Lecture 5 Flashcards
Why is protion control important in menu planing?
Consistent nutritional values
Controlling costs
An attractive plate
What defines a portion size?
Weight Size Length Plate look Food guide sizes (old)
What should the master menu include?
Inclusive of therapeutic and texture modification menus
How man known pathogens are there?
31 accounting for 20% of the outbreaks
-remainder of outbreaks are caused by unspecified agents
What are the 3 types of diseases that causes be caused by pathogens?
- Infection: ingestion of live pathogens which colonize and cause damage to intestinal tract
- Intoxication: Pathogens rproduce a toxin within the food, which following ingestion causes illness
- Toxicoinfection: pathogen are ingested and then produce a toxin in the digestive tract that causes illness
Where do bacteria like to grow the most?
Low acid food
Sugar present
Anaerobic/aerobic
Body temp (37C)
What happens to bacteria above 60C and below 4C?
Below 4 inhibits growth
Above 60 the vegetative cells of pathogenic organisms die
What is FATTOM?
Food (nutritients) Acidity (PHF pH between 4.6-7.5) Time (dangers zone) Temp (danger zone) Oxygen Moisture
What is water activity?
Amount of available water in a food
-lower than 0.85 not considered potentially dangerous
What do fungi require to grow?
Nutrients
O2
time to grow
What to protozoa and viruses have in common?
Do not reproduce in food
Only cause infection
Virus: Norovirus, Hep A
What are the 2 routs of transmission of pathogens?
Direct contact
Undirect contact
What is a carrier?
A person who gives off a pathogen disease without being aware that they have the disease because they do not have symptoms
What is accidental contamination?
Via cleaning or sanitizing chemical agents
OR
Excessive use of additives or preservatives
How do you prevent chemical contamination?
Label Chemicals and sanitizing agents (WHMIS)
Store in a location where food is not stored
Purchase chemicals that are not the colour of food
Policies and procedures
Can physical hazard be accidental or purposeful ?
They can be both
What do outbreaks arise from?
Failure in operations and food handling practices
Who is responsible for addressing hazards and what is the process?
Foodservice leaders responsible for:
- designing (plan)
- Implement (do)
- Assess (study)
- Refine (act)
What kind of approach helps foodservice leaders see thee whole picture?
A system approach
What is a risk?
An estimate of the likelihood or probability of occurrence of a hazard
What is a hazard?
Any source of potential damage, harm, or adverse health effects on something or someone
What are the external controls of food safety?
Ontario Hood premise regulations
Health Unit
-health inspector
Food handlers certificate
What are some food safety internal controls?
Facility layout and workflow
- control foot traffic
- spaces specifically for certain things
- Hand washing facilities in convenient places
- situate washrooms and
- lockers outside of department
Menu planning
Purchasing
What are things you should/shouldnt do to eggs?
Should:
- check eggs on delivery
- store in fridge
- never use raw eggs as ingredient
- pasturize eggs
- use clean and crack free eggs
- practice hang hygiene before and after preparing a dish with eggs
Shouldn’t:
-mix cooked eggs that have been help with a fresh batch
What are personnel controls you can do for food safety?
Interview Health screening Training and education Health and wellness Hygiene practices
What are the diseases that staff can transmit?
Hep A Norwalk Salmonella Shigella Staphylococcus aureus Streptococcus
What do operators need to ensure that every food handler has?
Not use tobacco while handling food Be clean Wear clean outer garments Take reasonable precautions to not contaminate food with hair Wash hands as often as necessary be free from infectious agent
Can a person with a skin disease work with food?
They can’t unit they have approval from MOH in writing
What is a electric digital thermometer for?
Checking temp of:
- delivery truck
- product
- inspection
- quality standards
during receiving
What temperatures to fridges have to be at?
0-4C
What temp do freezers have to be?
-18C or colder
What temp does dry storage have to be?
10-21C with relative humidity of 50-60%
How do you ensure food safety during pre-prep and production?
Keep cooked foods away from raw
Assign different equipment for cook vs raw
Use utensils when possible instead of hands
Clean and sanitize everything
Thaw properly
What are acceptable methods to thaw food?
In fridge
Sumberged under running cold water
As part of cooking process
Microwave
How long can a food be in the danger zone?
Can not exceed 2 hours
What are the stages of cooling something down?
60-4C in 2 hours then 20-4C in 4
20-4 in 4
How do you properly reheat something?
Reheat to internal temp of 74C for at least 15 seconds before 2 hours?
How do you reheat something in a hermetically sealed container?
Reheat to 60C
What re some safety controls for hot holding?
-Small btched
-do not overfill buffet
-regularly stir
-take temp every 2 hours
-cover food
Use long utensils
What are some safety controls for cold holding?
- Keep equipment at 4CC or below
- Take temp every2 hours
- put ready to eat food in pans or plates then surround with ice
- sanitize pans after each use
- use thermocouple
What should servers do to control contamination?
- avoid touching face and hair
- practice good hygiene
- never touch food contact surface
- wash hands after clearing tables
For self serve areas how to we prevent contamination?
- sneeze guards
- Record temps
- Long utensils
- Rep food using safe practices
What are the regulations for ware washing?
Machines have to be between 60-71C
- Sanitizing rinse of 82C for 10 sec
- chemical solution
What are audits used for?
- time and temp for food
- temp for equipment
- hang hygiene
- critical control points HAACP
What are HACCP?
Hazard analysis critical control point
- helps identify and control bio, physical and chemical hazards and other risks by monitoring the flow of food
- specific for each organization
What are the 7 principles of HACCP?
- Conduct hazard analysis
- Identify CCP
- Establish critical limits
- Monitor CCP
- Trake corrective action
- Verify the system is working
- Keep record
What does food safety entail?
Contamination prevention of bio, physical and chemical hazards
- allergen control
- texture appropriateness
what are the 2 different aspects of food safety?
Culture
Technomanagerial
What is food safety?
Shared values, beliefs and norms that affect mind-set and behaviour toward food safety in, across and throughout an organization
What is a negative food safety culture like?
Not perceived as important
Poor compliance with food safety regulations
Priority
Excellent compliance with regulations and best practices
Why is fostering a +food safety culture important?
- Negative food safety culture has led to food contamination
- Gaps in institutional food service
- Support and motivation
