CUL1135-AUKSTOLIS

When foods may be contaminated by touching a food allergen, we call this __________________.

cross-contact

When foods become contaminated from touching other hazardous foods or dirty equipment and surfaces, it is called _______________________.

cross-contamination

In the seven steps of HACCP, a foodservice facility analyzes what for hazards?

food safety hazards and potential contamination

Gloves are _________________ necessary when ‐‐‐‐‐ o Tongs, ladles, or other utensils (or deli paper) are not practical o Hands may come in contact with _____________________ such as salads and sandwiches o __________________________________ are present

- always -ready to eat foods -ready to eat foods

HACCP ensures food safety by combining three tasks: o _______________________________ o _______________________________ o _______________________________

- food handling procedure -monitoring techniques -record keeping

Change gloves when ‐‐‐‐‐ o Single task is___________________ o Gloves are _____________________ o Or when _______________________

- over -contaminated -torn

What is burning in a fire that is class: o A______________________________? o B______________________________? o K______________________________?

-A-

Some common CCP's are: o _______________________________ o _______________________________ o _______________________________ o _______________________________ o _______________________________

-cooking -coding -preparation -hot holding -cold holding

Food is stored top to bottom, according to ________________________ with ___________ food on the top most shelf and the highest ______________________ on the bottom.

-cooking temperatures -ready-to-eat -cooking time

Types of foodservice hazards fall into these categories: - parasites, bacteria, viruses, mold & fungi - cleaning supplies and chemical pesticides - bone chips, broken glass, metal shavings

-biological -chemical -physical

What sort of injuries should be reported immediately to your chef? o _______________________________ o _______________________________ o _______________________________

-burns -wounds -slips and falls

__________________ = removal of food or debris __________________ = number of pathogenic microorganisms reduced to a safe level

-clean -sanitize

Once hazards are identified, points along the flow of food are established. These points are called _______________________________ and allow hazards to be: o _______________________________ o _______________________________ o or reduced to safe levels.

-critical control points -prohibited -eradicated

Established critical limits are set for the purpose of ensuring that __________________ and these limits mean nothing if ________________________ doesn't take place.

-each critical control point -the flow of food/HACCP

When a chef or foodservice operator checks that HACCP procedures are working is what step in the HACCP plan? o _______________________________ Proof that the system is working can be demonstrated with what? o _______________________________

-establish procedures to monitor the system -establish record keeping

A good HACCP plan has standards that are both: o _______________________________ o _______________________________

-measurable -observable

Major Hazards or contributing factors to foodborne illness

-physical -biological -chemical

Steps in the flow of food include:

-receiving -storing -preparation -cooking -holding -cooling -reheating

List three pieces of person protection equipment you use in the labs: o _______________________________ o _______________________________ o _______________________________

-uniforms/aprons -shoes -protective gloves and mits

TDZ (temperature danger zone)

40-140°F

Food must be stored at _____ degrees or lower

41

F.A.T.T.O.M

Food, Acidity/akaline, Temperature, Time, Oxygen, Moisture

TRUE OR FALSE Johnson & Wales University required to file a HACCP plan with the local health department

True

Be sure to _____ and ______ all products before you refrigerate them

label date

What required document tells us if a cleaning supply or chemical is a health hazard and how to treat someone if exposed?

material safety data sheet