Sanitation Intro and Kitchen Safety

Question 1

What are the 3 sources of contamination?

Answer 1

Chemical - Cleaning products and pesticides Physical - Glass, Dirt, Band-aids
Biological - Bacteria (Pathogens are biological)

Question 2

What are the Food Pathogens

Answer 2

Fungi, Viruses, Parasites and Bacteria

Question 3

What are the 3 basic conditions bacteria requires for growth

Answer 3

1. Protein source
2. Readily available moisture
3. Time

Note: pH scale 1 very acidic and 14 very alkaline. pH between 4.6 and 10 are best for bacterial growth
Note 2: Like humans, bacteria need moisture to survive
Note 3: Water is at a 7
Note 4: Vinegar puts water at a very high PH scale (alkaline)
Note 5: Acid is very low

Question 4

What is cross contamination?

Answer 4

Harmful substances, pathogens or bacteria transferred from one source to another.

Question 5

What is HACCP

Answer 5

Hazard Analysis and Critical Control Points.

Note: This is from delivery and receipt of food to storage, prep and cooking

Question 6

What is FIFO

Answer 6

First in, First out = this is a sanitation rotation plan for usage of ingredients

Question 7

What are three examples of hydroscopic (property of absorbing/pulling moisture from the air) ingredients?

Answer 7

Salt, Sugar and Honey absorb moisture from the air.

Question 8

What are the danger zones for bacteria growing.

Answer 8

Between 41 and 135 degrees.

Question 9

The role of the FDA

Answer 9

1. The FDA inspects all food except meat, poultry and eggs.
2. The FDA also regulates food transported across state lines
3. Issues a “Food Code”. This science based code provides recommendations for food safety regulations.

Question 10

The role of the U.S. Department of Agriculture

Answer 10

1. Regulates and inspects meat, poultry and eggs

Question 11

The role of the CDC and PHS

Answer 11

1. These agencies assist the FDA, USDA and state and local health departments.
2. They conduct research into the causes of food borne-illness outbreaks. Also assist in investigation of these.

Question 12

State and local regulatory authorities

Answer 12

1.  Regulatory authorities write or adopt code that regulates retail and foodservice operations.  
Responsibilities include:
1.  Inspecting operations
2. Enforcing regulations
3.  Investigation complaints and illnesses
4. Issuing licenses and permits
5.  Approving construction
6. Reviewing and approving HACCP plans.

Question 13

What is TCS food?

Answer 13

Food requiring time and temperature control safety.