Domain IV: Foodservice Systems Flashcards

Question

Mennu engineering

Answer 1

the practice of developing menus with the goal to encourage customers to buy certain items. It focuses on both the popularity and the contribution to profit of the items. The model segments items into one of four categories, based on its popularity relative to other items (the menu mix), and its contribution to profit (contribution margin)

Answer 2

High profit, high popularity: STAR Low profit, low popularity: DOG High profit, low popularity: PUZZLE Low profit, high popularity: PLOWHORSE

Answer 3

popularity calculated by dividing the number sold of a particular item by the total number of all items sold greater than or less than 70% of total sales

Answer 4

profitability calculated by subtracting a menu item's food cost from its selling price above or below average contribution margin for entire menu

Answer 5

hedonic scale: foods rated from extremely like to extremely dislike facial scales used with children, or if client speaks another language

Answer 6

how often they would be willing to eat an item

Answer 7

reliable quantitative method, amount of food left on a plate

Answer 8

the average amount customers spent on a meal 1. divide sales by the number of customers served 2. helpful in detecting trends 3. if lower than normal, perhaps different menu items or more promotion will help

Answer 9

used to analyze and predict any items sales; chart day to day variations in demand; as well as each item's popularity in relation to other items Divide the # of servings of an item by the total number of servings of all items in that category that day

Answer 10

compare satisfaction levels to those of other facilities which are considered " best in class"

Answer 11

first functional subsystem, function of acquiring material for production (purchase, receive, storage, inventory control)

Answer 12

1. profit center: assigned both expense and revenue responsibilities (cafeteria) 2. cost center: manage expenses, but do not generate profit (patient)

Answer 13

when a small amount is needed quickly 1. buyer requests quotes on specific items for specific amounts and qualities from one or more sources of supply; contact made by phone or with vendor 2. place order after considering price, quality, delivery

Answer 14

provide written specifications and quantity needs to vendors who then submit a price 1. bids are opened together; place order with lowest bid (price)

Answer 15

purchase goods at a specific price to be shipped later

Answer 16

use single vendor for majority of purchases, saves time and money

Answer 17

1. personnel in one office does all purchasing for all units in that organization 2. cost-effective and time-saving

Answer 18

1. involves union of separate units (hospitals), not related to a single management, for joint purchasing 2. economic advantage of large volume discounts

Answer 19

purchase products as needed for production and immediate consumption by customer, without having to store and record it in the inventory. Receiving clerks take items immediately to area in which they will be used

Answer 20

first document used in the purchasing process, internal form used to request items from the purchasing manager

Answer 21

completed by the buyer; written record of items ordered and quantities needed 1. standing order: eliminate the need to call in daily or weekly orders 2. FOB (free-on-board): products delivered with all transport charges paid 3. POB origin: buyer takes ownership at seller's location

Answer 22

accurate word picture or definition of a product 1. precise statement of quality; brief, complete, simple 2. include name, form, quantity, quality, size, grade, style, sieve size 3. types --technical: indicate quality by objective and impartial test results (graded food items, gauge of metals). Can-cutting: open cans for comparison among brands --approved brand specifications: indicate quality by specifying a brand name --performance specifications: indicate quality by functioning characteristics of the product (how many dishes washed/minute)

Answer 23

descriptions of approved products that an organization (or a department) would like all personnel (who need such a product) to use. Volume discounts can be obtained. Standardizes usage

Answer 24

compare price, quality, service 1. evaluate after several orders have been filled 2. value added services (chopped lettuce vs heads of lettuce, coffee-making equipment with the purchase of coffee products)

Answer 25

can serve as legal agent for the organization 1. consider first the interest of your company 2. buy without prejudice, obtain maximum value for each dollar spent 3. denounce bribery, kickbacks; respect your obligations 4. avoid collusion with vendors-decline gifts and favors that could compromise your ability to make objective purchasing decisions

Answer 26

does not own products; connects buyers with sellers

Answer 27

Computrition, CBORD, Dietary Manager, ChefMax

Answer 28

based on number to be served, size portion, amount of waste 1. portion size x # servings; convert to pounds (edible portion, EP) 2. amount to purchase = EP/% yield (amount provided by 1# of the item)

Answer 29

consider % lost in preparation 1. subtract the amount that will be lost and convert to ounces 2. divide by portion size

Answer 30

1. a quantitative approach to ordering staple or regularly stocked items 2. attempts to find the quantity that minimizes both purchasing and inventory costs, determines the order size that is most economical 3. total annual cost of restocking an inventory product depends on the number of times it is ordered each year 4. to decrease costs, place orders as seldom as possible by ordering larger quantities 5. when the cost of placing an order aligns with the cost of holding the items, EOQ is obtained

Answer 31

short term forecasts; assumption that needs follow an identifiable pattern over time 1. moving average: uniformly weighs past observations (numbers are weighted equally) 2. exponential smoothing: uses software --gives more recent values more weight --does NOT uniformly weigh past observations

Answer 32

assumption that a relationship exists between the item being forecast and other factors (selling price, number of customers) 1. medium and long term forecasts, expensive to develop 2. example-regression analysis forecasting; assumption that relationship between variables will continue over time

Answer 33

used when relevant data are scarce or when relationships between data do not tend to persist over time-must rely on opinions 1. Delphi technique-expert opinions; market research, panel consensus

Answer 34

purchase order

Answer 35

close to delivery docks with easy access to storage

Answer 36

vendor's delivery slip that accompanies the order 1. suppliers' statement of items being shipped, unit price, total expected payment 2. compare invoice against purchase order first, then items against invoice 3. inspect items, list on receiving report, store promptly

Answer 37

1. give clerk blind invoice or purchase order listing incoming merchandise but omitting quantities, weights 2. receiving clerk inserts these numbers into the order on the basis of a check of the delivery 3. forces clerk to make serious check of delivery 4. takes longer and costs more in labor

Answer 38

lists items received, date, number units, unit price, supplier, PO number

Answer 39

use when order arrives without an invoice

Answer 40

lists discrepancies such as shortages

Answer 41

1. person who purchased the items should not be the one to receive them 2. schedule hours for receiving. avoid busiest production times, and avoid too many deliveries arriving at the same time 3. if there is any indication that frozen fish has been allowed to thaw, reject it

Answer 42

depends on frequency of deliveries, market form of food purchased (raw, prepared, partially prepared), extent of menu

Answer 43

at point of first use, heavier products lower, lighter products higher

Answer 44

dry, cool, dark, well-ventilated, clean 1. separate room for cleaning supplies 2. temperature = 50-70 degrees F 3. ventilation-circulation of air removes moisture and odors 4. cartons and bags on shelves at least 6" above floor, and away from walls 5. humidity-measured by hygrometer; 50-60% --fresh fruits and vegetables require the highest humidity 85-90%

Answer 45

1. <41 F-all potentially hazardous foods --fresh fruits and vegetables 40-45; meat, dairy, eggs 32-40 2. frozen foods 0-10 F 3. storage times for refrigerated foods --fresh eggs in shell 3-5 weeks; raw yolks, whites 2-4 days --fresh poultry, ground meat, fresh fish, shellfish 1-2 days --steaks, chops, roasts 3-5 days

Answer 46

Theft decreases if employees know management is watching 1. purchaser and receiver should be different people 2. have employees sign in and out when taking items from storeroom 3. schedule receiving hours. move items immediately to storage 4. Theft is premeditated burglary without force, robbery is burglary with force, pilferage is inventory shrinkage caused by employees stealing food

Answer 47

running record of balance on hand 1. updated each time an item is placed in or removed from storage 2. used in large operations that keep large quantities of product in stock 3. generally restricted to dry and frozen storage; bread, produce, milk are not on inventory and are considered direct issues

Answer 48

actual count of all goods on hand at end of accounting period 1. counted as asset on balance sheet

Answer 49

bring stock up to par level each time an order is placed regardless of the amount on hand: if par is 10, and you have 8, order 2

Answer 50

determines the order point (when you must reorder the item) (average daily use)(lead time) + safety stock 1. lead time is the number of days from placing order until delivery 2. safety stock: small back-up supply to ensure against sudden increases in use

Answer 51

first in, first out (stock rotation) process of rearranging merchandise so that the older containers are in front and are issued first. Takes extra work but pays off by eliminating the problem of stale merchandise

Answer 52

stock is allowed to deplete to safety level before new order is placed. establish minimum and maximum amounts to have on hand 1. order goods when minimum is reached and only in the amount needed to reach the maximum level 2. amount of item ordered will be the same each time it is ordered

Answer 53

1. small amounts of product account for major portion of inventory value 2. the relative importance of each inventory item is measured by how much the total value of purchases is for that item each year. This is the activity level 3. <20% of the total # of items in stock constitute 75-80% of the total annual value of purchases = A items (vital, high value). 50-60% of inventory items compromise only 5-10% of the value = C items (trivial, low value) 4. items between the A and C ranges are in the B class (moderate, medium value) 5. tightest controls needed for A items (most expensive, often proteins)

Answer 54

1. actual purchase price: based on actual purchase price of the product; count products; add value of all products on hand 2. weighted average purchase price-time consuming --based on average price paid for products over time --multiply number of units of each product in opening inventory and those purchased during the month by the purchase price --add these prices and divide by the total number of units 3. FIFO- based on last price paid multiplied by number of units on inventory --uses most recent prices so tends to price inventory high 4. LIFO-last in, first out: uses oldest price paid for an item in inventory --usually underestimates value of current inventory --current purchases are largely made to meet current production demands 5. Latest purchase price-last price paid for the product, simple and fast

Answer 55

1. removed on written order only (storeroom requisition or issue sheet) 2. locked, well-organized, one person in control 3. central ingredient room-quality control measure; assure storage, inventory, production control; saves food costs

Answer 56

use of bar code to identify products. includes a five digit manufacturer ID number and a five digit product number number system: single digit identifies "type" of product check digit: an additional digit used to verify that a bar code has been scanned correctly

Answer 57

1. gas in liquid: whipped egg white (foam) 2. gas in solid: sponge cake (suspension) 3. liquid in liquid: mayonnaise (emulsion) 4. solid in liquid: gravy (sol) 5. liquid in solid: custard (gel)

Answer 58

1. small particles (sugar, salt): true solution 2. large particles (protein, cooked starch): colloidal dispersion 3. clumps of molecules (fat, uncooked starch): suspension which separates upon standing

Answer 59

apply heat or beat

Answer 60

line that forms between two immiscible liquids (oil and water)

Answer 61

most vegetables are slightly acid with a relatively high pH 1. necessary to process them at temperature higher than 212 F to destroy botulism 2. pressure cooker can be used to can low acid vegetables because it reaches a temperature higher than 212 3. beets are sometimes pickled with vinegar (acetic acid) which lowers pH and can be canned in boiling water bath 4. acid causes loss of color when green vegetables are overcooked or canned --heat disrupts cells and releases organic acids --H ions from acid come into contact with magnesium in chlorophyll --Mg is removed; molecule becomes pheophytin; brown or olive green --to prevent: cook short time; leave lid off for first few minutes to allow escape of volatile acids 5. if baking soda (alkaline) is added, intense green color due to chlorophyllin --mushy, water-soluble vitamins lost

Answer 62

cream of tartar-acidic pH 1. maintains white color by preventing the Maillard browning reaction 2. contributes to large volume by stabilizing egg white foam 3. contributes to tender crumb 4. without cream of tartar: tough, yellow, small cake

Answer 63

1. act as catalysts to facilitate chemical reactions 2. may remain active after cells die-must be controlled 3. all are proteins-activity affected by temperature and pH 4. role in ripening of fruit-converts starch to sugar, softens --enzymatic oxidation causes browning of cut surfaces --acid will lower pH and inhibit enzyme activity 5. blanch vegetables before freezing to destroy enzymes (boiling water quickly, then cold water)

Answer 64

1. initial step is combination of a reducing sugar (all simple sugars except sucrose) and an amino acid 2. Maillard reaction mostly occurs in an alkaline environment. Baking soda and solid sugar will result in deep brown color. (Baking powder has acid) 3. browning of bread 4. more rapid browning-increase pH (6 or higher), increase temp

Answer 65

heat moves from one particle to another by contact 1. good conductors: copper, black cast iron, aluminum 2. poor conductors: glass, stainless steel 3. ex: meat kept warm on dish sitting on heated plate

Answer 66

heated air moved with fan 1. transfer of heat by the circulation of hot air or liquid resulting from the change in density when heated. As less dense, hot substance rises, it pushes aside more dense, cooler material. The cooler portion sinks to the bottom, where it comes into contact with the metal of the pan or the heating element

Answer 67

use of electrical magnetic vibrations to excite the molecules of metal cooking surface 1. burner has NO open flame, burner surface does NOT get hot 2. pan itself is the original generator of the cooking heat, transferred to food by conduction 3. faster heat, no wasted heat, iron-based

Answer 68

infrared waves coming from glowing heat (gas flame, charcoal, electrical element, toasting, broiling) 1. microwave-causes kinetic action (friction) that cooks food --affects only water molecules, penetrates two inches into food --standing time is subsequent distribution of heat by conduction when the magnetron is turned off --in foodservice, mainly used to heat prepared foods; on demand feeding --disadvantage-uneven heat, lack of browning in foods cooked short time; simmer or stew to tenderize is not possible; limited to small amounts

Answer 69

1. composed of a variety of natural and/or synthetic ingredients texturized and modified to stimulate the appearance and taste of a particular product 2. advantages-consistent in year-round availability, taste, appearance, nutrient content; long shelf life 3. meat analogs-isolated soy protein, vegetable protein, fat, carbohydrate, vitamins, minerals, flavor, color (less fat than meat, about 50% protein, no saturated fat) 4. seafood analogs-soy blended with fish, retains flavor, does not change greatly when heated thus reducing weight loss and shrinkage; economical 5. vegetable blends-incaparina (maize, sorghum, cottonseed flour), CSM (corn, soy, non-fat dry milk, vitamins, minerals)

Answer 70

warm (77-86 F), damp, dark conditions, grow best on acid, neutral, sweet foods. Used in curing cheese, making soy sauce Usually does not produce harmful substances; boil to destroy

Answer 71

water, energy, acid medium in oxygen, 77-86 F -bread-making; produces bubbles of gas; destroyed by boiling

Answer 72

need abundant moisture, neutral foods, 68-113 F -some >113 F - thermophilic; aerobic or anaerobic -destroyed by temperatures of pasteurization (145 F 30 min) -DANGER ZONE 40-140 F

Answer 73

ideal conditions for microorganism growth: food, acidity, temperature, time, oxygen, moisture

Answer 74

1. chilling 2. freezing 3. drying 4. canning 5. irradiation 6. pascalization, HPP, high pressure processing 7. chemical preservatives 8. sugar, salt

Answer 75

freezing foods at <0 is least damaging to flavor and texture 1. preserves quality, nutritive value, chemical and physical properties 2. growth of microorganisms prevented by cold temps and lack of water 3. adding salt to foods being frozen causes loss of flavor and increases rancidity of any item containing fat 4. action of enzymes is slow, but noticeable over time 5. commercially, quick frozen: small crystals with smooth feeling 6. dehydrofreezing-dried to 50% of weight and volume, then frozen 7. thaw potentially hazardous foods in refrigerator; or submerge under running cold water at 70 degrees or lower 8. if thawed in microwave, cook immediately 9. cryogenic freezing: very low temperature (-238 F) using liquid nitrogen or carbon dioxide

Answer 76

1. low water content prevents growth of microorganisms 2. need appropriate water level in dehydrated foods to ensure food safety and shelf life. Microorganisms grow well at an AW of 0.91-0.99. The AW that limits growth is 0.70-0.90. The lower limit for all microorganisms is 0.60 AW 3. dehydration: fruits 80% water removed; vegetables 95% water removed 4. enzymes inactivated by blanching 5. sublimation: frozen first, then water is evaporated without melting crystals

Answer 77

USDA's FSIS inspects canned product manufacturing 1. foods last up to one year 2. done under high pressure for short time to preserve quality 3. bacteria grow best at pH near neutrality. Most foods have a pH of 7 or less. --high acid foods support less bacterial growth --botulism more rapidly destroyed by heat in acid --pH

Answer 78

cold sterilization (temperature of food does not rise much even though large amounts of energy are used). marked with radura symbol 1. to prevent off-flavors in meat irradiate frozen 2. approved by FDA for spices, beef, lamb, pork, poultry, wheat, potatoes 3. kills most harmful bacteria in foods other than milk

Answer 79

extends shelf life (guacamole)

Answer 80

BHA, BHT-antioxidants for fatty products (preserve butter, meat)

Answer 81

make water unavailable for bacterial growth

Answer 82

1. assures efficient use of employee time and minimum production problems 2. assign preparation to employees by hour of the day

Answer 83

produces known quantity of food of desired quality 1. name, ingredients, procedures, pan size, baking time, temp, quantity and number of portions of specific size, standard of quality expected 2. must be tested and adapted for use

Answer 84

1. employee evaluations, taste panels, customer reaction 2. problem: lack of objective measures

Answer 85

proper forecasting, control portion sizes 1. inform server: size portion, dish, serving tool --scoop size: divide 32 by the scoop number to determine number of ounces

Answer 86

used to schedule and control work 1. concerned with TIME of production, not cost 2. rows on chart are tasks to be completed 3. horizontal bars indicate time period to complete each task

Answer 87

1. Evaluation tool used for effective planning and control of the functions of management. Network for decision-making 2. shows relationships among phases of a project 3. shows what activities must await completion of other tasks and which activities can be performed concurrently 4. can calculate total amount of time to complete 5. need sequencing requirements, estimate of time for each activity 6. critical path (longest pathway through) determines the minimum time for completion (helps determine labor costs). If any of these steps are delayed, the completion of the project will also be delayed

Answer 88

all preparation done on premises where meals are served, foods are prepared and served the same day (immediate service) 1. Advantages-more adaptable to individual preferences, menu flexibility, low distribution costs, less freezer storage needed 2. Disadvantages-uneven stressful workday caused by peak meal period demands, productivity lower as menus differ daily, high labor costs. Need all pre-preparation, cooking and serving equipment, skilled and unskilled

Answer 89

trays set up close to production under common supervision --heated/refrigerated carts; heated pellets --insulated trays-concern is HOW QUICKL can the tray be delivered

Answer 90

used where distance from kitchen to patient is great --bulk food delivered; trays set up in areas separate from production, close to customer --duplication of equipment, employees, supervisors

Answer 91

built-in corridors (monorail), decision to use is made in the planning stage (blueprint) or kitchen design

Answer 92

satellite: centralizes procurement and production; food production (kitchen) and service areas (patients) are in separate facilities 1. menu items are in bulk or portioned, then frozen, chilled or hot-held; carriers are filled at the commissary and delivered to the service units 2. advantages-uniform quality of products for all units, economics-centralized, large-volume purchasing, no duplicate equipment or personnel 3. equipment and personnel operate at a high efficiency rate during the day with no idle periods; need highly skilled personnel 4. large sophisticated equipment, delivery trucks 5. disadvantages-delivery and safety issues; has 9 critical control points

Answer 93

not produced for immediate service but for inventory and subsequent withdrawal 1. foods are prepared on site, then frozen, chilled, for later use; requires blast chiller or freezer, adequate storage 2. distinct feature: separation between time of preparation and time of service 3. food may be held 1-5 days (blast chilling); up to 45 days (tumbled chilled), up to 3-4 months (cook freeze) 4. bulk foods should be brought down to 37 F in 90 min or less 5. sous vide-process that seals raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water, prior to service 6. rethermalization --microwaves --convection oven: food heated in bulk; reaches temperature more rapidly --integral heat system (converts electric energy to heat through carbon resistors fused to bottom of dishes) --immersion technique: heat pouches of food in boiling water or steamers 7. advantages-offsets critical shortage of high-skilled employees; production schedule more liberal, decreased job stress related to production deadlines, labor costs lower, menu items on call 8. disadvantages-cost of large cold storage, freezers, and space needed; need all pre-preparation, cooking and serving equipment

Answer 94

total convenience, minimal cooking concept 1. purchase completely prepared individual portions; finishby thawing, heating on premises. No on-site food production. Kitchen-less kitchen. Reheat, assemble 2. may use sous vide (precooked and vacuum-packaged) 3. advantages-only has 4 critical control points --curtails labor time by separating manufacture from distribution; no skilled cooks or pre-preparation employees are needed --equipment and space requirements are minimal; need reheating and serving equipment 4. disadvantage-limited menu items, quality, acceptability

Answer 95

restaurant design where food is displayed and prepared in full view of the diner

Answer 96

1. traditional-serve 3-4/minute 2. scramble, hollow square, free-flow: separate counters for hot foods, salads --serves a greater number of people --used with "repeat" customers (employee or school cafeteria) --if the scramble system is too slow, add food stations 3. food bank, electronic-precooked, frozen meal, color-coded for microwave 4. to determine seat turnover: divide customers per meal by number of seats; if you have 150 customers and 100 seats, seats turnover 1.5 times during the meal period

Answer 97

include healthy options

Answer 98

watch contamination, use sneeze guards, eye appeal is important

Answer 99

1. counter: ease, speed; U shaped-uses space to a maximum 2. table service --American: waiter takes order and food is portioned onto plates in kitchen --French: portions brought to table on platter; waiter completes preparation at table (carving, making sauce, flaming) (most expensive) --Russian: prepared and portioned in kitchen; brought to table on serving platters, waiter serves individual portions to each guest --family style: guests serve themselves from platters or bowls --banquet: preset menu and service for a given number of people

Answer 100

1. hold frozen: 0-10 F 2. transport hot: 165-170 F 3. do not hold between: 40-140 F 4. reheat to 165 F for 15 seconds within 2 hours 5. leftovers rapidly cooled (two stage process), total cool time 6 hours --cool quickly from 135 to 70 F within 2 hours --cool from 70 to 40 F within an additional 4 hours 6. hold cold food at 40 F or less 7. ideal temperature range for growth of pathogen 70-125 F

Answer 101

1. Wholesome Meat and Poultry Act-inspects all meat and poultry at time of slaughter and of processed products during production used in interstate, intrastate and foreign commerce 2. Eggs Products Inspections Act-inspects processing plants; requires pasteurization of liquid eggs to be frozen or dried

Answer 102

inspects and certifies fishing vessels, seafood processing plants, retail facilities for federal sanitation standards. US Grade A: met sanitation and quality standards. Grades for shellfish are based on size (Jumbo shrimp: less than 25/lb)

Answer 103

1. concerned with infectious and contagious diseases transmitted through shellfish, milk, vending machines and restaurants 2. contaminated shellfish transmit hepatitis 3. Milk Ordinance Code-requires pasteurization of milk

Answer 104

1. PulseNet System: early warning system for outbreaks of foodborne disease, national network of labs that fingerprint bacteria 2. FoodNet: trends of foodborne diseases over time, developed interventions

Answer 105

1. Food, Drug, Cosmetic Act (law)-covers all interstate (domestic and imported) food EXCEPT meat, fish, poultry, eggs --inspect food processing factories, raw materials, labeling --inspection of egg substitutes and imitation eggs --monitors interstate shipping of SHELLFISH --prohibits adulteration-lowering of quality by mixing or substituting substances --prohibits misbranding-use of deceitful or unfair labeling --additives --FDA formulates mandatory standards (Federal regulations) for products shipped across state lines --FDA controls any food labeled "imitation" or "substitute"

Answer 106

generally recognized as safe due to long term use but has not been tested

Answer 107

producer of an additive must prove safety

Answer 108

anything causing cancer in animals or humans must be removed from market

Answer 109

incidental contamination (pesticide residue)

Answer 110

defines what a product must be to be called by a certain name (mayonnaise)

Answer 111

specifies minimum quality below which foods must not fall (fruit)

Answer 112

protects against deception through use of containers that appear to hold more than they do (canned goods)

Answer 113

often nutritionally inferior; may cost less, taste the same (coffee whitener)

Answer 114

nutritionally equal or superior in some ways and inferior in others (egg substitute)

Answer 115

establish and monitor water quality standards; determines safety and tolerance levels for pesticides

Answer 116

illness caused by toxin in food prior to consumption

Answer 117

1. found in humans-nose, hands, intestines, cuts, sores 2. enters through handling or contact with contaminated surface 3. grows best at 70-97 F; resists drying, freezing; not destroyed by cooking 4. reheated foods, high in protein, meat, poultry, eggs, milk products, stuffing 5. 1-7 hours after ingestion: nausea, vomiting, pain, diarrhea, NO FEVER 6. to avoid-wash hands, chill food quickly, cool food in shallow pans

Answer 118

1. anaerobic; rare and more deadly; unusually resistant to heat 2. found in soil, water, plants, intestinal tract of humans and animals 3. ingestion of organism causes no harm (does not multiply or produce toxin in GI tract); but if heat is not adequate in canning, spores produce toxins under anaerobic conditions; spores are destroyed in an acid 4. 4-36 hours: weakness, double vision, fatigue, diarrhea, affects central nervous system (paralysis), inability to swallow, slurred speech, may be fatal in 3-10 days if not treated 5. spoils low acid foods, improperly canned foods, vacuum-packed (sous vide) and tightly wrapped foods, smoked and salted fish, cooked root vegetables held at warm temperatures too long 6. honey is a source-do not give to infants-inadequate immune system

Answer 119

1. anaerobic; intestinal tract of man and animals, surfaces of meat and poultry 2. 8-18 hours: nausea, vomiting, abdominal pain, diarrhea 3. to prevent: cool foods in shallow pans, keep cold food below 40 F, keep hot food above 140 F, reheat leftovers to 165 F, wash hands 4. improperly cooked and reheated, cooled slowly and reheated foods-cafeteria bug; meats, soups, gravies, stews, casserole 5. foods held at room temperature in large quantities for several hours

Answer 120

1. forms spores; found in soil, dust, grains, rice, flour, cereal crops; aerobic 2. emetic (nausea, vomiting); diarrheal (watery diarrhea, cramps) 3. 30 min-6 hours (emetic), 6-15 hours (diarrheal); lasts up to 24 hours 4. rice products (fried rice), starchy foods (potatoes, pasta, cheese products), food mixtures like casseroles, sauces, puddings, soups, pastries (emetic) 5. meats, milk, vegetables, fish (diarrheal)

Answer 121

activity of bacteria carried by food into GI tract

Answer 122

1. 6-48 hours: fever, nausea, vomiting, chills, headache; lasts 2-3 days 2. intestinal tract of humans and animals, water, soil; spread by food handlers 3. low acid foods at body or room temperature, destroyed by temps of pasteurization 4. raw and undercooked meat and poultry, eggs, raw dairy, seafood, melons

Answer 123

1. intestinal contents of humans and animals; caused by poor hygiene, ill handlers; grows at 50-113 F; destroyed by cooking 2. milk, eggs, potato salad, food held at room temperature for hours 3. onset 2-60 days; fever, diarrhea

Answer 124

1. symptoms in 2-30 days 2. human, animal intestinal tract, unwashed vegetables, fruits, soil, water 3. grows between 34-113 F; on neutral or slightly alkaline; resists freezing, drying, heat 4. hot dogs, luncheon (deli) meats, cold cuts, coleslaw, raw milk, soft cheese 5. may harm fetus; can cause flu-like symptoms, encephalitis, meningitis

Answer 125

1. one of the more common causes of gastroenteritis 2. intestinal tract of cattle, sheep, pigs, poultry 3. abdominal pain, bloody diarrhea, 3-5 days; lasts 2-10 days 4. raw or undercooked meat or poultry, raw milk, raw vegetables 5. prevent cross contamination between raw and cooked foods

Answer 126

1. from raw or undercooked seafood (shellfish, oysters) 2. fever, vomiting, cramps, diarrhea, 16 hours after ingestion, lasts 48 hours 3. yields a norovirus

Answer 127

1. human intestinal tract, water polluted by feces; bare hands and flies 2. cold mixed salads (chicken, tuna, potato), raw vegetables, watermelon 3. 12-50 after ingestion: bloody diarrhea, abdominal pain, 4-7 days

Answer 128

1. human, animal intestinal tract; bloody diarrhea, severe cramping 2. slow onset, 3-8 days after ingestion, lasts 5-10 days 3. rare or raw ground beef, uncooked fruits and vegetables, raw milk, unpasteurized apple juice 4. can survive freezing, high acidity; can grow at refrigerator temperatures

Answer 129

1. illness caused by poor personal hygiene among infected food handlers 2. does not reproduce in humans, but remains active until after food is eaten 3. found in human feces, transmitted through contaminated water, human contact, vegetables fertilized by manure, manufactured ice cubes, ready to eat food; nausea, diarrhea, vomiting in 24-48 hours, lasts 1-2 days

Answer 130

hand-washing and control of proper time and temperatures (follow Food Code)

Answer 131

1. wear clean, washable clothing with effective hair restraints 2. jewelry is discouraged, as bacteria can lodge in settings and contaminate food 3. hands should be washed using soap and friction for at least 20 seconds 4. disposable gloves are encouraged for direct food contact. change gloves frequently to avoid cross-contamination 5. employees with symptoms of vomiting, diarrhea, fever, respiratory infection or sore throat should not work as a food handler

Answer 132

written step-by-step instructions for routine tasks; documentation is a prerequisite for the quality control analysis model of HACCP

Answer 133

1. preventative approach to quality control, identifying potential dangers for corrective action, identifies food hazards and high hazard jobs 2. critical control points (CCP): points in food service where a loss of control would result in an unacceptable safety risk (numbers: time, end-point temperatures 3. commissary-9, ready-prepared-8, conventional-5, assembly serve-4 4. Seven principles: conduct hazard analysis, determine CCP, establish critical limits, monitoring procedures, corrective action, verification of procedures, record-keeping and documentation protocols 5. temperatures must be monitored and recorded

Answer 134

FDA focus more on preventing food safety problems

Answer 135

1. made by manufacturer 2. monitor notifications by FDA and USDA 3. remove item from inventory and store in secure and appropriate location away from food, utensils, equipment, linens 4. Label item: Do not use/Do not discard Class I: reasonable probability that eating food will cause health problems or death Class II: remote probability of adverse health consequences from eating the food Class III: will not cause adverse health consequences

Answer 136

1. protects the safety and security of the food supply 2. Operations Risk Management: prioritize preventive measures likely to have the greatest impact on reducing the risk of food security problems 3. Bioterrorism is the intentional use of biological agents or germs to cause illness. 4. ALERT identifies measures to minimize risk of food being subjected to tampering. --Assure products are received from safe sources. --Look (monitor) the security of production --Employees: know who should and should not be there --Report and keep information related to food defense accessible --Threat: what you will do and who to contact if there is suspicious activity

Answer 137

rubber gloves, protective glasses

Answer 138

requires plan to communicate chemical hazards to employees MSDS (Material Safety Data Sheet)must be available on all hazardous materials

Answer 139

requires notice to employees of all potentially infectious materials

Answer 140

1. engineering: built-in safety features of building and equipment 2. education: policies, on-the-job training; keep records of accidents and injuries on the job 3. enforcement: follow-up, periodic inspection using a checklist

Answer 141

management cares about employees and works to educate employees on safe work practices, resulting in decreased lost work days and workman's compensation costs

Answer 142

deny pests access, food, water, a nesting place. Use a licensed pest control operator. Install mesh screens over ventilation pipes. Inspection by state/county/city/town health inspectors

Answer 143

1. minimum safety standards; record keeping of accidents and illnesses 2. inspection of facilities looking for safety hazards (wet floor), fire extinguishers, handrails on stairs, lighted passageways, first-aid suppliers

Answer 144

1. fires release carbon monoxide CO 2. Class A- ordinary combustible materials, wood, paper, cloth B- flammable liquids, gases, greases C- live electrical fires 3. extinguishers --multipurpose dry chemical (ammonium sulfate, monoammonium phosphate, mica, talc): can be used on A, B, C classes of fire --Class K: commercial kitchens that use appliances and oils operating at much higher temps than previous oils and appliances

Answer 145

1. cleaning schedules and standard procedures: list of what is to be cleaned, when, how, who; bacteriological counts performed regularly 2. maintain equipment and facilities in good repair; keep equipment information; record repairs, service; schedule corrective maintenance promptly 3. cleanability: floor drains, cantilever equipment (wall mounted)

Answer 146

1. regulated by EPA 2. most common chemicals used in sanitizing surfaces that touch food-countertops, pots and pans --Chlorine solution: 50-90 ppm; pH<8 --Iodine: 12.5-25 ppm; pH<5 --Quaternary ammonia: 150-400 ppm; pH 7 3. most state and local codes require immersion in chemical solutions for at least 60 seconds using water above 75 F

Answer 147

detailed arrangement of kitchen equipment, floor and counter space

Answer 148

overall space planning

Answer 149

1. prepare a prospectus-planning guide -formal summary of proposed work 2. organize planning team --administrator (final approval), food service manager, architect, design consultant, equipment representatives, builder, mechanical engineer --educate each other on their own area of expertise and prevent them from making mistakes 3. feasibility study-research and data analysis to justify project 4. analyze menu-type, food prep methods, equipment, space

Answer 150

1. studies activities so they are done safely and efficiently 2. comfortable seating, noise control, mobile equipment, close storage areas 3. easy entrance and exit, place work areas to facilitate smooth flow patterns

Answer 151

Space determined by "market form" of foods purchased (raw, prepared, partially prepared) Equipment based on the menu (size of batches of food and frequency)

Answer 152

glazed tiles 5'8" high; washable, impervious to moisture

Answer 153

acoustically treated, lighter in color than walls; 14-18' high

Answer 154

resilient, durable, non-slippery 1. concrete-light traffic, absorbs grease, use in storerooms, receiving areas 2. terrazzo-cement and crushed marble; noisy, dining room 3. quarry tile (unglazed red clay tiles): kitchen and heavy traffic 4. asphalt- light traffic, dining room

Answer 155

temperature 68 F; fan system-eliminates cooking odors, moisture

Answer 156

intensity measured in foot-candles (how bright the light is one foot away from the source) 1. at least 10: dry storage 2. minimum of 20: hand-washing, ware-washing, self-service food areas 3. at least 50: general lighting in food preparation and display areas 4. 70-100: localized detail work areas, reading recipes

Answer 157

show steps the work must take, their sequence, the relation of working units to each other Typical foodservice flowchart design-little cross traffic and no backtracking

Answer 158

models of equipment cut to scale used in layouts

Answer 159

1. 18" between chairs; tables 4-5' apart 2. serving width 14': 4' patron lane, 1' tray slide, 2' counter width, 4 1/2' workers, 2 1/2' back bar 3. employee dining: 12 sq foot per person

Answer 160

1. aisle space: lane with 1 person 36-42" --lane with >1 person, or where mobile equipment passes through 48-52" --main traffic lane 60" 2. floor area: 20-30 sq ft per bed 3. optimum counter height: heavy work 36"; light work 37-41" 4. minimum of 6" between floor and bottom of heavy duty equipment for cleaning 5. 12-24" clearance of heavy equipment from wall

Answer 161

1. straight line-best from a time and motion point 2. L shape-limited amount of space, convenient work surface 3. U shape-large amount of table surface area but walking in and out addsd steps 4. parallel and back-to-back parallel-very efficient

Answer 162

1. electrical: voltage, watts, type of current 2. gas: BTU British Thermal Unit 3. steam: PSI pounds per square inch 4. include warranty-what will be covered and for how long

Answer 163

1. voluntary inspection of EQUIPMENT 2. complies with food safety and sanitation standards 3. equipment is SAFE: acceptable design, materials, construction, performance 4. rounded tightly sealed corners and edges, surfaces are smooth and free of crevices; easy to clean, maintain, service

Answer 164

voluntary inspection of electrical equipment

Answer 165

1. stainless steel-durable, wears well -- gauge measures weight of material per square foot; lower the gauge the stronger the metal --10-14 gauge galvanized steel or 12-16 noncorrosive metals are most often used for equipment --lighter than 16 gauge is for sides of equipment or parts where wear is light --most saucepans are 18-20 gauge because heavier stainless steel does not conduct heat as well 2. aluminum: strong, lightweight, mobile equipment, storage cabinets

Answer 166

1. numbered 1-7; higher numbers, higher polish, finish, luster 2. #4 grind-standard polish, one or both sides, table tops, counters

Answer 167

avoid cross traffic, readily accessible for cleaning

Answer 168

components put together for customized look 1. less floor space, improved use of space and manpower 2. efficiency is increased, labor hours decreased

Answer 169

1. wash 110-120 F 2. rinse warm water 3. sanitize 170 F for at least 30 seconds, or use chemical solution for 1 minute in lukewarm water (75 F) 4. let pots and pans air-dry 5. washed utensils should be air-dried and stored covered on a mobile cart

Answer 170

1. pre-rinse, pre-wash: 110-140 F --liquifies fat, removes food before hot water coagulates protein 2. wash 140-160 F (lower temperature leads to greasy dishes) --wetting action of detergent reduces surface tension 3. rinse 170-180 F sanitizes; booster heater --drying agent will prevent water spots 4. air-dry 45 seconds

Answer 171

1. rack: tableware placed in racks 2. conveyor belt or flite type: continuous belt that moves through machine; racks used for small items (silverware) 3. low energy chemical dish machine --save energy-no booster heater; water temp at 140 F --increase use of detergents, rinse aids, water; require longer drying time; bleach used to sanitize may stain silver; longer wash and rinse times may increase labor costs 4. meals per hour: up to 50; counter-style (home style) 50-250; door style, single tank 250-1500; single or double tank conveyor 1500+; flite-type conveyor

Answer 172

contains a high proportion of minerals or salts. encourages formation of soap scum; more difficult for surfactants (foaming agents) in soap to form lather. need to use more detergent

Answer 173

units stacked to save space; when production is high and space is limited

Answer 174

fan for circulation; even heat distribution; more quantity; lower temp (decrease 25-35 degrees); takes less time (10-15% less)

Answer 175

food is in motion while inside the oven; large volume baking; now also used for meat cookery

Answer 176

on-demand serving, saves time, reheat prepared foods

Answer 177

very versatile; serves as oven, fry pan, braising pan, kettle, steamer, food warmer --stews, soups, fried chicken, grilled cheese, scrambled eggs

Answer 178

more energy efficient than electric or gas 1. source may be direct steam, or self-generated 2. reaches at least 212 F (boiling point-produces steam) 3. measured in PSI-pounds per square inch --temperature rises as pressure rises (PSI of 15=temp 250 F)

Answer 179

1. 5-8 PSI 2. fresh, defrosted, loosely packed foods; pasta, rice, stews, pot roast 3. potatoes and root vegetables cook very quickly in large quantities (100lbs per compartment in 35 min) 4. most other vegetables cook in 5-10 min

Answer 180

1. 15 PSI 2. cooks small batches quickly 3. speed facilitates "batch cooking"-vegetables; locate next to serving line 4. reduces long holding periods, better quality, fewer leftovers

Answer 181

1. compact; can handle large quantities; steam enters at 212 F (0 PSI) and is convected or circulated continuously over the food

Answer 182

1. two sections of stainless steel with air space between for circulation of steam 2. food does not touch steam; must be near a source of water and drain 3. uses both conduction and radiation heating; VERY energy efficient-5-8 PSI 4. types: deep, shallow, trunnion or tilting

Answer 183

depends on foods, volume, turnover 1. 5-20 gallons (vegetables) 2. up to 40 gallons (entrees) 3. >40 gallons (high liquid content)

Answer 184

keep food warm, less loss of moisture over conventional heating units

Answer 185

planetary action-arm moves in circle while rotating beater

Answer 186

stainless steel (inside and outside) 1. recovery time- how quickly it returns to proper temperature after a batch of food has been cooked (batch-cooking=cook small batches quickly, French fries) 2. fry under pressure to decrease cooking time

Answer 187

food and agricultural systems meets the needs of the present without compromising the ability to meet the needs of the future. To maintain the food system, the raw materials for foods and natural resources used for food transformation and distribution must be conserved, not depleted or degraded

Answer 188

composed of foods that contribute to health and also encourage the sustainability of food production

Answer 189

sociologically sound, socially acceptable, economically viable 1. encourage locally grown, in season, fresh or minimally processed foods 2. conduct energy audits, choose Energy-Star (EPA and Dept of Energy) and WaterSense (EPA) water-conserving appliances 3. minimize food waste, donate leftovers, purchase recycled materials 4. for new construction or renovation, follow LEED guidelines (Leadership in Energy and Environmental Design) 5. reuse waste water from dish-machine and sinks for lawn watering 6. replace incandescent and fluorescent tube lighting with LED and CFL

Answer 190

reduce, reuse, recycle 1. develop integrated waste management systems including source reduction, recycling and waste combustion (incineration) to reduce amount going to landfills --60-70% of solid waste discarded is from food, napkins, straws, condiment packaging, 30-40% from food production and preparation areas

Answer 191

1. During power outage: refrigerator should keep food safely cold for about 4 hours, full freezer for 48 hours if door is closed 2. Keep a 7 day inventory of shelf-stable items for the number of meals anticipated. Inventory of food products for 96 hours (hospital), or 72 hours (residential care) 3. Identify source of potable water 4. Coordinate availability of electrical power needed for refrigeration, hoods, stoves, freezers 5. Know insurance coverage (keep printed copy with disaster plan) 6. Determine recovery plan 7. Work with IT to ensure needed foodservice information is on backup and is retrievable in an emergency 8. Be prepared for you facility to function on its own should resources from outside not be available 9. Conserve food supplies immediately: Cut back to two meals per day for nonpatients, reduce hours of cafeteria service, curtail complimentary beverages 10. In a flood, foods in retort pouches would be safe