Chapter Nine and Ten Flashcards
Food service that is off site, such as delivery and catering, temporary and mobile units
Off-Site Service
Units that are used in concessions for events, such as fairs, carnivals, and festivals
Temporary Unit
A food service unit made for street vendors, such as vans and trucks
Mobile Unit
Cold food may be held without temperature control for about _____.
six hours
Hot food may be held without temperature control for about _____.
four hours
Do not handle dishes by food contact areas, do not stack glasses, do not hold flatware by the food contact area, avoid bare hand contact with ready to eat food, do not use hands to get ice
service guidelines
Never re-serve returned food, uncovered condiments, uneaten bread, plate garnishes
re-serving guidelines
use labels, use display cases or sneeze guards, keep raw and ready to eat food separate
self service guidelines
group of practices and procedures intended to prevent food-borne illness
Food Safety Management System
focuses on controlling the most common risk factors for food-borne illness
Active Managerial Control
Hazard Analysis Critical Control Point; based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow through an operation
HACCP
specific to each facility’s menu, customers, equipment, processes, and operations
HACCP Plan
It is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels.
Critical Control Points
a significant threat or danger to health that is considered to exist when there is evidence sufficient to show that a product, practice, circumstance, or event creates a situation that can cause food infection, food intoxication, or disease transmission
Imminent Health Hazard
Checking expiration dates, potential damages to packaging, discolorations of food
Principle 1 - Conduct a Hazard Analysis
Finding the most likely food to carry food-borne bacteria, such as meats that have gone bad or foods that have sustained time temperature abuse
Principle 2 - Identify the Critical Control Points
Clearly define what is acceptable foods to store, freeze, chill, and cook
Principle 3 - Establish Critical Limits
Keep an eye on raw meats, seafood, dairy, and eggs to ensure safety
Principle 4- Monitor CCP
Throw out contaminated and expired food, sanitize areas that have come in contact with contaminated foods
Principle 5 - Establish Corrective Action
Keep records of food that comes in and out of the kitchen, dates, and any foods that were contaminated and thrown out, keep track of safety measures
Principle 6 - Verification
Keep track of times, places, amounts, and uses
Principle 7 - Recordkeeping
Detect a possible outbreak, define and find cases, generate hypotheses about likely sources, test hypotheses, solve point of contamination and source of the food, control an outbreak, decide an outbreak is over.
Responding to an outbreak
