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58 Cards in this Set
- Front
- Back
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Self-operation
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A foodservice industry operating practice- managed by an employee of the company in which that foodservice operation is located; manager has full responsibility and authority for all functions within the department and reports to an administrator employed by this same company.
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Contract Foodservice
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A foodservice industry operating practice- an agreement between two or more persons to do or not to do something; contractors are expected to provide foodservice options that will satisfy the customers and provide revenue for the organization; in some organizations, the contract company is hired only to provide management services; organization pays a fee for these management services (management personnel employees of contract company, but all other employees are employed by the organization).
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What are the four main categories of sustainability practices?
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1. Built environment (building design- using sustainable building materials, using LEED guidelines for renovation of existing buildings). 2. Water, ecosystems, and agriculture (not allowing water to run in sinks, repairing dripping faucets, selecting WaterSense products, using sustainably grown foods, using local foods, selecting low VOC products, filtering air). 3. Energy and the environment (purchasing Energy Star equipment, having sensors on light switches to ensure lights are not left on in empty work spaces). 4. Materials and toxins (recycling products such as paper, plastic, aluminum, grease, using a pulper to reduce volume of trash, donating leftover foods to area shelters, using biodegradable single-use items, using nontoxic cleaning chemicals.
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Where does sustainability fit into the systems model?
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Sustainability efforts in foodservice operations occur as inputs, controls, and in all of the functional subsystems of the transformation process, all leading to more sustainable outputs.
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Conventional
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dominant type of foodservice systems operation; foods made mainly from scratch or partially from scratch; food prepared and served in adjacent areas; time span is short; minimal holding; buy mainly raw ingredients; skilled labor and good quality equipment needed
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Ready Prepared
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a foodservice systems operation; cook-chill (food brought down to fridge temp), cook-freeze (food brought down to frozen state); food prepared in advance, in large quantities, reduced amount of labor (only prepare food on some days); need special equipment; holding equipment needed- blast freezers, tumble chillers; have to have a place to hold food- larger freezer capacities; must have method to bring temp back up quickly (retherming) w/o hurting quality; with big facility, distance b/t food production, assembly, and service can be big; ready prepared keeps food quality and safety intact
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Commissary
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a foodservice systems operation; produces food in large quantities to transport and serve at a different site; long period of time; long distance; different equipment used (rotating ovens, vats for soup, tumble chillers); buy ingredients in bulk to make items cheaper; places that receive items will not need expensive equipment or skilled labor to prepare the foods
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Assembly/serve
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a foodservice systems operation; foods require minimum cooking; products brought into operation w/ a maximum degree of processing; requires little skilled labor, little equipment
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System
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a collection of interrelated parts or subsystems that work together to achieve a common goal.
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Inputs
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: any human, physical, or operational resource required to accomplish objectives of the system; human labor (skill), materials (food supplies), facilities (space, equipment), operational (money, time, utilities, information)
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Outputs
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the result from transforming the input; represents achievement of the system’s goal; quantity, quality, customer satisfaction, employee satisfaction, financial accountability
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Transformation
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any action or activity used in changing input into output
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Control
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ensures resources are used effectively and efficiently in accomplishing organizational objectives; ensures that the organization is functioning within legal and regulatory constraints, and provides standards to be used in evaluation of operations; monitoring; plans- standing and single use, goals and objectives, standards, policies and procedures, programs, contracts, laws and regulations (local, state, federal)
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Feedback
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processes by which a system continually receives information from its internal and external environment; from customers about the outputs, from employees
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Memory
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all stored information; provides historical records of a system’s operations; records, documentation
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Environmental Factors
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things outside the system that can impact the operation of the system; technological innovation, globalization, competition, changing demographics, political changes; how you get your food (procurement), economy, competition
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Commercial (for profit)
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a classification of food servicefoodservice operations involve primarily the sale of food and desire to make a profit from that food. They are traditionally driven by competition, historically catered to customers who had a choice where to eat, and involve restaurants and fast food.
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Onsite (nonprofit)
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a classification of foodservice; foodservice operations do not have the primary goal to sell food and are not driven by profit. Historically involves customers who do not have a choice where to eat- schools, cafeterias at worksites, hospitals, colleges, universities, correctional facilities, and military operations.
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Microbiological Food Spoilage
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Food spoilage caused by microorganisms such as bacteria, viruses, parasites, and fungi.
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Biochemical Food Spoilage
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Food spoilage caused by natural food enzymes.
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Physical Food Spoilage
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Food spoilage caused by food adulteration (products in the food that aren’t supposed to be there), temperature changes, moisture, and dryness
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Chemical Food Spoilage
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Food spoilage caused by pesticides, contamination with foodservice chemicals, excessive quantities of additives, preservatives, and spices; acidic action of foods with metal-lined containers; contamination of food with toxic metals.
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Time and temperature, food and moisture, acidity (pH of 4.6-7.5), and oxygen.
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What is required for bacterial growth?
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What are the characteristics of potentially hazardous foods?
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Contain protein and moisture, have a neutral or slightly acidic pH.
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What are some examples of potentially hazardous foods?
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Milk and dairy products, meat, fish and shellfish, eggs, raw sprouts, baked potatoes, tofu, and sliced melons.
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Foodborne Intoxication
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Illness caused by toxins formed in the food prior to consumption. Symptoms may occur within as little as 2 hours.
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Foodborne Infection
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Illness caused by the activity of bacterial cells carried by food into the GI system.
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What is the single most important practice to prevent the spread of foodborne illness?
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Handwashing
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What is the temperature danger zone?
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41-140F
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How long should food be kept in the danger zone?
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4 hours
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What is HACCP?
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Hazard Analysis Critical Control Point Model
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Critical Control Points
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Steps in production in which loss of control would result in an unacceptable safety risk.
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1. Under refrigeration (at lease 24h before use); 2. Submerged under cold running tap water (water </= 70F and thaw out in less than 2 hours, then prepped or properly cooled); 3. Microwave oven followed by immediate conventional cooking method.
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What are the three acceptable methods for thawing food?
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Within what time frame should prepared, refrigerated food be served?
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Within 7 Days
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20 seconds
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How long should you wash your hands?
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What is the proper way to cool food?
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Cool all potentially hazardous foods from 140 to 41F w/I 4h. Use methods such as ice baths, ice bags, ice tongs, ice paddles, ice jugs, or use ice as an ingredient. Place 1-2 inches of product in shallow pans and loosely cover to vent heat. Large products should be cut into smaller pieces to cool faster. Place food in walk in cooler/freezer ASAP; never leave food unattended at room temperature. Use a combination of methods when needed. Check temperature periodically with a calibrated thermometer to insure cooling process is working.
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165F for 15 seconds
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To what temperature should food be reheated and for what length of time?
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Three Most Common Sanitizing Agents
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Chlorine/bleach, iodine, quaternary ammonia
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Single Tank Dishmachine
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type of dishmachine designed for corner installation; two doors can be opened manually or automatically which one combined wash-and-rinse tank; holds a rack of dishes that does not move; dishes are washed by detergent and water from below; some have a rotating wash arm in the top of the machine; seen often in small facilities
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Rack Conveyor Dishmachine
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Type of dishmachine where dishes are still racked in the dishmachine; after dishes are scrapped and sorted, they are placed in racks designed for plates, cups, or glasses; racks with soiled dishes are placed on a conveyor and come out at the other end clean and dry; can have one to three tanks.
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Flight-Type Continuous Conveyor Dishmachine
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Type of dishmachine that is popular in large facilities; plate and trays are placed between rows of plastic pegs on a conveyor; smaller items such as glasses, cups, and flatware are racked before sending them through the machine; needs 2-3 people to run; can use heat or chemical sanitation.
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What should the minimum temperature at plate level be for a dishmachine?
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160F
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Compartment #1 of 3 Compartment Sink
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equipment and utensils shall be thoroughly washed in this compartment with hot detergent solution that is kept clean; wash compartment should be between 90-110F
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Compartment #2 in 3 Compartment Sink
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equipment and utensils shall be rinsed free of detergent and abrasives with clean water in this compartment (not temp requirement).
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Compartment #3 in 3 Compartment Sink
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equipment and utensils shall be sanitized in this compartment according to the following methods- immersion for at least 30s in clean, hot water at a temp of at least 170F; immersion for at least one minute in a clean solution containing at least 50 ppm of chlorine (bleach) or at least 200 ppm quat at a temp of at least 75F.
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What is the minimum temperature for the wash compartment when using a three-compartment sink?
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75F
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When should you record dishmachine/warewasher temperatures?
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Every shift change
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What does OSHA stand for?
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Occupational Safety and Health Act
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What is OSHA's purpose?
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Requires management to ensure safe and healthful working conditions. Allows a compliance officer to enter a facility to determine adherence to standards.
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What is the Hazard Communication Standard or the "right to know"? What is its purpose?
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Requires employers to develop and implement a program to communicate chemical hazards to all employees; requires that an inventory of all chemicals used be maintained and that chemicals are properly labeled.
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What does MSDS stand for and what is its purpose?
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Material Safety Data Sheet. It’s purpose is to identify chemicals used in the facility and any hazard warnings associated with the chemicals.
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What does the bloodborne pathogen standard require?
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Requires all employees be made aware of potentially infectious materials they may be exposed to
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What are the three categories of transmission-based precautions?
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Airborne, Droplet, and Contact
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Preventing Airborne Transmission
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Preventing this type of pathogen transmission requires special air handling and ventilation
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Preventing Droplet Transmission
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This type of pathogen transmission involves contact of conjunctivae or mucous membranes of nose or mouth of susceptible person with droplets generated by infected person by coughing, sneezing, or talking over short distances. Can be prevented by use of protective gear such as masks.
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Preventing Contact Transmission
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Type of pathogen transmission caused by direct or indirect contact. Can be prevented by using protection equipment such as gloves, avoiding touching things such as used needles or gauze
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Hand hygiene, disposable gloves, masks, respirators
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What are the four types of precautionary measures to prevent the transmission of infectious agents?
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What are the top three causes of accidents in foodservice operations?
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Falls, cuts, burns and strains from lifting
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