construction or remodel begins prior to plan approval. Enforcement Officer will require food properly thawed in an approved manner. Provide toilet paper in an approved dispenser. 16 52 LIQUID WASTE - MINOR. Provide test kit(s) for type of sanitizing solution used. All liquid waste must drain to an approved fully functioning sewage disposal system. 1645 No unapproved sleeping quarters. Checking temperatures with a cleaned and sanitized thermometer complies synonym. This category is used to record violations that involve utensils and equipment storage facilities, such as equipment, materials, construction and installation. Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches & flies. 1620 Hot and cold water available. A thermometer +/- 2°F shall be provided for each hot & cold holding unit of potentially hazardous foods & high temperature ware-washing machines. Utensils, equipment & linens that are subject to contamination will be voluntarily discarded or impounded by the Enforcement Officer if they cannot be properly cleaned and sanitized. A food facility shall not be open for business without a valid permit.

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Food from unapproved, unsafe, or otherwise unverifiable sources will be voluntarily discarded or impounded until appropriate documentation is provided. Enforcement Officer will instruct the operator of the establishment to immediately remove poisonous substances. Clean and sanitize food contact surfaces and utensils after contact with raw meats, poultry, seafood, produce, or other PHFs. A food facility that is incapable of properly washing equipment and utensils is subject to closure. A person in charge shall be present & oversee operations at the facility during hours of operation. This way you can show your ability to provide good food products that meet both customer and regulatory requirements. Toilet facilities shall be maintained clean, sanitary, & in good repair. 1614 Food contact surfaces: clean and sanitized. This area must be kept clean, orderly, and free of insect and rodent infestation. Checking temperatures with a cleaned and sanitized thermometer complies meaning. 1646 Signs posted; last inspection report available. Employees must not commit any act that may contaminate food/food contact surfaces/utensils.

Checking Temperatures With A Cleaned And Sanitized Thermometer Complies With Applicable Federal

Raw, whole produce shall be washed prior to preparation. These extra programs include Good Manufacturing Practices (GMP), general sanitary practices, or personal hygiene programs. Scientific research or regulatory standards form the basis for them. All equipment shall be designed and constructed with safe materials that will impart neither color nor taste, nor contribute to contamination of food. All dispensers shall be kept supplied at all times when facility is open for business and when food preparation is in progress. The permit holder shall require food employees to report incidents of illness or injury & comply with all applicable restrictions. Checking temperatures with a cleaned and sanitized thermometer complies with applicable federal. All foods shall come from approved sources and shall be free from adulteration, spoilage, contamination, and shall be fully fit for human consumption. As such, it has been introduced in the relevant legislation of many countries. We believe that HACCP compliance should be easy and not a burden to you or anyone involved in food safety. 16 40 WASH/SANIT - MINOR.

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16 18 THAWING FOOD - MINOR. Food measured at 50°F to 124°F due to improper cooling will be voluntarily discarded or impounded. Food that is found to be contaminated will be voluntarily discarded or impounded by the Enforcement Officer. Soiled table linens and work apparel shall be kept in designated containers. 1632 Food properly labeled & honestly presented. All foods from unapproved sources shall contain documentation on ingredients, net weight, name and address of preparer, and date of preparation. Provide appropriate sanitizing rinse at proper temperature and concentration. All food must be stored in an approved area within a food facility.

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PHF's requiring cooking must be adequately heated to thoroughly cook the food. An accurate thermometer must be provided in each refrigeration unit and be readily visible. Use of tobacco or eating in food preparation/ storage/dishwashing areas is prohibited. Correction TextProvide self-closing devices on restroom doors. Label all food containers. Ensure proper labels on food sources.

HACCP is an abbreviation for Hazard Analysis Critical Control Point and it can be defined as a management system which is used to ensure food safety, specifically through the analysis and control of the following: - Biological, physical, and chemical hazards during raw material production. The food employee shall be restricted from working with exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. 16 44 UTENSIL CONDITION - MINOR. This violation is marked if complete plans (drawn to scale) for a proposed new construction or remodel of a food facility are not submitted prior to construction, or construction of a new facility or remodel of an existing food facility begins prior to plan approval by the enforcement agency. Clean the bulk containers routinely and before refilling. 1617 Compliance with variance, specialized process, & HACCP (Hazard Analysis Critical Control Point) Plan. Correction TextProvide indirect waste connections as required. 16 14 PREPARATION/SERVICE - MINOR. Food hazards can be biological, such as bacteria or viruses; chemical, such as toxins or antibiotics; or physical, such as broken glass or metal filings. 16 34 REFRIGERATION UNITS - MINOR.
Every room and area in which any food is prepared or packaged, or utensils are washed, shall have sufficient lighting of not less than 215 LUX (20 foot candles). Substitute pasteurized egg for raw shell egg for certain recipes. Food facility will also be referred to other appropriate agencies, such as the local building department, fire department, or sanitary district. Provide proof that at least one employee has the required Food Safety Certification. W I N D O W P A N E. FROM THE CREATORS OF. A violation of this section must be corrected on site by providing proper sanitizing procedures and residuals, or Enforcement Officer closure of the facility if proper sanitizing is not possible.

Monitoring is essential to the effectiveness of your HACCP plan. Minor violations include any other cooling violations, for example: Potentially hazardous food shall be rapidly cooled from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Outside storage of refuse shall be constructed of nonabsorbent material such as concrete or asphalt & shall be easily cleanable. A critical limit is a maximum or minimum value that must be met at a critical control point to prevent, eliminate, or reduce a hazard to an acceptable level. We have prepared an introductory guide with some more in-depth knowledge about getting started with HACCP and its benefits for food safety: 1643 Premises; personal/cleaning items; vermin-proofing. Consumer advisory must be provided orally or in writing for ready-to-eat foods that are less than thoroughly cooked & in writing for unpackaged confectionary products that contain alcohol at greater than ½ of 1% by weight. Correction TextEmployees shall wear clean clothes and effectively restrain hair.

Enforcement Officer Action: The food employee is directed to wash their hands and portion of arms as required and use appropriate utensils as barriers whenever necessary. 1635 Equipment/Utensils approved; installed; clean; good repair; capacity. 16 50 CROSS CONNECTION - MINOR. Correction TextDispose of liquid waste through an approved and properly functioning sewerage system. No insecticide, rodenticide, or other poisonous substances shall be stored in any food preparation area, except in a separate enclosure for that purpose. Let's go over the principles of HACCP to help set up your own plan. Establish Critical Limits.

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