Quiz 3 Flashcards
List and explain the four major types of Operations
Conventional
Commissary
Assembly/Serve
Ready Prepared (Cook/Chill)
Ready-prepared 3 main steps
Cook/Chill
Storage
Re-thermalized and serve
At the same location (separation between cooking and serving)
Advantages/Disadvantages of cook/chill
Advantages would be: requires less skilled workers and less daily labor
Disadvantages: more expensive equipment and more storage required
Commissary (Central Production Kitchen)
Meals at one centralized kitchen, then sent out to somewhere else (stored chilled, hot, or frozen)
Assembly/Serve
Meals are fully assembled and sent to the service buyer (kitchen-less kitchen) will be frozen meals
List and explain the two types of chilling methods
Blast chilling (cold air circulates around the pan)
Tumble chilling (packed food submerged in water)
- pump/fill station or tumble chiller
- label and FIFO
- 32-38 degrees F… 41-50 should be used in 12 hours, discard if reaches above 50
HACCP plans must address
CCP’s and Sanitation
The 5 CCP’s in Cook/Chill
Cooking
Bagging ( at > 135 F)
Chilling ( 135 to 70 F in 2 hours then from 70 to 41 F in no more than 6 hours!!!)
Holding ( refrigerate immediately when it reaches 41 F)
Reheating (165 for 15 seconds in two hours after taking out of fridge)
Ways to rethermalize
re-therm carts
microwaves
combi ovens
Keep warm in trays
Advantages to Cook/Chill
Less labor induced
More laid-back work environment
Reduced waste
Menu flexibility
Time management
What two organizations require an “all hazards” approach to assess risk for patients, staff, and visitors during a
disaster or emergency.
CMS (Centers for Medicare and Medicaid services)
Joint Commission
What two steps does the CMS require for disaster preparedness plans?
risk assessment and emergency plan
- develop the policies and procedures and review it once a year for any revisions
What are fluid requirements and how many days on hand for food?
1 gallon/person/day
3-10 days ( 4 )
The bottom line to disaster preparedness…
Food services need to develop risk management plans to deal
with disasters and emergencies that pose a threat to their
area
Risk Management Process steps
Assess - what could happen?
Evaluate -which incidents are more serious?
Manage - develop the risk management plan and emergency procedures/policies
Monitor/Review - something happens…how can we improve?
What to do in loss of power?
Cook all perishables (in walk-in) immediately
- affects CCP’s and food safety temps and ability to cook if gas is needed
Have a contract with refrigerated trucks that run on diesel
What about water? For a disaster situation
You loose the ability to clean, handwash, restrooms, tea and coffee machines, dishwashers…
- you can use a water dispenser with a built in filter and a portable handwashing dispenser
What about a fire situation
- need proper training ( who to call, how to use a fire extinguisher, how to put out grease/electric fires/paper fires)
- do you need an alternate kitchen if a fire occurs? Commissary system? Need an alternate menu now?
What is a skeleton staff?
Staff might go from 70% to 50% to 25%…how can you still operate under these conditions (for pandemic situations)
- keep healthy people healthy
- PPE, sanitation, distancing, masks, etc
- self-service into service areas
Internet outage issues?
- Issues with charting
- Patient meal documentation
- Printing out tickets
- Meal Ticket Printing
How do healthcare facilities continue to
provide nutritionally adequate meals and
water during a disaster/emergency? (Steps)
- Develop emergency meal plans ( select vs non-select)
- Develop policies and procedures for these emergencies (Communication plan for employees
Alternate sources of energy
How food will be distributed among the facility
* Centralized
* Decentralized
Alternate sources of handwashing and dishwashing – use of all
disposable products - Set up standing orders with vendors
- Have emergency supplies on hand
- DOH = Inventory Value / (COGS/Days in period)
Clinical RDN deals with
- MNT for sheltered
individuals - Food Supplies
- Liquid Nourishments
Supplies - ## Tube Feeding Supplies
Food service roles
Serve safe food, have adequate supplies and water, create the menus,
Community roles
Work in a Command Center or Emergency Operations Center
* Give shelter assistance
* Participate in a Planning Committee
– State
– Community
– Red Cross
Describe scum
- often from boiling over
- Scum is the solid layer that often forms
on the surface of milk during heating. - Made up of milk proteins (casein) and
fat molecules - heat a lower temperature
- stir occasionally or cover with a lid to prevent scum formation
- Beating the milk with a rotary beater
to form a foam layer will also help
prevent scum from forming
Describe milk boiling over
- when heated too fast and too hot
Pressure builds up beneath the layer of
scum thus preventing the pressure
from being released as steam. - Use a low heat when heating milk to
prevent boiling over.
Nutrient profile of Milk
Protein
Calcium
Phosphorus
Riboflavin
Vitamin A
Describe Curdling
- When casein separates from the whey
- Occurs in the presence of acids, tannins, salt, and heat
- Milk combined with ham, asparagus, green beans, carrots, tomatoes, or peas may curdle
- desirable in cheese or yogurt making
How to prevent Curdling
Reconstituted dry milk is less likely to curdle.
– Use low temps and fresh milk to prevent
curdling.
– Heat both ingredients prior to mixing –
example tomatoes and milk in tomato soup.
– Adding salt at the end of the cooking process
Describe scorching
- milk proteins coagulate and stick to sides or bottom of the pan
- basically the “burning” of milk
- the lactose is what caramelizes causing a brown or “scorching” look
- NEVER serve a scorched product
Milk is milk, but how does cheese taste vary?
By type of acid or salts added
By aging time period
by the producer
Dairy swaps options
- yogurt for sour cream
- skim for whole
- pasteurized cheese for natural cheese
Dry milk - reconstituted
Non-dairy milks
Describe the Milk Grades
Grade A or Grade B
- based on bacteria count
- A is for fluid milk
- B is used for cheese and ice cream or butter etc
Yogurt, Cheese, and Butter grades
Yogurt is always grade A, so no grading is needed
- Cheese is different
Some have federal grades: cheddar, Colby,
Monterey Jack, Swiss, American and Emmentaler
– Graded on flavor, body, texture, color and
appearance
– US Grade AA, US Grade A, US Grade B and
US Grade C
Butter and ice cream grades
Butter Grades
– Based on flavor, body, color and salt
– US Grade AA, US Grade A, US Grade B
– Some states (Wisconsin) have their own
grading system for butter and cheese
* Container will list “Grade A” instead
of “USDA Grade A”
* Ice Cream Grades
– Depends on fat content (more is better),
overrun and quality of flavorings
– Premium Ice Cream = 15-18% butterfat
and under 50% overrun
Different dairy selection factors
- packaging (butter has chips, cheese is in loaves or bags, and gallon, half a gallon, or pint for milk)
- hormone-free cows
- organic
- non-dairy options
Storing dairy products
Diary should be stored refrigerated
(<41ºF) or frozen (<0ºF)
* Keep dairy products sealed and away
from odorous foods
– Onions
* Rotate products on a regular basis
– Cheese – 2 weeks refrigerated
– Other Milk Products – 7 days refrigerated; 3
months frozen
Egg Grades
Voluntary and provided by USDA
- Grade AA, A, and B
Egg types and raising methods
- peewee, small, medium, large, extra large, and jumbo
- conventional, cage-free, free-range, and organic (organic feed and outdoor access)
Egg Tips
- store in fridge (warm eggs loose quality)
- cool boiled eggs in cool water to prevent green ring around yolk
- a few days old is best for boiled eggs
- good quality eggs for poaching/frying
- low temp and short cooking times
A flat of eggs purchased equals
2 1/2 dozen
Different forms of eggs you can purchase
Dried eggs
Liquid eggs
fresh eggs shell or fresh eggs pasteurized
frozen eggs pasteurized
premade/precooked
Mots common grade and size for eggs
Grade A and Large
What temperature must eggs be recieved
45 F
Storing eggs
Frozen ( 6 months- 1 year)
Shell (3-5 weeks in fridge)
Fruits and Veggies Grading
- voluntary and by USDA for a fee to producers
- Us Fancy grade- only about 1%
- US No. 1- most commonly used
- Commercial
- US No.2
- Combination
- US No.3
- Field run - sent away for making of jams, juices, soups, etc
What would be on specifications for ordering produce?
- Minimum weight per case
- Product yield
- Point of origin – local vs
international - Color
- Form
- Degree of ripeness
- Ripening process
- Preservation method
TCS meaning and for produce
time/temperature control for safety
< 41 F
Processed produce includes
Dried
Canned
Frozen
Storing and handling produce
F&V are living things
* Even after harvest, they change quality
* Refrigeration and proper humidity are necessary to retard deterioration and
drying out
* Do not cut off air – ventilation is important in dry storage, the fridge, AND the
freezer
* Handle with care to avoid bruising
* Rotate stock
* Do not wash before storing
* Properly rotate stock – FIFO
* Fruits produce ethylene gas (which enhances ripening)
* Store fruits and vegetables separately or on separate shelves, when possible, to prevent
premature ripening of vegetables.
- batch cook veggies!
Canned produce…what temp to store them and most commonly used packaging?
less than or equal to 70 F
Number 10 can (24-25 1/2 servings)
- Used because of convenience, cost, or unavailability of their fresh counterparts
* Nutrition is nearly identical to fresh, little waste, cost is easy to calculate
* Vary in grade – think of the end use
* Vary in style – whole, halves, sliced, diced, chunks, spears, tidbits, crushed
Commonly dried fruits and veggies
Apples, apricots, figs, dates, peaches, pears, prunes, raisins, cranberries most
common
* Potatoes most common dried veggie with dried onions a distant second. Sun-
dried tomatoes gaining in popularity but $$$
* Legumes: dried beans, peas, lentils most common
Frozen fruits and veggies
retain nutrients, color, flavor, and texture
- Purchase in bulk packages (10-30#) or with multiple bags per case such as 12,
2# bags per case.
* Cook directly from frozen state
* Healthcare uses more frozen than canned vegetables due to sodium content.
Grading for canned, bottled, or frozen produce
Grade A (fancy)
Grade B ( extra-standard)
Grade C ( standard) - some broken pieces
Grading for Dried foods
A – the most attractive, most flavor
* B – not as attractive
* C – more variations in taste and appearance (usually broken pieces
Processed produce selection factors
Color
Shape
Form
Packaging type
product size
product container
packaging medium (syrup, water, oil, juice)
Can cutting test
- choose product
- open different cans
- decide what aspects you will assess
- blind testing
- record findings on a score card
Processed food storage temperatures
Canned/Bottled - 50-70 F (some things might need to be stored cold if they are served cold)
Dried - dry and cool
Frozen - store -10 F or lower and receive at 0 F or below
Different governmental levels for regulatory jobs
federal, state, local, tribal, and territorial
What does the FDA vs the USDA regulate for food safety?
USDA = meat, poultry, eggs, and catfish
FDA= basically everything else
What major organizations get involved when a foodborne illness breaks out
UDSA
U.S. Dept. of Agriculture Food Safety &
Inspection Service (USDA FSIS)
FDA
CDC
Local and state health departments
What was the lead breakout in?
WanaBanana fruit pouches
AFDO Meaning
Association of Food and Drug Officials
Food born illness is preventable
true
What to do if you detect a foodborne illness
Report to the food establishment
Report or complain to the health
department or another regulatory agency
Visit an ER or go to a healthcare provider
Social media comments or reports
