Food Safety
What is the purpose of a food safety program?
It minimizes the incidence of food poisoning.
What does the HACCP stand for?
Hazard Analysis Critical Control Point
Fridges and chilled display equipment should be set at 5oC or below. True or False?
True
Whatis cross-contamination?
What is the transfer of pathogens to food from food or s surface, such as equipment, utensils, or hands?
What is a food allergy?
An immune response to food
What type of establishment would need to implement a food safety program?
A food safety program can apply to any size organisation.
What is the first principle of HACCP?
Conduct a hazard analysis
What is below all ready-to-eat foods including raw vegetables, cooked foods, and foods that require no further preparation?
The proper placement of raw food in refrigerators
What does physical contamination mean?
Contamination by hair, fingernails, glass, or any other objects
How would you conduct a hazard analysis?
Identify all possible food safety hazards that can occur at each stage of production, from incoming raw materials to the finished product.
Prior to implementing a food safety program, an organization needs to...
review their operations to determine where hazards may occur
Give an example of a critical control point for grilled chicken.
Cook to the minimum internal cooking temperature of 165oF for 15 seconds
Where is the best place to defrost a frozen chicken?
In a covered container at the bottom of the fridge.
What does biological contamination mean?
Contaminated by organisms or germs
How are critical control points determined?
By specifying monitoring actions along with frequency and responsibility. Typically monitoring will involve measuring parameters such as temperature and time
At which step of food production are food safety procedures put in place?
Food safety procedures are applied to each step.
What is bandaging the wound with an impermeable bandage and wearing gloves?
What you should do when you have a cut, scrape, burn, or open wound on your hands
What is the most effective way to protect food from physical contamination?
Keep it covered
Food poisoning occurs when food contains...
Micro-organisms
'When in doubt, throw it out' explain when this would apply.
If you're not sure if something has spoiled, not labelled, incorrect label, funny smell or odour
Who is responsible for a safe product?
All staff members become responsible for a safe product.
What is a Critical Control Point?
A point during the food flow where hazards can be prevented, or reduced to acceptable levels before a food is served
At what temperature and for how long should hot food that is being kept on display?
135°F for 2 hours or less
What are 4 signs of food spoilage?
Appearance, smell, colour, flavour
In reference to HACCP, why is documentation important?
Records must be kept to demonstrate that the HACCP system is operating under control and that appropriate corrective action has been taken for any deviation from the critical limits. This will demonstrate safe product production.