Chapter 9 and 10 Wylie Duda

Question 1

Off-site Service

Answer 1

delivery, mobile kitchens,and vending machines

Question 2

Temporary Unit

Answer 2

operates in a location for less then 14 days

Question 3

Mobile Units

Answer 3

portable facilities ranging from concession vans to field kitchens

Question 4

Guidelines for holding cold food without temperature control for service

Answer 4

internal temp lower than 41F, label food from when left fridge, does not exceed 70F, sell serve or throw out 6 hours in

Question 5

Five service staff guidelines

Answer 5

hold dishes by bottom or edge, hold glasses by middle, bottom, or stem, do not touch food contact areas, carry glasses in a rack or on a tray,do not stack glasses

Question 6

Guidelines for re-serving food safely

Answer 6

Do no reserve returned food, never reserve garnishes either, or condiments, dont combine leftover condiments, throw them away.

Question 7

Guidelines for Self service areas

Answer 7

protection, labels, ready to eat food that will be cooked on premises is ok on a buffet, same with sushi and frozen shellfish, do not let guest refill dirty plate

Question 8

Food Safety Management System

Answer 8

group of practices and procedures intended to prevent foodborne illness.

Question 9

Active Managerial Control

Answer 9

actively control things like unsafe food sources, unsafe temps, holding foods, contamination, personal hygiene

Question 10

HACCP

Answer 10

a system based on identifying biological, chemical, or physical hazards.

Question 11

HACCP plan

Answer 11

Hazard analysis critical control point

Question 12

Critical Control Points

Answer 12

purchasing, receiving, storing, preparing, cooking, serving

Question 13

Imminent health Hazard

Answer 13

significant threat to health that requires immediate correction

Question 14

HACCP principles 1-7 (with example)

Answer 14

Conduct a Hazard Analysis, haccp
Identify the Critical Control Points, flow of food
Establish Critical Limits, knowing the temp for food
Monitor CCP, probing chicken for temp
Establish Corrective Action, keep cooking food if not right temp
Verification, logs
Recordkeeping, invoices

Question 15

How to respond to food borne illness outbreak

Answer 15

make a plan and take it serious

Question 16

Guidelines for holding hot food without temperature control for service

Answer 16

Hold hot foods at 135F or higher, Label food when should be thrown out, sell serve or throw out the food within four hours