Chapter 1+2
Describe the necessity of following correct handwashing procedures.
Correct hand washing is useful to remove bacteria, grime, dirt, and viruses that may contaminate food and cause foodborne illnesses.
Name some of the different types of food contaminants?
Examples of food contaminates are chemical, biological, and physical contaminants.
Describe the significance of temperature control throughout the flow of food in the operation.
Maintaining proper temperatures prevents the growth of pathogens and keeps food from carrying foodborne illnesses.
How should food be labeled and dated for storage in the operation?
When stroking food, include the name of the food, the date it was prepared or received, and the proper use-by date.
What are the necessities for handling and serving food in buffets?
Use clean and safe serving utensils, monitor food temperatures, and regularly replace food items depending on its specific needs.
Name are the most common foodborne illnesses, and/or how can they be prevented?
Some of the most common foodborne illnesses are Salmonella, norovirus, and E.coli. These can be stopped by cooking food to the correct temperature, avoiding cross-contamination, and maintaining good hygiene.
Name and describe the symptoms and elimination of foodborne illnesses.
Some symptoms of foodborne illnesses are nausea, jaundice, diarrhea, and abdominal pain. Prevention includes proper cooking, cleaning, and avoiding cross-contamination.
Describe the key points to monitor during the receiving and storage of food in the operation?
Inspect deliveries for damage or tampering, check temperatures, label and date food, and store food at safe (regulated) temperatures.
What are the needed storage temperatures for various food items?
Refrigerated food items: 32°F to 41°F; Frozen food items: 0°F or below; Dry goods: 50°F to 70°F.
What is a Food Safety Management System (FSMS), and why is it so necessary?
A Food Safety Management system is a guide of procedures and practices to ensure food safety. It is helpful for preventing foodborne illnesses and ensuring compliance with regulations.
Describe the ways bacteria grow and multiply in food, and what are the conditions they thrive the best in?
Bacteria can grow and multiply when they have moisture, warmth, food, and time. The temperature danger zone (TDZ) (41°F to 135°F) is where bacteria grow most quickly.
Name the personal hygiene practices that food handlers should follow?
Food handlers must engage in regular handwashing, wearing clean uniforms and clothing items, avoiding work when sick, and keeping hair and nails trimmed to acceptable lengths.
What is the criteria for selecting proper food suppliers?
Food suppliers should be reputable, follow food safety standards, and provide quality and safe products.
What are some of the safe methods for thawing frozen food?
Food can be thawed in the refrigerator, under cold running water, in a microwave, or as part of the overall cooking process.
Describe the main aspects of a HACCP (Hazard Analysis Critical Control Point) plan.
The main parts of a HACCP are: Hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping.
What is a pathogen, and why are they significant in maintaining food safety?
Pathogens are harmful microorganisms that may cause foodborne illnesses. They are noticable because they can contaminate food and make people ill.
Name and explain the proper procedures for handling and storing food.
When stroking food, keep raw and cooked foods separate, store foods at safe temperatures, label and date food, and use the FIFO method (and others).
What are the necessary storage procedures for specific types of food?
Store perishable food items in the refrigerator, frozen items in the freezer, and dry goods in a cool, dry place.
What are the main important guidelines for cooling and reheating food in a safe way?
Cool food quickly to 41°F or below by 6 hours, and reheat food to 165°F by 2 hours.
What are the actions that should be taken if food appears to be contaminated during service?
A worker must remove the food from service, dispose of it properly, and investigate the cause of contamination.
Describe and explain the purpose of the food safety manager in maintaining safe food procedures.
The food safety manager is helpful for training staff, using food safety policies, monitoring food handling practices, and ensuring agreement with regulations.
What actions and procedures should food handlers take if they are feeling sick?
Food handlers that are feeling ill must notify their supervisor, avoid handling food, and follow company policies for sickness.
What is the importance of FIFO (First In, First Out) in food storage.
FIFO ensures older items are used before newer stock, preventing food going bad and waste.
What are the procedures for preparing food for service while maintaining food safety.
Food needs to be kept at safe temperatures, avoid cross-contamination, and use clean utensils and equipment when handling food to be served.
What are the best practices for serving food to customers in the operation??
When serving food, workers must use clean (sanitized) utensils, avoid touching food with bare hands, and maintain safe constant temperatures.