DIE 3125 Chapter 2 Worksheet DONEE

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Florida International University *

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3125

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Chemistry

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May 29, 2024

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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.

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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,

either move the goods to a colder section of the refrigerator or modify the temperature settings of the storage unit. For food safety and preservation, regular temperature monitoring and adherence to recommended storage temperatures are essential. 9. How often do cooks and food preparation workers have to clean and sanitize their work areas and equipment? How are table surfaces cleaned and sanitized? Work areas and equipment must be cleaned in between uses. Sanitizing can be achieved using either heat or chemical sanitizers. Cleaning involves hot water, scrubbing, and a detergent that penetrates and softens dirt, allowing it to be readily rinsed away. Different detergent solutions are designed to clean a wide range of surfaces, including floors, food preparation tables, equipment, and utensils. When cleaning, personnel should use the right cleaner for the job and carefully read and follow the instructions. Also, cleaning chemicals should never be combined since they can produce dangerous and even deadly gases. It is also crucial to have a master cleaning plan in place so that you can ensure that everything gets cleaned on a regular basis. 10. Following are the steps to clean and sanitize a mixer. Number them in the correct order. ____4___Wash the stationary parts with a cleaning solution with detergent and appropriate tool, such as a cloth towel or brush. Rinse with clean water. ____2___Disassemble the equipment. ____6___Allow all surfaces to air-dry. ____1___Unplug the equipment. ____3___Wash, rinse, sanitize the removable parts in a three-compartment sink or run them through a dishwasher if appropriate. ___5____Sanitize the food-contact surfaces of the stationary parts with a sanitizing solution. 11. Some food services are allowed to serve raw or undercooked TCS items. Identify which foodservices can do this, and what they must do to comply. Foodservices allowed to serve raw or undercooked TCS items include restaurants, bars, specifically establishments like sushi and oyster bars. These establishments must comply with specific guidelines from local health departments or the FDA. These are: a. Consumer Advisory: food services must inform consumers that certain items are served raw or undercooked. This can be specified in the menu. They also need to remind customers of the increased risk of foodborne illness associated with consuming raw or undercooked TCS foods. b. HACCP plan: some administration may require a HACCP plan for serving raw and/or undercooked items to identify potential food hazards. c . Proper handling and storage: establishments MUST ensure proper refrigeration of raw or undercooked foods to minimize the risk of contamination. Employee training: employers must be trained in food safety practices, especially those who are handling raw or undercooked foods and the risk associated with these foods. d. regular inspections : local health departments regularly inspect food services to ensure compliance with the food safety regulations. 12. The following is part of a Production Sheet that tells the cooks how much to make of each menu item. Fill in the appropriate minimum internal cooking temperatures in the last column. Menu Item Recipe Number Minimum Internal Cooking Temperature Prime Rib 59 130 °F Chicken Milano 75 165 °F Stuffed Turkey Breast 101 165 °F Meat Lasagna 164 165 °F Roast Pork 216 145 °F Sirloin Steak 99 145 °F Grilled Salmon 123 145 °F Elk Burger 188 160 °F

Menu Item Recipe Number Minimum Internal Cooking Temperature Mac & Cheese 377 Not a TCS food but reheated at 165 °F Broccoli 404 Not a TCS food Rice 510 Not a TCS food 13. Develop a PowerPoint slide that shows what a cook should do when hot food is not served right away.

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14. Fill in the blanks. When foods are not served immediately, you must hold hot foods at an internal temperature of (a) _135 °F _or higher and cold foods at an internal temperature of (b)__41 °F __ or lower. Temperatures must be checked at least every (c) 4__hours, and if a hot food is below (d)__135 °F __ at that time, you have to throw it out. However, if you check the temperature every two hours and find that a hot food is below (e) _135 °F __, you can reheat it up to (f) _165 °F __and put it back into the hot-holding unit. 15. Develop a PowerPoint slide showing how to use a three-compartment sink.

Learning Objective 2.4 Manage Food Safety 16. List and describe five components of a food safety management system.  HACCP: This systematic approach identifies, evaluates, and controls hazards that are significant for food safety. It involves analyzing potential biological, chemical, and physical hazards, determining critical control points (CCPs) in the production process, and establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record- keeping.  SOPs: are written instructions for a specific task such as how to wash pots and pans in the three-compartment sink or how to receive refrigerated foods. Used to train employees.  Employee Training Programs: Employees need periodic training sessions on food safety and personal hygiene. Do not just tell employees what to do, tell them why to do it. Also, managers and supervisors need to be excellent role models for food safety.  Master cleaning schedules: A master cleaning schedule includes what should be cleaned in the kitchen and other parts of the operation. It details when each item should be cleaned and who is responsible.  Quality Management: here are many different approaches to improve quality and performance, such as Six Sigma, that a foodservice may use 17. Put the following HACCP steps in order. ____3__Establish control procedures and critical limits. ____6____Verify that the system works. ____4__Establish monitoring procedures. ____2__Determine critical control points. ____7__Establish documentation procedures. ____1___Conduct a hazard analysis. ____5____Establish corrective actions to be taken. 18. Using the following recipe, determine the critical control points and how to control and monitor each critical control point to prevent the introduction of hazards. Fruit Salad Recipe Ingredients: Steps: 4 cantaloupes 4 honeydew melons 8 pounds strawberries, washed and drained 15 kiwis, peeled and sliced 6 oranges, juiced 1. Wash the melons. Cut the melons into ¾-inch cubes. 2. Remove stems from strawberries and cut into halves or quarters. 3. Combine fruit with orange juice and toss gently. Steps Hazard Critical control point and monitoring procedures 1. Wash the melons Biological: salmonella, E. coli Physical: dirt, debris Chemical: pesticides Wash thoroughly, using a brush and use food safety sanitizer 2. Cut into ¾ inch cubes Biological: cross contamination Sanitize cutting board and

Physical: foreign objects from cutting board surface, implement proper food hygiene 3.Remove stems from strawberries and cut into halves or quarters Biological: cross contamination Physical: foreign objects from cutting board Sanitize cutting board and surface, implement proper food hygiene 4.Combine fruit with orange juice and toss gently Biological: Contamination from utensils or containers Chemical: Ensure orange juice is from a safe source, free from additives not intended for consumption with fruit salad Physical: Ensure no foreign objects are introduced during the mixing process Ensure that bowls, spoons, or any other equipment used for mixing are sanitized. Verify that the orange juice is stored and handled safely to prevent contamination. Learning Objective 2.5 Explain How to have A Successful Sanitation Inspection 19. Read “What to Expect When You’re Inspected: A Guide for Food Service Operators” by the New York City Health Department at https://www1.nyc.gov/assets/doh/downloads/pdf/rii/blue-book.pdf. Write a paragraph describing what you learned.  The New York City health department conducts a surprise inspection of every food and beverage establishment at least once a year to check if it meets Health food safety requirements. Food service establishments are inspected at least once a year, with grades assigned based on their violation points. A score of 0 to 13 points results in an immediate A- grade card. Establishments that do not score an A initially are re-inspected; if they achieve an A on re-inspection, they must post the A-grade card immediately. Those receiving a B or C on re-inspection get two cards—one with the grade and one saying, "Grade Pending," one of which must be posted immediately. The final grade is determined at OATH. A-graded restaurants are inspected less frequently than those with B or C grades. The grade card must be posted visibly on the front window, door, or outside wall within 5 feet of the entrance and 6 feet from the ground. Learning Objective 2.6 Maintain an Accident-Free Workplace 20. You are training new employees in kitchen safety. Develop a set of flash cards with the following questions and put the answers on the other side. a. Why are you more likely to cut yourself with a dull knife? Due to the extra amount of force, you will have to exert to effectively cut will increase chances of cutting yourself. b. Why do cooks put a damp towel under the cutting board? To keep the cutting board more stable and prevent accidents. c. Why shouldn’t you put a dirty knife into the sink? The knife can accidentally cut someone when someone reaches into the sink with their hand. d. How do you store knives, so they are secure and will not cut someone? Face down or facing away, not in a drawer. Ensure safety guards are on. e. Why is it a bad idea to use a spatula when the mixer is mixing? It can damage both the spatula and mixe r f. Why is it a bad idea to use a wet potholder? A wet potholder is not a good insulator of heat and can transmit heat and burn your hand. g. Why should you keep pot handles turned in from the edge of the range? To prevent it from contact with your hand. h. Why should you put food into the fryer slowly? To prevent oil splattering onto the skin

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i. Why should you not turn your back on hot fat in a pan? It may smoke and cause a fire j. What happens if you throw water on a grease or electrical fire? Splattering can occur which can burn skin or eyes k. Why shouldn’t you stand on a chair to reach something? The chair is not a stable and can cause you to fall l. Why do you need to unplug equipment before cleaning? In case the water interferes with electrical current and causes electric shocks or damage to the equipment. m. Why do you have to lift with my legs? To prevent back injuries n. Why are carbon dioxide and nitrogen tanks locked down or chained to something? To prevent them from falling over which can cause accidents.

DIE 3125 Chapter 2 Worksheet DONEE

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