Food Safety
The temperature range of the danger zone.
What is 41 - 135'F?
A safety program may be designed around the 3 E's of safety: Engineering, education, and ___________.
What is enforcement?
In a formal agreement in which one vendor will provide the majority of supplies to a buyer, this vendor is known as _______ vendor.
What is prime?
The following storage should be maintained at 50-70' F:
Dry Storage
Refrigerated Storage
Freezer Storage
What is dry storage?
BONUS: why is it important to maintain proper humidity in dry storage?
The long term care facility where you work as a RD is switching to a new three-week cycle menu, and you've been asked to develop the menu. The best approach would be:
A. Select all entrée items first
B. Start with day one breakfast, lunch and dinner. Proceed to day two, etc.
C. Plan breakfast menu first because it's the easiest
D. Plan dinners first, then lunch, and breakfast last
A. Select all entrée items first
Plan entrees for the entire cycle first. These are most expensive and food cost is controlled at this stage to balance high and low cost items
This acronym provides the six conditions that are favorable for the growth of food borne pathogens.
What is FAT TOM?
In small food service operations with limited refrigeration, dairy products, eggs, meat and poultry can be stored safely together within which temperature range?
A. 30 - 38'F
B. 32 - 40'F
C. 34 - 42'F
D. Separate refrigeration units are needed
B. 32 - 40'F
Ensures inspection of meats, poultry, eggs, and other processed foods.
What is the USDA?
This form should be used to compare the delivery to what was originally ordered by the food service manager.
What is the invoice?
You are preparing dinner for a 500 bed facility. The menu includes roast beef, mashed potatoes and carrots. Which equipment is best suited for this task?
A. a convection oven and a tilting braising pan
B. deck ovens and pressure steamers
C. a microwave oven and a trunion kettle
D. a rotating oven and a steamer
B. deck ovens and pressure steamers
Rotating ovens are ideal for bakeries and cafes looking to evenly make breads, cakes, muffins, and cookies. They eliminate the need to rotate pans in order to cook evenly.
A trunnion kettle is a 20 to 40-quart cooker used predominately by military and family-style food service establishments for re-heating pre-cooked foods.
Developed and revised by the FDA, this resource is an evidence-based guide for facilities may voluntarily use as a model for food safety guidelines.
The Food Code
A form provided by the manufacturer that identifies the chemical and includes a hazard warning. Must be kept in kitchen and available to employees
What is the Material Safety Data Sheet (MSDS)?
Enforces the Federal Food, Drug, and Cosmetic Act; Fair Packing and Labeling Act; and Nutritional Labeling and Education Act.
What is the FDA?
Receiving a shipment using an invoice form with redacted or blacked out weights is quantities.
What is blind receiving?
BONUS: What is the purpose of blind receiving?
A hospital cafeteria that currently serves 500 meals at noon must increase service to 800 without adding food production staff. The best action would be:
A. simplify the menu
B. Convert food service style to ready-prepared or assembly-serve
C. rearrange employee work schedules
D. replace current equipment with fast-performance equipment
A. simplify the menu
This microorganism is known to grow on foods that may be eaten cold, like deli meat.
What is listeria?
A gas fire breaks out in the kitchen. Which of the following fire extinguisher would be most appropriate for use?
Type A extinguisher (water) or Type B extinguisher (foam)
Type B extinguisher (foam)
Water extinguisher is only appropriate for more like a standard fire (from wood, paper, fabric, etc.) while the other types of extinguisher (B, C, and D) will all put out a flammable gas fire
Advises state and local governments on sanitation standards for production, processing, and distribution of milk.
What is the US Public Health Services (USPHS)?
Proper action to take when a shipment is received out of temperature standards or with evidence of freeze/thaw.
What is refusal or rejection of the shipment?
Which of the following may be an example of poor menu planning?
A.Baked chicken, mashed potatoes, green beans, bread and butter, peaches, milk
B.Meatloaf, baked potatoes, mixed vegetables, brown & serve rolls, peach cobbler, coffee
C.Beef stew, biscuits, coleslaw, apple crisp, milk
D.Gilled cheese, tomato soup, fruit cocktail, cookies, milk
B. Meatloaf, baked potatoes, mixed vegetables, brown & serve rolls, peach cobbler, coffee
What piece of equipment would be needed for the majority of these items?
Which of the following foodborne illnesses has the most immediate onset?
A. Listeria
B. Salmonella
C. E. coli
D. Staphylococcus
Staphylococcus
Listeria & Salmonella (~6-48 hr)
E. coli (1-3 days)
Staphylococcus (1-6 hr)
The maximum temperature for heat sanitation; higher temps than this in a dish machine will evaporate too quickly for adequate sanitation time
A. 160
B. 194
C. 200
D. 212
What is 194' F?
A food service facility has a max inventory level of 8 cases and a minimum level of 2 cases. There are currently 5 cases on hand. When placing an order, the company orders 0 cases. What type of inventory system are they using?
Mini-Max System
BONUS: How would the order change if the par level was 8 and the cases in inventory was 5?
This form lists the items that will be selected from inventory and helps to prevent inventory theft
What is a requisition?
Which menu item generates the highest profit?
Menu item units sold selling price raw food cost prime cost
a. Lasagna 1500 $3.00 $1.35 $2.00
b. Vegetarian Chili 100 $1.25 $0.57 $1.00
c. Hamburger 400 $2.00 $0.90 $1.50
d. Enchilada 100 $3.00 $1.14 $1.75
a. lasagna
Prime cost = cost of labor and cost of goods sold (COGS)
$3.00 - $2.00 = $1.00 x 1,500 = $1,500