Chapter 1-2
What is a foodborne illness?
A disease transmitted to people by food.
- When they have a foodborne illness
- When wounds or boils that contain a pathogen
- Sneezing or coughing
- Contact with a person who is ill
- Use the bathroom and don't wash their hands
- Diarrhea, Vomiting or Jaundice
What is the "Flow of Food?"
The path that food takes through your operation. From when you buy the food and ends when you serve it.
Who should you purchase food from?
Approved, reputable suppliers
What are the four methods of thawing food properly?
Refrigeration
Running Water
Microwave
Cooking
What is one of the challenges operations face when keeping food safe?
Time
Language and Culture
Literacy and Education
Pathogens
Unapproved Suppliers
High-Risk customers
Staff Turnover
What is the most important part of personal hygiene?
Handwashing
A ________________ stemmed thermometer should be used to check the temperature of foods during receiving.
Bimetallic Stemmed Thermometer.
Explain a "Key-Drop Delivery"
receiving food after hours when the business is closed. The supplier is given a key and food is placed where in correct storage locations.
What are pooled eggs?
eggs that are cracked open and combined in a container.
What are the three categories of contamination? Give an example of each one.
Biological:Viruses, Parasites, Fungi, and Bacteria.
Chemical: Cleaners, Sanitizers and Polishes
Physical: Metal shavings, staples, and bandages, glass, dirt, and bag ties.
Explain Corrective Action..
Fixing the problem immediately.
When should you Calibrate thermometers?
- After they have been bumped or dropped
- After they have been exposed to extreme temperature changes
- Before deliveries arrive
- Before each shift
How do you check the temperature of reduced oxygen packaging food?
Insert the thermometer stem or probe between two packages.
What is a variance?
a document issued by the regularly authority that requires a regulatory requirement to be waived or changed.
What are the six conditions of FAT TOM?
Food
Acidity
Temperature
Time
Oxygen
Moisture
What are the four guidelines you should follow when purchasing gloves.
1. Approved Gloves
2. Disposable Gloves
3. Multiple Sizes
4. Latex Alternatives
What is an Immersion Probe?
Used to check the temperature of liquids.
Milk should be received at __________ or lower
45 degrees
135 degrees (No minimum time)
What are the Big 8 Allergens
Milk
Eggs
Fish
Crustacean Shellfish
Tree Nuts
Peanuts
Wheat
Soy
Sesame
What is the difference between Restricting and Excluding?
Restricting is when you are limiting access to foods. Excluding is when someone cannot have access to food/the operation.
Explain the "boiling point Method" an the "ice-point method"
Boiling: Adjusting the thermometer to the temperature at which water boils
Ice: Adjusting the thermometer to the temperature at which water freezes.
What does FIFO stand for? Explain the methods.
First-In, First-Out
Those with the earliest use-by or expiration date are used first
What is one method for cooking foods?
Ice water bath
Blast Chiller
Ice Paddle
Ice or Cold water as an ingredient.