Food and equipment temperatures are monitored through use of accurate thermometers (4-302.13 and 4-202.11).
Food products are protected from contamination after receiving, during storage and display (3-3).
Food handlers know the five symptoms of food borne illnesses, the “big five” food borne illnesses that restrict a food handler from working, are aware of their obligations to report symptoms and illnesses that could be spread through food and the importance of exclusion from work as needed (2-201). The PIC must also ensure that the food establishment has an employee health policy and that all employees follow it.
The PIC needs to know everything in type 1 and the following:
Food handlers are practicing good personal cleanliness and good hand hygiene (2-3 and 2-4) and there is no bare hand contact with ready-to-eat (RTE) foods.
Food is protected from contamination during preparation and service (3-3).
How to properly thaw frozen PHF/TCS products (3-501.13).
RTE PHF/TCS products are properly held and served (3-501.17).
Commercially processed PHF/TCS RTE is reheated to 135°F and maintained for hot holding (3-403.11C).
Correct procedures and frequency for cleaning and sanitizing food contact surfaces (4-4).
Type 3 – Cook and Serve Operation
Raw Potentially Hazardous Foods (PHF/TCS) are received, cooked and subsequently served within a short period of time to the consumer. The PHF/TCS goes through the danger zone or those temperatures between 41°F and 135°F a single time. As such, no cooling for subsequent food service takes place.
The PIC needs to know everything in type 1, type 2 and the following:
Safe cooking temperatures of PHF/TCS products prepared at the facility (3-401).
This is a full food service facility that undertakes more complex food processes. Food product is taken through the danger zone more than once. Example: A raw animal product is cooked, cooled, stored cold, then reheated at a later time for service.
The PIC needs to know everything in types 1,2 and 3 and the following:
Proper reheating procedures of food that has been cooked and previously cooled (3-403.11A).
Specific Food Safety Issues
Consumer advisory - If the facility serves raw or undercooked PHF/TCS food such as sushi, rare hamburgers/steaks or sunny-side up eggs, they must have a consumer advisory that includes a disclosure and reminder as specified in section 3-603.