Ch 6 Home Ecc

Steps for Dishmachine Remove visible food before placing in machine Load rack into dishmachine Presoak flatware to loosen encrusted food When clean and sanitze done, airdry Place itens to be washed in right dishrack

2 4 1 5 3

Order for Sanitizing: Rinse table using hot water and clean towel Wash table with hot water and detergent Allow to air dry Clear table or countertop Apply sanitizer using spray bottle or a special sanitizing bucket

3 2 5 1 4

Steps to Clean&Santize Large Equipment Sanitize using a sanitizing solution Dry using a clean towel or paper towels Unplug equipment Disassemble equipment as needed Put on cutresistant gloves if sharp pieces Rinse with hot water Wash with hot water& detergent to remove visible food

7 6 1 3 2 5 4

Explain the difference between clean and sanitary

Clean is the visual appearance of something being unsoiled, Sanitary is when it is free from pathogens.

Name two ways that insects and rodents spread biological hazards in the kitchen.

They have pathogens in their droppings and carry pathogens on their bodies and feet from the garabage to kitchen.

Hands: Use _____ to turn off water and open bathroom door, then discard.

paper towel

Hands: Dry using ____ or ______. Do not dry hands on a ____ towel or apron.

paper towel, air dryer, communal

A _____________ is a licensed professional who uses various chemicals, sprays, and traps to prevent or eliminate infestations

pest control operator

Health inspectors are responsible for protecting the ____ health.

public

Hot, fully cooked foods must be cooled ______

quickly

Hands: ________ and wet your hands

roll up sleeves

A ______ environment is free from pathogens

sanitary

Change gloves if ____ starts to drip from under the gloves

sweat

A ______ consists of three adjacent sinks used to clean, rinse, and sanitize small equipment and utensils.

three compartment sink

A key principle to food safety is ________________

time and temperature

____________ is a system that identifies and manages key steps in food handling where contamination is most likely to occur

Hazard analysis critical contol point

What is the most important step in pest control?

Keep it clean and sanitized

HACCP plans rely on predetermined critical control points (CCP). CCP is a step in food handling at which control can be applied to ______ or ____ a food safety hazard.

prevent or eliminate

What is the HACCP

management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

To protect food from contamination, you must make sure food is ___________ the temperature danger zone

above or below

The goal of the Hazard Analysis Critical Control Point system is to

analyse food handling procedures in kitchen to reduce contamination risk

Gloves: Properly wash hands using _______ soap before putting on a pair or gloves.

antimicrobial

Hands: add _______ soap and lather hands, including the ______ and wrists, and up to the ______. Scrub for ______ seconds and use a nailbrush to scrub ______ the fingernails. Wash well between fingers.

antimicrobial, backs, elbows, 20, under

What is the minimum freqency for emptying the garbage containers in the kitchen?

at the end of each work day

If gloves become even slightly torn or punctured, _____ them

change

____ is the visual appearance that something is unsoiled

clean

Thaw frozen food in the refrigerator or under _____ running water

cold

Hands: Use water that is as hot as is ______

comfortable

A step in food handling at which control can be applied to prevent or eliminate a food safety hazard is a _____________

critical control point

________ occurs when harmful microorganisms are transferred from one product to another by hands, utensils, equipment, or other physical contact

cross contamination

Change gloves after ____ work task

every

Any surface such as a table, cutting board, or piecce of equipment that comes in contact with food is considered _________________

food-contact surface

Change gloves at least every _____ hours.

four

When food must be in the temperature danger zone, limit the time to no more than ____ hours

four

Never wash _____ hands.

gloved

When a health department official inspects a foodservice operation, food service workers should answer their questions _____

honestly

Hands: Rinse under _____, running water

hot

To kill biological hazards present in most foods, cook to an ______ temperature of 145 degrees F

internal

Food held hot must maintain an ______ temperature of _________ or more.

internal, 135 degrees F

HACCP pays particular attention to the temperature danger zone and ___________

minimum internal temperatures