BSHM 55: FINALS Flashcards
is anyone who works in a food business and who handles food, or surfaces that are likely to be in contact with food, such as cutlery plates, bowls, or chopping boards
Food Handler
______________can also be involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing or preserving food
Food Handler
A sanitary and hygienic environment begins with a __________________
Healthy Food Handler
One of the best ways that a foodservice manager can keep food safe is to implement _____________ that promote good personal hygiene.
food safety policies
FOOD SAFETY POLICIES
1.) Personal Cleanliness
2.) Proper work attire
3.) Good hygiene practices
For a food handler to be considered healthy, he/she must be free from disease that may contaminate food such as:
1.) intestinal disorders
2.) Respiratory tract disease
3.) Skin disorders
means a clean body, clean clothes and clean habits.
Personal hygiene
Some persons may appear healthy but still harbor bacteria that can contaminate food. These people are called ____________
“carriers”
act as barrier between hands and the food
Gloves
A ___________ keeps hair form ending up in the food and it also may deter employees from touching their hair.
hair restraint
______________ prevent airborne microorganisms from nose and mouth from getting into food during talking, coughing or sneezing.
Facial masks
____________ is when a worker is not allowed in the establishment except for those areas open to the public.
Excluding
A ______________ may work in an area of the restaurant where there is wrapped food, wrapped single-service or single-use articles, or soiled food equipment or utensils.
restricted worker
A _______________ is defined as being free from soil (e.g. food residues), free from bad odors, non-greasy to the touch and no visible oxidation (e.g. rust).
clean surface
A ______________ is defined as a clean surface that is substantially free from pathogenic microorganisms and undesirable numbers of spoilage microorganisms.
sanitized clean surface
FUNDAMENTALS OF CLEANING PROCEDURE
1.) Scrape and pre-rinse
2.) Cleaning cycle
3.) Rinse
4.) Acid Rinse
5.) Sanitize
Steps in Cleaning and Sanitizing
1.) Dry clean to remove obvious bulk
soiling
2.) Application of cleaning agent -
usually detergent
3.) Rinse - use water to remove
4.) Remove excess water
5.) Apply sanitizer - either very hot
water or a chemical solution
6.) Post-rinse with water if
recommended by sanitizer
manufacturer
7.) Leave surfaces dry - drain off or dry manually
Is generally defined as unwanted matter of food-contact surfaces. Soil is visible or invisible.
Food Soil
SOILS MAY BE CLASSIFIED AS:
1.) Fat-based soils
2.) Protein-based soils
3.) Carbohydrate-based soils
4.) Mineral salt-based soils
5.) Microbiological films
6.) Lubricating greases and oils
is a chemical compound formulated to remove soil and dirt.
cleaning agent
can be generally rinsed away with hot water above melting point. More difficult fat and oil residues can be removed with alkaline detergents which have good emulsifying or saponifying ingredients.
Fat-based soils
in the food industry, proteins are by far the most difficult soils to remove. Food protein ranges from more simple proteins to more complex proteins.
Protein-based soils
simple sugars and starches, usually easily removed with warm water and mild detergents.
Carbohydrate-based soils
______________________ can be either relatively easy to remove, or be highly troublesome deposits or films.
Mineral salt-based soils
microorganisms can form invisible films (biofilms) on surfaces. This can be difficult to remove and usually requires cleaners and sanitizers with strong oxidizing properties.
Microbiological films
this can often be melted with hot water or steam, but often leaves residues. Surfactants can be used to emulsify the residue to make it flushable.
Lubricating greases and oils
this can often be melted with hot water or steam, but often leaves residues. Surfactants can be used to emulsify the residue to make it flushable.
Lubricating greases and oils
this can often be melted with hot water or steam, but often leaves residues. Surfactants can be used to emulsify the residue to make it flushable.
Lubricating greases and oils
inert soils such as sand, clay or fine metal can be removed by?
surfactant-based detergents.
FIVE FACTORS INFLUENCING CLEANING
1.) Soil
2.) Time
3.) Temperature
4.) Chemical concentration
5.) Mechanical Force
METHODS OF CLEANING
1.) Foam
2.) High pressure
3.) Clean in place
4.) Clean out of place
5.) Mechanical
the introduction of air into a detergent solution as it is sprayed onto the surface to be cleaned.
Foam
It increases the contact time of the chemical solutions, allowing for improved cleaning with less mechanical force and temperature.
Foam
used to increase the mechanical force, aiding in soil removal.
High pressure
cleaning without disassembly of the equipment
Clean in place
requiring disassemble of the equipment to be cleaned
Clean out of place
normally involves the use of brush either by hand or a machine. Uses friction for food soil removal
Mechanical
Two Cleaning Compound Solution
1.) Alkaline compounds
2.) Acid cleaners
This is necessary because the product or detergent used for washing can interfere with the germ-killing power of sanitizer.
Rinsing
is the primary component of cleaning materials used in food establishments
Water
Water PH ranges generally from?
pH 5 to 8.5.
are the two types of sanitizers most commonly used in food establishments.
Heat and chemicals
the use of hot water or steam for a specified temperature and contact time as with any heat treatment the effectiveness of ______________ is dependent upon a number of factors including initial contamination load, humidity, pH, temperature, and time.
Thermal sanitizing
generally expensive compared to alternatives, and it is difficult to regulate and monitor contact temperature and time.
Steam
through immersion, spray, or circulating systems; is commonly used. The primary advantages of this are: relatively inexpensive, easy to apply and readily available, generally effective over a broad range of microorganisms, relatively non-corrosive, and penetrates into cracks and crevices.
Hot water
