Module 9 Part 2 Flashcards
1
Q
A
2
Q
5 aspects involved in the proper hygiene for the food handler
A
- Personal Hygiene
- Hand Care
- Proper Glove Use
- Injured or ill employee
- Food Tasting
3
Q
Proper hygiene is important because a compromised handler means
A
Compromised customer safety
4
Q
6 ways in which food can be contaminated
A
- Foodborne Illness
- Open wounds with pathogens
- Sneezing or coughing
- Contact with a sick person
- Not hand washing after contact with a contaminated surface
- Diarrhea, vomiting, jaundice
5
Q
Must be aware of the rationale/science behind the rules implemented in the facility
A
Food service manager
6
Q
Proper hygiene involves
A
Bathing regularly and wearing a clean uniform
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
8
Q
According to the WHO, how long should hand washing be done?
A
40-60 seconds
9
Q
Hand washing involves
A
- Hands
- Back of the hands until the elbow
- Under the nails
10
Q
Required even if gloves will be used
A
Proper hand washing
11
Q
Proper way to wear/use gloves
A
- Never blow air into the gloves
- Always touch the edges only
- Use appropriate glove size
- Change gloves when interrupted during work or when working with different food items
12
Q
Injured employee
A
Bandaged with colored bandage, and then food safe gloves
13
Q
Ill employee
A
Pre-pandemic - should not work around food
Pandemic - must be sent home
14
Q
Requires different utensils; should never have direct contact with the food being prepared
A
Food Tasting
15
Q
8 instances when hands should be washed
A
- When touching any soiled object or surface
- After using a handkerchief or tissue
- After cleaning, taking out the trash, or putting away supplies
- After smoking, eating, or drinking
- After touching any part of the body (ears, mouth, nose, hair)
- After going to the restroom
- After handling dirty dishes and before handling clean dishes
- After handling raw food, particularly meat, poultry, and foods served uncooked
16
Q
Required in or near restrooms
A
Proper hand washing station (review the diagram in the notes)
17
Q
Must be used when turning off faucet to avoid contamination of washed hands
A
Paper towel
18
Q
Done after hand washing
A
Sanitizing
19
Q
TRUE or FALSE: Sanitizing can replace hand washing
A
FALSE!
20
Q
Ideally, hand washing is done every
A
2 hours
21
Q
Components of a proper hand washing station
A
- Hot and cold water
- Soap
- Handwashing signage
- Disposable towels
- Warm-air dryer
- Waste container
22
Q
6 guidelines for time-temperature control
A
- Make thermometer available in areas where it is needed
- Establish clear procedures including time & temp standards
- When preparing food, do small batch preparations
- Cook, hold, cool and reheat food properly
- Discard food if it spends >4h in TDZ
- Take corrective action if time & temperature standards are not met
23
Q
Usual corrective action if food does not meet time & temp. standards
A
Discard food
24
Q
Safe cooling temperatures
A
- From 135 to 70F in 2 hrs
- From 70 to 41F in 4 hours
25
Why is reheating done every 2 hours?
To avoid exposure to TDZ
26
Considerations for cooling food
1. Depth and material of container
2. What can hasten the cooling process
27
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
(B)
28
4 acceptable methods of thawing food
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
29
Safest method of thawing, requires planning ahead, most preferred method
Fridge at 41F (5C) or lower
30
Used for thawing if food will be cooked immediately after, limited by size of the food item
Microwave
31
Requirements for safe reheating of food
165F (internal temperature) for 15 seconds within 2 hours
32
Internal temperature is checked in the (A) for (B)
(A) thickest part of the food, (B) for 15 seconds
33
4 guidelines for preventing cross-contamination during food production
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
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
(C)
35
Proper temperature and holding time for pork roast, ham
145F or 63C, 4 minutes
36
Proper temperature and holding time for beef roast, rare
140F or 60C, 12 mins
37
Proper temperature and holding time for beef roast, medium done
145 F/63C, 4 minutes
38
Proper temperature and holding time for poultry, stuffed meats
165 F/74C, 15 seconds
39
Proper temperature and holding time for ground beef, pork
155F/68C, 15 seconds
40
Proper temperature and holding time for egg, beef, and pork dishes
145F/63C, 15 seconds
41
Reducing the number of microorganisms to a safe level
Cooking food to the required internal temperature
42
Dictates the minimum standards for cooked food
Sanitary Code of the Philippines
43
6 Food safety tips for all leftovers
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
If fresh food is mixed with leftover food, what is the use by date?
The use by date of the leftover food
45
Critical control point for majority of food
Food production
46
Must consider how food safety guidelines will be satisfied vis-a-vis scheduling
Production planning
47
3 factors to be monitored during food production
1. Good hygiene
2. Time-temperature control
3. Prevention of cross-contamination
48
Standards for equipment and tools
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
Certification that equipment manufacturers/suppliers must acquire to prove that their products meet the standards for the equipment
National Sanitation Foundation (NSF)
50
Phase where food costs are potentially increased
Food production
51
8 cost control tools and strategies
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
Maintain consistency in quality and quantity
Standardized recipes
53
Prevent over and under portioning
Portion control
54
"Aces in places"
Effective scheduling
55
Ingredient substitution and use of leftover ingredients
Maximize food supplies
56
Highest volume of food production requires more people
Scheduling based on peaks and valleys
57
Only applicable to food services with cycle menus, not so much to food service organizations with standard branding
Maximize food supplies
58
Food safety protocol with food mishandling
dispose food
59
Required for employees in order to obtain a sanitary permit
health permit
60
Develop protocols, train and monitor employees
Managers
61
TRUE or FALSE: Cost of food increases with broken equipment
TRUE
62
The cost of repair is more expensive than
Maintenance
63
Forecast of production needs is done based on
1. Food cost
2. Labor cost
3. Overhead cost
64
Involves training staff in different stations
Cross training
65
Require controls and protocols to transform raw materials that meet the organization's objectives
Food production in food services
66
Food service managers must select equipment based on
1. Production needs
2. Food safety
3. Facility space
4. Long term overhead costs
67
Long term overhead costs are incurred by
(A) more expensive, energy-saving equipment
(B) cheaper, regular equipment
(B) as it consumes more electricity in the long run
68
Define food production based on the systems model
Food production is the functional subsystems that transforms inputs to outputs
69
How do inputs influence food production?
With the correct facilities, right amount and type of raw materials can be transformed into the desired output
70
How do environmental factors influence food production?
Managers draw from memory (records) and environmental factors (demand) to make a forecast of production needs
