FSS4135 EXAM 2
FAT TOM: Temperature
- Bacteria grow rapidly between 41˚F and 135˚F (5˚C and 57˚C) -This range is known as the temperature danger zone -Bacteria growth is limited when food is held above or below the temperature danger zone
refrigerated food storage
- FIFO - allow cool air circulation on all surfaces - prevent condensation from dripping on food - check and record temps - keep doors closed - keep shelving and floor clean
storage general principles
- FIFO - store food and chemicals separate - date foods and place new foods behind current stock - keep food in clean, sturdy containers to prevent pest/rodent infestation - keep food off floors and away from walls - keep shelving and floor clean
IDDSI level 2 (mildly thick)
- Flows off spoon - mild effort to drink through straw - requires more effort to drink than thin liquids - no jell-o, broth, juicy fruits - creamy soup may be allowed
NDD level 2: mechanical soft
- bite size pieces - easily chewed and swallowed - ground/chopped meats - no raw f/v - moist and gelled bread - no rice, corn, peas, nuts, seeds, pb - no mixed textures
costing out a recipe
- budget typically based on PPD cost
Foods most likely to become unsafe
- contains moisture - contains protein - has a neutral or slightly acidic pH - Requires time-temp control
recipe standardization in food service
- controls cost - controls yields - controls quality and consistency - keep quality standard - keep flavor standard - portion control - same time - aids in costing of recipes - aids in purchasing food
Prevent allergic reactions: service staff
- describe how the dish is prepared - identify ingredients - suggest simple menu items - hand-deliver food to customers with allergies
increasing and decreasing recipes
- determine number of servings needed - use past production records - type of menu used- select vs nonselect - time of year - meal time
IDDSI level 3 (moderately thick)
- drunk from a cup/eaten with a spoon - effort required to suck through straw - drips through fork - no chew/oral processing needed - no jell-0, broths, juicy fruits
NDD level 1: pureed
- eaten with a fork, cannot be sucked through straw - soft, smooth foods that minimize chewing and easy to swallow - mashed potato consistency, no lumps
NDD level 3: advanced/soft
- foods cut into small pieces - well moistened breads, cereals, waffles - soft peeled fresh fruit - cooked tender veggies - thin. sliced, tender, ground meats - no nuts/seeds
quantity recipe format
- info section at top of recipe (name, cooking time/temp, number/size portions, pan size) - directions for handling ingredients directly across from ingredient - ingredients listed in order of use - minimum of 3 yield columns - lines drawn btwn groups of ingredients handled together
virus prevention
- keep food handlers who are sick away from food - make sure food handlers wash hands - minimize bare hand contact with RTE food
healthy heart/cardiac diet
- lower fat, cholesterol, sodium - indicated for the prevention and treatment of CVD - may be indicated for difficulty digesting or absorbing fat
chemical hazards
- pesticides - fungicides - insecticides - herbicides - fertilizers - growth hormones - antibiotics - preservatives - coloring agents
cooling hot foods
- reducing food into smaller portions - placing food containers into an ice bath - using ice paddles - using a blast chiller - using ice as an ingredient
purpose of therapeutic diet
- removing/adding foods - change nutrients, caloric content, and texture - incre/dec energy values - incr/dec bulk in diet - regulate amount of food - assist body organs to maintain norm function - aid in digestion - improve specific health conditions - inc/dec body weight - modify intervals of feedings
thawing
- under refrigeration - in cool running water - microwave - part of cooking process
planning a disaster menu
- use perishable foods first - food products requiring water or heat used first - monitor patients on special diets - plan for needs of patients receiving enteral, parenteral nutrition and standard and specialized infant formulas
2020-2025 dietary guidelines: healthy eating pattern
- vegetables of all types- dark green, red and orange, beans, peas, lentils - fruits - grains, at least 1/2 whole grains - fat-free or low-fat dairy products, lactose-free, fortified soy beverages - protein foods, lean meats, poultry, eggs, seafood, beans, peas, lentils, nuts, seeds, soy - oils: vegetable, and those in food
FAT TOM: Moisture
-Bacteria grow well in food with high levels of moisture -aw = water activity; the amount of moisture available in food for bacterial growth
FAT TOM: Time
-Bacteria need time to grow -The more time bacteria spend in the temperature danger zone, the greater chance they have to grow to unsafe levels
FATTOM: Food
-Most bacteria need nutrients to survive -TCS food supports the growth of bacteria better than other types of food
Preventing Allergic Reactions
1. avoid allergens 2. take medicines as prescribed 3. keep a diary 4. know what to do during an allergic rxn
estimating emergency supplies
1. calculate how much the facility requires for average census 2. tally all foods in kitchen that are non-perishable 3. compare to national recommendations for each food group 4. make recommendations if any food group is inadequate
food in TDZ for 0-2 hours
1. can be used immediately 2. returned to refrigeration below 41F 3. reheated to 165F or above
2020-2025 Dietary Guidelines: new guidelines
1. diet-related chronic diseases are very prevalent among Americans and pose a major public health problem 2. focus on dietary patterns 3. focus on lifespan approach
food in TDZ 2-4 hours
1. must be used up within 2 hours 2. thrown out 3. cannot be returned to refrigeration or reheated
basic sanitation precautions
1. personal cleanliness: clothing, hair nets, caps 2. handwashing for at least 20 seconds 3. hands/fingers away from face 4. use utensils when handling food 5. only healthy people should handle food
handwashing
1. wet hands and arms 2. apply soap 3. scrub hands and arms vigorously 4.rinse hands and arms thoroughly 5. dry hands and arms
1. Clean 2. Separate 3. Cook 4. Chill
4 steps to preventing foodborne illness
added sugars and saturated fats
< 10% of calories per day
sodium intake
< 2,300 mg per day
EP / yield %
AP =
AI
Adequate Intake
foodborne illnesses from parasites
Anisakiasis Cryptosporidiosis Giardiasis
bland diet
Avoid coarse foods, fried foods, highly seasoned foods, pastries, raw fruits and veggies, alcohol, carbonated beverages, nuts, coffee, tea, smoked and salted meats and fish.
separate
Don't cross contaminate
dietary guidelines key recommendations for alcohol
Drinking less is better for health than drinking more. There are some adults who should not drink alcohol, such as women who are pregnant.
50F to 70F
Dry Storage temperature
AP x yield %
EP =
Food, Acidity, Temperature, Time, Oxygen, Moisture
FAT TOM -6 conditions that pathogens need to grow
Hazard Analysis Critical Control Point
HACCP
2020-2025 guidelines: lifespan approach
It identifies needs specific to each life stage and considers healthy dietary pattern characteristics that should be carried forward into the next stage of life.
hepatitis a norovirus
Major viruses that cause foodborne illness
parasite prevention
Purchase food from approved, reputable suppliers Cook food to required minimum internal temperatures Fish that will be served raw or undercooked must be frozen correctly by the manufacturer
RDA
Recommended Dietary Allowance
RDI
Reference Daily Intake
chill
Refrigerate promptly
A healthy eating pattern limits:
Saturated fats and trans fats, added sugars, and sodium, alcoholic beverages
FAT TOM:Oxygen
Some bacteria need oxygen to grow, while others grow when oxygen isn't there
lifespan approach
This edition of the Dietary Guidelines highlights the importance of encouraging healthy dietary patterns at every life stage from infancy through older adulthood
UL
Tolerable Upper Intake Level
clean
Wash hands and surfaces often
hazard
a biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control
therapeutic diet
a meal plan that controls the intake of certain foods or nutrients
RDA
an estimate of the amount of nutrient sufficient to meet the needs of 97-98% of a population
prevent allergic reactions: kitchen staff
avoid cross-contact
FAT TOM: Acidity
bacteria grow best in food that contains little or no acid
agents of concern
bacteria, parasites, viruses and chemicals
usda prime
best grade of beef
potential hazards to food safety
biological chemical physical allergens
IDDSI Level 6 - Soft & Bite sized
bite size pieces approx 1/2 in
IDDSI Level 5: Minced & Moist
bite sized pieces approx 1/4 inch
non-perishable foods
canned items, powdered items, dried items
145F for 15 seconds
commercially raised game animals cooking temp
3-5, 0-4
consistent CHO diet provides a range of ____-___ CHO servings at each meal along with ___-___ CHO servings during snacks
CHO controlled diet
consistent CHO to help control blood sugar/diabetes - 1800 kcal - lower total CHO, sugar, sat fat, sodium, cholesterol
bland diet
consists of easily digested foods that do not irritate the digestive tract - pts with ulcers and other digestive diseases
2020-2025 dietary guidelines key recommendations
consume a healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level
new yield/old yield
conversion factor =
factor method
converting recipes, a conversion factor is determined and multiplied by each ingredient in recipe
cook
cook to proper temps
70F to 41F
cooked potentially hazardous food shall be cooled from _____ to _____ within four hours or less
140F to 70F
cooked potentially hazardous food shall be cooled from _______ to ____ within two hours or less
145F for 15 seconds
cooking temp for eggs
145F for 15 seconds
cooking temp for fish
135F
cooking temp for fresh produce
155F for 15 seconds
cooking temp for ground beef
155F for 15 seconds
cooking temp for ground, chopped, or minced fish
135F for 15 seconds
cooking temp for refrigerated RTE foods, frozen processed food, and canned food
145F for 15 seconds
cooking temp for shellfish
145 for 15 seconds
cooking temp for steak/chops and roast
Total recipe cost / number of portions
cost per portion =
PPD
covers: breakfast, lunch, dinner snacks special meals employee meals
$6
current average PPD in the area
biotechnology
dairies able to treat herds with synthetic and naturally occurring hormones
factor method
desired yield/current yield
CVD, Type II DM, obesity, and cancers
diet-related chronic diseases recognized as a major public health problem in 2020-2025 dietary guidelines
emergency menu
each health care facility is required to have a 7-day disaster menu with a nutrient analysis
low residue diet
eliminates or limits foods that are high in bulk and fiber such as raw f/v, whole grains and cereals, nuts and seeds, beans and peas, coconut, fried foods
EAR
estimated average requirement for 50% of the population
must be thrown away
food in TDZ for 4 hours
returned to fridge below 41F or heated above 140F
food in temp danger zone for less than 2 hours
6"
food should be kept __ off floor
18"
food should be kept _____ from ceiling
< 41F
food storage temp
Potentially Hazardous Foods (PHF)
food that can grow bacteria which must be kept under temperature control
NDD level 2: mechanical soft
foods cut into bite sized pieces approx. 1/4 in
ndd level 3: advanced/soft
foods cut into small pieces <1"
physical hazard
foreign objects that are capable of injuring the consumer
full liquid diet foods
fruit juices, sodas, ginger ale, sprite, gelatin, boost, ensure, tea/coffee with cream or milk and sugar or honey, cooked, refined cereals, cream of rice, oatmeal, grits
physical hazards
glass, metal, objects that can cause choking
marbling
grading of beef
voluntary
grading of beef is
standardized recipe
has been tested several times and found to produce the same product time after time, will yield the same number of portions and be the same quality
grade a poultry
highest quality and only grade seen at retail level (poultry)
< 41F
holding temp for cold foods
> 135F
holding temp for hot foods
> 140F
holding temp for hot foods in FL
infants and toddlers
included in 2020-2025 guidelines for the first time
mandatory
inspection of beef is
0-thin, 1-slightly thick, 2-mildly thick, 3-moderately thick, 4-extremely thick, 5- minced and moist, 6- soft and bite sized, 7-regular
international dysphagia diet standardization initiative (IDDSI)
Reason for the food code
it is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer
therapeutic diet
it is part of the treatment of a medical condition - prescribed by a physician and planned by a dietitian
viruses
leading cause of foodborne illness
National Dysphagia Diet
level 1: pureed level 2: mechanically altered level 3: advanced level 4: regular diet
sodium restriction
low sodium/2g sodium per day - use processed foods sparingly - incr fresh/frozen f/v - use a salt substitute - alternative seasonings
potentially hazardous foods
low-acid vegetables and meat and poultry items, any food with gravy, poultry and milk-based foods or fillings, ground meat and apple juice
carbohydrate controlled diet
means a patient should receive roughly the same number of CHO from meal to meal and day to day
Potentially Hazardous Foods (PHF)
milk products eggs shellfish fish baked potatoes sliced melons soy meat raw sprouts/seeds cooked rice, beans, veg poultry tofu untreated garlic and oil
major food allergens (FDA)
milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans
biological toxins
naturally occurring in plants mushrooms, and seafood
usda select
next best grade of beef to choice
usda choice
next best grade of beef to prime
organic dairy products
no hormones added
IDDSI Level 7
no restrictions, regular diet
biological hazards
of great concern in HACCP plans bc they are capable of causing widespread foodborne illness
41F
once cooked potentially hazardous foods reaches ______, it must be tightly covered, labeled, and dated
70F
once foods are at _____ they can be placed into cold storage
biological hazard
pathogenic bacterium (or its toxin), virus or parasite that is reasonably likely to result in foodborne illness if not properly controlled
2020-2025 guidelines: dietary patterns
people consume various combinations over time and these foods and beverages act synergistically to affect health
165F for 15 seconds
poultry cooking temp
top shelf fridge
processed, pre-cooked, leftovers stored
bottom shelf fridge
raw meat, poultry, seafood stored
< 45F
receiving temp for eggs and fresh shellfish
< 41F
receiving temp: fridge
< 0F
receiving temp: frozen
standardized recipes
recipes that provide the same yield and same flavor, no matter who does them, as long as the recipe is done according to directions, quantity and quality will be same
USDA
regulates meat, poultry, and eggs
165F for 15 seconds
reheating temp
The food code
represents FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service
parasites
require a host to live and reproduce associated with: SEAFOOD, wild game, food processed with contaminated water
virus
require a living host to grow, do not grow in food - humans and animals are carriers
renal diet
restrict specific nutrients based on severity of renal failure and current treatment methods - protein, sodium, potassium, phosphorus, water restricted
poor personal hygiene
results in food contaminations when: - failure to wash hands properly - failure to change gloves - cough/sneeze on food - work while sick - infected open wounds
non-hazardous objects
sand, insect fragments, hair
therapeutic diet restrictions
saturated fats trans fats added sugars sodium
FDA
shelled eggs regulated by the
bottom shelf of fridge
shelled eggs stored
clear liquid diet
should be used for brief period of time r/t complete inadequacy of nutrition
IDDSI Level 1: Slightly thick
slightly thicker than water
IDDSI level 4: pureed/extremely thick
soft, smooth foods that minimize chewing and easy to swallow - mashed potato consistency - no mixed textures
sources of contamination
soil, water, humans, and fecal contaminants from animal and human sources
disease outbreaks major problem
spread of pathogens through: - movement of animals - incr. resistance of foodborne pathogens - international distribution of perishable foods - new/previously unnoticed pathogens
chain operation
standardized recipes are important in any food service institution, but essential in the ______ _________
raw meat
store _______ ________ on the bottom shelf in a leak-proof dish away from other foods
dairy products
store away from strong odor foods
infection
symptoms typically dont appear immediately
40F to 140F
temperature danger zone
Adequate intake
the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined
Tolerable Upper Intake Level (UL)
the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects
salmonella shigella e coli
three types of bacteria that cause severe illness and highly contagious
2-4 hour rule
time that food can be safely held between 40F and 140F
prime cost
total food cost + labor cost
chemical hazard
toxic substances and any other compound that may render a food unsafe for consumption, not only to the general public, but also to the small % of the population that may be particularly sensitive to a specific chemical
full liquid diet
transitional diet, clear liquids and solid food - easily digested foods - liquid or semi-liquid at room temp - typically add supplements to help meet nutritional needs
clear liquid diet
typically used pre/post surgery, to replace fluids, or for patients with digestive problems - foods are liquids at room temp
AP/number of units
unit cost =
low residue diet
used for patients with digestive and rectal diseases such as colitis or diarrhea
therapeutic diet
usually a modification of a regular diet
clear liquid diet foods
water, tea, coffee, fat-free broth, carbonated beverages, clear juices, ginger ale, gelatin limit caffeine consumption, hard candy, bits of fruit/seeds/nuts
infection
when a person eats food containing pathogens which then grow in the intestines and cause illness
Intoxication
when a person eats food containing toxins that cause illness - symptoms appear quickly
fungi
yeasts, molds, mushrooms
EP/AP
yield % =
