1. conduct hazard analysis 2. determine CCP's 3. Establish Critical limits 4. Establish monitoring procedure 5. Estimate corrective action 6. Verification procedure 7. Establish record keeping and docs

domain 4 continued Flashcards by Aime Ordonez

anything based on opinion

subjective (your opinion)

How well did you know this?

Not at all

Perfectly

Analytical

paired: which on is saltier
triangle: old vs new, 2 are old 1 is new.
Ranking: rank 1-10

How well did you know this?

Not at all

Perfectly

flavor profile

use experts called DFAP

How well did you know this?

Not at all

Perfectly

DFAP

Descriptive flavor analysis profile

How well did you know this?

Not at all

Perfectly

Penetrometer

how much custard sags % sag

How well did you know this?

Not at all

Perfectly

Viscometer

How viscous a liquid is

How well did you know this?

Not at all

Perfectly

specific gravity

egg white foam

How well did you know this?

Not at all

Perfectly

GANNT

concerned about time and not cost

How well did you know this?

Not at all

Perfectly

PERT

Concerned with cost
its concern it to reduce labor cost
to find the min time for a completion of a project

How well did you know this?

Not at all

Perfectly

assembly serve

4 (turn 4 into letter A)
called: total convivence, fast food, in convenient stores
advantage: lower cost due to labor and space
Dis: limit menu, low quality and acceptance

How well did you know this?

Not at all

Perfectly

conventional

5 (the V in word in 5)
kitchen, restaurant, cooking from scratch, hospital
adv: made from scratch, less freezer storage
Dis: stressful, high labor cost, low productivity

How well did you know this?

Not at all

Perfectly

Ready prepared

8 (prepared is 8 letters)
cook-chill/ cook-freeze
Adv: liberal schedule, low stress, low labor cost
Dis: need a lot of special equipment and space,

How well did you know this?

Not at all

Perfectly

commissary satellite

9 (satellite is 9 letters)
ex: airplane, schools
cook in kitchen then transfer somewhere else
Adv: High efficiency rate
Dis: Risk for FBI goes up , listeria because of reheating.

How well did you know this?

Not at all

Perfectly

CCP

critical control point
part of HACCP
use for food safety, uses time and temp to establish critical control points

How well did you know this?

Not at all

Perfectly

HACCP

conduct hazard analysis
determine CCP’s
Establish Critical limits
Establish monitoring procedure
Estimate corrective action
Verification procedure
Establish record keeping and docs

How well did you know this?

Not at all

Perfectly

USDA

Meat and Beef
MEAT POULTRY, EGGS
Inspect egg products
Agriculture
organic
interstate and foreign commerce of beef

How well did you know this?

Not at all

Perfectly

FDA

Inspection of egg substitutes an shells of eggs
inspect food processing factories
prohibits mis-branding
irradiation of spices, meats and potatoes
labeling
makup
botanicals

nutrition label

Low Calories: No more than 40 calories /serving
Low Fat: 3 grams or less per serving
Very Low Sodium: No more than 35 mgs /serving
Low Sodium: No more than 140 mgs /serving
Low Sat Fat: 1 gram or less per serving

OSHA

INSPECTS FOR SAFTEY AND HAZARD

NSFI

EQUIPMENT

ELECTRIC

In kitchen you should have which fire extinguisher

k and B

Class K

is for fire and oil, deep fryer

Class B

used for grease

chemical and cleaning supplies

1 minutes and >75F solution

Chlorine

50-90ppm and PH<8

iodine

12.5-252ppm ph <5

Quarterly amonio

ph 7

ergonmics

study of environmental design | layout is details and arranged based on equipment

kitchen layout most wanted

parallel is best | and back to back

3 compartment wash cycle

wash: 110-120 rinse: warm Sanitize: 170 for 30 sec or 1 min for 75F

mechanical

pre-rinse: 110-140F Wash: 140-160F Rinse: 170-180 add drying agent to prevent wet spots

if dishes are greasy what happened

Temp was to low

if food is stuck to plate

temp was to high

If there are spots in dishes

forgot to add drying agent

low energy dish washer

sustainable is saved energy but requires more detergent

hard water dish washer

needs more detergent due to minerals

most versatile equipment

frying pan/ tilting skillet

steam jacketed kettle

very energy efficient

For large batch cooking use

steam cooking

Sustainability

``` reduce, reuse, recycle sustain + ability 1.farmers market: supports local farmers and local economy (less gas used for transportation) 2. plant based foods vs meat 3. less plastic, less paper be GREEN 4. things that turn off automatically ```

epa

Environmental protection agency to protect human and environmental health regulate peptides or anything with environment