Trinity Lindemann Ch 9-10

Question 1

Off-Site Service

Answer 1

such as delivery, catering, mobile/temporary kitchens, and vending machines can present special challenges

Question 2

Temporary Unit

Answer 2

typically operate in one location for less than 14 days

Question 3

Mobile Units

Answer 3

are portable facilities rangling from concession cans to elaborate field kitchens

Question 4

Guildlines for holding cold food without temperature control for service

Answer 4

cold food can be held up to 6 hours without temperature control if you meet certain conditions like…. hold it at 41 or lower before removing it from refrigeration, label it with the time you removed it and the time it must be thrown away - the discard part of the label should be 6 hours from the time you took the food out of refrigeration for example… 3 pm you took it out you should throw it away at 9pm

Question 5

Guildlines for holding hot food without temperature control fro service

Answer 5

TCS hot food should be held under certain conditions. hot food should be labled for 4 hours from time that you cooked it

Question 6

five service staff guidelines

Answer 6

1. Hold dishes by the bottom or edge AND hold glasses by the middle, bottom, or stem
2. Carry glasses in a rock or on a tray to avoid touching the food-contact surfaces
3. hold flatware by the handle
4. Avoid bare-hand contact with food that is ready to eat
5. Use ice scoops or tongs to get ice

Question 7

Guidelines for re-serving food safely

Answer 7

Never re-serve food that is returned by a guest. Never re-use garnishes

Question 8

Guidelines fro self service areas

Answer 8

1. Protection - sneeze guards
2. Labels - place the name of the food on the ladle of signs
3. Raw and Ready to eat food
4. Refills - DO NOT let guests refill dirty plates or use dirty utensils for dispensing food
5. Utensils - Stock food siplays with the correct utensils of dispensing food
6. Ice - used to keep food OR beverages cold should NEVER be used as an ingredient

Question 9

Food saftey management system

Answer 9

is a group of practices and procedures intended to prevent foodborne illness

Question 10

Active Managerial Control

Answer 10

it is the managers responsibility to actively control these and other risk factors for foodborne illness

Question 11

HACCP

Answer 11

Hazard, Analysis, Critical, Control, Point

Question 12

HACCP plan

Answer 12

is uniwue, a plan that works for one operation may not work for another

Question 13

Critical Control Points

Answer 13

the points in the process where the identified hazards can be prevented, eliminated, or reduced to dafe levels

Question 14

Imminent health Hazard

Answer 14

is a significant threat or danger to health that requires immediate correction or closure to prevent injury

Question 15

HACCP principals 1-7 (examples)

Answer 15

1. Conduct a harzard Analysis
2. Determine Critical Control Points
3. Esablish Critical Limits
4. Establish Monitoring Procedures
5. Identify Correcitve Acctions
6. Verify that the system works
7. Establish procedures for record-keeping and documentation

Question 16

how to respond to food borne illness outbreak

Answer 16

1. Media relations
2. Direct communication
3. Solution
   Examples:
   A. if a customer calls to report a foodborne illness - take the call seriously.
   B. there are similar sutomer complaints of foodborne illness - contact the crisis-management team
   C. The suspected food is still in the operation - set aside the suspected product and identify it to prevent further sale (include label on DO NOT USE)
   D. The suspected outbreak is caused by a sick staff member - keep a list of food handlers schedules at the same of suspected contamination, interview them about htier helaht status AND exclude the suspect staff member from the operation
   E. Confirms your operation is the source of the outbreak - cooperate and resolve the crisis, provide all info they need

Question 17

Principle 1. Conduct a harzard Analysis (example)

Answer 17

The team began by analizing their hazards and noted that many of their dishes were received, stored, prepared, cooked, and served the same day. The most popular of these items was the spcy charbroiled chicken breast. The team determined that bacteria were the most likely hazard to the food prepared this way.