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CERTIFIED FOOD MANAGERS TRAINING – KY FOOD CODE
ITEM #1 CRITICAL
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SOURCE - Reputable supplier: must meet all local, state and federal regulations. Mushrooms,
game animals must be from approved sources.
RECORDS – Supplier delivering food at proper temperature. If seafood, records of parasite
destruction must be kept on premises. Raw meat, eggs and poultry must be labeled with safe
handling instructions.
SPOILAGE – date marking with Consume by Date (CBD) based on:
Date opened for food prepared off premises. Condiments based on use by date.
Date of old food if old food combined with fresh food example - soft serve ice cream
Date of thawing for previously frozen foods.
Foods refrigerated at 45 degrees F have a 4 day limit. Foods refrigerated at 41 degrees F have a 7 day
limit from the date of on premises preparation.
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HOW TO DATE FOODS:
What is the average temperature of the refrigerator/cooler where the food is stored?
If the temperature is 45 degrees F the food can be kept for 4 days. Add four days to the date the food is
prepared, opened, or thawed.
If the temperature is 41 degrees or lower the food can be kept for 7 days. Add seven days to the date
the food is prepared, opened or thawed.
Foods prepared on premises to be consumed in 24 hours do not have to be dated.
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ADULTERATED – Can occur chemically, physically, or biologically. Food shall be protected from
cross contamination by:
Separating raw animal foods during storage, preparation, holding and display from raw and ready to eat
food and cooked ready to eat food. Separating types of raw animal foods (chicken from beef, etc) from
each other during storage, prep, holding and display.
ITEM 2 – If food is removed from original container, keep identification labeling………Same
Item 3 – CRITICAL …..Food Temperatures
What is a potentially hazardous food? A food that contains acid, oxygen and moisture in amounts to
support bacterial growth. The acid, oxygen and moisture content of the food cannot be changed, the
time and temperature we can control to prevent bacterial growth.
Temperature danger zone 41 degrees F – 135 degrees F. Bacteria grow fastest in the danger zone. How
can we stop or limit bacterial growth?
Killing the bacteria with adequate cooking temperatures.
Cooking temperatures:
Pork, poultry, stuffed meats, leftovers, needle tenderized meats, wild game – 165 degrees F for 15 sec
Roast, eggs, and fish – 145 degrees F
Ground Beef – 155 degrees F for 15 seconds (kills e. Coli)
Rare roast beef – 130 degrees F for 112 minutes
Cooked fruits and vegetables – 135 degrees F
Raw animal foods must be microwaved to 165 degrees F and held for two minutes. Must be covered,
and rotated or stirred during the cooking process.
Reheat foods to 165 degrees F, if microwaved let stand for 2 minutes.
Hot food holding temperatures will be 135 degrees F. If held over 4 hours, reheat to 165 degrees or
discard.
Cooling foods properly to keep them out of the temperature danger zone.
Hot food cooling from 135 degrees to 70 degrees within 2 hours (most critical time, if this cannot be
achieved, reheat or discard); from 70 degrees to 40 degrees in a total of 4 hours. Approved cooling
methods: rapid cooling paddle, ice bath, dividing into smaller amounts. At 41 degrees F the bacterial
growth will be slowed. Freezing will stop bacteria growth, but will not kill all bacteria.
Cold food holding temperatures have been reduced from 45 to 41 degrees F. If the cooling unit will not
meet 41 degrees, the current owners will have 5 years to replace the units.
ITEM 4 No longer a critical. Can debit for overcrowding
ITEM 5 Same. Do not forget thermometer for taking food temperatures. All types must be calibrated
according to manufacturer’s instructions. Be sure to clean and sanitize the thermometer before each
use.
ITEM 6 Approved thawing methods: during the cooking process, microwaving, refrigerator or cooler,
running water bath.
ITEM 7 CRITICAL Individually wrapped, intact, non refrigerated single items may be reserved, except in
highly susceptible populations, or under medical isolation. Not recommended.
Previously served bread and rolls cannot be reconditioned into croutons for reserving.
ITEM 8 Same …..Stress designated area for dented cans, product to be returned. Food cannot be stored
under condensers unless the drainage tubing is covered.
ITEM 9 Utensil storage during pauses in food preparation and dispensing
In the food with handles above the top of the food and the container. In non-potentially hazardous
food, with handles above the top of the food within containers that can be closed, such as bins of dry
product.
On clean portion of prep table or cooking equipment unit if the utensil and the table or equipment are
cleaned and sanitized as required. In a clean, protected location for non-potentially foods such as ice
scoops.
In running water for moist foods such as ice cream or mashed potatoes. In a container of hot water
(135F) or above, container must be cleaned at least every 24 hours.
ITEM 10 CRITICAL
Restriction - Employees with infections/illness should not be in the food prep area. Skin lesions should
be covered with a water-tight bandage and gloves worn if on hands.
Exclusion - If an employee has been exposed or diagnosed with salmonella, jaundice, Hep A, E. coli, or
norovirus, the Health Department MUST be notified. The employee is excluded from the establishment
until the exclusion time frame is met, or their family care provider permits them to return to work.
The food manager (person in charge) is required to train employee regarding food borne illness.
Employees are required to related symptoms of vomiting, diarrhea, jaundice, cramps, sore throat or
fever to their manager.
The Big 5 is a group of highly infectious food borne pathogens. It takes just a few of any of these
pathogens to contaminate the digestive tract and be shed in the stool. Good hand washing practices,
and time and temperature controls will keep these pathogens from causing illness.
Norovirus – onset 24-48 hours. Nausea, vomiting, diarrhea and cramps for 24 to 60 hours. Highly
contagious. Shed in poop.
Hepatitis A – onset 2-6 weeks. Nausea, vomiting, diarrhea, headache followed by jaundice for 2 to 6
months.…….. Can reoccur. Shed in poop.
Staph - onset 30 minutes. Nausea, vomiting and cramps for 2 days. Boils, cuts, nasal secretions,
pimples.
Salmonella – onset 6-48 hours. Fever, nausea, vomiting, watery bloody diarrhea for 1 to 2 days.
Shed in poop.
E. coli 157 – onset 3-5days. Diarrhea, nausea, vomiting, cramps for 1-3 days. Shed in poop. Can be
fatal.
ITEM 11 CRITICAL No bare hand contact with RTE foods. Food grade gloves must be worn. Hands must
be washed in hand sink only. No eating in food prep area. Drinking cups must have straws and lids.
Proper hand washing technique: Soap hands and exposed part of arms. Rub hands together for at least
20 seconds. Rinse. Dry hands. Turn off water with hand towel.
ITEM 12 EFFECTIVE hair restraints must be worn.
ITEM 13 CRITICAL A certified food manager MUST be in the restaurant at all times while open. The
person in charge must demonstrate good food safety principles by: no critical, or CFM certification, or
correctly answering Inspector’s questions.
ITEM 14 CRITICAL No non food grade bags (garbage or grocery bags) detergent buckets, worn, chipped,
cracked food contact surfaces.
ITEM 15 Single service items may not be reused. Milk spout length must be 1 inch or less.
ITEM 16 Sinks must be cleaned and sanitized before using for thawing food, washing wiping cloths, or
food prep. Three compartment sink: wash-rinse-sanitize. Do not mix sanitizer and detergent. Water
to be clean, changed often. Dishwashers shall have a thermometer .
ITEM 17 CRITICAL Clean and sanitize food contact surfaces at any time contamination may have
occurred, or at least every 4 hours; iced tea dispensers every 24 hours. Refrigerated prep rooms must
have a cleaning record posted. Fogging devices to be cleaned according to manufacturer’s direction or
no less than once a week.
ITEM 18 Separate wiping cloths and solutions for food and non-food contact surfaces. Containers
cannot be stored on floor.
ITEM 19 Same
ITEM 20 Preset tableware must be prewrapped
ITEM 21 CRITICAL Sufficient hot water to meet peak hot water demands throughout the food
establishment.
ITEM 22 CRITICAL Approved sewage and waste disposal.
ITEM 23 Same
ITEM 24 CRITICAL Plumbing permit required for installation of new or additional fixtures, equipment.
Backflow preventers
ITEM 25 CRITICAL Same
ITEM 26 No sink other than the hand washing sink shall be set up or used for hand washing. Hand
washing signage is required at all hand washing sinks used by food workers.
ITEM 27 New outdoor garbage/recyclables surfaces must be nonabsorbent material .
ITEM 28 CRITICAL Live rodents or droppings.
ITEM 29 No longer a critical.
ITEM 30 & 31 Same
ITEM 32 Lighting in walk in coolers and dry product storage shall be at least 10 foot candles. Lighting in
areas where safety (slicers, knives, grinders) is a factor shall be at least 50 foot candles.
ITEM 33 CRITICAL Toxics – Storage, usage, labeled. Pesticide and rodent bait must be approved and
labeled as approved for use in food establishments. Rodent baits must be in a covered container. Fly
strips cannot be used in food prep areas.
ITEM 34 & 35 Same
ITEM 36 CRITICAL A variance must be obtained before: Smoking/curing food, using food additives to
preserve the food, keep and offer live oysters for human consumption, sprouting seeds or beans,
custom processing for personal use & not for sale in establishment, using reduced oxygen packaging and
sous vide.
ITEM #37 CRITICAL Highly susceptible populations means elderly, children, immune comprised
persons.
Cannot serve:
Reserve (reheat) foods, unpasteurized juice, raw seed sprouts, raw or rare animal foods, no bare hand
contact with RTE foods
ITEM#38 CRITICAL – Consumer advisory for raw/rare meat, shellfish, animal products .A disclosure
statement informs the consumer that a food contains raw or undercooked animal ingredients.
A reminder statement warns the consumer of ‘increased risk of foodborne illness associated with
consuming raw animal derived foods’.
Methods: menu advisories, labels, deli case/table tents, placards, brochures, other written means.
Allergens: ninety percent of all food allergies are caused by: milk, eggs, fish/shellfish, tree
nuts/peanuts, wheat and soy and soybeans. Additives such as MSG.
CLOSURE: Flooding, power outage, fire and lack of water. The health department has voluntary
destruction forms to list spoiled or contaminated product which must be discarded. During power
outage keep coolers and refrigerators closed to retain cool temperatures. Your facility must be
inspected before reopening.