NRFSP ICFSM cheat sheet

Bacterial foodborne illness requires: a pathogen, a vehicle (food), and conditions allowing growth or toxin production.

Big Six pathogens: Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., Shiga toxin-producing E. coli, hepatitis A, and norovirus.

Norovirus: highly contagious, spread by infected food handlers, ready-to-eat foods, and contaminated water; low infectious dose.

Hepatitis A: fecal-oral route; linked to shellfish and RTE foods handled by an infected worker; long incubation (about 28 days).

Shiga toxin-producing E. coli (STEC): linked to ground beef and leafy greens; infectious dose can be very low.

Bacillus cereus: two syndromes - emetic (rice, pasta) and diarrheal (meats, stews); spores survive cooking.

Clostridium perfringens: linked to cooled/reheated meats and gravies; grows in the temperature danger zone.

Staphylococcus aureus: toxin produced by handlers; heat-stable toxin; linked to RTE foods and dairy.

Listeria monocytogenes: grows at refrigeration temperatures; linked to deli meats, soft cheeses, smoked seafood.

Temperature danger zone: 41°F to 135°F (5°C to 57°C).

Cold holding: 41°F or below; hot holding: 135°F or above.

Two-stage cooling: 135°F to 70°F within 2 hours, then 70°F to 41°F within an additional 4 hours (total 6 hours).

Reheating for hot holding: 165°F for at least 15 seconds within 2 hours.

Cooking temperatures: poultry 165°F; ground meats 155°F; whole-muscle meats 145°F; fish 145°F.

Frozen food must be thawed under refrigeration at 41°F or below, under running water at 70°F or below, as part of cooking, or by microwave if cooked immediately.

Time as a public health control: food may be held without temperature control up to 4 hours if marked with start time and discarded after.

Maximum cumulative time in the danger zone should not exceed 4 hours for RTE foods.

Calibrate thermometers in ice water at 32°F (0°C) or boiling water at 212°F (100°C).

Handwash stations must have hot and cold running water, soap, disposable towels, and a waste receptacle.

Hands must be washed for at least 20 seconds, including scrubbing the backs, between fingers, and under nails.

Wash hands after using the restroom, before food prep, after handling raw animal foods, after touching face or hair, after coughing/sneezing, and after handling garbage.

Hand antiseptics are used only after handwashing and do not replace it.

Food handlers with diarrhea, vomiting, jaundice, fever, or infected wounds must report to the person in charge.

Exclude workers with Salmonella Typhi, Shigella, STEC, or hepatitis A infections until cleared.

Fingernails must be short, clean, and unpolished; no artificial nails when handling exposed food.

Single-use gloves are required for ready-to-eat foods and must be changed when torn, soiled, or between tasks.

Hair restraints must be worn; jewelry on hands and arms is generally prohibited.

Cross-contamination occurs when pathogens transfer from raw foods, equipment, or hands to ready-to-eat foods.

Separate raw animal foods by type and store them below ready-to-eat foods in the refrigerator.

Color-coded cutting boards reduce cross-contamination between raw meats and produce.

Clean and sanitize food-contact surfaces after each use and between raw and RTE foods.

Sanitizer concentration: chlorine 50–100 ppm; quaternary ammonium per label; iodine 12.5–25 ppm.

Sanitizer contact time: at least 30 seconds for immersion or spray-and-wipe methods.

Wiping cloths must be stored in sanitizer solution between uses.

Clean-in-place equipment and utensils must be disassembled, cleaned, and sanitized.

Sanitizing reduces pathogens on surfaces to safe levels; cleaning removes soil and food residue.

Handwashing sinks must be separate from food prep, dishwashing, and utility sinks.

Garbage containers must be covered, leak-proof, and emptied frequently.

Pest control: deny entry, deny food and water, deny harborage; use integrated pest management.

Doors and windows must be self-closing and tight-fitting; screens must be intact.

Water supply must be potable; backflow prevention devices protect against contamination.

Sewage lines must not cross or connect to potable water lines.

Ventilation hoods must be cleaned regularly to prevent grease buildup.

Lighting in food prep areas must be shielded or shatterproof.

Dry storage should be kept cool, dry, and off the floor.

Receiving temperatures: cold TCS foods at 41°F or below; frozen foods solidly frozen; shell eggs at 45°F or below.

Reject cans with dents, bulges, rust, or leaks.

Reject shellfish with broken shells or dead animals; shellstock tags must be kept 90 days.

FIFO (First In, First Out) rotation minimizes spoilage and expired product.

Store foods 6 inches off the floor in dry storage.

Label all TCS foods with a date mark; discard after 7 days at 41°F or below.

Cooled and reheated foods must be date-marked; RTE foods held over 24 hours must be labeled.

Allergen labeling must identify the eight major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy.

HACCP seven principles: hazard analysis, CCP identification, critical limits, monitoring, corrective actions, verification, and recordkeeping.

Active managerial control (AMC) focuses on preventing foodborne illness risk factors in day-to-day operations.

Critical control points are steps where control can prevent, eliminate, or reduce a hazard to an acceptable level.

Critical limits are measurable thresholds (e.g., 165°F for 15 seconds).

Monitoring must be continuous or frequent enough to ensure control.

Corrective actions must be documented when a critical limit is not met.

Verification confirms the HACCP plan is working; validation confirms the plan is scientifically sound.

Records must be retained per regulatory requirements and be available for inspection.

The FDA Food Code serves as a model for state and local regulations.

The person in charge (PIC) must demonstrate knowledge of food safety principles.

A food establishment permit must be posted and valid.

Imminent health hazards (e.g., sewage backup, no potable water, pest infestation) require immediate corrective action or closure.

Inspections focus on risk factors: food from unsafe sources, inadequate cooking, improper holding, contaminated equipment, poor personal hygiene.

Employees must not work with food while ill with symptoms of foodborne illness.

The PIC must be able to identify critical violations and take corrective action.

Records of temperature logs, cleaning schedules, and training must be maintained.