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Restaurant Management > Chapter 8 - Introduction To Food Safety > Flashcards

Chapter 8 - Introduction To Food Safety Flashcards

1
Q

Explain the difference between food borne illness and a food outbreak:

A

An illness is carried or transmitted to people by food.

An outbreak is when two or more people get sick after eating the same contaminated food.

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2
Q

What type of impact does foodborne illness/food outbreak have on a restaurant?

A 
Foodborne illness can:
Lead to a loss of customers and sales
Lead to a loss of prestige and reputation
Cause negative media attention
Lead to legal suits resulting in lawyer and court costs
Lead to increased insurance premiums
Lead to lowered employee morale
Lead to employee absenteeism
Lead to staff retraining
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3
Q

What are microorganisms?

A

Living, single celled organisms that cause food spoilage and illness and can be transferred from hands and surfaces to other food and surfaces.

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4
Q

Bacteria . . .

A

Multiply rapidly in food, produce toxins in food

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5
Q

Virus . . .

A

Do not grow in food, but can be transported on food

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6
Q

Parasites . . .

A

Are organisms that need to live inside a host to survive.

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7
Q

Fungi . . .

A

Molds are highly adaptable organisms that grow quickly.

Yeast is a type of fungus that needs sugar and moisture to survive.

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8
Q

Toxins . . .

A

Are carried by some fish.

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9
Q

Barriers to bacterial growth (FAT TOM):

A

Food
Acidity - high acidity is good
Temperature - 41 to 135 Fahrenheit is danger zone

Time - 4 hours
Oxygen - most bacteria need it
Moisture

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10
Q

Name some potentially hazardous foods:

A

Potatoes, sprouts, ham, eggs, tofu, watermelon, turkey, dairy, rice

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11
Q

Name some chemical hazards:

A

Cleaning supplies, pesticides, metal poisoning (acid and lead, copper, brass, or zinc)

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12
Q

Name some physical hazards:

A

Glass, metal shavings, toothpicks, staples, jewelry, pastry brushes

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13
Q

How do food handlers contaminate food?

A

Having a food borne illness
Having wounds
Having contact with a person who is ill
Touching hair, face, body
Touching anything that may contaminate their hands
Having symptoms of illness
Eating, drinking, smoking or chewing gum while preparing or serving food

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14
Q

How long should you wash your hands in hot soapy water?

A

At least 20 seconds

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15
Q

What is cross contamination?

A

When microorganisms are transferred from one surface to another

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16
Q

How can one prevent cross contamination?

A

Sanitize work station, cutting boards, and utensils
Don’t allow ready to eat food to touch raw meats, seafood, or poultry
If using the same table to prep raw and ready to eat food, sanitize between each product

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17
Q

What is FIFO?

A

First In First Out

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18
Q

What is HACCP?

A

Hazard Analysis Critical Control Point

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19
Q

List the 7 HACCP principles:

A
  1. Assess hazards (recipes, employee process, temperature, customers, suppliers, size of operation, employees, flow of food - every step of the way.
  2. Identify critical control points (prevent contamination, prevent contaminants from surviving, prevent further growth of contaminants)
  3. Setup procedures for CCP (observe/measure, wash hands, wash surfaces, cook thoroughly, hold food above 135, cool food rapidly, reheat properly)
  4. Monitor CCP - who and how often
  5. Take corrective action - heat food, throw out, reject shipment
  6. Verify the system works - check logs, observe employees
  7. Establish procedures for record keeping and documentation
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20
Q

What is the difference between a clean surface and a sanitary surface?

A

Clean surface = free of visible soil, such as dirt, dust, and surface food waste
Sanitary surface = reducing the number of microorganisms on a clean surface to safe levels

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21
Q

What people fall into the category of high-risk populations?

A

Elderly people
Infants and pre-school age children
Pregnant women
People with cancer, HIV/AIDS, transplant recipients and others with compromised immune systems

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22
Q

What is a hazard?

A

Something with the potential to cause harm.

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23
Q

What is contamination?

A

When harmful things are present in food, making it unsafe to eat.

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24
Q

What are pathogens?

A

The microorganisms that cause illness, from your body to food.

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25
Q

What is Time Temperature Abuse?

A

When food stays too long at temperatures that are good for pathogen growth.

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26
Q

What is cross contamination?

A

The transfer of pathogens from one surface or food to another.

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27
Q

What are the four types of pathogens?

A
  1. Viruses
  2. Bacteria
  3. Parasites
  4. Fungi
28
Q

What does TCS stand for?

A

Temperature Control for Safety

29
Q

What is the temperature danger zone?

A

From 41 deg F to 135 deg F

30
Q

Besides milk and meat products list 6 other foods that are most likely to become unsafe:

A 
Eggs
Shellfish
Baked potatoes
Sprouts
Tofu
Sliced melon and tomatoes
31
Q

Describe how viruses are transferred and the best prevention:

A

Viruses are transferred from person to person, from people to food, and from people to food contact surface.
Prevention - stay home if sick, wash hands, avoid using bare hands to handle ready to eat foods

32
Q

Give two examples of a virus:

A

Hepatitis A

Norovirus

33
Q

What controls bacterial growth?

A

Keeping food out of the danger zone.

34
Q

Give three examples of food borne bacteria:

A
  1. Salmonella
  2. E. Coli
  3. Clostridium botulinum
35
Q

Describe how parasites can show up in food:

A

Parasites live in cows, chickens, pigs and fish (things people like to eat). Parasites can also contaminate water.

36
Q

What is fungi most commonly responsible for?

A

Spoiling food

37
Q

What reaction does mold have on food?

A

Mold often spoils food and sometimes produces toxins

38
Q

What food is mold intentionally added to?

A

Cheese

39
Q

How do you know if food is spoiled by yeast?

A

Food spoiled by yeast can have smell or taste of alcohol, white or pink discoloration, slime, or bubbles

40
Q

What are some foods that have biological toxins?

A

Seafood
Mushrooms
Undercooked kidney beans

41
Q

How can you prevent chemical contamination?

A

Store chemicals way from food, utensils, and equipment used for food.

42
Q

List five examples of physical contamination:

A
  1. Metal shavings from cans
  2. Glass from broken lightbulbs
  3. Fingernails, hair, and bandages
  4. Jewelry
  5. Fruit pits
43
Q

What are the 8 common food allergies?

A
  1. Milk and diary products
  2. Eggs and egg products
  3. Fish
  4. Shellfish
  5. Wheat
  6. Soy and soy products
  7. Peanuts
  8. Tree nuts such as pecans and walnuts
44
Q

Name the government agency that prepares the food code:

A

The Food and Drug Administration (FDA)

45
Q

What are the four suggestions for personal cleanliness and work attire?

A
  1. Cover or tie back hair
  2. Wear clean clothing every day
  3. Remove and store aprons properly when leaving work area
  4. Remove jewelry from hands and arms when preparing food
46
Q

When should food handlers wash their hands?

A

After using the restroom
After handling raw meat, poultry, or seafood
After touching the hair, face, or body
After sneezing, coughing or using a tissue
After taking out the garbage
After handling money

47
Q

What are the 5 steps to proper hand washing?

A
  1. Use warm/hot water
  2. Use enough soap to get a good lather
  3. Scrub hands and arms, including under nails
  4. Rinse hand and arms under running water
  5. Dry
48
Q

What is the rule for handling ready to eat foods?

A

Use gloves, tongs or deli tissue to handle food

49
Q

When should you stay home from work and why?

A

Stay home when you have a sore throat, fever, vomiting, diarrhea, jaundice, or are diagnosed with a food borne illness

Because it will make others sick if you go to work.

50
Q

What are three ways to prevent cross contamination?

A
  1. Make sure everything is clean and sanitized
  2. Don’t let surfaces touch other food
  3. Clean and sanitize surfaces and utensils between use with meat and other foods
51
Q

If food is held in the danger zone (41 to 135), at what point should you throw it out?

A

If food is in the danger zone for 4 or more hours, throw it out.

52
Q

Describe metallic thermometer:

A

Check hot or cold food, insert the stem into food to find the temperature

53
Q

Describe thermocouples:

A

Measure temperature through a metal probe and display temperature digitally
(Doesn’t have to be inserted as deep as metallic)

54
Q

Describe infrared thermometer:

A

Doesn’t need to touch surface of food, only measures surface of food, not internal temperature of food.

55
Q

What are 4 signs that food has been temperature abused?

A
  1. Abnormal color
  2. Slimy, sticky, or dry texture
  3. Soft flesh that leaves an imprint when you touch it
  4. Abnormal or unpleasant odor
56
Q

In the refrigerator, what is the order that food should be stored from the top shelf to the bottom?

A

Top - seafood
Whole cuts of beef/pork
Ground beef and ground fish
Bottom - Whole and ground poultry

57
Q

What are 4 proper ways to thaw food?

A
  1. Refrigerator
  2. Potable running water
  3. Microwave oven
  4. Cooking
58
Q

What is correct temperature for cooking:

A

Poultry (whole or ground): 165 deg F for 15 sec
Ground meat (beef, pork, lamb): 155 deg F for 15 sec
Seafood, Eggs: 145 deg F for 15 sec
Roast or Steaks (beef, pork, lamb): 145 deg F for 4 min
Processed or ready to eat food that will be held: 135 deg F
Fruit, vegetables, grains, legumes that will be held: 135 deg F

59
Q

What is the safe temperature to hold hot food?

A

135 deg F or higher

60
Q

What are the temperature guidelines for cooling food?

A

Within the first 2 hours: 135 deg F to 70 deg F

In the next 4 hours: 41 deg F or lower

61
Q

What are three things you can do to cool food quickly and safely?

A
  1. Reduce the size fo the food by cutting or dividing
  2. Put small container of food into ice-water bath
  3. Use ice paddles to stir food
62
Q

To what temperature does food need to be reheated and in how many hours does that need to be accomplished?

A

Reheat to an internal temperature of 165 deg F, 2 hours.

63
Q

What are the 5 guidelines for serving food?

A
  1. Hold dishes by bottom or edge, hold glasses by middle, bottom or stem
  2. Carry glasses in the rack or on the tray
  3. Hold flatware by the handle
  4. Don’t touch ready to eat food with bare hands
  5. Use ice scoops or tongs to get ice
64
Q

What are two methods of sanitizing?

A

Heat sanitizing - hot water soak, at least 171 deg F for at least 30 minutes

Chemical sanitizing - chlorine (bleach), iodine, quaternary ammonium solutions. Follow manufacturer’s instructions.

65
Q

What are the five steps for using a three compartment sink?

A
  1. Rinse, scrape, or soak before washing
  2. Clean in 1st sink with detergent and water 110 deg F
  3. Rinse in 2nd sink
  4. Sanitize in 3rd sink
  5. Air dry
66
Q

What are the 3 basic rules for an Integrated Pest Management Program (IPM)?

A
  1. Deny pests access
  2. Deny pests food, water, and hiding/nesting places
  3. Work with a licensed pest control operator to get rid of any pests that do enter.

Restaurant Management (13 decks)

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