Food Service Sanitation and Inspections I MD0181

TABLE OF CONTENTS
INTRODUCTION
LESSON 1
	BASIC FACTS ABOUT MICROORGANISMS IMPORTANT IN FOOD SANITATION
		INTRODUCTION
		GENERAL
		TYPES OF MICROORGANISMS CAUSING FOODBORNE DISEASES
		BACTERIA
		VIRUSES
		PARASITES
		REQUIREMENTS FOR BACTERIAL GROWTH
		FOOD REQUIREMENTS OF BACTERIA
		pH REQUIREMENTS OF BACTERIA
		TEMPERATURE REQUIREMENTS OF BACTERIA
		TIME REQUIREMENTS FOR BACTERIAL GROWTH
		OXYGEN REQUIREMENTS FOR BACTERIAL GROWTH
		MOISTURE REQUIREMENTS FOR BACTERIAL GROWTH
		BACTERIAL GROWTH AT A FOOD SERVICE FACILITY
		POTENTIALLY HAZARDOUS FOOD
	SUMMARY
	EXERCISES
	SOLUTIONS
LESSON 2
	GENERAL INFORMATION
		INTRODUCTION
		TYPES OF FOODBORNE DISEASE
	FOODBORNE INFECTIONS
		GENERAL
		FOODBORNE INFECTIONS CAUSED BY BACTERIA
		FOODBORNE INFECTIONS CAUSED BY VlRUSES
		FOODBORNE INFECTIONS CAUSED BY PARASITES
	FOODBORNE INTOXICATIONS
		GENERAL
		STAPHYLOCOCCAL FOOD INTOXICATION
		FOODBORNE INTOXICATION DUE TO CLOSTRIDIUM BOTULINUM (BOTULISM)
		FOODBORNE INTOXICATION DUE TO CLOSTRIDIUM PERFRINGENS
	THE POISON PROBLEM
		POISONOUS PLANTS AND ANIMALS
		CHEMICAL POISONING
	SUMMARY
	EXERCISES
	SOLUTIONS
LESSON 3
	FOOD SANITATION IN THE FIELD
		INTRODUCTION
		HISTORICAL EXAMPLES OF FOODBORNE ILLNESS IN THE FIELD
		FIELD AND FULL-SERVICE FOOD FACILITIES
		FOOD SERVICE IN THE FIELD
		DANGER OF FOODBORNE ILLNESS IN COMBAT
		BURY FOOD WASTE
		AVOID BUYING FOOD ITEMS FROM LOCAL VENDORS
		KEEP PREPARED FOODS AT SAFE TEMPERATURES
		PROBLEMS OF OBTAINING SAFE SUPPLIES IN THE FIELD
	SUMMARY
	EXERCISES
	SOLUTIONS
LESSON 4
	FACTORS CONTRIBUTING TO FOODBORNE DISEASE: PERSONNEL
		INTRODUCTION
		FACTORS CONTRIBUTING TO FOODBORNE DISEASE
		FOOD SERVICE PERSONNEL AND FOODBORNE DISEASE OUTBREAKS
		HEALTH AND PERSONAL HYGIENE OF FOOD SERVICE EMPLOYEES
		SANITARY WORK PRATICES
		HANDWASHING
		HAIR RESTRAINTS
		UNIFORMS
		RESTRICTIONS ON THE USE OF TOBACCO
		HANDLING FOOD
		HANDLING EQUIPMENT AND UTENSILS
	SUMMARY
	EXERCISES
	SOLUTIONS
LESSON 5
	FACTORS CONTRIBUTING TO FOODBORNE DISEASE: RECEIPT OF FOOD SHIPMENTS
		INTRODUCTION
		AGENCIES INSPECTING FOODS BEFORE ARRIVAL AT A FOOD FACILITY
		POSSIBILITY OF CONTAMINATION BEFORE ARRIVAL
		PRECAUTIONS AGAINST UNSAFE FOODS
		INSPECTING RECEIVED FOODS
		PROCESSING RECEIVED FOODS
	SUMMARY
	EXERCISES
	SOLUTIONS
LESSON 6
	FACTORS CONTRIBUTING TO FOODBORNE DISEASE: FOOD STORAGE
		INTRODUCTION
		GENERAL PRINCIPLES OF STORAGE
		STORING POTENTIALLY HAZARDOUS FOODS
		FROZEN FOOD CABINET
		REACH-IN REFRIGERATOR
		WALK-IN REFRIGERATOR
		STORING FOODS THAT ARE NOT POTENTIALLY HAZARDOUS
		STORAGE OF TOXIC OR HAZARDOUS PRODUCTS
	SUMMARY
	EXERCISES
	SOLUTIONS
LESSON 7
	FACTORS CONTRIBUTING TO FOODBORNE DISEASE: TEMPERATURE AND CROSS-CONTAMINATION
		INTRODUCTION
		TEMPERATURE AND FOODBORNE DISEASE CONTROLS
		TEMPERATURE AND LOSS OF SERVING QUALITY
		FOOD PREPARATION AND THE TEMPERATURE DANGER ZONE
		BASIC PRINCIPLES OF FOOD COOLING
		COOLING HOT FOODS
		THAWING FROZEN FOODS
		USING A THERMOMETER TO DETERMINE FOOD TEMPERATURE
		CROSS-CONTAMINATION
	SUMMARY
	EXERCISES
	SOLUTIONS
COMMENT SHEET