HCCAP textbook questions
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TFJ2O1 Hospitality & Tourism
UNIT 1 Safety & Sanitation HACCP Applications
1.1
The Safe Foodhandler
Foodhandlers, or workers who are in direct contact with food, usually are the cause of contamination and foodborne illnesses.
Check Your Knowledge
1.
Summarize the grooming and personal hygiene habits all foodservice workers should follow.
Good grooming means bathing daily with soap and water. It also means washing your hair regularly. You should arrive at work clean. In addition you should always wear deodorant to work. Fingernails should be clean, trimmed neatly, and relatively short. It is never appropriate to
wear fake fingernails or nail polish while working in the commercial kitchen. Fake fingernails can
fall off into food, creating a physical hazard. Nail polish can chip off and contaminate food, posing a chemical hazard. Always wear clean clothes to work. Your shoes also should be appropriate for the workplace. Never wear jewelry while preparing or serving food. When you brush hair away from your face, microorganisms are transferred to your hands from your hair' always have clean hair when you arrive at work. Dirty, oily hair is a breeding ground for microorganisms. Tie back longer hair in a hair restraint.
2. Record the 7 steps to proper hand-washing procedure.
1.
Wet hands and forearms with hot water
2.
Apply enough soap to build up a good lather
3.
Rub hands and arms for at least 20 sec
4.
Clean fingernails with a brush
5.
Rinse of soap thoroughly under running hot water
6.
Turn of water faucet using a paper towel
7.
Dry arms and hands using a separate paper towel
8.
sanitize counter and sink
Activity: Mini Lab Choose a partner. Take turns demonstrating proper hand-washing procedure. Have your partner evaluate your hand-washing technique. Then, evaluate your partner’s hand-washing technique. Practice until you both perform the technique correctly.
1.2
The HACCP System
Define the following terms:
HACCP- Hazard Analysis Critical Control Point System- the system used by foodservice establishments
to help ensure food safety
Flow of food- The path food takes from receiving to disposal where hazards can be controlled and dangers minimized
Critical control point- point is a step in the flow of food where contamination can be prevented or
eliminated
Food Danger Zone- The temperature danger zone is 41'F to 140"8 where bacteria rapidly multiplies
Check Your Knowledge
1.
What is the purpose of the HACCP System?
The purpose for the HACCP system is to maintain sanitary conditions. They monitor and control
dangers of food contamination. They ensure food safety. It helps: -
Identify foods and procedures that are likely to cause foodborne illness.
-
Develop facility procedures that will reduce the risk of foodborne illness.
-
Monitor procedures in order to keep food safe.
-
Make sure that the food served is safe.
2.
What are the most frequently found hazards?
The most frequently found hazards include:
-
Poor personal hygiene
-
Contaminated raw foods
-
Cross-contamination
-
Improper cooking
-
Improper holding
-
Improper cooling
-
Improper reheating
-
Improper cleaning and sanitizing of equipment
3.
List two techniques to cool food.
-
place food in shallow pans: and put in a sink and around the pan put cold water and ice
-
Divide into multiple shallow containers
4.
Explain the food temperature danger zone.
The danger zone is where bacteria multiply and they thrive in this temperature. That's why food must be thrown away if they are not held at 140 degrees or above.
Activity:
Label the handout “Food Danger Zone”
and colour in the Danger Zone area in red.
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1.3
The Flow of Food
Define the following terms:
FIFO- first in, first out in inventory program
Pasteurized- products have been heated at very high temperatures that kill bacteria.
Perishable- Products that can spoil quickly, even when stored properly
Check Your Knowledge
1.
What should the temperature be for:
a.
Refrigeration?
refrigeration should be kept at or below 41'E
b.
Freezer?
A freezer should be kept at at 0'F or below.
2.
Record The Flow of Food;
begin with Receiving
and end with Reheating
(page 184).
Receiving: Safety and sanitation procedures begin with
receiving. No matter what food product you
receive, it must be carefully inspected for damage.
You also need to ensure that the food has been
maintained at the proper temperatures during
transit.
Holding: In some foodservice establishments, foods may
be cooked and served immediately. However, in
other facilities, foods must be prepared ahead of
time. Foods are then placed in an approPriate location. They are held, or kept warm, until some-
one orders it. This process is called holding.
Reheating: Reheating previously cooked foods must be
done carefully It must be reheated to an internal
temperature of 165'F for 15 seconds within two
hours of being removed from the refrigerator. If
you are adding a previously cooked food to anoth-
er food, such as tomato sauce to spaghetti, the
whole mixture must be reheated to 165'F.
3.
Explain the three-compartment commercial sink.
A three-compartment commercial sink is used
for manual dishwashing. -
To wash items by hand, you must first scrape and pre-rinse them. -
Next, wash
them in at least 110"F water and detergent. (1st compartment)
-
Then, rinse
the dishes with clear water that is L10"F. Change the water as needed to keep it clear and hot. (second compartment)
-
Sanitize
items in at least 771"F water that contains a chemical solution for 30 seconds. Some health codes require 180"F water for sanitizing. (3rd compartment)
-
Remove the items and allow them to air dry. Store items in a clean, dry area'
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