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57 Cards in this Set

  • Front
  • Back
Top Ten Improper Food Handling Practices
1. Improper cooling
2. Advanced preparation
3. Infected person
4. Inadequate reheating for hot holding
5. Improper hot holding
6. Contaminated raw food or ingredient
7. Unsafe source
8. Use of leftovers
9. Cross-contamination
10. Inadequate cooking
Top Workplace Safety Hazards
1. Tools and equipment such as knives, fryers, mixers
2. Hot materials and surfaces
3. Slippery floors/walkways
4. Manual handling, like lifting
5. Chemicals, like bleach
6. other
See it
Think it
Do it
Look at the task
Is there a risk of injury, disease, or foodborne illness?
Take action to eliminate or control the risk
Use PPE
Personal Protective Equipment
Microbes.
Living things too small to be seen with naked eye. Microbes that can cause diseases are called pathogens.
Protozoa.
One-celled animals or microbes.
Five types of microbes:
Bacteria, viruses, parasites, protozoa, and fungi.
Cycle of Transmission. 3 points on the triangle and detail.
Food Handler (skin, nose, hair, hands, clothing)
Food
Environment (work surface, utensils, insects, air)
Cross-contamination is another term for __________.
indirect transmission
Direct transmission.
Direct transmission of foodborne disease occurs when the microbes transfer directly from the source of the food through ways such as touching and coughing or sneezing directly onto the food.
Biological Causes for pathogens to reach food.
Many pathogens live and grow on warm-blooded animals. Pathogens "hitchhike" on people, animals, insects and objects. they may even travel through the air on dust particles.
Multiplying bacteria
With the right conditions, bacteria can double every 20 minutes.
What temperature is the DANGER ZONE?
4 to 60 degrees Celcius.
Spores.
Spores are produced by certain bacteria for protection. Can germinate into pathogens in the DANGER ZONE and multiply in food.
FATTOM.
Food (protein)
Acid (pH scale)
Time
Temperature
Oxygen
Moisture
Potentially Hazardous Foods.
Neutral on pH scale. at a 4.5 - 7.
cooked pastas/rices because now they have moisture in them.
Water.
Must be from a potable source (drinkable)
Backflow preventers in place.
A hose-bib vacuum breaker installed on the hose-bib.
Two basic types of biological foodborne illnesses.
Food Intoxication
Grows in food. example: staphylococcus
Staphylococcus details
and main source
colourless
odourless
tasteless
heat stable

main source is peopl
Two basic types of biological foodborne illnesses.
Food Infection

and source
The bacteria is in the food, but needs a body to grow.
example: salmonella
source: poultry, eggs
Most pathogenic bacteria are killed by:
high heat
When receiving products, use FIFO
First in, First out
FIFO
-best before date or expiry date
-approved source
-do not overstock
-adequate amount of shelving available
-notify supervisor if stock is not used with a six-month period
'Always store ready-to-eat foods ........
ABOVE RAW FOODS
Effects of moisture on stored food. STAY DRY.
Protect food items by keeping them 15 cm off the floor
Moisture leads to
bugs and rodents
Refrigerator Storage
o to 4 degrees Celcius
Frozen food storage
-18 degrees Celcius or below
Dry food storage
10 to 21 degrees Celcius
Chemical storage
Store in a locked cupboard
no improperly labelled containers
material safety data sheet MSDS or WHMIS
safe lifting
limit lifts to the range between your knuckle and shoulder height
less hazardous foods
dry, sweet, salty, sour/acidic
DO NOT THAW FOOD AT __________________
ROOM TEMPERATURE
Hot to cold right away -> ________
condensation
thermometers should be calibrated __________
frequently
bacteria growth to a billion.
10C
5C
0C
two days
eight days
eighteen days
Lockout procedure
or
off, on, on, off
unplug with lock over plug
meat cutter, what should u do when trying to clean
setting gauge should be returned to zero
when tasting use a
disposable spoon
when washing hands use the
rotary method and 30 secs
a cup left on the table _________________ is okay because the dust settles
upside-down
do not touch utensils by the
business end
store ice cream scoops in a container full of
cold water
when carrying/serving:
-use a tray
-rest muscles for about 5 to 10 seconds after carrying heavy items
closed-toe shoes
walk do not run
Food Allergies.
be prepared to ask the chef or cook.
avoid use of latex gloves - it can develop a life threatening allergic reaction and customers may react
DO NOT GIVE ___________
medical advice
Foodborne Illness Complain
Take name, address, phone number, number of people in party, time of day, what type of food
you are most contagious
3 days before you know
Soak flatware and utensils for _______________
10 to 15 minutes
place utensils ___________________ when sorting and racking
business-end up
Procedures for proper warewashing
1.organization
2.scraping and pre-soaking
3.sorting and racking
4.washing
5.rinsing
6.sanitizing
7.air drying
washing with chlorine bleach
(28 ml/4.5L)
sanitizing dishes with hot water:
a minimum of 82 degrees Celcius for 10 seconds
CIP
clean in place.
cleaning without unassembling
cleaning a deep fat fryer.
wear PPE
Discarding or collecting materials.
sharp items sticking out of the bag.
do not place one hand underneath the bag to support it.
do not compress garbage.