Module 9 Part 2 Flashcards

1
Q
A
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2
Q

5 aspects involved in the proper hygiene for the food handler

A
  1. Personal Hygiene
  2. Hand Care
  3. Proper Glove Use
  4. Injured or ill employee
  5. Food Tasting
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3
Q

Proper hygiene is important because a compromised handler means

A

Compromised customer safety

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4
Q

6 ways in which food can be contaminated

A
  1. Foodborne Illness
  2. Open wounds with pathogens
  3. Sneezing or coughing
  4. Contact with a sick person
  5. Not hand washing after contact with a contaminated surface
  6. Diarrhea, vomiting, jaundice
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5
Q

Must be aware of the rationale/science behind the rules implemented in the facility

A

Food service manager

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6
Q

Proper hygiene involves

A

Bathing regularly and wearing a clean uniform

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7
Q

TRUE or FALSE: Staff are allowed to go outside the food preparation area wearing their uniform

A

FALSE!

This compromises food safety and brand reputation

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8
Q

According to the WHO, how long should hand washing be done?

A

40-60 seconds

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9
Q

Hand washing involves

A
  1. Hands
  2. Back of the hands until the elbow
  3. Under the nails
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10
Q

Required even if gloves will be used

A

Proper hand washing

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11
Q

Proper way to wear/use gloves

A
  1. Never blow air into the gloves
  2. Always touch the edges only
  3. Use appropriate glove size
  4. Change gloves when interrupted during work or when working with different food items
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12
Q

Injured employee

A

Bandaged with colored bandage, and then food safe gloves

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13
Q

Ill employee

A

Pre-pandemic - should not work around food
Pandemic - must be sent home

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14
Q

Requires different utensils; should never have direct contact with the food being prepared

A

Food Tasting

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15
Q

8 instances when hands should be washed

A
  1. When touching any soiled object or surface
  2. After using a handkerchief or tissue
  3. After cleaning, taking out the trash, or putting away supplies
  4. After smoking, eating, or drinking
  5. After touching any part of the body (ears, mouth, nose, hair)
  6. After going to the restroom
  7. After handling dirty dishes and before handling clean dishes
  8. After handling raw food, particularly meat, poultry, and foods served uncooked
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16
Q

Required in or near restrooms

A

Proper hand washing station (review the diagram in the notes)

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17
Q

Must be used when turning off faucet to avoid contamination of washed hands

A

Paper towel

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18
Q

Done after hand washing

A

Sanitizing

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19
Q

TRUE or FALSE: Sanitizing can replace hand washing

A

FALSE!

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20
Q

Ideally, hand washing is done every

A

2 hours

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21
Q

Components of a proper hand washing station

A
  1. Hot and cold water
  2. Soap
  3. Handwashing signage
  4. Disposable towels
  5. Warm-air dryer
  6. Waste container
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22
Q

6 guidelines for time-temperature control

A
  1. Make thermometer available in areas where it is needed
  2. Establish clear procedures including time & temp standards
  3. When preparing food, do small batch preparations
  4. Cook, hold, cool and reheat food properly
  5. Discard food if it spends >4h in TDZ
  6. Take corrective action if time & temperature standards are not met
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23
Q

Usual corrective action if food does not meet time & temp. standards

A

Discard food

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24
Q

Safe cooling temperatures

A
  1. From 135 to 70F in 2 hrs
  2. From 70 to 41F in 4 hours
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25
Q

Why is reheating done every 2 hours?

A

To avoid exposure to TDZ

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26
Q

Considerations for cooling food

A
  1. Depth and material of container
  2. What can hasten the cooling process
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27
Q

If soup is cooled, it must be placed in

(A) Plastic container in running water
(B) Metal container in ice bath
(C) Plastic container in ice bath
(D) Metal container in running water

A

(B)

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28
Q

4 acceptable methods of thawing food

A
  1. Refrigerator at 41F (5C) or lower
  2. Microwave oven, if food will be cooked immediately after
  3. Running water at 70F (21C) or lower for 2 hours
  4. As part of the cooking process
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29
Q

Safest method of thawing, requires planning ahead, most preferred method

A

Fridge at 41F (5C) or lower

30
Q

Used for thawing if food will be cooked immediately after, limited by size of the food item

A

Microwave

31
Q

Requirements for safe reheating of food

A

165F (internal temperature) for 15 seconds within 2 hours

32
Q

Internal temperature is checked in the (A) for (B)

A

(A) thickest part of the food, (B) for 15 seconds

33
Q

4 guidelines for preventing cross-contamination during food production

A
  1. Prepare raw food and RTE in separate areas using separate utensils, and work on RTE first
  2. Wash hands frequently when working with raw foods
  3. Use clean and sanitized equipment and utensils
  4. Keep all food contact surfaces clean and sanitary
34
Q

If a chopping board used for food is placed on top of prep table, which must be sanitized?

(A) Chopping board
(B) Prep table
(C) All of the above
(D) None of the above

A

(C)

35
Q

Proper temperature and holding time for pork roast, ham

A

145F or 63C, 4 minutes

36
Q

Proper temperature and holding time for beef roast, rare

A

140F or 60C, 12 mins

37
Q

Proper temperature and holding time for beef roast, medium done

A

145 F/63C, 4 minutes

38
Q

Proper temperature and holding time for poultry, stuffed meats

A

165 F/74C, 15 seconds

39
Q

Proper temperature and holding time for ground beef, pork

A

155F/68C, 15 seconds

40
Q

Proper temperature and holding time for egg, beef, and pork dishes

A

145F/63C, 15 seconds

41
Q

Reducing the number of microorganisms to a safe level

A

Cooking food to the required internal temperature

42
Q

Dictates the minimum standards for cooked food

A

Sanitary Code of the Philippines

43
Q

6 Food safety tips for all leftovers

A
  1. Store within 2 hrs of cooking
  2. Cool hot items before refrigerating
  3. Place foods in shallow, clean, covered containers
  4. Refrigerate (4C or lower) & use within 48 hours
  5. Place food containers on wire racks and do not overcrowd
  6. Never mix with fresh foods
44
Q

If fresh food is mixed with leftover food, what is the use by date?

A

The use by date of the leftover food

45
Q

Critical control point for majority of food

A

Food production

46
Q

Must consider how food safety guidelines will be satisfied vis-a-vis scheduling

A

Production planning

47
Q

3 factors to be monitored during food production

A
  1. Good hygiene
  2. Time-temperature control
  3. Prevention of cross-contamination
48
Q

Standards for equipment and tools

A
  1. Easily cleaned
  2. All food contact surfaces must be non-toxic, corrosion resistant, and non-reactive
  3. All food surfaces must be smooth (free of pits, cracks, crevices, ledges, rivet heads, and bolts)
49
Q

Certification that equipment manufacturers/suppliers must acquire to prove that their products meet the standards for the equipment

A

National Sanitation Foundation (NSF)

50
Q

Phase where food costs are potentially increased

A

Food production

51
Q

8 cost control tools and strategies

A
  1. Standardized recipes
  2. Portion control
  3. Effective scheduling
  4. Maximize food supplies
  5. Establishment of food safety protocols in kitchen
  6. Maintain quality of equipment
  7. Use of records
  8. Training of staff
52
Q

Maintain consistency in quality and quantity

A

Standardized recipes

53
Q

Prevent over and under portioning

A

Portion control

54
Q

“Aces in places”

A

Effective scheduling

55
Q

Ingredient substitution and use of leftover ingredients

A

Maximize food supplies

56
Q

Highest volume of food production requires more people

A

Scheduling based on peaks and valleys

57
Q

Only applicable to food services with cycle menus, not so much to food service organizations with standard branding

A

Maximize food supplies

58
Q

Food safety protocol with food mishandling

A

dispose food

59
Q

Required for employees in order to obtain a sanitary permit

A

health permit

60
Q

Develop protocols, train and monitor employees

A

Managers

61
Q

TRUE or FALSE: Cost of food increases with broken equipment

A

TRUE

62
Q

The cost of repair is more expensive than

A

Maintenance

63
Q

Forecast of production needs is done based on

A
  1. Food cost
  2. Labor cost
  3. Overhead cost
64
Q

Involves training staff in different stations

A

Cross training

65
Q

Require controls and protocols to transform raw materials that meet the organization’s objectives

A

Food production in food services

66
Q

Food service managers must select equipment based on

A
  1. Production needs
  2. Food safety
  3. Facility space
  4. Long term overhead costs
67
Q

Long term overhead costs are incurred by

(A) more expensive, energy-saving equipment
(B) cheaper, regular equipment

A

(B) as it consumes more electricity in the long run

68
Q

Define food production based on the systems model

A

Food production is the functional subsystems that transforms inputs to outputs

69
Q

How do inputs influence food production?

A

With the correct facilities, right amount and type of raw materials can be transformed into the desired output

70
Q

How do environmental factors influence food production?

A

Managers draw from memory (records) and environmental factors (demand) to make a forecast of production needs