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On Cooking

On Cooking. Sanitation and Safety. Terminology. Short Answer. 18. A r igourous food safety system of self –inspect that focuses on the flow of food through the food service facility. 19. A disease-cause, living microorganism.

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On Cooking

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  1. On Cooking Sanitation and Safety

  2. Terminology

  3. Short Answer 18. A rigourous food safety system of self –inspect that focuses on the flow of food through the food service facility. 19. A disease-cause, living microorganism. 20. Glass chips, metal shavings, bits of wood, or other foreign matter in food that may cause danger to the consumer.

  4. 21. Endangering the safety of food by exposing it to disease-causing microorganisms such as bacteria, moulds, yeasts, viruses, or fungi. 22. To destroy all living microorganisms. 23. A large group of plants living in the soil, air, and water, which range in type from single-celled organisms to giant mushrooms. 24. Bacteria that spoil food without rendering it unfit for human consumption. 25. A by-product of some bacteria life process that cannot be smelled, seen or tasted.

  5. 26. Tiny, multi-celled organisms that depend on nutrients from a living host to complete their life cycle. 27. Canadian Food Inspection Agency.

  6. Fill in the Blanks • Hepatitis A O: Virus S: Enters food supply through shellfish harvested from polluted waters. Humans, often without knowledge of infection, also carry it. P: Confirm source of shell fish, good personal hygiene, avoid cross/c

  7. Botulism O: Clostridium Botulinum F: Toxin, cells, spores S: Cooked Foods held for an extended time at warm temp. with limited O2, rice, potatoes, smoked fish, canned vegetables. P: Keep internal temp of cooked foods above 60 C(140F) or below 4C (40F); reheat leftovers thoroughly; discard swollen cans.

  8. 3. Norwalk Virus O: Virus S: Spread almost entirely by poor personal Hygiene of food service employees. It is found in human feces, contaminated water, or vegetables fertilized with manure. P: The virus can be destroyed by high cooking temps but not by sanitizing solutions or freezing.

  9. 4. Strep O: Streptococcus F: Cells S: Infected food workers P: so not allow employees to work if ill; protect foods from customer’ coughs and sneezes.

  10. 5. Perfringens or CP O: Clostridium Perfringens F:Cells and Toxin S: Reheated meats, sauces, stew, casseroles P: Keep cooked foods at an internal teimp or 60C or Higher; reheat leftovers to internal temperature of 74C (165F) or higher.

  11. Salmonella O: Salmonellosis F: Cells S: Poultry, eggs, fish and eggs; avoid cross-contamination with raw foods, maintain good personal hygiene.

  12. Trichinosis O: Parasitic worms S: Eating undercooked game or pork infected with trichina larvae. P: Cook foods to a minimum internal temp of 58C (137F) for 10 Seconds

  13. E. Coli or 0157 O: Escherichia Coli 0157:H7 F: Cells and toxins S: Any food, especially raw milk, raw vegetables raw or rare beef; humans P: Thoroughly cook or reheat itmes.

  14. 9. Staphylococcus O: Staphylococcus Aureus F: Toxin S: Starch foods, cold meats, bakery items, custards, milk products, humans with infected wounds or sores P: Wash hands and utensils before use; exclude unhealthy food handlers; avoid having foods at room temperatures.

  15. 10. Anisakiasis O: Parasitic Roundworms S: the organs of fish, especially bottom feeders or those taken from contaminated waters, Raw or undercooked fish are often implicated. P: Fish should be thoroughly cleaned immediately after being caught so that the parasites do not have the opportunity to spread. Thoroughly cook to a minimum internal temperature or 60C (140F)

  16. 11. Listeriosis O: Listeria Monocytogenes F: Cells S Milk products, humans P:Avoid raw milk and cheese made from unpasteurized milk.

  17. Short Answer • a. Staphylococcus aureus b. clostidiumperfringens c. Escherichia Coli 0157:H7 d. Clostidiumbotulinum 2. a. Food b. Temperature c. moisture d. proper PH e. proper atmosphere (with or without O2) f. time

  18. 3. a. gradually under refrigeration b. under cold running water if items are wrapped in plastic. c. in microwave, but only if the food is to be prepared and served immidiatley 4. a. ensure personal cleanliness b. clean dishes and equipment c. proper pest control

  19. 5. a. wash hands frequently b. keep fingernails short c. keep any cuts or wounds anitseptically bandaged d. bathe daily, or more if required e. keep hair clean and restrained f. Wear clean and neat work clothes g. do not eat, drink, smoke or chew gum in food prep areas.

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