Chapters 7 & 8

Is HACCP a regulation, an approval agency, a time/temp monitoring system or a process developed to identify, monitor, and control food safety risk?

Process

What are 3 basic types of food processing used in today's foodservice operations?

1. Scratch production of foods only, aka full production - from raw materials to finished product. 2. Final preparation of food only - using prepared food 3. Combo of scratch production of food and final presentation - this is the most common

What are some of the major design and layout considerations associated with ingredient prep areas of the kitchen? 6 choices

1. Should be close to receiving area 2. Need from for trash/garbage 3. Need refrigerated storage space 4. Adjacent to where processing takes place 5. Space for cleaning, paring, trimming, shaping of vegetables - typically requires 2 comp. sink 6. Think about what equipment will be shared, as those pieces should be in a central area

What are some of the latest equipment and supplies developments specifically related to the food safety and sanitation?

1. Blast chillers or oversized refrigeration 2. Anti-microbial materials (microgard, microban) 3. UV lights to kill bacteria 4. Hands free faucets, soap, towel dispensers 5. Color coding (cutting boards, knives) 6. Integrated technology in ovens/blast chillers

What are the top 5 diseases or illnesses that are caused by foodborne bacteria, and some of the preventative steps that can be taken to minimize their impact on FS operations?

1. Campylobacter jejuni - most common, from raw and undercooked meat/poultry, milk, or untreated water. 2. Salmonella - raw or undercooked eggs, poultry, meat, dairy products, seafood, fruit or vegetables. 3. Clostridium Botulinum - home-prepared foods, untreated oils and leftover foods. 4. E-coli - raw or undercooked hamburger, produce, apple cider/juice, non-chlorinated water 5. Listeria Monocytogenes - contracted from soil, water, dairy products, raw or uncooked meat, poultry, and contaminated foods

Describe 3 basic types of heat transfer and 2 "new wave" methods of cooking and heating foods.

1. Conduction - heat is transferred from one molecule to any other molecule that is touching it, like a cooking pot held over a gas flame. Conduction is used in range top cooking, griddles, and grills and oven and steam cooking, 2. Convection - heat transmitted through liquid or gas from heat source to food. IE convection oven - heated air is moved from remote burners/heating elements by a fan 3. Radiation - transfer of heat from a source by means of radiant energy waves. When ceramic elements or metal robs, filaments or bars are heated to around 1200 degrees F, they glow red hot and radiate infrared heat energy. 4. Induction - subjecting a cooking vessel such as an alternating electromagnetic field. Food must be placed in ferrous metal pan. Operators cannot use 300 series stainless because of nickel/chrome content. 5. Microwave - use electromagnetic energy to heat atoms in food.

What are the primary advantages to using prepared food?

1. Control labor costs (less labor involved, fewer skills needed) 2. Control inventory costs 3. Control food quality consistency

What are primary functions of the finishing and portioning phase of food production?

1. Get food ready for delivery to customers - portion food - plate it - add artistic flare - garnishes, sauces

Based on the HACCP studies, what are some of the most common causes of foodborne illness? 3 answers

1. Inadequate hot holding 2. Poor personal hygiene 3. Inadequate reheating

Why has the traditional processing of meat changed for most foodservice operations?

1. Precut/prepackaged meat reduces labor/energy/inventory costs b/c it eliminates need for - special storage area (meat locker), special tools (meat saw), specially trained people 2. Provide uniform cuts 3. Operators don't end up with undesirable cuts leftover 4. Operators know what exact costs are up front

What are the 3 phases associated with food production process?

1. Preliminary prep of food ingredients (slicing/dicing/cutting/cutting/chopping/assembly of herbs) 2. Cooking and assembly (actual cooking of menu items, or if not cooked, assembling ie salad) 3. Finishing and portioning (considered by some to be most critical, food plated and final touched to make presentation attractive)

What are some of the primary causes of foodborne illness as recognized by the national restaurant association? 5 answers

1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at improper temps 4. Using contaminated equipment 5. Poor personal hygiene

What is the food TDZ - temperature danger zone?

41 degrees f-135 degrees f

What is the "two stage" product-cooling requirement?

Chill from 135 to 70 within the first 2 hours and then from 70 down to 41 or below in four hours

What are some of the most effective ways of controlling bacterial growth?

Control the FATTOM - food, acidity, time, temperature, oxygen, moisture

List various dry (6) and moist (7) methods of cooking food.

Dry: 1. Broiling - food exposed to direct heat source by conduction and also through heat transfer from the hot grid. Imparts branding marks. 2. Baking - food heated in enclosed compartment. Hear transfer taking place by convection, although some radiation and conduction will also take place. 3. Searing - food (meat) is exposed directly to a flame for a short period of time destroying the tissue of the items. Typically part of the broiling process. 4. Roasting - same as baking, except it applies to meat. May involve cooking at lower temps for longer periods of time, to reduce shrinkage/tenderize meats/and full develop flavors. 5. Toasting - food exposed directly to heating element, browning rapidly 6. Frying - cooking food in fat or oil Wet: 1. Boiling - most common, food is immersed in liquid 2. Blanching - process of partially cooking a product, used to assist in removal of skinds 3. Poaching/simmering - food cooked just at or slightly below boiling temp. fish often poached to preserve texture/color. Simmering is used for long periods for cooking less tender meat, concentrating a liquid item (by reducing volume through evap). 4. Stewing - similar to simmering, used for vegetables. Done at low temp for long periods of time to achieve tenderness. 5. Steaming - steam placed in direct contact with food to cook it. 6. Braising - exposure of solid food product to a liquid fat. Frying takes place in 1st stage, and then simmering/stewing takes place in 2nd. Takes a long period of time. 7. Scalding - food heated to just below or just at the boiling temp of water. Milk is a good example.

Which foods are most likely to harbor biological hazards?

Milk, meat (beef, pork, lamb), poultry, chicken, turkey, fish, shellfish, crustaceans, untreated raw eggs, baked or boiled potatoes, cooked rice and beans, tofu or other soy-protein foods, synthetic ingredients such as textured soy protein in meat alternatives, garlic and oil mixtures, sprouts and sprout seeds, sliced melons

What is the minimum temperature for the refrigerated and frozen storage of most products?

Refrigerated - 34-40 degrees f Frozen - 15-0 degrees f