FSS4135 EXAM 2

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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 % =


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