DIE 3125 Chapter 2 Worksheet DONEE

.docx

School

Florida International University *

*We aren’t endorsed by this school

Course

3125

Subject

Chemistry

Date

May 29, 2024

Type

docx

Pages

Uploaded by mattazendy

Amanda Peraza: ID: 6356163. Questions: 11-15 Soraya Cerna PI:5573506 questions 16-20 Kaya Louis ID: 6365211 Questions: 1-5 Zendy Matta PI: 6333152. Questions 6-10 CHAPTER 2 Sanitation and Safety Applications for Chapter 2 Learning Objective 2.1 Discuss Causes and Prevention of Foodborne Illness 1. Circle each food below if it is a TCS food or if it contains TCS ingredients. Bread Raw chicken breast Cut onions Egg salad Boiled potatoes Head of lettuce Alfalfa sprouts C ooked fish Cut melon Uncooked quinoa Rice pudding Cooked beans Blue cheese Fried rice Scrambled eggs Cooked sausage Cold cereal Slice lettuce with tomato Fresh broccoli Fish taco Coffee latte 2. The causes of foodborne illness are listed here. Answer the question for each. Causative factors How can you prevent foodborne illness caused by this factor? Bacteria By practicing good hygiene, purchasing food from approved vendors, controlling time and temperature, and preventing cross-contamination Viruses Have employees stay at home when they are sick with diarrhea or vomiting. Have employees wash their hands frequently and keep from touching foods with their bare hands. By washing fruits and vegetables carefully. Cook shellfish to appropriate temperatures. Have surfaces and utensils cleaned and sanitized. Parasites Handle seafood (like sushi) and wild game properly. Avoid contaminated water and processing lettuce and produced in contaminated water. Have employees conduct proper handwashing. Fungi (molds and yeast) Keep food dry and keep in a cool and dry storage. Seafood and Plant Toxins Wash plants thoroughly, practice good hygiene, make sure seafood does not have a foul odor or appearance. Source from reputable suppliers. Do not store food in time and temperature in time and temperature danger zones.

3. One of the restaurant managers did a sanitation inspection. The results showed the following situations encountered by the manager. Describe what problem each situation could cause, which type of pathogen(s) could be involved, and how to prevent the problem. A. The grill cook was cooking hamburgers, and some of the burgers were undercooked.’ Undercooked hamburgers can cause norovirus, E. coli, clostridium perfringens and potentially salmonella. To prevent these outcomes the cook should fully cook the burger to prevent infection and sickness. B. Apples were being placed directly from the box (in which they were delivered) into the food processor. Unwashed apples can have staphylococcus, parasites, and norovirus. To prevent this outcome the apples should be washed properly after being received to prevent contamination. C. An employee using the restroom did not wash her hands. This could lead to staphylococcus, e. coli, norovirus, hepatitis A, and parasites. The employee needs to practice good personal hygiene to keep others from getting sick. D. A can of open nuts in the bakery contained mold. Mold, mycotoxins, and aflatoxin. Throwing away the contaminated can and making sure to safely store the peanuts in the future. E. An employee was mixing tuna salad with his hands and no gloves. Staphylococcus, c. botulinum (canned tuna), norovirus, and parasites. The employee needs to mix the tuna salad with gloves or with a utensil. F. In the refrigerator, raw chicken was on a rack above cooked meat. Salmonella, campylobacter, and c. perfringens. The raw chicken should be stored below the cooked meat to prevent cross contamination G. The eggs being served were soft and runny. Salmonella, and e. coli. Make sure that the eggs are stored properly and opt for pasteurized eggs if they must be eaten runny/raw. If not fully cook the egg otherwise. H. Cooked lasagna was held on the steam table well below the required temperature for 5 hours. Listeria, and c. perfringens. Store the food at the correct temperature when being served. Cool, store, then reheat properly if not. I. The tap water being used was noticeably cloudy. Norovirus and parasites. Discard the water, clean utensils and surfaces. J. Fresh tuna and baked potatoes wrapped in foil were left unrefrigerated on a cook’s table for a lengthy period. Scombroid poisoning, c. perfringens, and parasites. Store the two ingredients separately and at the appropriate temperature. Learning Objective 2.2 Describe Safe Personal Hygiene Practices 4. As an assistant manager, you have been asked to have a brief meeting with production employees to review why employees should not report to work if they have recently experienced vomiting, diarrhea, or jaundice. List the major points you will discuss at this meeting. I would discuss the importance of not reporting to work because of the importance of employee health. We want to address that if they are feeling sick or experiencing vomiting and diarrhea they should stay home for their sake. There is also the potential to spread the virus easily to other workers and customers. It is also important to note that the employee should stay home for at least 48 hours (about 2 days) after the symptoms stop to ensure that the symptoms are not still present, and they are no longer contagious. 5. The Employee Handbook states each of the following dress code requirements. Explain why each one is important. A. Clothes and aprons are clean and in good condition. Dirty clothes can have bacteria and other pathogens on them. They need to be clean to avoid spreading them. B. Shoes must be closed-toe, low-heeled, and have skid-resistant soles. To prevent injuries like falling, sprains, slipping, burns, trips and cuts. C. The only jewelry allowed is one plain ring.

Can collect or spread bacteria and can also fall into food. D. Nail polish and/or fake fingernails are not allowed. Dirt and bacteria can collect underneath the nail and nail polish can chip and flake off into the food. E. Any cuts, wounds, or boils must be covered in a waterproof bandage. They could spread bodily fluid if not covered or become infected if exposed. Learning Objective 2.3 Apply Food Safety Principles 6. Which type of thermometer should be chosen in each of these situations? A. A cook is grilling a steak and wants to know if it has reached the desired temperature. - The single-use (disposable) temperature indicator is the best option for this situation. B. The chef is testing food temperatures and wants a digital thermometer that is not too expensive. - The thermistor (digital instant-read) is the best option for this situation. C. The grill cook needs to test the surface temperature of a griddle. - The thermocouple (digital) is the best option for this situation. D. A supervisor needs the most inexpensive food thermometer to test the temperature of foods on a steam table. - The instant-read bimetal thermometer is the best option for this situation. E. The receiving clerk wants to measure surface temperatures of incoming refrigerated foods. - The thermocouple (digital) is the best option for this situation. 7. Go to the website ( www.cooper-atkins.com ) of Cooper Atkins, a manufacturer of thermometers, and browse the bimetal, digital, thermocouple, and infrared thermometers. Compare the temperature range and accuracy of a bimetal to a thermocouple thermometer. A bimetal thermometer employs a coil of two metals with distinct thermal expansion coefficients. As temperature varies, the coil expands or contracts, moving a temperature pointer on a scale. Bimetal thermometers often measure temperatures from - 50 to 550 ℉ (-45 to 290 ℃ ) with an accuracy of ±1% of the full-scale range. However, a thermocouple thermometer creates a thermoelectric circuit from two different metals linked at one end. At varying temperatures, a voltage is created and transformed into a temperature reading. Thermocouple thermometers offer a broader temperature range (-454 ℉ to 4000 ℉ , -270 ℃ to 2200 ℃ ) and superior accuracy (±0.5% or ±1.8F (±1C), whichever is greater). A thermocouple thermometer has a larger temperature range and more accuracy than a bimetal thermometer. It works well in scientific and industrial temperature measurements. Despite its lower accuracy and limited temperature range, bimetal thermometers are employed in culinary and HVAC systems. 8. While doing an inspection of the receiving and storage areas, the purchasing manager had the following concerns. How would you correct each situation and why? A. When milk is delivered, temperatures were not taken. It is crucial to put in place a temperature monitoring system for incoming milk deliveries in order to correct this situation. This may be achieved by checking the milk's temperature as soon as it is delivered using a digital thermometer. By taking temperatures, one may guarantee that the milk is kept within acceptable temperature limits and stop dangerous bacteria from growing. Additionally, it provides documentation for quality assurance and compliance to food safety laws.

B. Shellfish are delivered without shellfish identification tags. The supplier must be required to properly identify all shellfish delivery in order to correct this problem. Information like the type of shellfish, the harvest date, and the supplier's name have to be written on these tags. In the event of contamination or recall, the source may be quickly identified with the use of proper identification tags, which are crucial for traceability. C. Canned goods that were received only two days ago show rust on the cans. When canned foods go rusty, it may be a sign of a can's integrity being compromised, which might cause contamination or spoiling. In this instance, it's crucial to take out and throw away any cans that exhibit rust. Reviewing the storage conditions is also essential to ensuring that canned foods are kept in a dry, well-ventilated environment to avoid moisture buildup, which may accelerate rusting. D. Cereals and rice are put into storage before eggs and poultry. The development of an appropriate storage hierarchy based on food safety regulations is required to solve this problem. Lower storage temperatures are recommended for perishable goods like eggs and poultry in order to prevent the growth of bacteria and cross-contamination. Rice and cereals may be kept at room temperature since they are not perishable. To guarantee food safety and avoid any possible contamination, a clear storage plan should be implemented, and staff members should be trained in appropriate storage techniques. E. Cases of soft drinks that were just delivered were placed on top of soft drinks that were already in stock. It's critical to arrange stock according to the First-In-First-Out (FIFO) concept in order to correct this situation. FIFO defines the principle of using or selling the oldest goods first. In this instance, it is best to arrange the just delivered soft drink cases behind the current inventory to guarantee that the older cases get used first. This guarantees that consumers receive the freshest goods and helps to prevent item deterioration or expiration. Maintaining product quality and cutting waste may be achieved by implementing appropriate stock rotation and educating staff on FIFO principles. F. Someone put aluminum foil on a refrigerator shelf. Refrigerator shelves shouldn't have aluminum foil directly on them since this might impede even temperature distribution and airflow. It is essential that you take the aluminum foil from the refrigerator shelf in order to facilitate adequate cooling and avoid any possible hazards to food safety. It is advised to use food-grade plastic wrap or liners that do not impede airflow when covering shelves for reasons of hygiene or organization. G. The thermometer in the walk-in refrigerator is at the back of the unit. Moving the thermometer to a representative location inside the walk-in refrigerator is crucial for reliable temperature monitoring. The thermometer needs to be placed in the middle, where it will most accurately represent the refrigerator's average temperature. This guarantees the accuracy of the temperature reading and facilitates the detection of any variations or departures from the intended temperature range. Maintaining accuracy of the thermometer also requires routine calibration. H. Food is stored on the floor of the dry goods storeroom. Food stored directly on the floor is susceptible to contamination from moisture, dirt, and pests. To fix this, the food must be raised off the ground using suitable pallets, shelves, or storage racks. This makes it easier to keep the storage space clean, avoid cross-contamination, and enable efficient cleaning. Ensuring compliance with food safety regulations can be facilitated by routine inspections and employee education on appropriate storage techniques. I. Cut leafy greens and tomatoes are being stored at 45°F (7°C). To keep freshness and quality intact, store chopped leafy greens and tomatoes at a temperature lower than 41°F (5°C) to inhibit the growth of bacteria. It is risky to store them at 45°F/7°C since they may spoil and cause foodborne disease. To correct this,

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help