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64 Cards in this Set
- Front
- Back
- 3rd side (hint)
What does it means to have a 'Culture of Safety"? |
Everyone knowing the procedures needed, no matter the position |
SAFETY in emloyees |
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What do you do if you expect you have a foodborne illness? |
Report it to Sask Public Health |
S.P.H |
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Three causes and examples of food contamination |
Chemical- bleach, dish detergent Physical- Bandaid, glass Biological- Blood, Mucus |
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What contaminant is most likely to cause food borne illness? |
Biological |
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10 major improper food handling practices to cause illness |
Improper cooling Advanced preparation Infected handlers Improper reheating Improper hot holding Contaminated raw foods Unsafe sources Use of leftovers Cross contamination Inadequate cooking |
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What are the 5 most common allergy symptoms |
Anaphylactic shock Hives Swelling Numbness Upset stomach |
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What is anaphylactic shock? |
When airway and/or breathing is compromised |
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Most common allergens |
Nuts, seafood, eggs, seseme seeds, tree nuts, wheat, mustard |
7 |
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4 ways to reduce the risks of customers having an allergic reaction |
Make yourself and others aware of allergies When questioned, don't guess. Talk to the chef Never substitute ingredients without telling everyone. Use separate cook ware to avoid cross contamination |
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What does FATTOM stand for and what does it do? |
It enables bacterial growth. It stands for Food, Acid, Temperature, Time, Oxygen and Moisture |
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Between what two temperatures is the DANGER ZONE? |
60°C and 4°C |
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What is the food safe heat scale? |
100°C- boiling 74°C- cooking/reheating 60°C- hot holding DANGER ZONE 4°C- chilling/thawing 0°C- freezing -18°C- frozen storing |
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What are Microbes and Pathogens |
A microbe is a living thing too small to be seen by the naked eye A pathogen is a microbe that causes food borne illness or death |
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What are the 5 types of microbes? What are their examples? |
Bacteria- e coli, listeria, samonella Viruses- Hep A, Norovirus Parasites- flat worms, Tape worms and round worms Protozoa- beaver fever Fungi- mold |
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What is a spore and why is it different from other microbes? |
It's a bacteria that produces a hard coat to protect themselves from heat, dryness, cold and chemicals. |
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How is a spore produced and how do you get rid of them? |
When food is cooked in advance, cooled too slowly, then served cold or improperly reheated |
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What is a toxin and how can you get rid of it? |
It's produced when bacteria multiply. It doesn't make food look, taste or smell any different but can be killed by taking the kill step, or cooking it |
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What are the low acid foods that pose a greater risk of growing bacteria? |
String beans, broccoli, fish, milk, chicken, meat, eggs, cheese, seafood |
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How dies time affect bacteria |
It multiplies every 20 mins |
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How can you reduce the chances of high risk food becoming contaminated? |
Restricting the time |
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What is the difference between aerobic and anaerobic? |
Aerobic need oxygen to grow. Anaerobic can grow w/o oxygen |
Air |
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What 3 food have high moisture levels? |
Meat, produce and dairy |
Food groups |
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What are the 3 aspects of the cycle of transmission of contaminants? |
Enviroment, Food and Food Handler |
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What is direct transmission? |
When the source of contamination is transferred directly to the food |
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What is indirect transmission? |
Cross-contamination. It has an intermediate step and can be avoided. |
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What is Food Safety Plan? (FSP) |
It is a part of the Hazard Analysis Critical Control Points systematic approach |
HACCP |
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What does HACCP stand for? |
Hazard analysis critical control points |
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What are the 5 steps of HACCP? |
Hazards Critical control points Critical limits Monitoring actions Corrective actions |
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What is a critical control point? |
A point beyond which no further action can be taken to eliminate the hazard. |
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What us a corrective action? |
It is the procedure that should be followed when a critical limit has not been reached |
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Why is personao hygiene and good health important for food handlers? |
They are a part of the cycle of transmission |
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What are the 6 steps for proper hand washing? |
Wet hands with warm/ hot water Apply soap and lather for 20-30 secs Scrubs back of hands, wrists, finger nails and under fingernails Rinse hands facing down Dry on paper towel Turn off Tao and open door with paper towel then discard |
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Why do some food establishments use gloves? |
As an extra layer of protection |
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Why should latex gloves never be used? |
Latex is transferable and is a common allergen |
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When should you not be handling food? |
When you have symptoms such as nausea, vomiting, diarrea. Or if you have open cuts or sores |
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What is an "approved" food source? |
A distributor that has government quality stamps on its packaging |
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Why might a product or shipment be rejected? |
Truck is dirty Evidence of pests Incorrect temperatures (1-4°C) or (-18°C or lower) Open packages |
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What are the 4 procedures when receiving a shipment of food? |
Insure chemicals we're stored separate Check temp Check internal temps Check best before dates |
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What is the order in which food must be put away from a shipment? |
Fridge stuff Frozen food Fresh veg Dry goods |
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What does FIFO stand for? |
Fors tin first out |
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List procedures for STORING food |
Protect food from contamients Label (name, date received) Store food 15cm off floor Store raw animal on bottom shelf |
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3 ways to safely thaw food |
Refidgerator Cold running water Microwave |
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What should you never do when thawing food? |
Thaw in room temperature 21-22°C |
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What can you do to prevent cross contamination? |
Always clean and sanitize boards, utensils and surfaces Colour code cutting boards Keep raw food away from cooked |
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What temperature should all cooked food reach to kill pathogens? |
74°C |
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What are the 4 steps to using a good thermometer? |
Make it accurate(calibrate) Sanitize Be aware of hot/cold parts Mix liquid to distribute heat |
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What is the correct hot holding temperature? |
60°C or higher |
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What are 3 ways to properly cool foods? |
Ice bath Ice wand Divide into small portions |
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How do younreheat food properly? |
Rapidly heat to 74°C then serve immediately or hold at 60°C |
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What are the 6 steps to clearing and setting a table? |
Discard food Use clean cloth w sanitized to clean surfaces Change linen Invert glasses and cups Handle glasses by base Wrap cutlery |
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What are some examples for single service items (4) |
Straws, plastic anything, paper anything and wooden chipsticks |
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What should you tell customers before taking leftovers home |
Food should be consumed or placed in a fridge within 2 hrs and then reheated to 74°C |
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What's the difference between cleaning and sanitizing |
Cleaning- removal of grease and dirt Sanitizing- kills pathogens |
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How do you properly sanitize something? |
Sanitize for 2 mind in 30 ml of commercial chlorine bleach and 4.5L of water |
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What are the 5 steps to manual dish washing? |
Scrape Wash Rinse Sanitize Air dry |
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What are the two types if dishwashers |
High temp and low temp |
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What the difference between and high temp and low temp dishwashers? |
High temp have heated wash and rinse. The wash must reach 60°C and the rinse must reach 84°C and run for 10 seconds Low temp have heated wash cycles of 60°C followed by warm or cold rinse cycle with a sanitizer of chlorine or iodine |
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How is a glass washer different then a regular one? |
A lower temp of 50-60°C and chemicals are used |
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What are the two components of a sanitation plan? |
A list of cleaning and sanitizing chemicals A cleaning schedule |
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Why shouldnt youbuse a wooden cutting board |
Hard to sanitize |
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What are the 5 signs of a pest infestation? |
Droppings-mice Nests/homes- birds/mice Flies/maggots Egg casings- cock roaches Cigar droppings-rats |
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What are the 9 requirements for a food service establishment? |
Lighting Potable water Hot water Proper waste disposal Hand washing sink Proper dish washing area Grease traps Cooler, freezer and dry good spaces Proper ventilation |
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6 characteristics of a food contact surface |
Durable Non-absorbant Easy to clean Non-toxic Smooth Light coloured |
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In the event of an emergency who should you contact before continuing to serve food? |
Health authority. They will help you determine if food is safe to serve |
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