Foundations of Restaurant Management Level 1 Chapter 2 Keeping Food Safe 34 QUESTIONS Name ________________________________ Due date Sept. 5 (Friday)_________ Quiz date Sept 5 (Friday) You need to READ the information in the chapter and complete the following questions. This information will be on chapter tests and on the ProStart National Restaurant Association Level 1 test. You may use your completed chapter assignments on the chapter quizzes and chapter tests. NO SUPPORT materials may be used when taking the Level 1 test. If you have any questions please contact me at: [email protected] or 303.859.3304 cell Section 2.1 Introduction to Food Safety 1. Define a Food-Borne Illness 2. What are 3 categories of High-Risk Populations for Foodborne Illness? ○ . ○ . ○ 3. The 3 forms of food contamination hazards are _____________, _______________, _____________? 4. What is the most common form of Biological contamination? ___________________ 5. What does FATTOM stand for? F A T T O M 6. What are the 3 characteristics of TCS foods? ○ . ○ . ○ 7. Why is a food defense system needed? 8. What are the 4 of the most common allergens? ○ . ○ . ○ . ○ 9. How can kitchen employees make sure that allergens are not transferred from food containing an allergen to the food served to the customer? 10. Who recommends specific food safety regulations for the restaurant and foodservice industry? 11. What are the requirements to become a Public Health Inspector? Section 2.2 Good Personal Hygiene 12. How can you prevent foodhandlers from spreading foodborne illnesses? 13. What is the most important part of personal hygiene? 14. What should you do before putting on a pair of gloves when handling food? 15. How often should you change your gloves when handling food? Section 2.3 Preventing Hazards in the Flow of Food 16. What is cross-contamination? 17. How do you prevent cross-contamination when handling food? 18. What is the temperature range if foods are in the Temperature Danger Zone? 19. What temperature range do pathogens grow especially fast? 20. What is the most common type of food thermometer? (like the one in your knife kit) 21. What does FIFO stand for? ○ ○ ○ ○ F I F O 22. What are the 4 acceptable ways to thaw TCS food? ____________________, ______________________, ____________________, __________________ 23. Cooking Requirements for Specific Types of Food Type of Food Poultry Reheated food Ground meat Seafood Eggs served immediately Roasts (pork, beef, veal, lamb) R-T-E foods that will be hot-held for service Fruit, veg, grains, legumes that will be hot-held for service Minimum Internal Temperature & for how long? 24. Show the temperatures and process for the 2-stage process for cooling TCS foods 25. What are the 3 ways to cool large quantities of food quickly and safely? ○ . ○ . ○ Section 2.4 Food Safety Management Systems 26. What does HACCP stand for? ○ ○ ○ ○ ○ H A C C P 27. HACCP principles (information only) Principle # HACCP Principles 1 2 Conduct a Hazard Analysis Determine Critical Control Points 3 4 5 Establish critical limits Establish monitoring procedures Identify corrective actions 6 7 Verify the system works Establish procedures for record keeping 28. What is a critical control point (CCP)? 29. What types of records should you keep when establishing procedures for record keeping and documentation? Section 2.5 Cleaning and Sanitizing 30. What is the difference between cleaning and sanitizing? 31. LABEL the 5-step process used when washing kitchen equipment in THE ProStart three-compartment sink? (Go into the dish room if you need to look at the sink) ◯ ◯ ◯ Garbage disposal on/off switch 32. What are the 4 elements of a Master Cleaning Schelude? ○ . ○ . ○ . ○ 33. Why is a Master Cleaning Schedule important in a foodservice operation? 34. What is an Integrated Pest Management (IPM) system?