SS Chap. 1 pt.1
What are the 3 main ways food-borne illnesses occur?
Biological Contaminants,
Chemical Contaminants,
Physical Contaminants.
What are the 3 buckets that are made to clean surfaces in the Kitchen?
Wash, Rinse, and Sanitize buckets.
What is a Food-borne illness?
A food-borne illness is a disease transmitted to people through food.
When should food-contacted surfaces be Cleaned and Sanitized?
Before, During, and After using food-contacted surfaces.
What are some types of Chemical Contaminants?
Cleaners, Sanitizers, and Polishes.
Who are the state and local regulatory authorities?
Your own local Health Departments.
What are the three common sanitizers that are used for the dish washing machine?
Bleach, Iodine, and Quats.
What are the 4 Populations that are at a high risk of getting food-borne illnesses?
Elderly People, Pregnant Women, Preschool-aged Children, and People with compromised Immune Systems.
What should always be put on containers stored with chemicals in them?
The correct/proper labels of the chemicals on the containers.
what are the 3 ways illnesses are considered an outbreak?
Two or more people have the same symptoms after eating the same food,
An investigation is conducted by state and local regular authorities (aka the Health Departments),
Or the Outbreak is confirmed by a laboratory analysis.
What are some kinds of Physical Contaminants?
Metal Shavings, Staples, Bandages, Glass, Dirt, and Natural Objects.
How do you Clean and Sanitize Surfaces?
1.Scrape or remove food bits from the surface.
2.Wash the surface using water and detergent.
3.Rinse the surface.
4.Sanitize the surface using cold water and a type of sanitizer.
5.Allow the surface to air-dry.
What are some types of Biological Contaminants?
Bacteria, Viruses, Parasites, and Fungi.
What are the steps in using the Dish-washing Machine?
Keeping the machine clean, Preparing items for cleaning, Loading dish racks, Drying items, and Monitoring the machine.
What is an example of TCS foods.
Eggs, Beef, Fish, Crabs, Cheese, or Chicken.
What are some Food Safety challenges that operations may have to face?
Timing, Language & Culture, Literacy & Education, Pathogens,
How should you develop an effective cleaning program for your operation?
Name a type of way that food can become unsafe and relate to food-borne illnesses?
Purchasing Food from Unsafe Sources, Failing to Cook Food Correctly, Holding Food at Incorrect Temperatures (Time-Temperature Abuse), Using Contaminated Equipment (Cross-Contamination), Poor Cleaning & Sanitizing, and Practicing Poor Personal Hygiene.
The steps you should take to Prepare a Three-Compartment Sink are?
1.Clean and Sanitize each sink and drain board.
2.Fill the first sink with detergent and 110 degree Fahrenheit water.
3.Fill the second sink with clean warm water.
4.Fill the third sink with cold water and a type of sanitizer at the right concentration.
How can Timing be a food safety issue during operations?
Pressure to work quickly can make it hard to take the time to follow food safety practices.
How can Unapproved Suppliers, High-Risk Customers, and Staff turnovers cause challenges to food safety in operations?
Food received from suppliers that are not practicing food safety can cause a food-borne illness outbreak.
The number of customers at high risk for getting a food-borne illness is increasing. Examples of this are Elderly people, people with compromised Immune Systems, and Preschool children.
Training new staff every time someone leaves the job, causes less time for food safety training.
What are 5 factors that influence the effectiveness of chemical sanitizers?
The Concentration, Temperature, Contact time, Water hardness, and the pH level of your water.
How can Language, Culture, Literacy, Education, and Pathogens be a challenge to food safety during operations?
Staff speaking different languages than you can cause communication issues and cultural differences can influence how food handles view food safety.
Your staff can have different levels of education and that can make it challenging to teach them food safety rules.
Pathogens aka illness-causing microorganisms are more frequently found on types of food that were once considered safe.
What following information should be in a Master Schedule?
What should be cleaned, Who should clean it, When it should be cleaned, and How it should be cleaned.
Name a type of Cost that food-borne illnesses can cause to an operation?
Increased Insurance Premiums, Loss of Customers & Sales, Loss of Reputation, Lowered Staff Morale, Lawsuits & Legal Fees, Negative Media Exposures, Staff Missing Work, and Staff Retraining.