Microorganisms and Allergies
What is the ONE thing in the food preparation process (cutting, mixing, and cooking) that kills bacteria?
Heat/Proper Cooking
The critical control point of cooking a burger is what?
Cooking it!
If a roast chicken doesn't cool down to 4*C in the fridge overnight OR you left it on the counter overnight, what do you do?
DISCARD IT! (Throw it out!)
What do you do if there is an infestation? (AKA: Who is allowed to set traps and poisons?)
Call a pro! (ONLY pros can set traps and poisons)
The Ontario regulation 493 is the rule where? (Country, city, province, state, region, municipality. . .)
Provincial! Ontario!
Difference between cleaning and sanitizing?
Cleaning REMOVES. Sanitizing KILLS.
What do you need to do if you are cooking a LOT of food?
What do you do with the ingredients you are not currently using?
Small batches. Keep unused food in the fridge.
Which kind of food is considered the most dangerous food?
Foods high in PROTEIN like meat and cheese.
What does it mean to see a bug or rodent in daylight?
It is a sign of MAJOR INFESTATION
Which is not a sanitizing solution?
Vinegar/Soap
What is true about Bacteria on food? (Which senses cannot detect bacteria?)
(Think of it as if someone coughed on your salad or a fly landed on it and you don't know)
It cannot be seen, smelled, or tasted.
To COOL a large pot of soup or chili, what do you do? (Three stages. Where for how long?)
Room temp/counter for 2h, shallow pans, in the fridge. (Ideally, shallow pans on counter for 2h, then fridge until 4*C, but they do it in that order.)
Raw foods are stored where in the fridge?
What should be stored above it? (2 examples)
On the bottom shelf.
Stored above: Salad, cake, cooked foods. . .
How do you properly use gloves? When is the ONE time you should wear them?
Wash hands and change between tasks OR every 2h
Use them when you have a cut/burn on your hands.
List 3 things health inspectors do (100 each)
Educate people, inspect kitchens, enforce the laws/rules.
Chemical: Bleach, rust, sanitizer, detergent. . .
Provide the following temperatures:
Danger Zone, Fridge Temp, Freezer Temp, Temp to reheat food to.
4-60*C, 4* or lower, -18*C, 74*C or the original cook temp.
What is cross contamination? (Provide an example)
(Definition/explanation: 200pts, Examples 200pts)
Transfer of bacteria from RAW food to COOKED/Ready-to-eat food
Ex. Chicken juice dripping onto a salad.
List 4 reasons you should change your apron when cooking? (Think of things that happen and places you might go)
Going to the bathroom, when you get food on it, when you are done cooking, if your pet jumps up on you. . .
What kinds of things can get a restaurant closed down? (The answer is "All of the above", so give 4 examples)
Poor maintenance, leaks, pests, many/repeat foodborne illness outbreaks, poor hygiene, lack of cleanliness. . .
What are three things you should do if someone has an allergic reaction at your restaurant or complains they got sick there?
Tell your manager. Ask questions. Report it to the health unit. BONUS: Call 9-1-1 if it's happening in the restaurant.
How do you tell if food is properly cooked? (250)
What temperature should an ice bath be at to calibrate a thermometer? (250)
Stabby-Stabby! Use a probe thermometer in the THICKEST part of the food for 15 seconds.
Calibration: 0*C
In what order do you put away food?
Fresh Meat, Frozen fish, Fruits and vegetables, pantry goods
What should you do to keep bugs/rodents out? (Think building maintenance and cleanliness) (3 things)
Filling holes and cracks, food kept locked away, have rain/storm sweeps on the bottoms of doors, keep a clean establishment. . .
What does HACCP Stand for?
Hazard Analysis Critical Control Point