TrainCan ADVANCED.fst cheat sheet

Temperature danger zone is 4°C to 60°C (40°F to 140°F); bacteria multiply fastest in this range, so keep cold food at or below 4°C and hot food at or above 60°C.

Two-hour rule: food left in the danger zone for more than 2 hours cumulative must be discarded; if ambient temperature is above 32°C (90°F), the limit drops to 1 hour.

Cool cooked food in two stages: from 60°C to 21°C within 2 hours, then from 21°C to 4°C within a further 4 hours (total 6 hours); use shallow pans, ice baths, or blast chillers.

Reheat previously cooked food to 74°C (165°F) within 2 hours, and reheat only once; hold reheated food at 60°C or above.

Cook to these internal minimums: poultry and stuffed foods 74°C; ground meat 71°C; whole cuts of pork, beef, lamb 63°C with a 3-minute rest; fish 63°C; eggs 63°C.

Use a calibrated probe thermometer: check it in ice water (0°C) and boiling water (100°C at sea level); recalibrate if deviation exceeds 1°C.

Thaw food only under refrigeration at 4°C or below, under cold running water at 21°C or less, in a microwave if cooked immediately, or as part of the cooking process.

Label and date all stored food; apply first-in-first-out rotation, and keep raw meat, poultry, and seafood stored below ready-to-eat foods to prevent drip contamination.

Handwashing procedure: wet hands, apply soap, scrub palms, backs, between fingers, and under nails for at least 20 seconds, rinse, then dry with a single-use towel or air dryer.

Wash hands after using the toilet, handling raw meat, touching the face or hair, coughing or sneezing, handling garbage, and before starting work or donning gloves.

Exclude from food handling any worker with vomiting, diarrhoea, jaundice, fever with sore throat, or an infected wound on the hands; require a doctor's clearance before return.

Notify the manager immediately if diagnosed with Salmonella Typhi, Shigella, E. coli O157:H7, hepatitis A, or norovirus; these are reportable and may require exclusion.

Gloves are not a substitute for handwashing: wash hands before putting gloves on, change gloves between tasks, and never wash or reuse disposable gloves.

Clean and sanitize in that order: clean with detergent to remove soil, rinse, then sanitize with an approved chemical at correct concentration (chlorine 100 ppm, quaternary ammonium 200 ppm) or with heat.

Two-compartment sink method for manual warewashing: wash in detergent, rinse in clean water, sanitize by immersion, then air-dry; do not towel-dry sanitized items.

Pest and waste control: keep garbage in covered, leak-proof containers, remove frequently, seal exterior openings, and store chemicals separate from and below food.

Three types of contamination: biological (bacteria, viruses, parasites), chemical (cleaning agents, pesticides), and physical (glass, metal, hair, packaging); biological causes most foodborne illness.

High-risk foods are those high in moisture and protein and low in acid: meat, poultry, seafood, dairy, eggs, cooked rice, and cut melons; these need strict time-temperature control.

Cross-contamination prevention: use separate colour-coded cutting boards and utensils for raw and ready-to-eat food, and sanitize surfaces between uses.

Major allergens requiring declaration: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, and (in many jurisdictions) sesame; describe menu items accurately.

Allergen response: treat a reported reaction as an emergency, call emergency services, and never guarantee an allergen-free dish without verifying ingredients and preparation.

HACCP has seven principles: hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and record keeping.

A critical control point is a step where control is essential to prevent, eliminate, or reduce a hazard to an acceptable level; cooking and cold holding are typical CCPs.

When a critical limit is breached, apply a documented corrective action such as reheating, recooling, or discarding the product, and record the event.