TERM 1
Sanitation
DEFINITION 1
Food sanitation is crucial...As a FSE, PPL will be responsible
for protecting the public health by avoiding potential health
hazards which can cause health risks in consumers.
The Subpart 14-1 of FSE by NYSDOH
Kristen Sayers, a public health specialist III
Although the professional finding report talks about...
TERM 2
Personal Hygiene Handwashing
DEFINITION 2
In order to protect the consumer...1. Handwashing is of
utmost importance
should wash their hands and exposed area of arms with
soap and warm water
PPL staff should make sure soap and paper towels are
present
sanitary gloves or alcohol-based sanitizes will NOT
replace
TERM 3
Sick Employees
DEFINITION 3
Additionally, the food service manager needs to keep his eye
on employee health.
No. 1 cause of FBI is sick employees
The manager needs to be aware of pathogens and their
symptoms and eliminate
When handling staff illness, the E must work with the FH's
medical practitioner and the local HD to determine
TERM 4
Bare Hand Contact
DEFINITION 4
While preparing and serving food, bare hand contact with
food should be eliminated.
common violation
the CDC, most Norovirus outbreaks were caused by...FHs
were involved in 70% of the outbreaks and more than half
when servers are preparing food, they should use utensils
or sanitary gloves
TERM 5
PHFs
DEFINITION 5
The key to protecting food during sto rage, preparation, and display
service is to properly handle PHF by m aking sure the food is not
held at the TDZ.
The DZ is the temperature range in which
PHFs refer to any food that can suppo rt
CDC reports that more than half of FB I outbreaks in 2010 were
caused by bacteria
This table illustrates proper handling o f PHFs and it can be
found on the professional findings docu ment
