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SAIT CULINARY COOK 204 > FOOD SAFETY > Flashcards

FOOD SAFETY Flashcards

1
Q

PRECAUTIONS TO TAKE WITH REGARDS TO FOOD SAFETY (3)

Module 1, Lesson 1

A
  1. Stay home if you are sick
  2. Wear clean clothes
  3. Wash your hands before serving
  4. Make sure food reaches minimum internal temperature.
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2
Q

What is cross contamination?

Module 1, Lesson 1

A

This happens when raw food comes into contact with ready-to-eat food. Do not store raw meat avove ready to eat food or allow any contact between the two.

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3
Q

Minimum internal temp for beef, pork, veal, lamb, fish and shellfish

Module 1, Lesson 1

A

145 F after 3 minutes of rest time

From the Food Safety Video - slide 4, Module 1

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4
Q

Minimum temp for brown meat, meat mixtures and casseroles

Module 1, Lesson 1

A

155 F

From the Food Safety Video - slide 4, Module 1

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5
Q

Min temp for poultry

Module 1, Lesson 1

A

165 F

From the Food Safety Video - slide 4, Module 1

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6
Q

When should prepared food be served?

Module 1, Lesson 1

A

Within 1 hour. Otherwise, it should be put into hot or cold storage.

From the Food Safety Video - slide 4, Module 1

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7
Q

Food Safety Myth #1

Module 1, Lesson 1

A

“If it tastes okay, it is safe to eat.”

FACT: You should never rely on your sense of smell, taste or sight to tell youif a food is safe to eat.

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8
Q

Food Safety Myth #2

Module 1, Lesson 1

A

“If you get sick from eating somethign, it was from the last food you ate.”

FACT: It can take anywhere from 30 minutes to six weeks to become sick from unsafe foods.

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9
Q

Food Safety Myth #3

Module 1, Lesson 1

A

“The worst that could happen to you with a food borne illness is an upset stomach.”

FACT: While an upset stomach is a common side effect of a bood borne illness, you can also experience fever, diarrhea, and dehydration. Other less common but more sever outcomes include paralysis, meningitis and even death.

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10
Q

Food Safety Myth #4

Module 1, Lesson 1

A

“I have never been sick form the food I prepare, so I don’t need to worry about feeding it to others.”

FACT: Some people are at greater risk for developing food borne illnesses. A food you can safely eat migh make other sick.

Infants, pregnant women, young children, older adults, individuals with weakened immune systems and those with certain chronic diseases fall into the “greater risk” category.

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11
Q

Food Safety Myth #5

Module 1, Lesson 1

A

“It is only in recent history that people have starteed to get sick from eating unsafe foods.”

FACT: Many incidents of food borne illness went undetected in the past.

Symptoms of nausea, vomiting and diarrhea were often (and still are) blamed on the flu.

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12
Q

Food Safety Myth #6

Module 1, Lesson 1

A

“If I left the lid on fodd that has been sitting out too long, it is safe to eat.”

FACT: Though food may be safe after cooking, it may not be safe later.

One bacterium left at room temperature for seven hours can grow into as much as 2,097,152 bacteria

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13
Q

Food Safety Myth #7

Module 1, Lesson 1

A

“If you let a food sit out more than two hours, you can make it safe by heating it to really high temperatures.”

FACT: Some bacteria, such as stphylococcus aureus (staph) produce toxins not destroyed by high cooking temperatures.

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14
Q

Food Safety Myth #8

Module 1, Lesson 1

A

“If a hamburger is brown in the middle, it is cooked to a safe internal temperature.”

FACT: One out of four hamburgers turn brown before it has been cooked to a safe internal temperature.

Research shows that some ground beef patties look done at internal temperatures as low as 57ºC/135ºF.

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15
Q

Food Borne Illenss in Canada (3 points)

Module 1, Lesson 1

A
  • 1 in 8 Canadians will have a food borne illness each year.
  • There are over 4 million cases per year.
  • Of these cases, there are approximately 11,000 hospitalizations nad over 200 deaths.
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16
Q

How many bacteria does it take to cause some food borne illnesses?

Module 1, Lesson 1

A

As few as 10 bacteria could cause some food borne illnesses such as E. coli.

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17
Q

4 Regulatory Agencies that apply to Alberta

Module 1, Lesson 2

A
  • Health Canada
  • Canadian Food Inspection Agency
  • Alberta Health
  • Municipal Health Services
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18
Q

What is Health Canada’s mandate?

Module 1, Lesson 2

A

Health Canada’s mandate is to be “responsible for and focused on establishing policies, setting standards, and providing advice and information ont he safety and nutritional value of food.”

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19
Q

Health Canada regulates and pproves the use of products in Canada. What are six examples?

Module 1, Lesson 2

A
  • Chemical & microbiological contaminants of food
  • Food additives
  • Food processes such as canning & irradiation
  • Novel foods, including Genetically Modified Organisms
  • Nutritional-vitamins and minerals
  • Transmission of spongiform encephalopathy
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20
Q

What is Health Canada’s strategic outcome #2

Module 1, Lesson 2

A

Health Canada works with the Canadian Food Inspection Agency and provincial health services to ensure that…

“Canadians are informed of and protected from health risks associated with food, products, substances and environments, and are informed of the benefits of healthy eating”

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21
Q

What does CFIA stand for?

Module 1, Lesson 2

A

Canadian Food Inspection Agency

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22
Q

What does CIFA do?

Module 1, Lesson 2

A

The CFIA enforces the Food and Drugs act and is responsible for all foods imported or exported throughout Canda (regionally and internationally).

They set:
* The minimum standard for food production within Canada to be exported,
* The standard for allowable imported products, and
* The standard for allowable product exported between provinces.

The CFIA is the governing body for the Food Safety Enhancement Program (FSEP).

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23
Q

What does FSEP stand for?

Module 1, Lesson 2

A

Food Safety Enhancement Program (FSEP).

The CFIA is the governing body.

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24
Q

a through f

PUBLIC HEALTH ACT, FOOD REGULATION, section 30(1)

Module 1, Lesson 2

A

30(1) A food handler must:
a. Wear clean clothing and footwear.
b. Exhibit cleanliness and good personal hygiene.
c. Ensure food is not contaminated by hair.
d. Wash hands as often as necessary to prevent the contamination of food or food areas.
e. Refrain from smoking in food areas.
f. Refrain from any other conduct that could result in the contamination of food or food area.

PUBLIC HEALTH ACT, FOOD REGULATION, ALBERTA REGULATION 31/2006 https://www.qp.alberta.ca/documents/Regs/2006_031.pdf

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25
Q

PUBLIC HEALTH ACT, FOOD REGULATION, section 30(2)

Module 1, Lesson 2

A

30(2) A person shall not work as a food handler if prohibited from working by or under the Communicable Diseases Regulation.

PUBLIC HEALTH ACT, FOOD REGULATION, ALBERTA REGULATION 31/2006 https://www.qp.alberta.ca/documents/Regs/2006_031.pdf

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26
Q

PUBLIC HEALTH ACT, FOOD REGULATION, section 30(3)

Module 1, Lesson 2

A

30(3) The operator shall ensure that subsections (1) and (2) are complied with.

PUBLIC HEALTH ACT, FOOD REGULATION, ALBERTA REGULATION 31/2006 https://www.qp.alberta.ca/documents/Regs/2006_031.pdf

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27
Q

How does Alberta Health Services (AHS) provide guidance with respect to food safety?

Module 1, Lesson 2

A

The Office of the Provincial Health Officer provides direction and guidelines on public health policy to regional health authorities and gives information to the public about communicable diseases and public health programs.

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28
Q

3 points

What role does Municipal Health Services play with regards to food safety?

Module 1, Lesson 2

A

Municipal health inspectors administer the Alberta Public Health Act.
They monitor and enforce this act through proactive prevention, education and resources.
Inspectors check staff, food, the physical plant and equipment.

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29
Q

What are 3 roles of Public Health Inspectors?

Module 1, Lesson 2

A

Roles include:
* Inspect
* Consult
* Educate

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30
Q

What are 4 things public health inspectors can do at a food establishment?

Module 1, Lesson 2

A

Public health inspectors can:
* Cancel the food permit
* Close the food establishment
* Answer questions about food safety
* Inspect at anytime

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31
Q

Definition

Pathogen

Module 2, Lesson 3

A

A bacterium, virus or other micro-organisms that can cause disease.

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32
Q

Definition

Food Borne Illness

Module 2, Lesson 3

A

An illness resulting from food contaminated by pathogenic bacteria, viruses, parasites, as well as chemical or natural toxins.

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33
Q

Definition

Microbes

Module 2, Lesson 3

A

Also know as micro-organisms. They are tiny living organisms that can only be seen through a microscope. Some microbes cause disease, while others are completely harmless.

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34
Q

Definition - Classes of Microbes

Neutral

Module 2, Lesson 3

A

Microbes that have no affect on food products and are harmless.

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35
Q

Definition - Classes of Microbes

Beneficial

Module 2, Lesson 3

A

Microbes that are required for a specific result when processing food or are required by our bodies (e.g., probiotics, molds – blue cheese, yeast)

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36
Q

Definition - Classes of Microbes

Pathogenic

Module 2, Lesson 3

A

Microbes that cause diseases. In some cases, it is not the microbe itself, but the toxin the microbe produces (e.g., botulism).

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37
Q

Definition - Classes of Microbes

Spoilage

Module 2, Lesson 3

A

Microbes (or enzymes) that tend to degrade a food item’s proteins, carbohydrates or fats (e.g., molds – bread).

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38
Q

Types of Micro-Organisms: Bacteria

Module 2, Lesson 3

A
  • Bacteria is everywhere – in the air we breathe, the water we drink, in the soil and in our bodies. Most bacteria are harmless.
  • Bacteria reproduces by dividing in two (fission).
  • They can form spores in times of adverse conditions.
  • Bacterial spores can form, hibernate and then become active in conditions that favour them. Examples of this can be found in Salmonella, Staph and E. Coli.
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39
Q

Types of Micro-Organisms : Viruses

Module 2, Lesson 3

A
  • Viruses are parasites that are the smallest of all micro-organisms.
  • A virus needs a host to multiply but can survive for long periods of time under harsh conditions (such as drying, freezing, pasteurization).
  • Once a host is found, a virus can start to reproduce (e.g., Norwalk, Hepatitis A).
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40
Q

Types of Micro-Organisms : Parasites

Module 2, Lesson 3

A

Single or multi-celled organisms that depend on other animals or humans for survival.

Parasites use their living host as a source of nutrients or as a place to live.

Possible sources include:
* Meat
* Seafood
* Water
* Infected food handlers

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41
Q

Types of Micro-Organisms : Molds

Module 2, Lesson 3

A

Molds are microscopic fungi that live on plants or animal matter, whose spores are transported by water, air and insects. They sometimes can be seen with the naked eye, but not always.

When mold is visible, it is the mold’s spores that give it its colour.

Mold has branches and roots. The roots may not be visible, but they can travel deep into food (e.g., aspergillus, penicillium).

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42
Q

Types of Micro-Organisms : Molds

Module 2, Lesson 3

A

Yeasts are slightly larger than bacteria and reproduce through budding. One cell can produce several buds. When the buds fall off, they form a new cell.

Yeasts will grow on most foods, on equipment and walls where there are small amounts of food and moisture.

Examples include saccharomyces cerevisiae, that can be found in the winemaking, baking and brewing processes.

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43
Q

What is the mnemonic / acronym to help remember the conditions for microbial growth?

Module 2, Lesson 4

A

FAT TOM
Food
Acidity
Temperature

Time
Oxygen
Moisture

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44
Q

FAT TOM - Food

What foods are a higher risk when it comes to bacterial growth?

Module 2, Lesson 4

A

Foods that are considered potentially hazardous, like meat, seafood, dairy, eggs and cooked foods, are higher in protein & carbohydrates. Protein and carbohydrates are the main food sources of bacteria.

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45
Q

FAT TOM - Acidity

How does acidity affect bacterial growth?

Module 2, Lesson 4

A

(pH) is a term describing how acidic or alkaline a product is.

Bacteria will rapidly grow at pH 7 but as pH declines below 4.6 bacterial growth slows.

Most foods are in the acidic range (pH 4.6 – pH 7).

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46
Q

FAT TOM - Temperature

What is the temperature danger zone?

Module 2, Lesson 4

A

Products should be kept cold (below 4C / 40F) or hot (above 60C / 140F).

The range between these two temperatures is known as the
danger zone (4C – 60C).

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47
Q

FAT TOM - Temperature

Why is it so important to know the temperature danger zone?

Module 2, Lesson 4

A

75% of food borne illness can be traced to poor temperature control.
* Metric (Celsius)
* 4 – 60 degrees

  • Imperial (Fahrenheit)
  • 40 – 140 degrees

Image: What is the Danger Zone for Food? Partstown. Reproduced and used in accordance with the fair dealing provisions in section 29 of the Canadian Copyright Act for the purposes of education, research or private study. Further distribution may infringe copyright.

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48
Q

FAT TOM - Time

How does time factor into microbial growth?

Module 2, Lesson 4

A

Time and temperature work together to control microbial growth.

A small amount of temperature abuse can occur as long as attention is paid to the amount of time a product spends at improper temperatures.

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49
Q

FAT TOM - Time

In Alberta, what is the time limit for foods in the danger zone?

Module 2, Lesson 4

A

In Alberta, potentially hazardous foods have a two hour limit if kept in the danger zone. This two hours is cumulative of any time in the danger zone and foods must be discarded if surpassed.

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50
Q

FAT TOM - Time

Definition: Lag Phase

Module 2, Lesson 4

A

The time it takes for the microbes to get used to its new environment, approx. 2 to 4 hours.

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51
Q

FAT TOM - Time

Definition: Log / Growth Phase

Module 2, Lesson 4

A

Microbes double in number about every 20 minutes.

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52
Q

FAT TOM - Time

Definition: Stationary Phase

Module 2, Lesson 4

A

Growth ends, but bacteria live.

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53
Q

FAT TOM - Time

Definition: Death Phase

Module 2, Lesson 4

A

Bacteria will begin to die off and be eliminated.

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54
Q

Guidelines for chilling food.

Module 2, Lesson 4

A

Food must be cooled from 60C (140F) to 20C (68F) in less than two hours.

Continued chilling will cool foods from 20C (68F) to 4C (40F) in less than four hours.

All goods must spend less than 6 hours in the danger zone.

Improper cooling of food is one of the main processes that causes foodborne illness. The faster food can be cool, the better to reduce the amount of time spent in the danger zone. Food handlers need to be active in cooling techniques and ensure the temperature is being checked frequently during the process. If the temperature is too high at either of the time limits, the food needs to be discarded

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55
Q

FAT TOM - Oxygen

What are aerobic microbes’ oxygen requirments?

Module 2, Lesson 4

A

Requires oxygen to grow, such as staph and molds.

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56
Q

FAT TOM - Oxygen

What are anaerobic microbes’ oxygen requirments?

Module 2, Lesson 4

A

Requires no oxygen, such as botulism.

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57
Q

FAT TOM - Oxygen

What are facultative anaerobic microbes’ oxygen requirments?

Module 2, Lesson 4

A

Can live and grow with or without oxygen, like salmonella and yeasts.

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58
Q

FAT TOM - Moisture

How can we control microbial growth?

Module 2, Lesson 4

A

We can control microbial growth cy controlling water activity (Aw).
Most foods have an Aw greater than 0.95 (considered perishable foods) which supports the growth of microbes (bacteria, molds, yeasts).

Fresh meat and fish have an Aw of 0.99

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59
Q

FAT TOM - Moisture

Name some examples of how to slow or inhibit bacterial growth

Module 2, Lesson 4

A

The use of sugar, salt and dry methods to reduce the water activity will inhibit microbial growth by limiting the amount of free water Examples such as sugar and salt for curing meats are methods of preservation.

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60
Q

What are some of the symptoms of foodborne illness?

Module 3, Lesson 5

A
  • Fever
  • Abdominal pain
  • Diarrhea
  • Nausea
  • Vomiting
  • Dehydration
    Age, general state of health, how contaminated the food and how much was consumed can all affect how a person experiences foodborne illness
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61
Q

How are foodborne illnnesses caused?

Module 3, Lesson 5

A

Illness is caused by the ingestion of food that is contaminated with infectious microorganisms. This is a direct result of bacterial action on the body.

This process is slow as the microbes need time to multiply.

Some bacteria, all viruses, and all parasites cause foodborne illness from infection.

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62
Q

What are 4 infectious bacterial diseases?

Module 3, Lesson 5

A
  • Salmonella
  • Campylobacter Jujuni
  • Listeria Monocytogenes
  • E. Coli O157:H7
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63
Q

Where is salmonella usually found?

Module 3, Lesson 5

A

Usually poultry and eggs, but recently vegetables, nuts and some sprouts have been reported

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64
Q

What is salmonella’s incubation period?

Module 3, Lesson 5

A

Two days, usually 12 – 72 hours

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65
Q

What are salmonella’s symptoms?

Module 3, Lesson 5

A

Abdominal pain, vomiting, fever and diarrhea

66
Q

Where is campylobacter jujuni usually found?

Module 3, Lesson 5

A

Soft cheese, processed meats (e.g. cold cuts). Can also include poultry and contaminated water.Unpasteurized cheese, processed meats.

67
Q

What is campylobacter jujuni’s incubation period?

Module 3, Lesson 5

A

Two to five days

68
Q

What are campylobacter jujuni’s symptoms?

Module 3, Lesson 5

A

Abdominal pain, vomiting, fever, diarrhea and nausea

69
Q

Where is listeria monocytogenes found?

Module 3, Lesson 5

A

Soft cheese, processed meats (e.g. cold cuts), seafood (like smoked salmon)

70
Q

What is listeria monocytogenes’s incubation period?

Module 3, Lesson 5

A

Seven to 70 days

71
Q

What are the symptoms of listeria monocytogenes?

Module 3, Lesson 5

A

Flu-like symptoms. It can be a mild illness however; it is very dangerous to pregnant woman and newborns.

72
Q

Where is E. Coli 0157:H7 found?

Module 3, Lesson 5

A

Undercooked beef

73
Q

What is E. Coli 0157:H7’s incubation period?

Module 3, Lesson 5

A

Two to 10 days

74
Q

What are E. Coli 0157:H7’s symptoms?

Module 3, Lesson 5

A

Bloody or watery stool, not normally a fever, which is typical in others

75
Q

What is microbial intoxication?

Module 3, Lesson 5

A

Illness is caused by the ingestion of food containing toxins produced by microorganisms.

Toxins persist even after the producing microbe is destroyed. This process occurs faster than an infection.

Botulism is a bacteria that can produce toxins leading to microbial intoxication.

Viruses and parasites do not cause foodborne intoxication.

76
Q

Where is staphylococcus aureus found?

Module 3, Lesson 5

A

Milk, eggs, protein foods, sauces and gravies, potato and other salads, cream filled baked goods

77
Q

What is staphylococcus aureus’s incubation period?

Module 3, Lesson 5

A

30 minutes to eight hours

78
Q

What are the symptoms of staphylococcus aureus?

Module 3, Lesson 5

A

Vomiting, diarrhea and stomach cramps

79
Q

Where is clostridium botulinium found?

Module 3, Lesson 5

A

Low acid, improperly canned good, especially meat, fish and vegetables.

80
Q

What is clostridium botulinium’s incubation period?

Module 3, Lesson 5

A

One to three days, usually 19 to 36 hours

81
Q

What are the symptoms of clostridium botulinium?

Module 3, Lesson 5

A

Difficulty swallowing, speaking and breathing, increasing respiratory paralysis leading to death, double vision.

82
Q

Where is clostridium perfringens found?

Module 3, Lesson 5

A

Prepared meats and gravies, stews, meat pies, meat and meat products. Main cause of outbreaks is inadequate cooling, re-heating and hot holding.

83
Q

What is clostridium perfringens’s incubation period?

Module 3, Lesson 5

A

Six to 24 hours.

84
Q

What are the symptoms of clostridium perfringens?

Module 3, Lesson 5

A

Abdominal cramps and diarrhea (no fever).

85
Q

Where is bacillus cereus found?

Module 3, Lesson 5

A

Rice, cereals, meats, vegetables. Usually, foods that may have sat too long at room temperature.

86
Q

What is bacillus cereus’s incubation period?

Module 3, Lesson 5

A

One to 24 hours, depending on type.

87
Q

What are the symptoms of bacillus cereus?

Module 3, Lesson 5

A

Nausea, cramps and vomiting.

88
Q

Where is Hepatitis A found?

Module 3, Lesson 5

A

Usually concerns food that is contaminated by people. A Hepatitis A vaccination is available for traveling abroad.

Viral disease

89
Q

What is Hepatitis A’s incubation period?

Module 3, Lesson 5

A

About 25 to 30 days

Viral disease

90
Q

What are the symptoms of Hepatitis A?

Module 3, Lesson 5

A

Jaundice (liver damage)

Viral disease

91
Q

Where is Norwalk Virus found?

Module 3, Lesson 5

A

Usually concerns food that is contaminated by people. Ready to eat foods are prime sources such as shellfish, salads and raw vegetables.

Viral disease

92
Q

What is Norwalk Virus’s incubation period?

Module 3, Lesson 5

A

24 to 48 hours

Viral disease

93
Q

What are the symptoms of Norwalk Virus?

Module 3, Lesson 5

A

Mild flu-like symptoms

Viral disease

94
Q

Where is trichinosis found?

Module 3, Lesson 5

A

Pork & wild game

Parasite

95
Q

What is trichinosis’s incubation period?

Module 3, Lesson 5

A

Usually, nine days

Parasite

96
Q

What are the symptoms of trichinosis?

Module 3, Lesson 5

A

Muscle spasms, stiffness and blurred vision.

Parasite

97
Q

Where is vibriosis (Vibrio Species Parasite) found?

Module 3, Lesson 5

A

Eating raw or undercooked shellfish. It most often occurs where shellfish is harvested in brackish waters (where rivers meet the sea).

Parasite

98
Q

What is vibriosis’s incubation period?

Module 3, Lesson 5

A

Four hours and up to seven days depending on species of Vibrio parasite

Parasite

99
Q

What are the symptoms of vibriosis?

Module 3, Lesson 5

A

Sudden chills, vomiting, abdominal pain

100
Q

What a the three ways diseases are transmitted?

Module 3, Lesson 5

A
  • Indirect: Food, sewage, objects (e.g., door handles)
  • Direct: Touching, sneezing
  • Non-human: Insects, rodents, pets
101
Q

Describe the cycle of transmission.

Module 3, Lesson 5

A
102
Q

What is the definition of cross-contamination?

Module 3, Lesson 5

A

The transfer of bacteria to food from another food or from equipment or work surfaces.

103
Q

Define chemical intoxication

Module 3, Lesson 5

A

Illness is caused by ingestion of food containing poisonous chemicals.

Examples are detergents, pesticides, etc.

Generally, occurs very quickly, almost like an allergic reaction

104
Q

Define chemical contaminants

Module 3, Lesson 5

A

Illness is caused by chemical residues used in growing food such as pesticides and herbicides.

Other examples include food service chemicals and cleaners (MSG, silver polish, detergent, sanitizer, pesticides) and toxic metals (lead, copper, zinc, mercury).

105
Q

Define physical hazards (as it relates to foodborne illness)

Module 3, Lesson 5

A

Presence of something other than microbes or chemicals.

Examples include hair, glass, staples etc.

106
Q

What are chemical inhibitors?

Module 3, Lesson 5

A

Inhibitors are added to many products, particularly in food manufacturing, to preserve foods. Without them, the food supply would be extremely limited.

E.g., acetic acid, lactic acid, sorbic acid, benzoic acid, nitrate, nitrite, and sulfites.

107
Q

What are chemical intoxicants?

Module 3, Lesson 5

A

Metals: Lead, copper, zinc, mercury
Cleaners: Silver polish, detergent, sanitizer, pesticides
Chlorinated hydrocarbon poisoning
Monosodium glutamate

108
Q

What is chlorinated hydrocarbon poisoning?

Module 3, Lesson 5

A

Foods implicated:
Foods accidentally contaminated by pesticides

Incubation Period:
30 minutes to six hours

Symptoms:
Nausea, vomiting, loss of appetite, involuntary muscle movement.

109
Q

Describe the effects of MSG as it relates to foodborne illness.

Module 3, Lesson 5

A

Foods implicated:
Foods with an excess of MSG

Incubation Period:
Few minutes to one hour

Symptoms:
Flushed burning sensation on the back of the neck and arms, dizziness, headache

110
Q

What are 7 ways you can reduce customer risk as it pertains to foodborne illness?

Module 3, Lesson 5

A
  • Listen to customers carefully!
  • Educate employees.
  • Be aware of the ingredients in your food.
  • Read labels of prepared foods.
  • Be aware of the dangers of cross contamination with known allergens.
  • Never use a common allergen as a mystery ingredient.
  • Call an ambulance immediately if a customer has an adverse reaction.
111
Q

Describe the elements of good hand hygiene

Module 3, Lesson 6

A

Fingernails should be cleaned frequently, trimmed and free of nail polish. In addition, no artificial (fake) fingernails should be worn.
With regards to jewelry, there should be nothing dangling (particularly important with earrings) and the number of ringsworn should be kept to a minimum.
Jewelry is hard to clean/sanitize and could pose foreign object concerns.

112
Q

What is the easiest way to avoid transferring pathogens to your customes?

Module 3, Lesson 6

A

Wash your hands.
Wash you hands before preparing food.
Even if you are going to be using gloves, wash your hands before putting them on.

113
Q

What is a food allergy?

Module 3, Lesson 6

A

A food allergy is an immune system response to a protein within food.

114
Q

What is a food sensitivity?

Module 3, Lesson 6

A

An adverse reaction to a food that other people can safely eat. This includes food allergies, food intolerances, and chemical sensitivities.

115
Q

What is food intolerance?

Module 3, Lesson 6

A

A food sensitivity that does not involve the individual’s immune system. Unlike food allergies or chemical sensitivities, where a small amount of food can cause a reaction, it generally takes a more normal sized portion to produce symptoms of food intolerance. A common intolerance is lactose intolerance, which is the body’s inability to digest the milk sugar.

116
Q

What are four possible signs of a food allergy?

Module 3, Lesson 6

A

Signs of a food allergy can include:
* Anaphylactic shock
* Swelling in the lips, throat, tongue or face
* Skin irritations in the form of hives or a rash
* Coughing, wheezing or difficulty breathing

117
Q

What is a food allergen?

Module 3, Lesson 6

A

Food allergens are proteins that are not broken down by cooking, or by stomach acids or enzymes that are responsible for breaking down food.
When we eat these foods, our body recognizes it as a foreign substance and sends anti-bodies out to fight off what it deems to be an invasion releasing histamine.

118
Q

What 10 allergens must be dislcosed to the consumer as mandated by the CFIA?

Module 3, Lesson 6

A
  1. Eggs
  2. Milk
  3. Peanuts
  4. Seafood
  5. Soy
  6. Wheat
  7. Tree Nuts
  8. Sulphites
  9. Sesame
  10. Mustard
119
Q

What are some of the things you can do to reduce your customer’s exposure to food allergies?

Module 3, Lesson 6

A
  • Listen to your customer carefully!
  • Educate employees on food allergies.
  • Be cognizant of the ingredients you are using in which dishes.
  • Read labels of prepared foods.
  • Be aware of the dangers of cross contamination of allergens.
  • Never use a common allergen as a mystery ingredient.
  • Call an ambulance if a customer has a reaction.
120
Q

Eight steps of safe food handling: Step 1 - Buying and receiving

Module 4, Lesson 7

A
  • Approved sources.
  • Food is delivered at safe temperatures.
  • Check best before dates, expiry dates, signs of spoilage, damage and insects.
  • Be aware of current recalls. Visit the CFIA website (https://inspection.canada.ca/eng/1297964599443/1297965645317) for more information.
121
Q

Eight steps of safe food handling: Step 2 - Storage

Module 4, Lesson 7

A
  • Put away foods as soon as delivered.
  • Follow FIFO (First In First Out) rules.
  • Keep refrigerators below 4C (40F) and freezers below -18C (0F).
  • Do not overfill refrigeration units.
  • Store raw meats below cooked or ready to eat foods.
  • Store food raised 6” or higher above floors.
122
Q

Eight steps of safe food handling: Step 3 - Preparing Food.

Module 4, Lesson 7

A
  • Wash hands.
  • Start with clean sanitized utensils, cutting boards etc.
  • Wash fruits and vegetables in cold water.
  • Leafy products may require soaking to loosen dirt.
  • Thaw foods properly in refrigerator or under cold running water.
  • Follow the two-hour rule! The total time food is in danger zone, from receiving to service, should never be more than two hours.
  • Reduce cross-contamination.
123
Q

Methods to reduce cross-contamination (7)

Module 4, Lesson 7

A
  • Wash hands after handling raw proteins
  • Keep raw meat, poultry and fish away from ready to eat foods
  • Use separate cutting boards, knives, tongs and utensils for raw and cooked food
  • Clean and sanitize all equipment and surfaces that touch food
  • Change aprons or uniforms that are soiled from raw meats
  • Change dish cloths and wiping clothes often, storing in sanitizing solution, and change after each service rush
  • Use only approved cloth or paper towel on fresh produce, never wiping cloths.
124
Q

Eight steps of safe food handling: Step 4 - Cooking Foods.

Module 4, Lesson 7

A
  • Cook foods to safe temperatures. 74C (165F) will kill most bacteria.
  • Measure accurately with clean and calibrated thermometers.
125
Q

How is Foodborne Illness Spread?

Module 4, Lesson 7

A

Foodborne illness microbes come from many sources: People soil, water, food, air, equipment, utensils and animals.

126
Q

Eight steps of safe food handling: Step 5 - Cooling Foods

Module 4, Lesson 7

A

Follow guidelines in cooling foods:
* Cool food from 60C (140F) to 20C (68F) within 2 hours.
* Cool food from 20C (68F) to 4C (40F) within 4 hours.
* Store foods on ice when working for longer periods, if available.
* Store food in container with ice, below the ice line.

127
Q

Eight steps of safe food handling: Step 6 - Hot and Cold Holding

Module 4, Lesson 7

A
  • Measure temperature of food every hour.
  • Do not add fresh portions of food to old food (same inserts).
  • Keep food covered to protect if from cross contamination of guests (i.e., sneeze guards).
128
Q

Eight steps of safe food handling: Step 7 - Reheating Foods

Module 4, Lesson 7

A
  • Reheat foods quickly and in small amounts when possible.
  • Reheat to 74C within two hours.
  • Do not reheat food more than once.
  • Hot holding equipment may not be used to reheat foods.
129
Q

Eight steps of safe food handling: Step 8 - Serving Food

Module 4, Lesson 7

A
  • Pick up cutlery by the handles.
  • Do not touch the rim of glasses or cups.
  • Throw out chipped or cracked glassware and dishes.
  • Do not touch food or drinks with fingers.
  • Use tongs to pick up ice. Do not use your hands or the glass itself.
  • Do not store ice scoops directly in ice machines.
130
Q

SAIT Kitchen standards

Module 4, Lesson 7

A
  • Back packs and jackets are not allowed in kitchens.
  • Only students with uniforms are allow in kitchens. No shortcuts are to be taken through food areas.
  • The only approved drink containers are sealable containers.
131
Q

What should you do if you are accused of getting someone sick?

Module 4, Lesson 8

A
  • Empathize with the individual
  • Never admit fault
  • Take all information including what the individual ate, a list of their symptoms and the time frame related to their illness.
  • If possible, find a sample of what they ate, freeze it, and have it tested by a health inspector.
132
Q

What is the best way to control any foodborne illness?

Module 4, Lesson 8

A

Maintain proper temperature control of potentially hazardous food.

133
Q

What are the DANGER ZONE TIME LIMITS?

Module 4, Lesson 8

A

Food left within the Danger Zone:
* 2-hour limit, from receiving to service

Food in a hot hold buffet:
* 4-hour limit

Food stored above 60C, then cooled
* 6-hour total cooling period to achieve 4C

134
Q

What are the guidelines to reheating food?

Module 4, Lesson 8

A
  • Reheat leftover food quickly to 74C (165F) or higher within two hours.
  • Do no reheat food more than once.
  • Hot holding equipment should not be used to reheat food.
135
Q

What are the guidelines to cooling food?

Module 4, Lesson 8

A
  • Ice water bath in large sink with running water. Use an ice wand to repeatedly stir food.
  • Place food into small containers or shallow pans, no more than 4” deep, then place in well vented refrigeration area uncovered.
  • Cut large pieces of meat or poultry into smaller pieces then place in small containers to cool under refrigeration.
136
Q

What does FIFO stand for?

Module 4, Lesson 8

A

First in First out

137
Q

What are the guidelines for food service?

Module 4, Lesson 8

A
  • Do not stack plates of food so that the bottom of the plate is touching the next plates of food.
  • Do not carry plates of food with your thumb or finger touching the food.
  • Carry glassware by the bottom, not the top of the glass.
  • All place settings need to be considered used and removed after service. Single use items may not be reused under any circumstances.
138
Q

What are the two options for manual washing of cookware and dish ware?

Module 5, Lesson 9

A

Double sink metho and three sink method.

139
Q

What is the double sink method of cleaning?

Module 5, Lesson 9

A
  • Cleaning and sanitizing equipment
  • Cleaning and sanitizing cooking utensils
  • Sinks sufficient size to permit complete immersion
140
Q

What is the three sink method of cleaning?

Module 5, Lesson 9

A
  • Considered the minimum sanitary procedure for washing and sanitizing dishwater and serving utensils.
  • May be less cost effective than machine washing, but more versatile depending on size and soil level of equipment.
141
Q

What are the 5 steps of manual dish washing?

Module 5, Lesson 9

A

Scrape > Pre-Rinse > Wash > Rinse > Sanitize (Thermal or Chemical)

142
Q

What is the minimum temp for washing and rinsing waters?

Module 5, Lesson 9

A

45° C

143
Q

Describe the thermal method of sanitizing

Module 5, Lesson 9

A

77° C for 2 minutes

144
Q

Describe the chemical method of sanitizing

Module 5, Lesson 9

A

Water at 45°C for two minutes in a solution of:
* Chlorine solution of 100 ppm or
* Iodine solution of 12.5-25 ppm or
* Quaternary ammonium compound solution (QUATS) of 200 ppm

145
Q

What are the criteria for machine washing dishes?

Module 5, Lesson 9

A

If using a machine to wash dishes, the wash temperature must be around
60° C and the rinse temperature must be around 82° C for 10 seconds.

Other considerations include:
* Wash water must be reasonably clean
* Wash and rinse cycles times should be in accordance with what is required by the public health act
* Separate thermometers should be provided and clearly visible
* Pressure and volume of water is adequate
* Curtains are clean and in good condition
* Detergent concentration is sufficient (control device is recommended)
* Booster heater is required to maintain sufficient hot water temperatures to sanitize dishes and utensils

Note: Single use utensils cannot be washed and reused for service.

146
Q

What is sanitization?

Module 5, Lesson 9

A

Sanitization is the process whereby pathogenic organisms are reduced to safe levels on inanimate objects, thereby reducing the likelihood of cross-infection.

147
Q

What are the added costs resulting from the lack of a sanitation program?

Module 5, Lesson 10

A

Added costs resulting from the lack of a sanitation program include:

  • Increased insurance premiums
  • Lost sales
  • Lab costs
  • Hospital and physician costs
  • Legal costs
  • Payroll
  • Retraining
148
Q

Describe general maintenance as it pertains to a food service establishment

Module 5, Lesson 10

A
  • Set up a schedule of maintenance
  • Keep all areas neat and clean
  • Floors should be easy to clean
    • Floors should be made of material that is easy to clean
    • Don’t sweep while food is being prepared
    • Mops are easily cleaned, stored away from food, off the flood in a well-ventilated area
  • Exhaust systems and ventilation cleaned regularly
  • Approved walls (tiles versus painted surfaces)
149
Q

Food safety plan: what is an HACCP?

Module 6, Lesson 11

A

An HACCP system consists of:
* Hazard Analysis (HA)
* Identifying Critical Control Points (CCP)
* Monitoring CCP requirements
* Verification and controlling processes

150
Q

What is HACCP known as in Canada?

Module 6, Lesson 11

A

In Canada, HACCP is known as the Food Safety Enhancement Program (FSEP) and is divided into two parts:

  • Pre-requisites
  • HACCP Plan
150
Q

What does FSEP stand for?

Module 6, Lesson 11

A

Food Safety Enhancement Program

151
Q

What are the FSEP pre-requisites for premises?

Module 6, Lesson 11

A
  • Outside property should be protected from external sources of contamination.
  • Pests cannot enter or live in the building, which must be suitable for operations.
  • Sanitary facilities:
    * Should allow for personal hygiene
    * Can be cleaned and sanitized
    * Has appropriate lighting and adequate ventilation
    * Has properly maintained drainage
  • Water, steam and ice uses potable water
152
Q

What are the FSEP pre-requisites for transportation?

Module 6, Lesson 11

A

Coming and going, who and how, temperatures of storage and certification of shipping company.

153
Q

What are the FSEP pre-requisites for purchasing, receiving, shipping and storage?

Module 6, Lesson 11

A
  • Temperature control
  • Receiving inspection
  • Separate storage of foods and non-foods
154
Q

What are the FSEP pre-requisites for equipment?

Module 6, Lesson 11

A
  • Design and installation
  • Maintenance and calibration
155
Q

What are the FSEP pre-requisites for personnel?

Module 6, Lesson 11

A
  • There should be a general food hygiene training program for employees as well as a technical training program (in terms of licenses and certifications).
  • The general food hygiene program should be in place with checklists and maintained with supervision.
156
Q

What are the FSEP pre-requisites for sanitation?

Module 6, Lesson 11

A

For equipment and premises:
* Safe handling of chemicals
* Facility specific cleaning
* Cleaning schedule for rooms, equipment, utensils, conveyance vehicles

157
Q

What are the FSEP pre-requisites for Pest Control?

Module 6, Lesson 11

A
  • Can be handled in house or through an external company
    • Activities and frequencies
    • Maintained and complete records
158
Q

What are the FSEP pre-requisites for recall?

Module 6, Lesson 11

A
  • Recall procedures
  • Customer list
  • Complaint file
  • Monitoring
  • Records
  • Product coding/labeling procedures (customers, production, inventory…)
159
Q
A

SAIT CULINARY COOK 204 (2 decks)

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