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Cooking > Food Safe Study Guide > Flashcards

Food Safe Study Guide Flashcards

1
Q

What does it mean to have a culture of safety

A

Everyone understands why certain procedures need to be followed and take responsibility for safe handling of food

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2
Q

What role do suppliers play in keeping our food safe

A

Providing high-quality and safe ingredients -kept at proper temperatures and reject unsafe products

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3
Q

What role do food establishments play in keeping our food safe

A

Proper food handling, storage and temperature control, regular inspections, safe cooking and serving, allergen management, and training and education.

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4
Q

What is the food handler’s responsibility in protecting food from contamination

A

Following proper hygiene practices

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5
Q

How can reports of a food borne illness affect a business and people’s jobs

A

People might stop going there meaning the business will stop making money and may eventually close down. Lots of people will lose their jobs

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6
Q

How can understanding food safe handling practices reduce the risk of foodborne illness and protect the reputation of food service establishments

A

Make the food safe

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7
Q

What are Saskatchewan’s food safety laws

A

At least one person has to be food safe certified in the kitchen at all times

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8
Q

Who is responsible for enforcing Saskatchewan food safety laws

A

Public health inspectors (PHIs)
Saskatchewan health authority (SHA)

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9
Q

What should you do if you suspect you have experienced a foodborne illness

A

Contact the health region to file a foodborne illness complaint

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10
Q

As an employee, how do you handle a food borne illness complaint

A

Be polite and attentive, record as much information as possible on a food borne illness report form, encourage the customer to contact the local health authorities. Don’t try to diagnose the illness or suggest treatments

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11
Q

List local health authorities responsibilities (municipal, city, and provincial)

A

Food sold in retail stores
Food served in food service establishments
Food served in institutions such as hospitals and care homes
Food processing facilities that do not ship their products across provincial boundaries or export out of the country
Food storage facilities such as food warehouses
Transportation of food

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12
Q

List health Canada/First Nation health authorities responsibilities

A

Food served in public conveyance such as ships and airplanes
Food prepared and served on First Nations and Inuit lands

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13
Q

List responsibilities of CFIA(Canadian Food Inspection Agency)

A

Imported foods
Food processing facilities that ship their products across provincial boundaries or export out of the country

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14
Q

List responsibilities of Provincial Agriculture Departments

A

Food grown on farms

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15
Q

List three causes on foodborne illness

A

Chemical, physical, and biological

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16
Q

Give three examples of chemical contamination

A

Cleaning agents, pesticides, and dissolved metals

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17
Q

Give three examples of physical contamination

A

Hair, insects, and metal particles

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18
Q

Give three examples of biological contamination

A

Infected workers, contaminated workers, and improperly washed dishes

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19
Q

What type of contaminant causes most cases of food borne illness

A

Biological

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20
Q

List the ten major improper food handling practices that cause foodborne illness outbreaks

A

Improper cooking, advance preparation, infected food handlers, improper reheating, improper hot-holding, contaminated raw food or ingredients, unsafe source, use of leftovers, cross-contamination, inadequate cooking

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21
Q

What are common symptoms caused my allergic reactions

A

Hives, upset stomach, anaphylactic shock.
Respiratory, cardiovascular, gastrointestinal, skin, neurological

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22
Q

What is anaphylactic shock and why is it dangerous

A

It is a life threatening allergic reaction. Its symptoms can vary and are unpredictable. It requires immediate treatment with epinephrine and a quick transportation to the hospital. Can cause death if untreated. Symptoms are, rapid, weak pulse, skin rash, and vomiting.

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23
Q

List the most common allergens

A

Eggs, milk, mustard, peanuts, seafood, sesame, soy, sulphites, tree nuts, and wheat

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24
Q

What are four ways we can reduce the risk of allergic reactions to the food we serve

A

Never substitute ingredients and make sure everyone is aware of any changes, remember that ingredients can have more than one name-check with chef, some food items are made up of many ingredients that can contain allergens, use separate utensils to prevent cross contamination

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25
Q

What is a microbe

A

A living thing that can only be seen with a microscope. Some microbes are beneficial to us.

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26
Q

What is a pathogen

A

A microbe that can cause illness and even death. “Something that produces sickness.”

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27
Q

List the five types of microbes

A

Bacteria, viruses, parasites, protozoa, and fungi

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28
Q

Give two examples of bacteria

A

E.Coli, Salmonella, Campylobacter, Listeria

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29
Q

Give two examples of viruses

A

Hepatitis A, Norovirus

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30
Q

Give two examples of parasites

A

Trichinella, roundworms

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31
Q

Give two examples of Protozoa

A

Giardiasis, Giardia lamblia, cryptosporidium

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32
Q

Give two examples of fungi

A

Mould, yeasts, mushrooms

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33
Q

What is food intoxication

A

Eating food that contains toxins that are released by pathogens. The pathogens themselves do not cause illness. Symptoms appear fast.

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34
Q

What is a food infection

A

Eating food that contains live bacteria or pathogens. These pathogens cause illness as they grow in the human gastrointestinal tract. Symptoms appear later. Bacteria can be killed by high heat.

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35
Q

How are spores produced

A

They produce a hard coating to protect themselves from stressful conditions such as extreme heat, cold, dryness, and chemicals. When they are removed from heat and left at room temperature, the spore coating splits open and a normal bacterium emerges and multiplies

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36
Q

What is the significance of toxins

A

Some can be destroyed by cooking, but others are heat resistant and will survive high cooking temperatures. The production of toxins can be controlled by paying attention to time and temperature when storing and preparing food

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37
Q

List the six conditions under which bacteria can multiply

A

Food
Acid
Temperature
Time
Oxygen
Moisture

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38
Q

List the low acid foods that pose a greater risk of growing bacteria

A

Vegetables, eggs, meats, and soft cheeses

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39
Q

What do the low acid foods have in common

A

All have a near neutral PH

40
Q

What is the danger zone and what is it’s temperature range

A

It is the zone in which harmful bacteria can multiply rapidly
4 degrees Celsius to 60 degrees Celsius

41
Q

At what temperature do frozen things need to be stored at

A

-18 degrees Celsius

42
Q

What temperature does chilled food need to be stored at

A

0 degrees Celsius

43
Q

At what temperature do hot foods need to be cooked to

A

74 degrees Celsius

44
Q

At what temperature should food be kept at when serving/hot holding

A

60 degrees Celsius

45
Q

At what temperature do things boil at

A

100 degrees Celsius

46
Q

How does time affect bacteria and how can you reduce the chance that high risk food will become contaminated by bacteria

A

The longer food is left in the danger zone, the faster the bacteria will multiply. You can reduce this by restricting the amount of time you leave food in the danger zone. Every 20 minutes it doubles.

47
Q

What is aerobic bacteria

A

Bacteria that requires oxygen to grow

48
Q

What is anaerobic bacteria

A

Bacteria that only grows when there’s no oxygen

49
Q

Why can vacuum packaging be deceiving

A

Because anaerobic bacteria can still multiply so you still need to keep the food out of the danger zone.

50
Q

What types of food have high levels of moisture

A

Meats, produces, and soft cheeses

51
Q

What are the components in the cycle of transmission

A

The food handler, the food, and the environment

52
Q

What role does food play in the cycle of transmission

A

Hazardous food, raw meat, poultry

53
Q

What role does the food handler play in the cycle of transmission

A

Dirty hands, touching skin, sneezing

54
Q

What role does the environment play in the cycle of transmission

A

Contaminated surfaces, insects, rodents

55
Q

What is direct transmission. Give two examples

A

When microbes transfer directly from the source of contamination to the food. Contaminated raw meat juices drip onto fresh produce. Infected food handler sneezes into the food.

56
Q

What is indirect transmission or cross contamination. Give one example.

A

There’s an intermediate step between the source of contamination and the food. Cutting board is used to cut up meat and then vegetables.

57
Q

What is a food safety plan (FSP)

A

Written plans for the safe preparation of each menu item in the establishment

58
Q

What does HACCP stand for

A

Hazard
Analysis
Critical
Control
Points

59
Q

Explain the hazard step in HACCP

A

Identify possible biological, chemical, and physical hazards

60
Q

Explain critical control points in HACCP

A

It is an point beyond which no further action can be taken to eliminate a hazard

61
Q

What is a critical limit in HACCP

A

Specific and measurable limits that indicate effective control of a critical control point

62
Q

What are monitoring actions in HACCP

A

Checks, measurements, or observations that prove that the critical limit is met

63
Q

What are corrective actions in HACCP

A

Procedures that should be followed when a critical limit has not been met

64
Q

Why is personal hygiene and good health important for food handlers

A

Because they are one of the three components in the cycle of transmission

65
Q

List six steps for proper handwashing

A

Wet hands with warm water, apply liquid soap and lather for 20-30 seconds, scrub backs of hands, wrists, between all fingers, and under nails, rinse under running water, hands pointing down towards the drain, turn off taps and open door using paper towel

66
Q

Why do some food service establishments use gloves

A

Provides and extra layer of protection between hands and food. Can pick up bacteria like your hands so they need to be changed often.

67
Q

Why should you not use latex gloves

A

Latex is a common allergen and can cause severe allergic reactions

68
Q

What are nine basic points to remember about personal hygiene

A

Wash your hands after any contact with potential contamination, don’t use alcohol based hand gels, change from street clothes to work clothes, change your uniform and apron as often as necessary, avoid wiping hands on apron, restrain your hair with a hairnet, hair elastic, or hat, avoid touching face, avoid doing things that put your hands into contact with your mouth, use a single utensil when tasting food

69
Q

Why should you stay home if you are experiencing nausea, vomiting, diarrhea, or open cuts and sores

A

Infected food handlers are a significant cause of food borne illness outbreaks- can transmit illness to coworkers and customers

70
Q

Why is it important to use only approved sources for food

A

To make sure it’s inspected and safe

71
Q

What are reasons why a product or shipment might be rejected

A

Vehicle could be dirty, have evidence of pests, refrigeration unit may be broken or at incorrect temperature. Things could be spoiled or damaged.

72
Q

List 4 proper procedures for receiving a food delivery

A

Ensure chemicals have been stored separately from food, check refrigeration and freezer units, using a probe thermometer, check the internal temperature of refrigeration and frozen foods, do not accept food that is spoiled, damaged, or past it’s best before date

73
Q

List the order in which foods should be put away

A

Potentially hazardous foods requiring refrigeration(meats, seafood, dairy), frozen foods, less hazardous foods that require refrigeration, dry goods

74
Q

What does FIFO stand for and why is it important

A

First in, first out. Old stuff gets used before the new stuff.

75
Q

Describe safe food procedures for storing food

A

Protect food from contamination by wrapping and covering it, make sure it’s labeled with food name and date it was received, don’t store food on the floor, always store raw animal foods on the bottom shelf

76
Q

Describe proper procedures for thawing frozen foods

A

Refrigerator: at or below 4 degrees Celsius, raw meat below other foods, at least 24 hours per 2.5 kilos
Cold water: food must be in leak proof, water proof packaging in cold tap water, changing water every 30 mins
Microwave: small quantities only, doesn’t thaw food evenly, cooked thawed food immediately

77
Q

What is the most important thing to remember about thawing foods

A

Never thaw at room temperature

78
Q

Explain methods to prevent cross contamination when preparing foods

A

Always clean and sanitize anything that touches food
Use separate cutting boards for different kinds of food(potentially hazardous)
Keep raw foods away from cooked foods

79
Q

Why is it important to cook foods to the correct temperature

A

To make sure pathogens are killed

80
Q

How to use a food thermometer

A

Make sure it’s calibrated frequently, cleaned and sanitized after each use, use in coldest part of food

81
Q

Safe procedures for hot holding food

A

At or above 60 degrees Celsius
Food preheated to 74 degrees Celsius

82
Q

Three ways to properly cool foods

A

Place container of food in an ice bath, stirring with ice wand, divide in shallow metal pans in the cooler

83
Q

How to reheat food properly

A

Reheat rapidly to 74 degrees Celsius
Hold at or above 60 degrees Celsius

84
Q

Ways to reduce the risk of contamination in self service and buffet situations

A

Ensure food and hot holding unit are preheated or pre cooled, make sure handles don’t touch the food, use sneeze guards, reminds guests to use a clean plate for each trip to the buffet table, never add fresh food to old food, children are supervised, limit food to what can be used in two hours

85
Q

What do you tell customers if they take leftovers home

A

Food should be consumed or refrigerated within two hours
Reheat to 74 degrees Celsius

86
Q

Two most important points in transporting food off premises

A

Hot foods at 60 and cold foods at 4

87
Q

Five steps to manual dishwashing

A

Scraping- soak utensils and flatware for 10-15 minutes
Washing- in 45 degrees Celsius water, changed regularly
Rinsing- in hot water
Sanitizing- for two or more minutes in 28ml of bleach per 4.5L of water
Air drying- on a sloped drying rack

88
Q

Correct temperature for wash and sanitizing cycles of a high temperature dishwasher

A

Wash- 60
Sanitize- 82 for at least 10 seconds

89
Q

Correct temperature for low temperature dishwasher

A

60 degrees Celsius

90
Q

Correct concentration of sanitizer in a low temperature dishwasher

A

50ppm chlorine or 12.5ppm iodine

91
Q

Glass dishwasher temperature

A

50-60 degrees Celsius

92
Q

How to check sanitizer levels in a low temperature dishwasher

A

Use sanitizer test papers

93
Q

Two components of a sanitation plan

A

A list of cleaning and sanitizing agents used in establishment-how to use, concentration, and how to safely store
Cleaning schedule for who cleans things, how to clean it, and how often it should be cleaned

94
Q

Signs of pest infestation

A

Birds- droppings and nesting materials
Flies- maggots and swarms of flies
Cockroaches- brown, oval shaped eggshell casings
Mice- small, black, rice shaped droppings
Rats- brown, cigar shaped droppings

95
Q

Nine requirements for food service establishments

A

Adequate lighting, potable water, adequate water supply, proper food waste disposal, hand washing sinks, proper dishwashing facilities, grease traps, adequate storage space, proper ventilation

96
Q

Characteristics of safe food contact surfaces

A

Durable, non absorbent, easy to clean, non toxic, smooth, light coloured

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