Lecture Notes for HTM 3414 - Purc, Prod and Mgt with Sexton at Virginia Tech (VT)

Notes Information

Material Type:Outline
Class:HTM 3414 - Purc, Prod and Mgt
Subject:Hospitality and Tourism Management
University:Virginia Polytechnic Institute And State University
Term:Fall 2008
  • Campylobacteriosis
  • Independent Agency
  • Shigellosis
  • Contamination
  • Cryptosporidiosis
  • Gastroenteritis
  • Cross Contamination
  • Cross-Contamination
  • Immediately
  • Clostridium Perfringens
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HTM 3414 Exam 1 Study Guide Outline Prerequisites: Operations that need to be in place for safe foods. ---USDA food code ch 2, management section, PIC, “prereqs”---Things to Memorize Quality Factors of PHF’s: anything with the potential to grow bacteria - neutral to slightly acidic - water activity level >0.85 Food Acidity Temperature Time Oxygen Moisture * when food arrives to the operation immediately check temp. REJECT if in danger zone. Check packaging also for physical contamination Required cooking temps: 145 fish 165 chicken 155 beef GROUND beef= 165 due to more surface area STEAKS= ok at 125 165 REHEAT anything Acronyms HACCP: Hazard Analysis Critical Control Points PHFs: Potentially Hazardous Foods FBI: Food Bourne Illness RTE: ready to eat FCS: food contact surface TCS: temperature control safety PIC (person in charge) demonstration of Knowledge: (ability to pass health dept quiz) Duties= Employee Health Reporting Illness & Injury Symptoms of illnesses Notifying regulatory agency and EXCLUDE: ...

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