Louise Arbour Hospitality

Safety & Sanitation Chp. 2

Name: Student Number:

Cohort: Marked out of: 21
Using the textbook - in PDF form, Professional Cooking, you are going to read through Chapter
2, (pg.14). Once you have read through the chapter take some time to go through the powerpoint
that has been provided. Then you are going to answer the following questions:

Key Points to Review - pg.24

What six conditions are necessary for the growth of bacteria?

Answer:
1. Food: foods with sufficient amounts of proteins are best for bacterial growth.
2. Moisture: bacteria require water to absorb food.
3. Temperature: 40°F and 140°F (4°C and 60°C) promote the growth of
disease-causing bacteria (also known as the Food Danger Zone).
4. Acidity or alkalinity: bacteria like neutral environments, neither too acidic nor too
alkaline.
5. Oxygen: aerobic (bacteria that require oxygen to grow) and anaerobic (bacteria
that can grow only if there is no air present)
6. Time: lag phase (time required for bacteria to adjust to new environment)

What are potentially hazardous foods?

Answer:
These foods are also called TCS foods—the abbreviation stands for Time/Temperature Control
for Safety.

What are the three ways to protect against bacteria?

Answer:
Keep bacteria from spreading
Stop bacteria from growing
Kill bacteria
Besides bacteria, what other hazards can make food unsafe?

Answer:
Plant toxins (or “poison”), such as the chemicals in poisonous mushrooms.
Natural food components to which some people are allergic.

Key Points to Review - pg.28

What is cross-contamination?

Answer:
The transference of hazardous substances, mainly microorganisms, to a food from another
food or surface

What are the important rules of personal hygiene? List as many as you can.

Answer:
The first step in preventing food-borne disease: good personal hygiene.
We have bacteria all over our skin and in our nose and mouth.
Some of these bacteria, if given the chance to grow in food, will make people ill.
If used correctly, gloves can help protect foods against cross-contamination.
Used incorrectly, gloves can spread contamination just as easily as bare hands.
Health departments in some localities require the use of some kind of barrier between hands
and any foods that are ready to eat.
Ready-to-eat: foods that will be served without further cooking

What is the Food Danger Zone?

Answer:
Temperature: 40°F and 140°F (4°C and 60°C) promote the growth of disease-causing bacteria
(also known as the Food Danger Zone).

What is the four-hour rule?

Answer:
Four-hour rule: Do not let food remain in the Food Danger Zone for a cumulative total of more
than four hours between receiving and serving.

Key Points to Review - pg.33

What does minimum internal cooking temperature mean?

Answer:
The internal temperature for a given food product at which microorganisms are killed

How should cooked foods be cooled?

Answer:
Two-Stage Cooling Method
Cool foods from 140°F (60°C) to 70°F (21°C) in no more than 2 hours, and then from 70°F
(21°C) to below 40°F (4°C) within an additional 4 hours, for a total cooling time of no more
than 6 hours.
One-Stage Cooling Method
Cool foods to below 40°F (4°C) in no more than 4 hours.
If the food has not cooled to 70°F (21° C) within 2 hours it must be reheated to 165°F (74°C)
and held at that temperature for at least 15 seconds and then cooled again.
The one stage method should be used if the item was made from potentially hazardous foods
that were at room temperature when preparation began.

What are the four ways to protect against rodents and insects? Which of these is the most
effective?

Answer:
Keep all containers tightly closed to protect from insects, rodents and dust. Dry foods can be
contaminated, even if they do not need refrigeration.
Store dry foods in a cool, dry place off of the floor, away from the wall and not under a sewer
line.

Key Points to Review - pg.39

What does the term flow of food mean?

Answer:
Refers to the movement of food through a food-service operation—from receiving to storage,
preparation and service, until it gets to the final consumer

What does the term critical control point mean?

Answer:
Critical Control Points: stages at which a worker can control the hazards
For any given hazard there may be several control points, or several chances to control the
hazard.
The last control point at which a worker can control a particular hazard is especially important
to determine because this is the last chance to prevent a possible danger.

What are the seven steps of the HACCP system?

Answer:
Assess hazards
Identify critical control points (CCPs)
Set up standards or limits for CCPs
Set up procedures for monitoring CCPs
Establish corrective actions
Set up a recordkeeping system
Verify the system is working

What workplace habits can help you prevent injuries from cuts and burn and from kitchen
equipment?

Answer:
Don't walk around without paying attention.

How can you prevent fires in the kitchen?

Answer:
Never leave the stove on
Never leave food that is cooking unattended.

Questions for Discussion- pg.39

True or false: Holding food in a steam table above 135°F(57°C) kills disease-causing bacteria
and eliminates the problem of food poisoning. Explain your answer.

Answer:
Yes as the stamp that rises from the table at above 135°F(57°C) will kill most if not all bactreai
and pathogens

How often should you wash your hands when working on food?

Answer:
Before cooking and handling raw food and after cooking

Why is temperature control one of the most effective weapons against bacterial growth? What
are some important temperatures to remember?

Answer:
temperature control one of the most effective weapons against bacterial growth because it
limits the environments needed for bacteria to grow make then either die or stop growing
135°F (57°C) or above
0°F (–18°C) or lower.

What is the importance of cleaning and sanitizing equipment and cutting boards immediately
after working on raw poultry?

Answer:
Because of VIRUSES,PARASITES and ,BACTERIAL DISEASES
The food infection caused bySalmonella bacteria exhibit symptoms similar to those of staph
poisoning, though the disease may last longer.

Is it possible for a dish to be clean but not sanitized? Sanitized but not clean?

Answer:
no