Review Flashcards
Name 5 contaminants?
- Bacteria
- Fungi
- Viruses
- Cleaning products
- Toxic
Food poisoning?
Serious foodborne illness, caused by Toxics, pesticides and cleaning products (chemicals)
What are some low-risk
“low-risk food” is food that does not support the growth of PATHOGENIC organisms or the production of the TOXINS of such organisms. They do not pose a significant health hazard by themselves
- Crackers
- Dry cereals
- unopened canned foods
How can a customer help to prevent foodborne illness?
Advise employees of a food allergy
Report to local health unit or operator
List the 3 types of contamination and give one example of each.
Physical: piercing, hair, jewelry, dirt
Biological: Bacteria, yeast, fungi
Chemical: toxin, cleaning products, pesticides
Another name of “high-risk food”?
Potentially hazardous food (PHF)
Tofu, meats, eggs, milk, cooked vegetable, fish
Temperature danger zone?
4-60*C, bacteria grow at fastest rate
What are six things bacteria need to survive and grow?
Food Temperature Time Acidity and Alkanity O2 Moisture
How long can food be left in the TDZ throughout the process of preparation?
4 hours
What are 3 things that an accurate thermometer will tell you?
- Whether the cold foods should be 4*C or colder
- Weather the hot foods should be 60*c or hotter
- ## Weather frozen foods should be -18*c or colder?Why? to prevent the growth of bacteria.
Does the term “cross-contamination” refer to micro-organisms; allergens or both?
Both, allergens/bacteria from one food transfer to another foods (raw to ready-to-eat)
Why is it serious when micro-organisms travel from raw food to ready-to-eat food?
Cross-contamination, because raw food provides favorable conditions for bacteria to survive and growth
What is aerobic bacteria?
Bacteria that need oxygen to grow
What is bacterial intoxication?
Bacteria that produce toxins causing illness, cooking may not eradicate this
What is bacterial infection?
illness caused by living bacteria
What is flow of food?
Describe what happens to food from the time it is delivered until it is sent out to serve
System monitor flow of food?
HACCP - Hazard Analysis Critical Control Point
List 3 considerations when planning the layout of a foodservice operation:
- Food volume
- Processing
- Equipment requirement
Why does lighting require shatter-proof covering?
protect foods from broken glass (physical contamination)
How often should you empty indoor/outdoor waste containers?
Indoor: at least one/day
Outdoor: at least twice/week
. Name 3 requirements of an acceptable waste container:
- Well-maintained
- Easily cleaned
- Leak-proof
Why should a food contact surface be non-absorbent?
minimize the risk of cross-contamination
List 5 things that help to prevent micro-organisms from getting into food:
- Personal hygiene
- Cleaning and sanitizing
- Receiving and storing foods properly
- Getting foods ready to cook
- Handling dishes and Serving foods
Define a “carrier”
someone who dont have any noticeable signs of being sick but carry microoganism that might transfer to foods or other ppl to cause foodbourne illness
What is the difference between direct and indirect transmission of foodborne disease?
- Micro-organisim transfer from touching, coughing, and sneezing -direct
- Transferred from one surface of a food to another
List 5 ways to reduce the amount of bacteria that you carry:
- Have a shower before going to work
- Make sure uniform/cloth is clean
- Wear light cloth to detect
- Wear comfortable cloth to reduce constant adjustment
- Bring uniform in a clean bag to avoid picking up bacteria on the way
What are steps of washing hands?
Wet hands -> Apply soap -> Lather for 20 sec -> Rinse hands -> Dry hands ->Turn off water with paper tower
When should you not go to work?
Sneezing, sick
Clean, sanitize, and sterilize
Clean: Free from dirt
Sanitize: Kill bacteria to a safe level
Sterilize: Destroy all bacteria
Name 3 chemical sanitizers:
Chlorine
Iodine
Quats
What 3 things are key when you use a chemical sanitizer?
- Check chemicals concentration with test paper
- Use clean cloth or sponge or spray on the surface
- Dont touch the surface, let it air dry
If you do not have a chemical sanitizer, how can you sanitize?
Hot water (>77*C)
Why should cracked dishes not be used?
Bacteria live within the crack
What tools are required to clean?
2 or 3-compartment sink, clean-in-place (CIP) Equipment
Equipment that is used continuously must be cleaned and sanitized every ___ hours.
Equipment every 4 hours
Fill in the proper water temperature for the following actions (manual method):
Washing, Rising, Sanitizing
Test paper is for?
Make sure the concentration is correct
What is Clean-in-Place equipment?
is designed to be cleaned and sanitized in place. Detergent, hot water rinse and sanitizing solutions are circulated through a self-draining, fixed system.
How do you know if a supplier is “Approved”?
check with your Public Health Inspector or Environmental Health Officer
Name 5 things you should inspect when receiving food:
Expiration date/Best before date Temperature for frozen/cold food Odour Color damage
Name 5 types of food that must be received at 4°C (40°F):
Milk Yogurt Fresh lobster Shell eggs Fresh meat
When would you reject a canned good?
Leak, out of shape, missing label, corrosion, dented can
List 3 things that indicate a fish is fresh and should be accepted during the receiving process:
Tem 4
No fishy odour
Bright eyes
FIFO
It will help you remember to use food that has been stored longest before you use new food.
Why should food be stored off the floor in a dry storage area?
avoid insects, rodents
Temperature for storage
Refrigerator: 4
Frozen: -18
Dry: 10-21
Why should you use a licensed pest control company if you have an infestation?
Quickly and effectively
Required training for safety
List 3 signs of a pest problem:
Chewing mask on foods
Chewing mask on cupboard, baseboard
Feces dropping
At what stage in the flow of food does most cross-contamination happen?
Preparing
List 5 ways to prevent cross-contamination at this stage:
- Keep raw separated from ready-to-eat
- Use utensils instead of hands to handle foods
- store raw foods below
- change apron
- practice personal hygiene
List the 4 acceptable methods of thawing food:
- In the fridge
- Microwave
- Cold running water
- Cooking
List 5 procedures that must be followed at a food bar or buffet:
- Handling dishes and utensils
- Use sneeze guards
- Use single-service cup
- Clean containers before adding new foods
- Label all salad dressing
- Ensure all new foods are preheated or prechilled
If frozen food is received with large ice crystals on the packaging, what might this mean?
It stood in a room temperature and then was refrozen
Name 3 types of thermometers used in the food industry:
- Electronic
- Infrared
- Digital (used in freezer, fridge)
Why do you calibrate a thermometer?
it is measuring temperatures more accurately.
Why do you have to be very careful when cooking ground meat?
the grinding process spreads bacteria to all the meats (71*C is safe)
What foods should be cooked at 74?
Poultry piece and stuffing, food mixture, leftover
What food should be cooked at 71?
Ground meat, pork, lamb, beef
When do you use one-stage cooling?
food prepared at room tem, cooled down to 20*C to 4 for 4 hours
When do we use two-stage cooling?
food prepared hot, cooled down from 60-20-4
Why would you use an ice water bath?
A mixture of half water and half crushed or chopped ice that is used to cool hot food safely.
. At what temperature should you hold hot food? How do you ensure that temperature is maintained
safely?
holding hot food (60 degree), use thermo to test the food itself
When is it acceptable to reheat food in a hot holding unit?
Reheat food to at least 74°C (165°F) within 2 hours (never more than once)
What is an allergen?
The substance or food that a person is allergic to.
Is an allergy the same as a food intolerance? If the answer is no – what is the difference?
No, an allergy causes chemical reaction, a food intolerance makes the food hard to digest
Name 3 ways an allergen can get into the body:
eating or drinking
breathing
absorbing through skin
What is anaphylaxis?
A severe allergic reaction that can kill a person.
Name 3 common allergens:
peanut
treenut
Soybean
What do a runny nose, headache, stomach cramps, indigestion and vomiting have in common?
symptom of allergy
How can you prevent allergic reactions?
know the ingredients
Keep separate
Name 5 things you should do if a customer shows signs of an allergic reaction:
Call medical assistance Inform manager Ask the customer what they ate Ask the customer to stay at the location Call public health inspector
List 3 things you should do during an inspection:
inform the manager
Cooperate
answer Q honestly
