Practice: Active Managerial Control Steps: 1. +/-2°f 2. 41°-135°f 3. 45°f 5. 70° - 125°f 4. 110°f 6. 135°f 145°f Hand washing Steps: 155°f 1. 165°f 2. 171°f 3. 180°f 4. 15 Seconds 5. 20 Seconds Total Process takes how 2 Hours long? 4 6 Hours Cleaning & Sanitizing Steps: 24 Hours 1. 7 Days 2. 90 Days 3. FATTOM 4. AMC 5. RTE TCS 5 Things You Need In A Hand FIFO Washing Sink: ROP 1. FDA 2. PCO 3. 4. Cooling Foods Down: 5. 6 Hours • 2 Hours Storage order in a Refrigerator 4 Hours o Top Shelf o Danger Zone: o Danger Zone • o Pathogen Zone • o Bottom 5 Key Factors: top reasons Big Six: Bacteria and Viruses why people get food borne illness • 1. • 2. • 3. • 4. • 5. •
Practice: +/-2°f 41°-135°f 45°f 70° - 125°f 110°f 135°f 145°f 155°f 165°f 171°f 180°f 15 Seconds 20 Seconds 2 Hours 4 6 Hours 24 Hours 7 Days 90 Days FATTOM AMC RTE TCS FIFO ROP FDA PCO Cooling Foods Down: • 6 Hours 2 Hours 4 Hours Danger Zone: • Danger Zone • Pathogen Zone 5 Key Factors: top reasons why people get food borne illness 1. 2. 3. 4. 5. Active Managerial Control Steps: 1. 2. 3. 5. 4. 6. Hand washing Steps: 1. 2. 3. 4. 5. Total Process takes how long? Cleaning & Sanitizing Steps: 1. 2. 3. 4. 5. 5 Things You Need In A Hand Washing Sink: 1. 2. 3. 4. 5. Storage order in a Refrigerator o Top Shelf o o o o Bottom Big Six: Bacteria and Viruses • • • • • •
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