Lesson 2, Topic 1
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I. Principles of Food Safety

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A. Food Protection Procedures 80% (27) 

1. biological, chemical and physical contaminants 

2. cross-contamination prevention methods 

3. the spread of foodborne illness (e.g. hand, fecal-oral, person-to-person) 

4. written policies and procedures (e.g. eating, drinking, smoking, gum chewing) 

5. food contamination by employees (e.g. with bare hands, wash cloths, clothing/attire) 

6. personal hygiene practices (e.g. hand washing, hand care, clothing, hair, jewelry) 

7. hand washing station requirements (e.g. liquid soap, paper towels, water, trash) 

8. glove usage (e.g. types of gloves, when to change gloves) 

9. procedures for handling ready-to-eat foods (RTE) 

10. thawing procedures (e.g. pull/thaw process) 

11. batch cooking/prepping procedures 

12. cooling and reheating procedures 

13. microwave use (e.g. cooking, thawing, reheating) 

14. time as a food safety control 

15. potentially hazardous foods (PHF) (time/temperature control safety [TCS]) 

16. food storage placement (e.g. raw, ready-to-eat, dry) 

17. First-in, First out (FIFO) 

18. food labels (e.g. date marking, allergens, ingredients) 

19. manufacturer instructions (e.g. Modified Air Packaging [MAP] specifications) 

20. types of thermometers (e.g. digital, analog, infrared) 

21. thermometer accuracy/calibration (e.g. ice point, boiling point, reference thermometer) 22. thermometer use (e.g. reading, placement, care/maintenance) 

23. security (facility, food [deliberate contamination]) 

24. admission procedures (e.g. facility entry, inspectors) 

25. delivery driver verification 

26. vehicle inspection (e.g. sanitation, temperature) 

27. approved sources (e.g. food, vendor, equipment, substitutions) 

28. receiving (e.g. order, food deliveries, order verification) 

29. accept/reject criteria 

30. Critical Control Points (CCPs) and Standard Operating Procedures (SOPs) for the operation 

31. HACCP Principles (e.g. 7 steps) 

32. food safety systems training (HACCP) 

33. hazard communication requirements (e.g. right-to-know, MSDS, labels) 

34. hazardous materials (e.g. labels, usage, handling procedures, record keeping procedures) 

35. safe storage (e.g. hazardous materials)

36. labels laws-facility use and disposal of chemicals to prevent groundwater contamination 

B. Temperature 20% (7) 

1. Temperature Danger Zone (e.g. time limits) 

2. cooking temperatures (e.g. target temperatures, microwave) 

3. heating and cooling 

4. holding temperatures