HCCAP textbook questions

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York University *

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101

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Health Science

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Apr 3, 2024

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docx

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Uploaded by ChiefLorisPerson1101

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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