American Dish Service LWC User Manual

Food Service ManagersFood Safety Home Study BookletEnvironmental Health and Protection Food Safetywww.louisvilleky.gov/Health

10Approved Sources, Records, Condition, and SpoilageThe source is where the food comes from. The purchasing and proper receiving of food is a very imp

11• Day #1 is the day of preparation; when the food is removed from the container; or the day and time in which frozen food items are thawed. If prep

12DishwashingDishwashing refers to the washing, rinsing and sanitizing of equipment, utensils and dishes using a mechanical or manual method.Sanitizin

13Food (Ice) Contact SurfacesAll food (ice) contact surfaces shall be hard, smooth, and easily cleanable and in good repair. It is important to have w

14Cross-contaminationCross contamination is the transfer of germs from one area to another area. A common cause of foodborne illness is cross contamin

15TOP of RefrigeratorBOTTOM of RefrigeratorReady to eat food 41°FVegetables 135°FPork, Fish, and eggs 145°FGround beef, injected meats, and commercial

16Wiping ClothsKeep wiping cloths in a labeled container of sanitizer. Wiping cloths should be stored in sanitizer solution to prevent the growth of

17Highly Susceptible Populations (HSP)Highly Susceptible Population (HSP) are people that may have a weaker immune system due to age or health and are

18Illness Causing Organisms:Bacteria - are living organisms composed of a single cell. Bacteria may cause 2 types of foodborne illness:1. Intoxicat

19Foodborne Illness and OutbreaksFoodborne illness, also known as food poisoning, is caused by eating food or drinking beverages contaminated with bac

2Table of ContentsIntroduction3Food Safety In-service4Person in Charge (PIC)4The Safe Food Handler5Proper Hand Washing5Potentially Hazardous Food (PHF

20The following Foodborne illness chart shows foods that are associated with illness, start times, symptoms, how they are spread in the kitchen and ot

21Employee HealthA food employee is required to report the date of onset of symptoms/illness or diagnosis to the person in charge. The information reg

22 Restrict - the employee may not handle food but can perform other duties such as cleaning It is a critical violation if an employee has any one of

23Hazard Analysis of Critical Control Points (HACCP) HACCP is a method of identifying, evaluating, and controlling food safety hazards. Food safety ha

24Chemical and Physical HazardsThere are 2 other food hazards that can make a person ill. They include chemical and physical hazards. A chemical ha

25Insect and Rodent ControlInsects and rodents carry diseases and can contaminate food and food-contact surfaces.Utilize these measures to minimize th

26Cross Connection and BackowA cross connection is a connection between the drinking water system and the non-drinking water system A backow can

27Points to Remember:DO• Only work when you are healthy and stay home if you are sick• Wash your hands often using proper hand washing procedures W

28Do Not• Do not wash your hands in a 3-compartment sink or mop sink.• Do not change tasks or jobs without washing hands.• Do not eat or drink in u

29Plan Review ProcedurePrior to opening a facility and beginning operation, or if additional plumbing, equipment, and xture changes are made to pre-

3Introduction3Food Safety In-service4Person in Charge (PIC)4The Safe Food Handler5Proper Hand Washing5Potentially Hazardous Food (PHF)7Cooking Tempera

30Scheduling Certied Food Manager ClassClass Information and LocationThe class schedule may vary depending on class demand. Please call Martha Gregor

31From East (Hurstbourne Lane) on Taylorsville Road heading North toward Hikes Point:Travel through the light at Lowe Road and past the Fire Station.

32Glossary1. Allergen - a normal substance that causes an acute defensive reaction in a person's immune system. 2. Atmospheric vacuum breaker -

3316. Potentially hazardous food (PHF) - food that is required to be kept hot or cold to prevent the growth of bacteria. Food which consists in whole

Food Service Manager’s Study Guide published March 2014WWW.LOUISVILLEKY.GOVLOUISVILLE METRO PUBLIC HEALTH AND WELLNESS 400 EAST GRAY STREET LOUISVIL

4Food Safety Training at Your SiteEstablishments can request a sta member from the Food Safety Program come to their facility and provide training on

5The Safe Food HandlerProper hand washing is the number one way to prevent disease. A safe food handler starts with clean hands. Without clean hands,

6Ready to eat foods (RTE) are foods that are served without further washing or cooking (apples, cooked hamburgers, tacos, sushi, etc.). There must be

7Potentially Hazardous Food (PHF) and SafeTemperaturesWhat are potentially hazardous foods (PHF)? Potentially hazardous foods (PHF) are foods that a

8Holding TemperaturesHot Holding 135°F Cold Holding • 41°F or below for up to 7 day• Between 41°F and 45°F for up to 4 days (until 2015)Danger ZoneH

9Cooling FoodsIt is very important to quickly cool food. The longer the food sits in the danger zone (above 41°F and below 135°F) the more bacteria wi