Foodservice Management Principles and Practices 12th Edition By Monica Theis – Test Bank
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CHAPTER 3
Food Safety
Chapter Overview
This chapter addresses
the very serious and complex issue of food safety. An in-depth review of the
status of food borne illness introduces the chapter and is followed by a review
of basic food microbiology. These sections set the stage for discussions on
employee health, personal hygiene and proper food handling. The chapter also
reviews the relationship of regulations to food safety and introduces the food
safety system known as HACCP.
Chapter Outline
INTRODUCTION
KEY CONCEPTS
FOODBORNE ILLNESS
Scope of the Problem:
Incidence of Foodborne Illness
Costs Associated with
Outbreaks of Foodborne Illness
THE ROLE OF THE FOOD
MANAGER
CAUSES OF FOODBORNE
ILLNESS
Hazards Inherent to
Food
Hazards Introduced to
Food by People and Practices
A SYSTEMS APPROACH TO
FOOD SAFETY
Controls and Food
Safety
FOOD SAFETY: An
Integrated Program of HACCP and Prerequisite Programs
Prerequisite Programs:
The Foundation of an Integrated Food Safety Program
Prerequisite Programs
and Standard Operating Procedures (SOPs)
EMPLOYEE HEALTH AND
PERSONAL HYGIENE
Proper Attire
Personal Hygiene
Habits
FLOW OF FOOD THROUGH
THE FOODSERVICE OPERATION
Proper Food Handling
Potential Hazards in
Production
HAZARD ANALYSIS AND
CRITICAL CONTROL POINT
MANAGING AN INTEGRATED
FOOD SAFETY PROGRAM
ENFORCEMENT
Part 2: The
Fundamentals—Chapter 3: Food Safety
16
SUMMARY
APPLICATION OF CHAPTER
CONCEPTS
CRITICAL-THINKING
QUESTIONS
REVIEW QUESTIONS
SELECTED WEB SITES
Learning Objectives
Following completion
of this unit the student will be able to:
•
delineate the scope
and severity of foodborne illness.
•
understand basic food
microbiology as it relates to the risks associated with foodborne disease.
•
identify chemical and
physical causes of foodborne illness.
•
design and implement
prerequisite programs that can form the foundation of an integrated food safety
program.
•
track and assess the
flow of food through a foodservice operation.
•
identify and apply
principles of safe food handling.
•
recognize hazards and
their relationship to food safety.
•
interpret and comply
with food safety regulations in the practice setting.
•
design and implement a
hazard-based food safety system.
Learning Enhancement
Activities
1. Provide a recipe
and have the students design a HACCP plan for the menu item.
2. Present several
examples of recent outbreaks of foodborne illness that have appeared in the
popular press.
Have the students:
a.
identify causative
organisms based on the information provided.
b.
discuss
plans-of-correction to assure that a similar outbreak will not reoccur.
3. Encourage students
to observe food handling and personal hygiene in restaurants. Note good
practices and those that may not meet industry or regulatory standards.
4. Distribute food
models in class. Have students identify hazards inherent to the
food.
Part 2: The
Fundamentals—Chapter 3: Food Safety
17
Test Questions
Multiple Choice
1. A primary reason
why restaurants, popular with elderly customers, should be particularly
concerned about food safety is because this population:
A.
tends to eat out more
than most customers
B.
is identified as a
highly susceptible population
C.
has a tendency to take
leftovers home
D.
spends 50% of their
food dollar at restaurants
Ans: B Page 67
2. The temperature
danger zone, as defined by the federal government is:
A.
41 to 135 degrees
B.
40 to 140 degrees
C.
45 to 135 degrees
A.
41 to 150 degrees
Ans: A Pages 70, 83
3. The single most
important measure to prevent the spread of staphylococci in a food service
operation is to teach and monitor proper:
A. use of hair
restraints
B.
handwashing
C.
temperature taking
D. thawing techniques
Ans: B Page 71
4. Which of the
following is the best resource to consult for federal guidelines on proper
time-temperature relationships in food preparation?
A. JCAHO manual
B. The Federal
Register
C.
Food Code
D.
FDA Web Site
Ans: C Pages 75, 82-84
5. Which is true
regarding the Food Code?
A. it is the federal
government’s best guidance on food safety
B. states are required
by the USDA to adopt it as regulation
C.
it is federal
regulation
D.
it applies only to
on-site, non-commercial foodservice operations
Ans: A Page 75
Part 2: The
Fundamentals—Chapter 3: Food Safety
18
6. The best method to
assure that poultry has been adequately cooked to reduce harmful microorganisms
is to:
A.
monitor time and
temperature throughout the preparation process
B.
make sure juices run
clear
C.
cook it for as long as
the recipe indicates
D.
squeeze the thigh
meat, (it should be firm)
Ans: A Page 83
7. The P.M. supervisor
checks the refrigerator at 7:00 P.M. and finds a three-gallon stock pot full of
beef tips in gravy leftover from the noon cafeteria serving line. The internal
temperature is 75°F. The supervisor should:
A.
blenderize the tips
for tomorrow’s puree diets
B.
use the tips
immediately for late trays
C.
dispose of the tips
D.
portion the tips into
2-inch shallow pans and place in the refrigerator
Ans: C Page 83
8. As part of a HACCP
plan a dietary manager identifies quantifiable time and temperature standards
for each phase of a recipe. These standards are examples of:
A.
hazards
B.
risks
C.
critical limits
D.
critical control
points
Ans: C Page 88
9. Starting a HACCP
plan can be overwhelming especially in establishments with hundreds of recipes
and complex production/service systems. Under these circumstances a good place
to start HACCP plans would be with:
A.
the most expensive and
popular menu items
B.
frozen, convenience
products
C.
recipes that include
potentially hazardous ingredients
D.
individually packaged
bread products
Ans: C Page 88
10. A cook prepares
chicken according to a recipe. The recipe includes a CCP with a minimum end
point temperature of 165° for 15 seconds. At the end of the specified baking
time the product temperature is at 160°. Following principles of HACCP the next
thing the cook should do is:
A.
place the chicken on a
steam table and bring the temperature up to 165°
B.
enter the end point
temperature into a computer data base
C.
throw the chicken out
D.
follow corrective
actions as established for this CCP
Ans: D Page 88
Part 2: The
Fundamentals—Chapter 3: Food Safety
19
True I False (Circle
the appropriate response.)
1. T F Representatives
from the CDC inspect foodservice operations for compliance with sanitation
regulations.
Ans: F Page 66
2. T F Foodservice
employees, especially cooks, should be trained to detect the presence of food
pathogens by smelling and tasting the food prior to service.
Ans: F Page 72
3. T F The Food Code
is federal law and must be adopted by state regulatory agencies.
Ans: F Page 75
4. T F According to
the Food Code, refrigerated foods should be held at or below 41°F.
Ans: T Page 83
5. T F Thermometers
need to be cleaned and sanitized after each use.
Ans: T Page 84
Part 2: The
Fundamentals—Chapter 3: Food Safety
20
Matching (Match the
letter of the one term that best corresponds to the following statements.)
1. A process step at
which a preventive or control measure can be applied that would eliminate,
prevent, or minimize a hazard.
2. The transfer of
harmful microorganisms from one item of food to another by means of a nonfood
contact surface.
3. A disease that
results from eating food that contains live pathogenic bacteria or other
microorganisms.
4. An incident of
foodborne illness, confirmed through laboratory analysis, that involves
A. cross contamination
B. foodborne illness
C. flow of food
D. critical control
point
E. outbreak
2 or more people who
eat a common food
5. the path that food
travels in a foodservice operation.
Answers: 1-D Pages: 88
2-A 79
3-B 69
4-E 66
5-C 80
Part 2: The
Fundamentals—Chapter 3: Food Safety
21
Short Answer I Essay
(Answer the question completely and concisely in the space provided.)
1. What is the role of
a foodservice manager in assuring the provision of safe food to all customers?
Key Points
•
design and implement
an integrated food safety program
•
train, motivate and
supervise staff
•
regularly monitor the
facility and employees to ensure that standards are consistently met
•
stay current with
issues, trends and regulatory changes related to food safety
Page 68
2. Describe what it is
about the nature of some foods that contribute to the growth of bacteria. Key
Points
•
time and temperature
•
moisture
•
protein
•
acidity/pH
Page 70
3. Proper and frequent
handwashing is the single-most important aspect of personal hygiene to prevent
foodborne illness. Describe the procedure of double handwashing. Key Points
•
use hot water
•
moisten hands and soap
thoroughly & lather to elbow
•
use a brush to scrub
nails & rinse
•
resoap & lather,
using friction for 20 seconds
•
rinse thoroughly under
running water
•
dry hands using
single-service towels or hot air dryer
Page 79
Part 2: The
Fundamentals—Chapter 4: Facility Sanitation and Worker Safety
CHAPTER 4
Facility Sanitation
and Worker Safety
Chapter Overview
This chapter begins
with a discussion of cleaning and sanitation as it relates to facility and
equipment design. A detailed review of cleaning and sanitation principles
follows. The entire dishwashing function is presented followed by guidelines
for cleaning and maintaining the facility. The chapter concludes with a
thorough review of facility, worker, and customer safety.
Chapter Outline
INTRODUCTION
KEY CONCEPTS
CLEANING AND
SANITATION
Principles of Cleaning
Principles of
Sanitation
Methods of Cleaning
Equipment
DISHWASHING
Production Utensils
Dishes, Glassware, and
Silverware
FACILITIES CLEANING
AND MAINTENANCE
Organization and
Scheduling
Preventive Maintenance
Pest Control
Checks and Inspections
WORKER SAFETY
Worker Safety
Safety Program
Customer Protection
SUMMARY
APPLICATION OF CHAPTER
CONCEPTS
CRITICAL-THINKING
QUESTIONS
REVIEW QUESTIONS
SELECTED WEB SITES
22
Part 2: The
Fundamentals—Chapter 4: Facility Sanitation and Worker Safety
Learning Objectives
Following completion
of this unit, the student will be able to:
•
identify features of
physical plant and equipment that contribute to achieving high standards of
safety and sanitation.
•
distinguish between
cleaning and sanitation.
•
describe
characteristics and functions of detergents, solvents, acid cleaners, and
abrasives.
•
define and cite
advantages and disadvantages of heat and chemical sanitizing.
•
recognize specific
chemical properties of various sanitizers.
•
enumerate how and when
each piece of equipment in a facility should be cleaned.
•
describe the basic
operation of a dishmachine
•
discuss the procedure
to use in manual pot and pan washing.
•
identify federal
safety agencies and standards.
•
design and implement
an environmental safety program for a foodservice operation.
Learning Enhancement
Activities
1. Invite a
representative from a foodservice chemical supply company to discuss product
line and factors to consider in a chemical selection process.
2. Provide or have
students access the MSDS for a chemical used in foodservice. Discuss the
challenges to implementing the safety precautions recommended or required on
the MSDS.
3. Distribute job
descriptions for various positions in a foodservice. Have the students identify
potential injuries that an employee could experience in the position. Secondly
have the students develop measures to prevent the identified injuries.
23
Part 2: The
Fundamentals—Chapter 4: Facility Sanitation and Worker Safety
Test Questions
Multiple Choice
1. A high temperature
dishmachine registers at 203 to 205°F during the final rinse cycle. For
effective sanitation this temperature range is:
A. too high
B. too low
C.
appropriate
D.
irrelevant
Ans: A Page 102
2. To assure that
proper concentrations and volumes of chemicals are used in the dishmachine, the
administrative dietitian could develop and implement policy on:
A. preventative
maintenance
B. chemical titration
testing
C.
proper dish loading
D.
visual inspection
Ans: B Page 103
3. An iodine based
sanitizer is used in a small, long term care facility. An employee uses 12.5
ppm and water temperature at 165°F. This temperature will:
A.
cause the iodine to
leave the solution
B.
increase corrosion of
metal
C.
effectively sanitize
dishes
D.
not work in hard water
Ans: A Page 103
4. A foodservice
employee informs the supervisor that the clean dishes have water spots. Which
of the following is the most likely cause?
A.
improper detergent
B.
inadequate time
between rinsing and storage
C.
improper racking
D.
insufficient detergent
Ans: B Page 106
5. Pests require two
basic conditions to survive. One is food; the other is:
A.
moisture
B.
exposure to natural
lighting
C.
a place to harbor
D.
an environmental
temperature of 70-85° F
Ans: C Page 112
24
Part 2: The
Fundamentals—Chapter 4: Facility Sanitation and Worker Safety
6. Which of the
following is mandated by federal law to communicate special protection
information to employees regarding use of chemicals?
A.
Material Safety Data
Sheets
B.
Minimum Data Sets
C.
Product Labels
D.
Policies and
Procedures
Ans: A Page 114
7. Which of the
following federal agencies established the Hazards Communication Standard?
A.
Occupational Safety
and Health Administration
B.
National Safety
Council
C.
Environmental
Protection Agency
D.
Underwriters
Laboratory
Ans: A Page 114
8. Employee health
records indicate that there has been an increase in the number of work days
lost per employee as a result of accidents that occur on the job. This likely
indicates that:
A.
more accidents are
occurring
B.
individual accidents
are increasing in severity
C.
employees are abusing workmen’s
compensation
D.
record keeping has
improved in employee health
Ans: B Page 115
9. Most accidents that
occur in foodservice are the result of unsafe acts. The most important role of
the manager is to:
A.
design and implement
an on-going safety and training program
B.
routinely inspect the
facilities for unsafe conditions
C.
make sure incident
report forms are filed promptly
D.
compare facility
accident statistics to national trends
Ans: A Page 115
10. Which of the
following types of fire extinguishers is NOT appropriate for Class B fires:
A.
foam
B.
carbon dioxide
C.
dry-chemical,
multipurpose ABC
D.
water-type pump
Ans: D Page 119
25
Part 2: The
Fundamentals—Chapter 4: Facility Sanitation and Worker Safety
26
True I False (Circle
the appropriate response.)
1. T F Cleaning is the
reduction in the number of disease-causing microorganisms to safe levels on
food contact surfaces.
Ans: F Page 100
2. T F Nonionic
synthetics may be used to saponify fat particles on soiled dishes during the
dishwashing process.
Ans: T Page 101
3. T F Food contact
surfaces may be sanitized by either heat or chemicals.
Ans: T Page 102
4. T F The National
Sanitation Foundation International is a government agency that sets and
enforces standards of sanitation for foodservice operations.
Ans: F Page 103
5 T F Preventive
maintenance is a documented program of routine checks or inspections of
facilities and equipment to ensure sanitary, safe, and efficient operation.
Ans: T Page 111
Matching (Match the
cleaning property with the appropriate description.)
1. Reduces surface
tension of water and improves soil penetration
2. Holds loosened soil
in water
3. Saponifies fat and
carries it away
4. Forms colloidal
solutions
5. Removes or flushes
soil and cleaners so they are not redeposited on surfaces
A. emulsifying action
B. rinsing
C. sequestering
D. suspension agent
E. wetting
Answers: 1-E Page 101
2-D 101
3-A 101
4-C 101
5-B 101
Part 2: The
Fundamentals—Chapter 4: Facility Sanitation and Worker Safety
Short Answer I Essay
(Answer the question completely and concisely in the space provided.)
1. What are the
potential consequences of a mismanaged cleaning and sanitation program?
Key Points
•
injury to employees
and customers
•
waste of chemicals
•
damage to equipment
and facilities
•
damage to reputation
Page 100
2. Cite the factors to
consider when selecting a cleaning compound or detergent.
Key Points
•
type of soil to be
removed
•
water quality;
hardness
•
types of surfaces to
be cleaned
Page 100
3. A safety campaign
may be designed around the 3 E’s of safety. Discuss the 3 E’s and describe why
each is important. Key Points
•
Engineering: the
built-in safety features of the building and equipment
•
Education:
establishment of firm policies, written procedures, on-going training programs
•
Enforcement: safety
committees, periodic inspections, safety checklist
Pages 115-120
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