Safety Standards in Food Product Flow

The practice of rotating stock in a storage area to ensure older products are used first.

Areas that should be clean, free from infestation, and properly maintained to prevent food contamination.

Incoming food items should be inspected thoroughly for any signs of damage or contamination.

The process of quickly moving food through the temperature danger zone (TDZ) where bacteria can rapidly multiply.

Food items should be properly separated to prevent cross-contamination and maintain hygiene.

Inspecting cans for leaks, bulges, dents, broken seals, damage along seams, rust, and missing labels.

The temperature range where bacteria thrive and multiply rapidly.

Inspecting fish for clear eyes, bright red gills, and firm, elastic flesh.

The process of raising the temperature of food to kill harmful microorganisms.

A thawing method that involves placing food in a refrigerator until it reaches a safe temperature for use.

A thawing method that involves submerging food in cool running water.

A thawing method that involves using a microwave oven to quickly thaw food. The food is then immediately cooked after thawing.

Practices that help prevent the transfer of harmful microorganisms from one food item to another.

A set of guidelines designed to ensure the safety and quality of food products.

The process of cleaning hands with soap and water to remove dirt, grease, and microorganisms.

To remove all visible dirt, debris, and any remaining microorganisms.

Storing food at least 6 inches off the floor allows for proper air circulation, preventing moisture buildup and keeping food fresh.

Using shallow containers allows for faster and more even cooling, reducing the risk of bacteria growth.

Storing raw products below cooked or ready-to-eat foods prevents cross contamination from raw meat juices or bacteria.

Proper handwashing includes using soap and water for at least 20 seconds, thoroughly scrubbing all surfaces of hands.

Avoiding temperature abuse means keeping food at safe temperatures to prevent bacterial growth.

Storing food and nonfood items separately prevents cross-contamination by keeping different types of items from touching.

Cleaning and sanitizing workstations, cutting boards, equipment, and utensils eliminates bacteria and prevents cross contamination.

Always practice good personal hygiene when serving food, such as using utensils properly and avoiding touching food with hands.

A systematic approach to food safety that identifies and controls potential hazards throughout the food production process.

A point or procedure in a food handling process where a loss of control could result in an unacceptable health risk.

A specific criterion (upper and lower limits) that must be met for each preventive measure identified for a critical control point.

A process that involves identifying, analyzing, and controlling hazards that could cause foodborne illness.

Activities that monitor CCPs to ensure they are being controlled effectively.

Actions taken to correct a deviation in a CCP where the critical limit is not met.

Procedures designed to ensure that the HACCP system is working effectively.

Records that document the implementation and effectiveness of the HACCP plan.

A set of guidelines focused on reducing contamination risks in farming, particularly for fruit and vegetable products.

A food safety initiative that aims to minimize contamination during retail operations, covering stages like food distribution, preparation, display, and sale.

A comprehensive program that aims to ensure the production of safe and wholesome food. It covers aspects like personnel hygiene, building and facility standards, equipment cleanliness, and production controls.

A key principle in FSMP that emphasizes identifying and controlling specific hazards that pose a risk to food safety.

Describes a food safety program that is easy to understand, implement, and manage.

Emphasizes open communication, education, and training between food businesses, regulatory authorities, and consumers to promote food safety.

These practices aim to minimize the risk of food contamination through proper cleaning of surfaces, equipment, and utensils after handling potentially contaminated items.

Using different equipment, such as cutting boards, for raw foods and ready-to-eat foods, often with color-coding to easily identify them.

Maintaining a clean and sanitized environment helps prevent contamination and foodborne illnesses. This includes equipment, utensils, and the overall kitchen area.

Prepare ready-to-eat (RTE) foods first to avoid cross-contamination from raw foods.

Preventing insects and rodents from entering a food establishment is crucial for maintaining food safety.

An integrated pest management (IPM) program uses a combination of methods to control pests. This may involve using traps, pesticides, or even natural predators.

Regular removal of trash and waste is critical to prevent attracting pests. Waste should be stored in sealed containers and disposed of properly.

Proper footwear should be worn in the kitchen to protect employees from injuries. This includes closed-toe shoes with rubber soles.

Employees need proper instructions and training on how to use equipment safely, including ladders, heavy machinery, and lifting techniques.