Foodservice Systems - Domain IV Flashcards
1
Q
cycle menu for hospitals with 2-4 day average pt stay
A
1-2 week cycles
2
Q
cycle menu for long term care facility
A
3-4 week cycle
3
Q
high school lunch programs
A
2-week cycle with four choices
4
Q
room services uses what kind of menu
A
static menu
5
Q
table d’hote
A
pre fixe
complete meal at set price
6
Q
a la carte
A
separate items at separate prices
7
Q
du jour
A
menu of the day; uses leftovers and food bargains
8
Q
southeast asians
A
pork, few dairy products (non-dairy calcium source)
9
Q
kosher
A
no meat and dairy at same meal; no pork, shellfish
10
Q
chinese
A
yin foods (raw, cold: fish, veg, fruits)
yang foods (bright, hot: hot chicken soup, eggs, warm spices).
rice is neutral
11
Q
seventh day adventist
A
ovo-lacto-vegetarian; no caffeine, alcohol, pork
12
Q
central america/hispanic/latin
A
fruits, veg, meat, poultry, fish, less dairy
13
Q
muslim
A
halal dietary laws, prohibited foods are called haram (no pork, alc, gelatin, congealed salad), overeating is discouraged, fasting dawn to sunset during Ramadan
14
Q
roman catholics
A
meat is not consumed on Fridays during Lent
15
Q
buddhism
A
no alcohol
16
Q
NuMenus
A
nutrient standard menu planning, uses USDA approved nutrient analysis software
17
Q
Assisted NuMenus
A
nutrient analysis may be done by another school or consultant
18
Q
enhanced food based and traditional food based
A
computers not required
19
Q
equipment selected after
A
menu is written
20
Q
kitchen floor space is too expansive
A
efficiency declines
21
Q
truth in menu legislation
A
requires that menus accurately decscribe foods to be served (maine lobster, fresh fish)
22
Q
food code
A
person in charge must be able to identify food allergens and associated symptoms
23
Q
emergency/disaster menus
A
power failure, disruption in water supply
plan to require min staffing for prep and service
multiple days of food supplies avail
one gallon of water/person/day for min of 3 days
24
Q
master menu steps
A
- plan dinner entree
- plan lunch entree
- starchy items with entrees
- salads, veg, accompaniments and apps
- desserts and breads for both lunch and dinner
- breakfast and other items
25
menu psychology
design and layout in such a way as to influence the sale of foods served
position items you want to sell more of in the first and last position within a category
center of a three-fold menu is the prime menu sales area
26
menu engineering
is the practice of developing menus with the goal to encourage customers to buy certain items. focuses on popularity and contribution to profit of the items
27
menu mix
popularity relative to other items
calculated by dividing the number sold of a particular item, by the total number of all items sold
using the formula based on having popularity greater or less than 70% of total sales
28
contribution margin
its contribution to profit
calculated by subtracting a menu item's food cost from its selling price
items are categorized into high and low contribution margin based on whether the margin is above or below the average contribution margin for the entire menu
29
star menu item
high profit, high popularity
- items should be promoted
30
dog menu item
low profit, low popularity
- consider eliminating
31
puzzle menu item
high profit, low popularity
- consider eliminating or changing price
32
plowhorse menu item
low profit, high popularity
- decrease portion size or try price increase
33
average check
the average amount customers spent on a meal
- divide sales by the # of customers served
- helpful in detecting trends
- if lower than normal, perhaps different menu items or more promotions will help
34
popularity index
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
servings / total servings vegetables that day
35
popularity index forecast future needs
if you expect to serve 300 customers next Friday, how many servings of carrots can you expect to serve?
89/204 = 44%
44% of 300 expected servings of vegetables = 129 carrots
36
benchmarking
compare satisfaction levels to those of other facilities which are considered best in class
37
procurement
first functional subsystem, function of acquiring material for production (purchase, receive, storage, inventory control)
38
profit center
assigned both expense and revenue responsibilities (cafeteria)
39
cost center
manage expenses, but do not generate profit (patient)
40
informal open market
when a small amount is needed quickly
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
place order after considering price, quality, delivery
41
formal, competitive bid buying
provide written specifications and quantity needs to vendors who then submit a price
bids are opened together; place order with lowest bid (price)
42
future contracts
purchase goods at a specific price to be shipped later
43
price vending
use single vendor for majority of purchases, saves time and money
44
centralized purchasing
personnel in one office does all purchasing for all units in that organization
cost-effective and time-saving
45
group or co-op purchasing
involves union of separate units (hospitals), not related to a single management for joint purchasing
economic advantage of large volume discounts
46
JIT
just-in-time purchasing
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
47
purchase requisition
first document used in the purchasing process, internal form used to request items from the purchasing manager
48
purchase order
completed by the buyer; written record of items ordered and quantities needed
49
standing orders -
eliminate the need to call in daily or weekly order
50
FOB
free on board
products delivered with all transport charges paid
51
FOB origin
buyer takes ownership at seller's location
52
technical quality
indicate quality by objective and impartial test results (graded food items, gauge of metals). can-cutting: open cans for comparison among brands
53
approved brand specifications
indicate quality by specifying a brand name
54
performance specifications
indicate quality by functioning characteristics of the product (how many dishes washed/min)
55
formularies
descriptions of approved products that an org (or a dept) would like all personnel (who need such a product) to use. volume discounts can be obtained
56
vendor performance requirements
compare price, quality, service
evaluate after several orders have been filled
value added services (chopped lettuce vs. heads of lettuce).
57
buyer's code of ethics
can serve as legal agent for the organization
consider first the interest of your company
buy without prejudice, obtain max value for each dollar spent
denounce bribery, kickbacks
avoid collusion with vendors - decline gifts and favors that could compromise your ability to make objective purchasing decisions
58
food broker
does not own products; connects buyers with sellers
59
foodservice management software
computrition, CBORD, dietary manager, ChefMax
60
amount to order/purchase
based on number to be served, size portion, amount of waste
- portion size x # servings; convert to pounds (EP)
- amount to purchase = EP / % yield (amount provided by 1lb of the item
61
when determining how many servings can be obtained from an uncooked item, consider the % lost in preparation
- subtract the amount that will be lost and convert to ounces
- divide by portion size
*lbs lost in cooking can be found by % shrinkage x raw pounds
62
EOQ
economic order quantity
attempts to find the quantity that minimizes both purchasing and inventory costs, determines the order size that is most economical
total annual cost of restocking an inventory product depends on the number of times it is ordered each year
- to decrease costs, place orders as seldom as possible by ordering larger quantities
- when the cost of placing an order aligns with the cost of holding the items, EOQ is obtained
63
1 lb to oz
16 oz
64
time series forecasting usage
short term forecasts; assumption that needs follow an identifiable pattern over time
65
moving average
uniformly weighs past observations (numbers are weighted equally)
* if you are to forecast for November, delete July and include October
66
exponential smoothing
uses software
- gives more recent values more weight
does NOT uniformly weigh past observations
67
causal models
assumption that a relationship exists between the item being forecast and other factors (selling price, number of customers)
- medium and long-term forecasts, expensive to develop
68
subjective model
used when relevant data are scarce or when relationships between data do not tend to persist over time - must rely on opinions
69
receiving procedures - first control
purchase order is first control in the receiving process
70
receiving area
close to delivery docks with easy access to storage
71
invoice
vendor's delivery slip that accompanies the order
- suppliers' statement of items being shipped, unit price, total expected payment
- compare invoice against purchase order first, then item against invoice
- inspect items, list on receiving report, store promptly
72
blind check receiving method
- give clerk blind invoice or purchase order listing incoming merchandise but omitting quantities, weights
- receiving clerk inserts these numbers into the order on the basis of a check of the delivery
- forces clerk to make serious check of delivery
- takes longer and costs more in labor
73
substitution invoice
use when order arrives without an invoice
74
storage room temp
50 - 70 F
75
storage room cartons and bags
carton and bags on shelves at least 6" above floor and away from walls
76
storage room humidity
50-60%
fresh fruits and veg require 85-90%
77
refrigerated storage - all hazardous foods
<41F
78
refrigerated storage - fruits and veg
40-45F
79
refrigerated storage - meat and dairy
32-40F
80
refrigerated storage - eggs
40-45
81
frozen food storage temp
0- -10F
82
storage times eggs
fresh eggs in shell 3-5 weeks; raw yolks, whites 2-4 days
83
storage times fresh poultry, ground meat, fresh fish, shellfish
1-2 days
84
storage times steaks, chops, roasts
3-5 days
85
security
theft decreases if employees know management is watching
purchaser and receiver should be different people
have employees sign in and out when taking items from storeroom
86
theft
is premediated burglary without force
87
robbery
is burglary with force
88
pilferage is
inventory shrinkage caused by employees stealing food
89
perpetual inventory
running record of balance on hand
- updated each time an item is placed in or removed from storage
- used in large operations that keep large quantities of product in stock
- generally restricted to dry and frozen storage
90
physical inventory
actual count of all goods on hand at end of accounting period
counted as asset on balance sheet
91
par stock method
bring stock up to par level each time an order it placed regardless of the amount on hand - if par is 10 and you have 8... order 2
92
fixed order quantity inventory system
determines the order point when you must reorder the item
(average daily use)(lead time) + safety stock
93
lead time
the number of days from placing order until delivery
94
safety stock
small back up supply to ensure against sudden increases in use
95
FIFO 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
96
mini-max method
stock is allowed to deplete to safety level before new order is placed. establish min and max amounts to have on hand.
- order goods when min is reached and only in the amount needed to reach the max level
- amount of item ordered will be the same each time it is ordered
97
ABC inventory classification system
small amounts of product account for major portion of inventory value
- <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 comprise only 5-10% of the value = C items (trivial, low value)
- items between the A and C ranges are in the B class (moderate, medium value)
- tightest controls needed for A items (most expensive, often proteins)
98
actual purchase price
based on actual purchase price of the product; count products; add values of all products on hand
99
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
100
FIFO value of inventory
based on last price paid multiplied by the number of units on inventory
- uses most recent prices to tends to price inventor high
101
LIFO value of inventory
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
102
latest purchase price
last price paid for the product, simple and fast
103
central ingredient room
quality control measure; assure storage, inventory, production control; saves food costs
104
inventory technology
use of bar code to identify products. includes a 5 digit manufacturer ID number and a five digit product number
105
inventory technology - number system
the number system is a single digit which identifies the type of product
106
inventory technology - manufacturer code
the manufacturer code
107
inventory technology - product code
the product code is a unique code assigned by the manufacturer
108
inventory technology - check digit
the check digit is an additional digit used to verify that a bar has been scanned correctly.
109
dispersion systems
mixture of solids, liquids, gases
110
gas in liquid
whipped egg whites (foam)
111
gas in solid
sponge cake (suspension)
112
liquid in liquid
mayo (emulsion)
113
solid in liquid
gravy (sol)
114
liquid in solid
custard (gel)
115
small particles
sugar, salt: true solution
116
large particles
protein, cooked starch: colloidal dispersion
117
clumps of molecules
fat, uncooked starch: suspension which separates upon standing
118
to change degree of dispersion
apply heat or beat
119
interface
line that forms between two immiscible liquids (oil and water)
120
process vegetables
- at a higher temp than 212F to destroy botulism
- pressure cooker can be used to can low acid veg because it reaches a temperature higher than 212F
121
beets are sometimes pickled with
vinegar (acetic acid) which lowers the pH, and can now be canned in a boiling water bath
122
green vegetables overcooked or canned
acid causes loss of color
magnesium is removed; molecule becomes pheophytin which is brown or olive green
to prevent - cook for short time; leave lid off for first few min to allow escape of volatile acids
123
if baking soda (alkaline) is added to green veg
intense green color due to chlorophyllin
mushy, water-soluble vitamins lost
124
angel food cake - cream of tartar
acidic PH
maintains white color by preventing the Maillard browning reaction
contributes to large volume by stabilizing egg white foam
contributes to tender crumb
without cream of tartar: tough, yellow, small cake
125
enzymes
act as catalysts to facilitate chemical reactions
- may remain active after cells die
- all are proteins (affected by temp and pH)
- role in ripening of fruit - converts starch to sugar, softens
- blanch veg before freezing to destroy enzymes
126
non-enzymatic browning - maillard reaction
initial step is combo of a reducing sugar and an AA
maillard reaction mostly occurs in an alkaline environment. baking soda and solid sugar will result in deep brown colors. baking powder has an acid
browning of bread
more rapid browning - increase pH (6 or higher), increase temp
127
conduction
heat moves from one particle to another by contact
good conductors - copper, black cast iron, aluminum
poor conductors - glass, stainless steel
128
convection
heated air moved with fan
- tnrasfer of heat by the circulation of currents of hot air or liquid resulting from the change in density when heated. as the less dense, hot substance rises, it pushes aside the more dense, cooler material.
129
induction
use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces
- burner has no open flame, burner surface does not get hot
- pan itself is the original generator of the cooking heat, transferred to food by cocnduction
- faster heat, not wasted heat, iron-based
130
radiation
infrared waves coming from glowing heat
microwave - causes kinetic action (friction) that cooks food.
affects only water molecules, penetrates two inches into food
mainly used to heat prepared foods
131
NOTE: steak on grill or meat braising in a steam-jacketed kettle use both
conduction and radiation
132
engineered foods - meat analogs
isolated soy protein, vegetable protein, fat, carb, vitamins, minerals, flavor, color (less fat than meat, about 50% protein, not saturated fat)
133
engineered foods - seafood analogs
soy blended with fish, retains flavor, does not change greatly when heated thus reducing weight loss and shrinkage; economical
134
engineered foods - vegetable blends
Incaparina (maize, sorghum, cottonseed flour), CSM (corn, soy, non fat dry milk, vitamins, minerals)
135
molds
warm 77-86F, damp, dark conditions, grow best on acid, neutral, sweet foods, used in curing cheese, making soy suace
usually does not produce harmful substances; boil to destroy
136
yeasts
water, energy, acid medium in oxygen 77-86F, bread-making, produces bubbles of gas; destroyed by boiling
137
bacteria
need abundant moisture, neutral foods, 68-113F
some > 113 F 0 thermophilic; aerobic or anaerobic
- destroyed by temperatures of pastaurization (145F 30 min)
- danger zone 40-140F or 41 - 135F
138
FATTOM
ideal conditions for microorganism growth: food, acidity, temperature, time, oxygen, moisture
139
enzymes
produce both desirable and undesirable effects
- act at body temps; inactive at boiling
140
methods of food preservation
chilling
freezing
drying
141
freezing
freezing foods at <0' is least damaging to flavor and texture
preserves quality, nutritive value, chemical and physical properties
growth of microorganisms prevented by cold temps and lack of water
adding salt ot foods being frozen causes loss of flavor and increases rancidity of any item containing fat
142
dehydrofreezing
dried to 50% of weight and volume then frozen
143
thawing foods
in refrigerator; or submerge under running cold water at 70F or lower
- if thawed in microwave, cook immediately
144
cryogenic freezing
very low temps (238F) using liquid nitrogen or CO2
145
drying
low water content prevents growth of microorganisms
need appropriate water level in dehydrated foods to ensure food safety and shelf life.
microorganisms grow well at an aw of .91 - .99
146
the aw that limits growth
is 0.70 to 0.90. the lower limit for all microorganisms is 0.60 aw
147
dehydration
fruits 80% water removed; veg 95% water removed
148
sublimation
frozen first, then water is evaporated without melting crystals
149
canning
FSIS inspects canned product manufacturing
done under high pressure for short time to preserve quality
bacteria grow best at pH near neutrality
most foods have a pH of 7 or less
150
botulism more readily destroyed by
heat in acid
151
if pH is low <4.5
acid is high, use boiling water (strawberries, apples, pickles)
152
if pH is high >4.5
acid is low; use pressure cooker (carrots, beets, peas)
153
calcium compounds
are additives used as humectants; retain moisture, increase firmness, tenderness
154
aseptic canning
food sterilized outside of can, then aseptically placed in sterile cans which are sealed in an aseptic environment
155
irradiation
cold sterilization (temp of food does not rise much even though large amounts of energy are used)
approved by FDA for spices, beef, lamb, pork, poultry, wheat, potatoes
kills most harmful bacteria in foods other than milk
156
pascalization
HPP high pressure processing; extends shelf life (guac)
157
chemical preservatives
BHA, BHT - antioxidants for fatty products (preserve butter, meat)
158
sugar, salt
make water unavailable for bacterial growth
159
quality control
employee evals, taste panels, customer reaction
problem: lack of objective measures
160
to determine the number of ounces in a scoop (disher)
divide the scoop number into 32
161
1 qt
32 oz
162
1 gal
128 oz
163
1 cup
8 oz
164
1 pint
16 oz = 1 lb
165
Gantt progress chart
used to schedule and control work
concerned with TIME of production, not costs
rows on chart are tasks to be completed
horizontal bars indicate time period ot complete each task
166
PERT
program evaluation and review technique, CPM - critical path method
- show relationships among phases of a project
- shows what activities must await completion of other tasks and which activities can be performed concurrently
- can calculate total amount of time to complete
- need sequencing requirements, estimate of time for each activity
- critical path - determines the min time for completion
- if any of this is delayed, projcect will be delayed
167
conventional
all prep is done on premises where meals are served, foods are prepared and served on same day
advantages - more adaptable to individual preferences, menu flexibility, low distribution costs, less freezer storage needed
disadvantages - uneven stressful workday caused by peak meal period demands, productivity lower as menus differ daily, high labor costs. need all pre-prep, cooking, and serving equip, skilled and unskilled labor.
168
centralized tray set up
trays set up close to production under common supervision
- heated/refrigerated carts; heated pellets
- insulated trays - concern is how quickly can the tray be delivered
169
decentralized tray set up
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
170
automated cart system delivery
built-in corridors (monorail), decision to use is made in the planning stage (blueprint) of kitchen design
171
commissary - satellite
centralizes procurement and production; food production (kitchen) and service areas (patients) are in separate facilities
- 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
- advantages: uniform quality of products for all units, large volume purchasing, large sophisticated equipment
- need highly skilled personnel
- disadvantages - delivery and safety issues; has 9 critical control points
172
ready-prepared (cook-chill, cook-freeze)
not produced for immediate service but for inventory and subsequent withdrawal
- foods are prepared on site, then frozen, chilled for later use; requires blast chiller or freezer, adequate
- separation between time of prep and time of service
- food may be held 1-5 days (blast chilling); up to 45 days (tumbled chilled), up to 3-4 months (cook freeze)
- bulk foods should be brought down to 37F in 90 min or less
- advantages - offsets critical shortage of high-skilled employees; production schedule more liberal, decreased job stress related to production deadlines, labor costs lower
- disadvantages - cost of large cold storage, freezers, and space needed; need all prep-prep, cooking and serving equipment
173
ready-prepared (cook-chill, cook-freeze) - rethermalization
- microwaves
- convection oven: food heated in bulk; reaches temp 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
174
assembly-serve (total convenience)
purchase completely prepared individual portions; finish by thawing, heating on premises. no on-site food production. kitchen-less kitchen. reheat, assemble.
advantages - only has 4 critical control points
- curtails lbaor time by separating manufacture from distribution; no skilled cooks or pre-prep employees needed; equipment and space requirements are minimal
disadvantage - limited menu items, quality, acceptability
175
display cooking
restaurant design where food is displayed and prepared in full view of the diner
176
traditional cafeteria
serves 3-4/min
177
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
178
food bank electronic
precooked, frozen meal, color-coded for microwave
179
to determine seat turnover
divide customers per meal by number of seats. if you have 150 customers and 100 seats (150/100), seats turnover 1.5 times during the meal period
180
buffet, smorgasbord
watch contamination, use sneeze guards, eye appeal is important
181
table service - American
waiter takes order and food is portioned onto plates in kitchen
182
table service - French
portions brought to table on platter; waiter completes preparation at table (carving, making sauce, flaming)
* most expensive
183
table service - Russian
prepared and portioned in kitchen; brought to table on serving platters, waiter serves individual portions to each guest
184
table service - family style
guests serve themselves from platters or bowls
185
table service - banquet
preset menu and service for a given number of people
186
hold frozen
0 - -10
187
transport hot
165-170
188
reheat food
to 165 for 15 seconds within 2 hours
189
leftovers cooled in what two stage process
cook quickly from 135-70 within 2 hours
cool from 70-40 within an additional 4 hours
190
hold cold food
40 F or less
191
USDA's FSIS
food safety and inspection service
- meat and poultry division
wholesome meat and poultry act
eggs products inspections act
192
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
193
eggs products inspections act
inspects processing plants; requires pasteurization of liquid eggs to be frozen or dried
194
US department of commerce
NMFS
national marine fisheries service
- 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
195
DHHS - PHS
public health service
- concerned with infectious and contagious diseases transmitted through shellfish, milk, vending machines and restaurants
contaminated shellfish transmit heptatitis
milk ordinance code - requires pasteurization of milk
196
CDC pulsenet system
early warning system for outbreaks of foodborne disease, national network of labs that fingerprint bacteria
197
CDC FoodNet
trends of foodborne diseases over time, developed interventions
198
FDA - center for food safety and applied nutrition (CFSAN)
food, drug, cosmetic act - law that 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 substsances
- prohibits misbranding - use of deceitful or unfair labeling
- additives
199
GRAS
generally recognized as safe due to long term use but has not been tested
200
food additive amendment
producer of additive must prove safety
201
delaney clause
anything causing cancer in animals or humans must be removed from market
202
standard of identity
defines what a product must be to be called by a certain name (mayo)
203
standard of quality
specifies minimum quality below which foods must not fall (fruit)
204
standard of fill
containers - protects against deception through use of containers that appear to hold more than they do (canned goods)
205
imitation
often nutritionally inferior, may cost less, taste the same
FDA controls
206
substitute
nutritionally equal or superior in some ways and inferior in others
FDA controls
207
EPA
environmental protection agency
- establish and monitor water quality standards; determines safety and tolerance levels for pesticides
208
food intoxications
illness caused by toxin in food prior to consumption
- staphylococcus aureus
- clostridium botulinum
- clostridium perfringens
- baccilus cereus
209
staphylococcus aureus
found in humans - nose, hand, intestines, cuts, sores
enters through handling or contact with contaminated surface
grows best at 70-97F; resists drying, freezing; not destroyed by cooking
reheated foods, high in protein, meat, poultry, eggs, milk products, stuffing
1-7 hours after ingestion: nausea, vomiting, pain, diarrhea, NO FEVER
- wash hands, chill food quickly, cool food in shallow pans
210
clostridium botulinum
anaerobic - rare and more deadly; unusually resistant to heat
found in soil, water, plants, intestinal tract
4-36 hours - weakness, double vision, fatigue, diarrhea, affects central nervous system, inability to swallow, may be fatal
- spoils low acid foods, improperly canned foods, vacuum-packed, and tightly wrapped foods, smoked and salted fish, cooked root veg held at warm temps
- honey is a source - do not give to infants
211
clostridium perfringens
anaerobic - intestinal tract human and animals, surfaces of meat and poultry
- 8-18 hours - N/V/D, abdominal pain
improperly cooked and reheated foods, cafeteria bug - meat, soups, gravies, stews, casserole
to prevent - cool foods in shallow pans, keep cold food below 40F, keep hot food above 140F, reheat leftovers properly, wash hands
212
bacillus cereus
forms spores, found in soil, dush, grains, rice, flour, cereal - aerobic
- emetic (N/V); diarrheal (D/C)
30 - 6 hrs emetic, 6-15 hours diarrheal; lasts up to 24 hours
emetic - rice products, fried rice, starchy foods, food mixtures
diarrhea - meats, milk, veg, fish
213
food borne infections
activity of bacteria carried by food into GI tract
214
salmonella
6-48 hrs - fever, nausea, vomiting, chills, headache; lasts 2-3 days
GI tract of humans and animals, water, soil; spread by food handlers
low acid foods at room temp, destroyed by pastaurization
raw and undercooked meat and poultry, eggs, raw dairy, seafood, melons
215
streptococcus
intestinal contents of humans animals; caused by poor hygiene; grows at 50-113F; destroyed by cooking
milk, eggs, potato salad, food held at room temp for hours
- onset 2-60 days; fever/diarrhea
216
listeria monocytogenes
symptoms in 2-30 days
- human, animal intestinal tract, unwashed veg, fruits, soil, water
grows between 34-113F on neutral or slightly alkaline; resists freezing, drying, heat
- hot dogs, lunch/deli meats, cold cuts, coleslaw, raw milk, soft cheese
- may harm fetus
- can cause flu like symptoms
217
campylobacter jejuni
one of the most common causes of the stomach flu
- intestinal tract of cattle, sheep, poultry, pigs
- abdominal pain, bloody diarrhea, 3-5 days; lasts 2-10 days
- raw or undercooked meat or poultry, raw milk, raw veg
- prevent cross-contamination between raw and cooked foods
218
vibrio parahaemolyticus, vibrio vulnificus
from raw or undercooked seafood (shellfish, oysters)
- fever vomiting, cramps, diarrhea, 16 hours after ingestion, lasts 48 hours
- yields a norovirus
219
shigella
human intestinal tract, water polluted by feces, bare hands and flies
cold mixed salads (chicken, tuna, potato), raw veg, watermelon
- 12-50 hours after ingestion, bloody diarrhea, abdominal pain, 4-7 days
220
escherichia coli
human, animal intestinal tract; bloody diarrhea, severe cramping
- slow onset; 3-8 days after ingestion, lasts 5-10 days
- rare or raw ground beef, uncooked fruits and veg, raw milk, unpasteurized apple juice
- can survive freezing, high acidity, can grow at fridge temps
221
norovirus
illness caused by poor personal hygiene among infected food handlers
does not reproduce in humans, but remains active until food is eaten
found in human feces, transmitted through contaminated water, human contact, veg fertilized by manure, ice cubes, ready to eat food
- N/D/V in 24-48 hrs, lasts 1-2 days
222
most critical elements of food safety
hand washing and control of proper time and temp
223
standard operating procedures
SOPs - written step by step instructions for routine tasks. documentation is a prerequisite for the quality control model of HACCP
224
HACCP definition
preventive approach to quality control, identifying potential dangers for corrective action, identifies food hazards and high hazard jobs
225
CCP
critical control points in food service where a loss of control would result in an unacceptable safety risk
226
ccp for food service
commissary - 9
ready prepared - 8
conventional - 5
assembly serve - 4
227
HACCP seven principles
conduct hazard analysis
determine CCP
establish critical limits
procedures for monitoring
correct actions
procedures for verification
record keeping
(HACCP CPR)
228
food safety modernization act
FSMA - FDA focus more on preventing food safety problems
229
food recalls
made by manufacturer. monitor notifications by FDA and USDA. remove item from inventory and store in secure and appropriate location away from food, utensils, equipment, linens
230
food recalls - class I
involves a health hazard situation in which there is a reasonable probability that eating the food will cause health problems or death
231
food recalls - class II
involves a potential health hazard situation in which there is a remote probability of adverse health consequences from eating the food
232
food recalls - class III
involves a situation in which eating the food will not cause adverse health consequences
233
bioterrorism
the intentional use of biological agents or germs to cause illness.
234
ALERT
identifies measures to minimize risk of food being subjected to tempering
- assure
- look
- employees
- report
- threat
235
PPE
personal protective equipment: rubber gloves, protective glasses
236
HCS
hazard communication standard - requires plan to communicate chemical hazards to employees. MSDS - material safety data sheet - must be available on all hazardous materials
237
OSHA blood borne pathogens standard
requires notice to employees of all potentially infectious materials
238
three E's of safety
engineering - built in safety features of building and equipment
education - policies, on the job training, keep records of accidents and injuries
enforcement - follow-up, periodic inspection using a checklist
239
integrated pest management
denys pest 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
240
OSHA
occupational safety and health act (law)
min safety standards; record keeping of accidents and illnesses
inspection of facilities looking for safety hazards (wet floor), fire extinguishers, handrails on stairs, lighted passageways, first aid supplies
241
class A fire extinguisher
ordinary combustible materials, wood, paper, cloth
triangle
242
class B fire extinguisher
flammable liquids, gases, greases
square/rectangle
243
class C fire extinguisher
live electrical fires
circle
244
class K fire extinguisher
Involve cooking oils, fats, & greases typically found in commercial kitchens
commercial kitchens that use appliances and oils operating at much higher temps than previous oils and appliances
hexagon
245
fire extinguishers
multi-purpose dry chemical (ammonium sulfate, mono ammonium phosphate, mica, talc) can be used on A, B, C, classes of fires
246
most common chemicals used in sanitizing surfaces
chlorine solution
iodine
quaternary ammonia
247
most state and local codes require immersion in chemical solutions for at least
60 seconds using water above 75F
248
facility layout planning for design
- prepare a prospectus - planning guide
- organize planning team
- feasibility study
- analyze menu
249
ergonomics, environmental design
human engineering
studies activities so they are done safely and efficiently
comfortable seating, noise control, mobile equipment, close to storage areas
easy entrance and exit, place work areas to facilitate smooth flow patterns
250
equipment is based on the
menu
251
space required determined by
market form of foods purchased (raw, prepared, partially prepared)
252
walls
glazed tiles, 5'8" high, washable, impervious to moisture
253
ceilings
acoustically treated, lighter in color than walls; 14-18' high
254
floors
resilient, durable, non-slippery
255
floors - concrete
light traffic, absorbs grease, use in storerooms, receiving areas
256
floors - terrazzo
cement and crushed marble; noisy dining room
257
floors - quarry tile
unglazed red clay tiles - kitchen and heavy traffic
258
floors - asphalt
light traffic, dining room
259
ventilation
temp 68F, fan system - eliminates cooking odors, moisture
260
lighting
intensity measured in foot candles - how bright the light is one foot away from the source
261
dry storage lighting
at least 10
262
handwashing, warewashing, self service food areas
min of 20
263
general lighting in food prep and display areas
at least 50
264
localized detail work areas, reading recipes
70-100
265
flow chart
show steps the work must take, their sequence, the relation of working units to each other
266
templates
models of equipment cut to scale used in layouts
267
cafeteria - chairs and tables
18" between chairs; tables 4-5' apart
268
cafeteria - serving width
14' - 4' patron lane, 1' tray slide, 2' counter width, 41/2' workers, 2 1/2' backbar
269
cafeteria - employee dining
12 sq ' per person
270
kitchen aisle space - lane with one person
36-42"
271
kitchen aisle space - lane with > one person or where mobile equipment passes through
48-52"
272
kitchen aisle space - main traffic lane
60"
273
kitchen - floor area
20-30 sq feet per bed
274
optimum counter height kitchen
heavy work 36"; light work 37-41"
275
clearance of heavy equipment from wall
12-24"
276
work area layout - straight line
- Simplest, most preferred, & best flow plan with regards to efficiency
- Materials move in a continuous, linear fashion from one process to the next
- Reduces backtracking, saves time in preparation, & eliminates confusion regarding the movement of items in and out of the kitchen
277
work area layout - back to back parallel
Equipment is arranged on workspaces in two straight parallel lines; Quite efficient
278
work area layout - L shape
- If there is limited space available to accommodate a straight-line or back-to-back parallel layout, the L-shape layout is a suitable, efficient option
- Allows for easy access to multiple groups of equipment, provides a convenient work surface, & can be adjusted to fit the needs of table-service restaurants
279
work area layout - U shape
- Provides sufficient work surface area but can be inefficient in terms of adding extra steps since it requires walking in & out
280
electrical
voltage, watts, type of current
281
gas
BTU - british thermal unit
282
steam
PSI - pounds per sq inch
283
national sanitation foundation international
NSFI
voluntary inspection of equipment
equipment that is safe
284
underwriter's lab
UL
voluntary inspection of electrical equipment
285
stainless steel
durable, wears well
the lower the gauge the stronger the metal
10-14 gauge galvanized steel or 12-16 noncorrosive metals are most often used for equipment
- most saucepans are 18-20 gauge because heavier stainless steel does not conduct heat as well
286
aluminum
strong, lightweight, mobile equipment, storage cabinets
287
finish (luster) of metals
- numbered 1-7; higher numbers, higher polish, finish, luster
- #4 grind - standard polish, one or both sides, table tops, counters
- A lower number, such as #1, indicates a highly rough surface, while a higher number, like #7, suggests an almost mirror-like reflective surface
- Highly reflective metal surfaces have the potential to create glare from lighting sources & highly rough surfaces can harbor bacteria & be tough to clean
- When it comes to work surfaces, #4 is preferable because it minimizes glare & maintains appropriate surface smoothness
288
dishwashing three compartment sink - wash
110-120 F
289
dishwashing three compartment sink - rinse
warm water
290
dishwashing three compartment sink - sanitize
170F for at least 30 seconds or use chemical solution for 1 min in lukewarm water (75F)
291
dishwashing three compartment sink - drying
let pots and pans air dry
washed utensils should be air-dried and stored covered on a mobile cart
292
mechanical dish washer - pre-rinse, pre-wash
110-140F
- liquefies fat, removes food before hot water coagulates protein
293
mechanical dish washer - wash
140-160F
lower temp leads to greasy dishes
294
mechanical dish washer - rinse
170-180F
sanitizes; booster heater
drying agent will prevent water spots
295
mechanical dish washer - air-dry
45 seconds
296
low chemical dishmachine
save energy - no booster heater; water temp at 140F
increase use of detergents, rinse aids, water; require longer drying time; bleach used to sanitize may stain silver
297
meals per hour - counter style
up to 50
298
meals per hour - door style, single tank
50-250
299
meals per hour - single or double tank conveyor
250-1500
300
meals per hour - flite-type conveyor
1500+
301
hard water
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
302
ovens - deck
units stacked to save space; when production is high and space is limited
303
ovens - convection
fan for circulation; even heat distribution; more quantity; lower temp (decrease 25-35 degrees); takes less time (10-15% less)
304
ovens - rotary, reel, revolving tray
food is in motion while inside the oven; large volume baking; now also used for meat cookery
305
ovens - microwave
on-demand serving, saves time, reheat prepared foods
306
ovens - tilting skillet
very versatile; serves as oven, frypan, braising pan, kettle, steamer, food warmer
stews, soups, fried chicken, grilled cheese, scrambled eggs
307
steam cooking
more energy efficient than electric or gas
reaches at least 212 degrees
measured in PSI
temp rises as pressure rises
PSI of 15 = temp 250 F
308
large batch compartment steamers in PSI
5-8 psi
309
high pressure steamers
15 psi, cooks small batches quickly
speed facilitates batch cooking - vegetables
310
no pressure convection steamers
compact, can handle large quantities; steam enters at 212 (0 psi)
311
steam jacketed kettle
two sections of stainless steel with air space between for circulation of steam
food does not touch steam; must be near a source of water and a drain
uses both conduction and radiation heating; very energy efficiency
- 5-8 PSI
312
kettle sizes veg
5-20 gal
313
kettle sizes - entree
up to 40 gallons
314
kettle sizes - high liquid
>40 gal
315
infrared tubes
keep food warm, less loss of moisture over conventional heating units
316
mixers
planetary action, arm moves in circle while rotating beater
317
deep fat fryers
stainless steel
- recovery time - how quickly it returns to proper temp after a batch of food has been cooked (batch cooking = cook small batches quickly, french fries)
- fry under pressure to decrease cooking time
318
conduct energy audits
choose Energy star (EPA and Dept of Energy) and Watersense (EPA) water- conserving appliances
319
food waste management
reduce, reuse, recycle
develop integrated waste management systems to include source of reduction, recycling, and waste combustion
320
during power outage - fridge/freezer
refrigerator should keep food safely cold for about 4 hours, full freezer for 48 hours if door is closed
321
during power outage - inventory
keep a 7 day inventory of shelf-stable items for the number of meals anticipated
96 hours hospital, 72 hours residential care
322
in a flood
food in report pouches would be safe
323
decision making
1. analyze the problem
2. identify possible solutions
3. compare alternatives
4. choose one
324
education training
1. assess what they know now
2. assess level of skill
3. assess language skills
325
community programs
1. assess the situation/needs
2. plan
3. implement
4. evaluate
326
evaluation
1. determine the standard
2. compare action to standard
3. adjust as needed
327
management
1. participative style is the emerging trend
2. plan, organize, staff/direct, control/evaluate
3. make employees feel responsible, accountable and important
