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FN 3348 > Lecture 5 > Flashcards

Lecture 5 Flashcards

1
Q

Why is protion control important in menu planing?

A

Consistent nutritional values
Controlling costs
An attractive plate

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2
Q

What defines a portion size?

A 
Weight
Size
Length
Plate look
Food guide sizes (old)
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3
Q

What should the master menu include?

A

Inclusive of therapeutic and texture modification menus

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4
Q

How man known pathogens are there?

A

31 accounting for 20% of the outbreaks

-remainder of outbreaks are caused by unspecified agents

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5
Q

What are the 3 types of diseases that causes be caused by pathogens?

A
  1. Infection: ingestion of live pathogens which colonize and cause damage to intestinal tract
  2. Intoxication: Pathogens rproduce a toxin within the food, which following ingestion causes illness
  3. Toxicoinfection: pathogen are ingested and then produce a toxin in the digestive tract that causes illness
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6
Q

Where do bacteria like to grow the most?

A

Low acid food
Sugar present
Anaerobic/aerobic
Body temp (37C)

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7
Q

What happens to bacteria above 60C and below 4C?

A

Below 4 inhibits growth

Above 60 the vegetative cells of pathogenic organisms die

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8
Q

What is FATTOM?

A 
Food (nutritients)
Acidity (PHF pH between 4.6-7.5)
Time (dangers zone)
Temp (danger zone)
Oxygen
Moisture
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9
Q

What is water activity?

A

Amount of available water in a food

-lower than 0.85 not considered potentially dangerous

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10
Q

What do fungi require to grow?

A

Nutrients
O2
time to grow

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11
Q

What to protozoa and viruses have in common?

A

Do not reproduce in food
Only cause infection

Virus: Norovirus, Hep A

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12
Q

What are the 2 routs of transmission of pathogens?

A

Direct contact

Undirect contact

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13
Q

What is a carrier?

A

A person who gives off a pathogen disease without being aware that they have the disease because they do not have symptoms

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14
Q

What is accidental contamination?

A

Via cleaning or sanitizing chemical agents
OR
Excessive use of additives or preservatives

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15
Q

How do you prevent chemical contamination?

A

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

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16
Q

Can physical hazard be accidental or purposeful ?

A

They can be both

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17
Q

What do outbreaks arise from?

A

Failure in operations and food handling practices

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18
Q

Who is responsible for addressing hazards and what is the process?

A

Foodservice leaders responsible for:

  • designing (plan)
  • Implement (do)
  • Assess (study)
  • Refine (act)
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19
Q

What kind of approach helps foodservice leaders see thee whole picture?

A

A system approach

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20
Q

What is a risk?

A

An estimate of the likelihood or probability of occurrence of a hazard

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21
Q

What is a hazard?

A

Any source of potential damage, harm, or adverse health effects on something or someone

22
Q

What are the external controls of food safety?

A

Ontario Hood premise regulations
Health Unit
-health inspector
Food handlers certificate

23
Q

What are some food safety internal controls?

A

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

24
Q

What are things you should/shouldnt do to eggs?

A

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

25
Q

What are personnel controls you can do for food safety?

A 
Interview
Health screening
Training and education
Health and wellness
Hygiene practices
26
Q

What are the diseases that staff can transmit?

A 
Hep A
Norwalk
Salmonella
Shigella
Staphylococcus aureus
Streptococcus
27
Q

What do operators need to ensure that every food handler has?

A 
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
28
Q

Can a person with a skin disease work with food?

A

They can’t unit they have approval from MOH in writing

29
Q

What is a electric digital thermometer for?

A

Checking temp of:

  • delivery truck
  • product
  • inspection
  • quality standards

during receiving

30
Q

What temperatures to fridges have to be at?

A

0-4C

31
Q

What temp do freezers have to be?

A

-18C or colder

32
Q

What temp does dry storage have to be?

A

10-21C with relative humidity of 50-60%

33
Q

How do you ensure food safety during pre-prep and production?

A

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

34
Q

What are acceptable methods to thaw food?

A

In fridge
Sumberged under running cold water
As part of cooking process
Microwave

35
Q

How long can a food be in the danger zone?

A

Can not exceed 2 hours

36
Q

What are the stages of cooling something down?

A

60-4C in 2 hours then 20-4C in 4

20-4 in 4

37
Q

How do you properly reheat something?

A

Reheat to internal temp of 74C for at least 15 seconds before 2 hours?

38
Q

How do you reheat something in a hermetically sealed container?

A

Reheat to 60C

39
Q

What re some safety controls for hot holding?

A

-Small btched
-do not overfill buffet
-regularly stir
-take temp every 2 hours
-cover food
Use long utensils

40
Q

What are some safety controls for cold holding?

A
  • 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
41
Q

What should servers do to control contamination?

A
  • avoid touching face and hair
  • practice good hygiene
  • never touch food contact surface
  • wash hands after clearing tables
42
Q

For self serve areas how to we prevent contamination?

A
  • sneeze guards
  • Record temps
  • Long utensils
  • Rep food using safe practices
43
Q

What are the regulations for ware washing?

A

Machines have to be between 60-71C

  • Sanitizing rinse of 82C for 10 sec
  • chemical solution
44
Q

What are audits used for?

A
  • time and temp for food
  • temp for equipment
  • hang hygiene
  • critical control points HAACP
45
Q

What are HACCP?

A

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
46
Q

What are the 7 principles of HACCP?

A
  1. Conduct hazard analysis
  2. Identify CCP
  3. Establish critical limits
  4. Monitor CCP
  5. Trake corrective action
  6. Verify the system is working
  7. Keep record
47
Q

What does food safety entail?

A

Contamination prevention of bio, physical and chemical hazards

  • allergen control
  • texture appropriateness
48
Q

what are the 2 different aspects of food safety?

A

Culture

Technomanagerial

49
Q

What is food safety?

A

Shared values, beliefs and norms that affect mind-set and behaviour toward food safety in, across and throughout an organization

50
Q

What is a negative food safety culture like?

A

Not perceived as important
Poor compliance with food safety regulations

Priority
Excellent compliance with regulations and best practices

51
Q

Why is fostering a +food safety culture important?

A
  1. Negative food safety culture has led to food contamination
  2. Gaps in institutional food service
  3. Support and motivation

FN 3348 (11 decks)

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