C8 Safety, Sanitation, & Maintenance Flashcards
Most common causes of work place accidents:
Overexertion, impact accidents, and falls.
Best-practices for foodservice safety program:
Management commitment, employee involvement, communication, education and training, injury reporting & treatment, return to work policy, safety program, safety audits & inspection.
Occupational Safety & Health Act
to assure, so far as possible, every working man & woman in the Nation safe and healthful working conditions, and to preserve our human resources.
More ? occur in foodservice then any other kind of business.
fires. Generally caused by mishandling of fuel & heat.
extractor ventilator
Is a series of baffles on the hood to extract grease through a centrifugal action. Remove grease from the air that can start fires.
Ergonomics
examines how workers interact with their work environment. Influences safety.
Four types of workplace violence:
Criminal intent, worker-on-worker, customer/client, personal relationship.
the Food Code
It is a reference document for regulatory agencies responsible for overseeing food safety in retail outlets. Is the FDA’s best advise for a system of regulation to ensure that food is safe and properly protected.
Ware washing
Process of washing and sanitizing dishes, glassware, flatware, & pots & pans either manually or mechanically.
PulseNet
is a national network of public health labs that perform “fingerprinting” of bacteria that may be food-borne.
Single tank
Single-tank dish machine. Does not move.
Rack conveyor
Type of dish machine with conveyor. Have 2-3 tanks, pre wash, power-wash, power rinse if 3 tanks.
Flight-type continuous conveyor
Dish machine used in high volume operations. Not all items are racked, can be placed between pegs on conveyor too.
Power soak
Equipment for cleaning pots & pans. Uses high temp high pressure water. No pre-washing required.
Pulped
Designed for disposal of cardboard, paper, & food waste. The waste is semidry. Reduced by 85%.
Top priority of Pollution Prevention Act
Pollution prevention or reduction at the source. 25% of waste should be recycled.
Solid waste management program should include planning and consideration of
Menu design and planning. Purchases specs. Production practices. Service method. Portion control. Waste disposal method. Training & education.
Biological solution
Use of bacteria to break down fats & food products that clog drains. Once food source is depleted microbes die.
What 3 things are needed to start and sustain a fire?
Oxygen, heat, fuel.
Class A fires include?
Ordinary combustibles: wood, paper, cloth, cardboard, plastics, etc.
Class B fires include?
Flammable liquids: grease, liquid shortening, oil, flammable liquid
Class C fires include?
Electrical equipment
What are the 3 types of fire extinguishers?
Dry chemical. Water - class A fires only. Carbon dioxide (CO2) - class B & C fires
Ergonomics
The study of how workers interact with their work environment.
Spoilage
Denotes unfitness for human consumption due to chemical or biological causes.
Contamination
The presence of harmful substances in food.
F in FAT TOM
Food: specifically carbohydrates & proteins
A in FAT TOM
Acidity: pH of 4.6 - 7.5 is ideal
T in FAT TOM
Temperature: 41 - 135℉
T in FAT TOM
Time
M in FAT TOM
Moisture: Water activity (Aw) of .85 or higher is ideal for growth.
What 3 bacteria are the most common causes of food-borne infections?
Campylobacter. Salmonella. E coli.
What are the 4 phases of bacterial growth?
Lag phase. Log phase. Stationary phase. Death phase.
Potentially hazardous foods
Food items that require temperature control because they are capable of supporting growth of pathogenic microorganisms or toxin formation. Typically contain protein and moisture.
Thermal death time
The time required at a specified temperature to kill a specified number of vegetative cells or spores under specific conditions.
Food-borne infection
Caused by activity of large numbers of bacterial cells carried by the food into the GI tract.
Food-borne intoxication
Caused by toxins formed in food prior to consumption.
Salmonellosis
Salmonella spp. Carrier animal is well; often hogs, chickens, turkeys, ducks. Spread by contaminated food, is a major communicable disease in US.
Time to onset & duration of Salmonella?
6-48 hours. 2-3 days.
Symptoms of Salmonella?
Abdominal pain. headache, N/V/D, fever
Is Salmonella a spore former?
No
What 3 major food-borne bacterial pathogens are spore formers?
Clostridium perfringens. Bacillus cereus. Clostridium botulinum.
Time to onset & duration of Shigella spp.?
12-50 hours. Indefinite; depends on treatment
Symptoms of Shigella spp.?
Abdominal pain, V/D, fever, chills, dehydration
Is Shigella a spore former?
No
Major sources of Shigella spp.?
Human feces, flies
Time to onset & duration of Listeria monocytogenes?
3-70 days. Indefinite; depends on treatment, but has high fatality in the immuno-compromised.
Symptoms of Listeria monocytogenes?
N/V, headache, fever, chills, backache, meningitis
Sources of Listeria monocytogenes?
Humans. Domestic & wild animals. Fowl. Soil & mud. Water.
Is Listeria monocytogenes a spore former?
No
Most common food sources of Listeria monocytogenes?
Raw milk & cheese. Vegetables. Poultry & meats.
At what temperature are most viruses inactivated?
149 - 212℉
Meat should be received at what temp?
41℉, or 5℃. Bright red, non slimy, no odor, intact and clean packaging
Poultry should be received at what temp?
41℉, 5℃. Packed in crushed, self-draining ice
Fish should be received at what temp?
41℉, 5℃. Bright red gills, bright shiny skin. Bright, clear eyes; frozen or packed in crushed, self-draining ice
Shellfish should be received at what temp?
Live on ice, or at ≤45℉/7.2℃. Shucked at internal temp of ≤45℉. Unbroken shells, closed shells if alive. Must have shell stock id tags.
How long must shellfish records be maintained?
Manager must date when the last shellfish was served & then keep tags on file for 90 days from date.
Shell eggs must be received at what temp?
≤45℉, or 7.2℃.
How must liquid, frozen, dried eggs be received?
Pasteurized & have a USDA inspection mark
Dairy must be received at what temp?
≤41℉, 5℃. Must be pasteurized, and be Grade A.
Produce must be received at what temp?
≤41℉/5℃.
