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FN 3348 > Lecture 6 > Flashcards

Lecture 6 Flashcards

1
Q

Why is fostering a positive food safety environment important?

A
  1. Negative food safety culture has leet to food contamination in industry
  2. Gaps in institutional foodservice
  3. Support and motivation
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2
Q

In fostering a positive food safety environment why is it important to support and motivate?

A

To follow procedures

To hold each other accountable

To speak up

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3
Q

What are the 3 approaches to food safety?

A

Techno-managerial approach

Food safety culture approach

Techno-managerial and cultural approach

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4
Q

What is a techno managerial approach?

A 
Temp audits
Inventory turnover procedures
Logs
Personal hygiene practices and tools
-all inform assessment of food safety hazards in an adroit to mitigate risks
(quantifiable)
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5
Q

What is a food safety and culture approach?

A

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

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6
Q

What is a techno-managerial and cultural approach?

A

Performance reviews, orientation/education/traininig, policies and plans can foster both approaches
-dont have both the people won’t care to do it properly

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7
Q

What is GFSI?

A

Global food safety initiative
-NFP foundation founded in 200 in resoponse to major food safety crises

-Recognizes food safety certification programs that contain internationally recognized food safety requirements
(european)

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8
Q

According to GFSI what are the 5 dimensions to food safety?

A 
Vision & mission
People
Consistency
Adaptability
Hazards and Risk assessment
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9
Q

What is the SQFI?

A

Safe quality food iinstitute

  • North American
  • Recognized by GFSI
  • Believes that. food safetyy programs are needed
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10
Q

What is BRCGS?

A

British retail consortium global standards

  • 1998 food safety standard was established
  • focused on encouraging development of product safety and culture
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11
Q

What are the 5 dimensions of food safety culture?

A 
Leadership, values and strategy
People
Adaptability
Consistency
Hazard and Risk awareness
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12
Q

In terms of Leadership, values and strategy, how can you enact aim to foster a culture of food safety?

A
  1. Establish departmental strategic direction and objectives regarding food safety often these can cascade from the original strategic plan (corporate strategies)
  2. Align employees personal values with those of the corporation rather than focusing on policies
  3. Allocate resources to foster a positive food safety culture and to be seen as fostering a positive safety culture
  4. Leaders model food safety proactices
  5. Leaders listen to employees and respond respectfully
  6. Leaders need to be aware of their own role in cultural transformation, must have skills to foster positive food safety culture
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13
Q

In terms of people, how can you enact aim to foster a culture of food safety?

A
  1. Hire people with values that align with organizations and understand the importance of adhering to food safety practices (clean clothes)
  2. Set expectations
  3. Educate staff so they understand the why
  4. Train staff so they implement food safety practices
  5. Use performance development to reinforce the importance
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14
Q

In terms of adaptability, how can you enact aim to foster a culture of food safety?

A
  1. Implement continuous quality improvement
  2. Foster a sense of change readiness
  3. Adopt best practice rather than adopt practices to comply with legal requirements
  4. Advance problem solving strategies
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15
Q

In terms of consistency, how can you enact aim to foster a culture of food safety?

A
  1. Align food safety priorities with processes, communication, theca and people to foster a food safety culture
  2. Ensure employees understand their reposabilities and hold them accountable
  3. Monitor performance measures
  4. Reinforce food safety practices
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16
Q

In terms of hazard and risk awareness, how can you enact aim to foster a culture of food safety?

A
  1. Identify hazards
  2. Implement strategies to mitigate risk and provide education onmitigastion risks
  3. Implement control measures and document results
  4. Foster a culture of open communication so employees feel they can bring issues to leaders without repercussions
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17
Q

What is the broken window theory?

A

If its broken, fix it right away so people dont perceive that they can break windows like that and its okay

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18
Q

What are some reasons why we should measure food safety?

A

Raise awareness of food safety
Benchmarking
Informd excisions about truing and remedial actions
Promote Commitment
Identify weakness and evaluate risk
Assess potential compliance with safety management systems

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19
Q

What is dysphasia and what causes it?

A

Difficulty swallowing

Causes:
stroke
dementia
multiple sclerosis

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20
Q

What are the signs of dysphasia?

A

Coughing or chocking when eating/drinking

Food coming back up, sometimes through the nose

Sensation that food is stick in throat

Persistent drooling and saliva

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21
Q

What can dysphasia result in?

A

Weight loss and malnutrition
Dehydration
Aspiration pneumonia
Choking

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22
Q

What are the 7 levels of food thin/thickness?

A

0 Thin
1 Slightly thick
2 Mildly Thick
3 Moderately thick/liquidized (applesauce)
4 Extremely thick/Pureed (mousse, pudding)
5 Minced and moist (ground beef and gravy)
6 Soft and bite sized (cooked veggies)
7 Regular

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23
Q

What do you use a syringe flow test for?

A

Test liquids from levels 0-3

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24
Q

What is a syringe test?

A

Liquid classification based on how much liquid comes out based on the time given

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25
Q

How do you test for liquids in levels 3-4?

A

Fork drip test

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26
Q

How do you test for liquids at levels 4-5?

A

Spoon tilt test

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27
Q

How do we normally measure the size if something is minced and moist?

A

Particles should be no wider than the space between fork teeth (4mm)

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28
Q

What is procurement?

A

The ordering, planning and purchasing of food

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29
Q

What are the market influences on procurement?

A 
Economics
Government Policy
Import and export
Weather
Trends
Food Safety outcomes and guidelines 
Food System
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30
Q

How does the federal government oversight relate to procurement?

A

Health Canada works with industry and consumers to establish policies, regulations and standards related to the safety and nutritional quality of food sold in canada

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31
Q

Who is responsible for enforcing food safety policies and standards in canada?

A

CFIA enforces, standards are set by health canada

32
Q

What acts do the CFIA enforce?

A 
Agricultural products
Consumer packaging and labelling 
Feeds
Fish inspection
Food and Drugs
Safe Food for Canadians
33
Q

What kind of provincial oversight takes place in terms of procurement?

A

Local foods act
Food premise regulations
Broader public sector accountability act, procurement directive (applies to hospitals)

34
Q

In Ontarios boarder public sector supply chain code of ethics, what is to be noted under the “personal integrity and professionalism”?

A

Supply chains act and seem to act with integrity and professionalism, honesty, care and due diligence

35
Q

In Ontarios boarder public sector supply chain code of ethics, what is to be noted under the “ accountability and transparency”?

A

Contracting and purchasing activities shall be fair, transparent and conducted with a view to obtaining the best baler for money

36
Q

In Ontarios boarder public sector supply chain code of ethics, what is to be noted under the “compliance and continuous improvement”?

A

Comply with code of ethics and laws of canada and Ontario.

To improve their supply chain knowledge and skill level and to share leading practices

37
Q

What are the 4 kinds of purchasing structures?

A

Independent purchasing
Centralized purchasing
Group Buying
Group Purchasing Organizations

38
Q

What is independent purchasing?

A

Purchase food sillies directly from suppliers

-restaurant, LTCF, Hospitals

39
Q

What is centralized purchasing?

A

Organizations purchasing department is responsible for obtaining food and supplies for the foodservice department

40
Q

What are the pros to centralized purchasing?

A

More cost effective and efficient because there are no responsibilities with sales reps/contract/placing orders

41
Q

What are the disadvantages of centralized purchasing?

A

Friction between the 2 departments is quality, standards timeliness and delivery are not met

FS managers may not be introduced to the latest piece of equipment or food product

People may not buy exactly what you want

42
Q

What is group buying?

A

Buyer is selected and paid by the group and maintains and office independent of the organizations
-organizations agree on common specifications and establish a bid schedule

43
Q

What is the advantage of group buying?

A

Discounts in buying large volumes at lower prices

44
Q

What is group purchasing organizations?

A

Group purchasing organization represents member organizations and is responsible for the purchasing of the entire organization.
-Negotiates and selectors a list of vendors for all categories for cost saving for the entire organization rather than one department

45
Q

What is the SBAR?

A

Situationa Background Assessment Recommendation

  • Tool used to provide framework for communication between members of the health care team about a patients condition
  • Helps sythesis issues and background ideas
  • Quick summary of what someone needs to knoe
46
Q

What does the SBAR stand for?

A

S- situation (concise statement of problem)
B- Background (brief information related to situation)
A- Assessment (analysis and considerations of options: what you found/thing)
R- Recommendation (Action. requested/recommended: what you want)

47
Q

What are the 2 kinds of vendors you can have

A

Broadline - carries large inventories of food and supplies

Specialty- Carry limited production lines

48
Q

What should you consider when choosing a vendor?

A

Product line
Delivery schedule
Payment policies
Contingency plans if standards and schedules aren’t met
Emergency deliveries in the event of disaster
Value added services

49
Q

What in the procurement process if its a major high cost purchase?

A 
Determine needs
Determine quality standards
Estimate quantities
Issue a bid request
Evaluate bids
Award contract 
Create purchase order or requisition
Inspect and receive deliveries
Store properly
Evaluate quality/quantity
50
Q

What in the procurement process if its not a high cost purchase?

A 
Determine needs
Determine standards 
Estimate quantities
Obtain 3 quotes 
Select vendor
Create purchase order or requisition
Inspect and receive deliveries
Store properly
Evaluate quality/quantity
51
Q

When determining needs, what should we consider?

A

What to order (min or max inventory)

Buffer for min & max levels

Balance volume pricing and discounts with funds tied up inventory storage and deterioration

Consider food service delivery system

52
Q

What are quality standards ?

A 
Nutrient composition
Grade of meat
Country of origin
Select Quality based on use
Grades for canned fruit
Grades for vegetables
53
Q

What are the grades of canned fruit and veggies?

A

Canada fancy
Canada choice
Canada standard
Substandard

54
Q

What decisions do you need to consider when buying?

A
  1. Quality
  2. Equipment
  3. Labour
  4. Time
  5. Storage and holding space
  6. Cost of outsourced vs cost of raw
55
Q

What food do food grandes not apply to?

A

Do not apply to minimally processed vegetables like produce that is peeled, chopped, sliced, cored, shredded to leaves

56
Q

When estimating quantities, what do you have to keep in mind?

A

Amount in inventory corresponds to the menu
-portion size and portions per recipe

Identify levels of stock in inventory
-min and max levels

Amount of storage space

Frequency of deliveries

Perishability of foods

57
Q

What is a procurement directive?

A

Applies tot he broader public sector and is intended to

  • improve accountability and transparency for procurement decisions
  • Max the value the broader public sector organizations receive from use of public funds
58
Q

What happens when you issue a bid request?

A

Invitation to vendors to provide bids for specific items. Bids can include:

  • Items
  • Quantity
  • Specifications
  • General conditions of acceptance
  • Samples for testing
59
Q

What should you do when evaluating bids?

A
  • Criteria determined and document created to record results
  • Bids can be sealed and confidential until a predetermined time
  • Legal or policy obligations to select lowest bid
60
Q

What happens when the contract is awarded?

A

Contract should be awarded to the bidder which nest meets the predetermined criteria (price, quality, service)

All bidders should be notified whether they are successful or not in obtaining the contract

61
Q

What are the different types of procurement?

A 
Firm fixed pricing
Cost plus purchasing
PRime vending
Blanket Purchase Agreement
Just in time Purchasing
62
Q

What is firm fixed pricing?

A

Price of item is fixed during the length of the contract

63
Q

What is cost plus purchasing?

A

Buyer agrees to purchase specific quantity for an agreed upon period of time based on a fixed markup on the vendors cost.
-same price for duration of contract

64
Q

What us prime vending?

A

Agreement with a single vendor to supply majority of product

  • commitment to purchased specific amounts in retire the purchases revised reduced prices related to high known volumes and time savings
  • vendor assuming more risk
65
Q

What is just in time purchasing?

A

Product is purchased in the exact quantities for specific production runs with the aim to have as little inventory as possible

66
Q

What is formal procurement ?

A

Inviting vendors to quote prices within certain specifications

  • best for non perishable foods and frozen
  • can be time intensive
  • used by publicly funded institutions
67
Q

What is informal procurement ?

A

Food ordered from a list of vendors on a regularly based on price quotes

  • contact is made via phone, fax or email
  • Most often used by smaller foodservice operations
68
Q

In terms of freight charges, who pays for freight and you owns product during transport in a FOB origins freight collect?

A

Pays: Buyer

Owns: Buyer

69
Q

In terms of freight charges, who pays for freight and you owns product during transport in a FOB origin freight prepaid?

A

Pays: Vendor

Owns: Buyer

70
Q

In terms of freight charges, who pays for freight and you owns product during transport in a FOB destination freight collect?

A

Pay: Buyer

Owns: Vendor

71
Q

In terms of freight charges, who pays for freight and you owns product during transport in a FOB destination flight prepaid?

A

Pays: Vendor

Owns: vendor

72
Q

What happens at receiving?

A

Ownership from vendor transfers to purchaser

If completed improperly there are $$ losses to facility

Food service manager must ensure receiving function is coordinated with other functions like production, purchasing and accounting

73
Q

what are some roles of the receiver?

A

Physically inspect delivery
Compare against purchase order and invoice
Damages
Accept only if its what was ordered and in good condition

74
Q

What should receiving facilities be equipped with?

A 
Adjacent to delivery dock
Minimize steps 
Maintain security
Traffic shouldn't go through prep areas
Pests under control
75
Q

What are the receiving logistics?

A

Schedule regular hours for receiving

Schedule delivery trucks to avoid busy production times

FN 3348 (11 decks)

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