*麻吉娜の藍帶廚藝小宇宙*

在美國，要在廚房裡工作也不是件簡單的事情。美國政府規定，處理食品的工作者，都需要得到食物安全證書，才可以開始工作。

想當然耳，在Le Cordon Bleu的第一個學期，目標之一就是要想辦法考過這個證書的測驗，拿到了證書，才算跨過了最低的廚藝門檻。

麻吉娜在這裡放上所有讀書後的筆記。雖然是重點中的重點，不過還是建議有興趣參加考試的人，將書確確實實的讀過一遍。

考試的方式是Online test，會在倒數第二堂課時大家一起上網考。

一共有80個選擇題，答對70%以上就恭喜過關囉。

這本就是Le Cordon Bleu的課本，ISBN: 978-1-118-380871
(隨書附一張上網考試的密碼卡，弄丟要再付一次美金$20才能考喔) 

Intro to Food Safety

-Safe food is free of contaminants.

-Foodborne (食源性) illness is an acute illness(急性). Foodborne disease outbreak = 集體中毒

-Preventing Foodborne disease outbreaks:

                Cook thoroughly

                Protect food from contamination

                Keep hot foods hot

                Keep cold foods cold

Management

-Management overview: plan, organize, direct, and monitor

-Food safety management: policies, procedures, practices, controls and documentation

-HACCP systems must be based on the seven principles are:

(1) hazard analysis

(2) critical control point identification

(3) establishment of critical limits

(4) monitoring procedures

(5) corrective actions

(6) record keeping

(7) verification procedures

縮寫整理

CDC = Center disease control

CIP = Cleaning in place (equipment cannot be moved, cleaning w/ 5 steps)

EPA = Environmental protection agency

FDA = Food and drug administration

HACCP = Hazard analysis critical control point

HCS = Hazard Communication Standard

HVAC = Heating, ventilation and air conditioning systems

IPM = Integrated pest management

MSDS = Material safety data sheet

NMFS = National marine fisheries services (inspection under water animals)

OSHA = Occupational Safety & Health Administration

PCO = Pest control operator

PIC = Person in charge

RTE food = Ready-to-eat food

ROP = Reduced oxygen packaging

TCS food (PHF) = time/temperature control for safety foods

TDZ = Temperature danger zone

UHT = Ultra high temperature

USDA = United States department of agriculture