Critical Control Points - Personal hygiene (handwashing, clean apparel), equipment clean sanitized
and in working order, temperatures checked and recorded in log book, deliver check in of frozen/fresh
foods (no damaged products, delivered to proper store area), proper pull and thaw procedures (th...
Food Safety Assessment
Critical Control Points - ✔✔Personal hygiene (handwashing, clean apparel), equipment clean sanitized
and in working order, temperatures checked and recorded in log book, deliver check in of frozen/fresh
foods (no damaged products, delivered to proper store area), proper pull and thaw procedures (thawing
times and eating)
Handwashing - ✔✔Critical in preventing food contamination, so diseases are not transmitted through
food products
How does cross-contamination lead to foodborne illness - ✔✔Harmful bacteria transfers to
food/beverages from improperly handled utensils, cutting boards, or other food, when eaten/drank can
be caused by pathogens
Major allergens - ✔✔Milk, wheat, soy, eggs, peanuts, tree nuts (almonds, pecans, walnuts), fish,
crustacean shellfish
Proper handwashing - ✔✔Wet hands with hot water (100F), soap, wash for 20 and include all parts of
hands nails and lower arms, rinse, dry with single use towel and use to shut off water
Proper hot temperature - ✔✔TCS 140 or above
Proper refrigerator temperature - ✔✔At or below 41, optimum for product quality 36-38
Proper way to clean small wares and equipment - ✔✔Wash, rinse, sanitize and air dry
TCS - ✔✔Time and Temperature Control for Safety, support rapid growth of microorganisms that cause
foodborne illness
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