Food Safety, Safety
A main difference between ready prepared and conventional food service systems.
This can help assure accountability in the area of food safety. Hint: You may have obtained this certification this semester.
What is SERVSAFE CERTIFICATION?
In planning a kitchen layout, this is most important.
What is PROVIDE FOR A SMOOTH AND ORDERLY FLOW OF WORK?
A foodservice employee is receiving an order of frozen tilapia. The fillets are coated with large ice crystals and the box has what appears to be water stains on it. At this point the clerk should:
What is REPORT THE UNACCEPTABLE PRODUCT TO THE DELIVERY PERSON/ VENDOR?
The primary objective of the assembly/serve system.
What is MINIMIZE LABOR COST?
A recipe obtained from a purchased file of quantity recipe calls for the product to be baked conventional oven. In your foodservice all baking is done in convection ovens. This is the direction you would you recommend for test baking.
What is BAKE AT a LOWER TEMP AND CHECK DONENESS SOONER?
An foodservice manager in a large hospital finds that the cooks spend a great deal of time collecting, measuring, and weighting ingredients. This production control approach would contribute to better labor utilization.
What is CENTRALIZED INGREDIENT ASSEMBLY?
Storing new deliveries in back of older items already on the shelf.
What is FIRST IN FIRST OUT?
Hurricane Harry just passed. The shift supervisor checks the refrigerator at 6:30 p.m. and finds a 5-gallon stock pot full of meatball stew leftover from before the storm. The internal temperature is 85 degrees Fahrenheit. This is what the supervisor should do.
What is DISPOSE OF THE STEW?
Many hospitals are converting to the room service concept for patient meal service to provide fresh, made-to-order meals. The room service concept is most consistent with the production and customer satisfaction objectives of this type of foodservice system.
What is the CONVENTIONAL foodservice system?
An example of wording on a menu that would NOT be allowed under the Truth in Menu legislative guidelines.
What is HOMEMADE CAESAR DRESSING - PURCHASED DIRECTLY FROM WALDEN FARMS?
Modular equipment is BEST defined as equipment:
What is EQUIPMENT WHICH HAS A COMMON MEASUREMENT WITH OTHER ITEMS OF EQUIPMENT?
“The use of sustainable principles that minimize the use of non-renewable resources and seek to prevent air, water, and ground contamination” is the definition of:
What is GREEN DESIGN?
Documents which communicate to employees the special protection information regarding the use of chemicals. Hint: They are mandated by federal law [OSHA]
What are MATERIAL SAFETY DATA SHEETS?
Controlling the time and temperature between preparation and service are critical for limiting this.
What is MICROBIAL GROWTH?
The group that published the original quality assurance standards for healthcare organizations.
What is THE JOINT COMMISSION?
In the foodservice industry, this is what knives, forks, and spoons made of metal are known as.
What is FLATWARE?
The agency responsible for the grading, inspection, and certification of meats is the:
What is the UNITED STATES DEPARTMENT OF AGRICULTURE?
Most accidents that occur in foodservice are the result of unsafe acts. The most important role of the manager is to:
What is DESIGN AND IMPLEMENT AN ON-GOING SAFETY AND TRAINING PROGRAM?
The Food Code recommends two-stage cooling. The first phase is to cool cooked food from 140 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. This is the second stage.
What is COOL FROM 70 DEGREES FAHRENHEIT TO 41 DEGREES FAHRENHEIT IN AN ADDITIONAL 4 HOURS?
When preparing an operating budget, it is best to make the budget as accurate as possible. This is the fundamental accounting formula.
What is ASSETS = LIABILITY + EQUITY?
The minimum width of main traffic aisles in a kitchen.
What is 5 FEET?
The percent of durable goods that are wasted within a few months?
What is 94%?