Food safety

Question 1

Why do we study food safety?

Answer 1

To maintain guest safety, to avoid the loss of business, to avoid law suits, to maintain the guests’ trust, and to maintain quality standards.

Question 2

Food safety is a scientific discipline describing:
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Of food in ways that prevent food borne illness.

Answer 2

Handling, preparation, storage, and serving.

Question 3

Refers to foods that are spoiled or tainted because they either contain microorganisms or toxic substances that make them unfit for consumption.

Answer 3

Food contamination

Question 4

The causes of food contamination:

Answer 4

Physical, chemical, biological, and microbiological.

Question 5

Objects that get into the food during preparation or serving.

Answer 5

Physical contamination

Question 6

Detergents, pesticides, water, and air.

Answer 6

Chemical contamination

Question 7

Several insects may transfer food poisoning bacteria to food.

Answer 7

Biological contamination

Question 8

This is present when we add raw material or when we have improper handling.

Answer 8

Microbiological contamination

Question 9

Reproduction of bacteria

Answer 9

Food, acidity, temperature, time, oxygen, and moisture.

Question 10

Bacteria require a high protein, high carbohydrate food source.

Answer 10

Food

Question 11

Foods that are acidic or slightly neutral.

Answer 11

Acidity

Question 12

Bacteria rapidly reproduce between 5 - 60°C. THE DANGER ZONE

Answer 12

Temperature

Question 13

Given enough time in the danger zone range, bacteria will start rapidly reproducing.

Answer 13

Time

Question 14

There are certain bacteria that require oxygen to reproduce and we call it aerobic bacteria.

Answer 14

Oxygen

Question 15

Bacteria require moist food to reproduce.

Answer 15

Moisture

Question 16

HACCP

Answer 16

Hazards, Analysis, and Critical Control Points

Question 17

Principle 1

Answer 17

Conduct a hazard analysis

Question 18

Principle 2

Answer 18

Identify critical control points

Question 19

Principle 3

Answer 19

Establish critical limits for each critical control point.

Question 20

Principle 4

Answer 20

Establish critical control point monitoring requirements

Question 21

Principle 5

Answer 21

Establish corrective actions

Question 22

Critical Control Points

Answer 22

Purchasing, receiving, storing, preparing, cooking, serving and holding, cooling, and reheating.