The document lists five examples of food safety monitoring techniques: (1) bacterial swabs and counts, (2) checking food storage times, (3) chemical tests, (4) monitoring storage equipment temperatures, and (5) visually examining food quality. It also discusses the importance of regular cleaning schedules in food preparation areas to keep them clean and sanitized in order to reduce bacteria and the risk of foodborne illness. Food contact surfaces must also be regularly cleaned and sanitized for the same reasons.
The document lists five examples of food safety monitoring techniques: (1) bacterial swabs and counts, (2) checking food storage times, (3) chemical tests, (4) monitoring storage equipment temperatures, and (5) visually examining food quality. It also discusses the importance of regular cleaning schedules in food preparation areas to keep them clean and sanitized in order to reduce bacteria and the risk of foodborne illness. Food contact surfaces must also be regularly cleaned and sanitized for the same reasons.
The document lists five examples of food safety monitoring techniques: (1) bacterial swabs and counts, (2) checking food storage times, (3) chemical tests, (4) monitoring storage equipment temperatures, and (5) visually examining food quality. It also discusses the importance of regular cleaning schedules in food preparation areas to keep them clean and sanitized in order to reduce bacteria and the risk of foodborne illness. Food contact surfaces must also be regularly cleaned and sanitized for the same reasons.
The document lists five examples of food safety monitoring techniques: (1) bacterial swabs and counts, (2) checking food storage times, (3) chemical tests, (4) monitoring storage equipment temperatures, and (5) visually examining food quality. It also discusses the importance of regular cleaning schedules in food preparation areas to keep them clean and sanitized in order to reduce bacteria and the risk of foodborne illness. Food contact surfaces must also be regularly cleaned and sanitized for the same reasons.
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Question 7.
List five examples of food safety monitoring techniques.
Submitted answer:
Five examples of food safety monitoring techniques:
1) bacterial swabs and counts;
2) checking and recording that food is stored in appropriate time frames;
3) chemical tests;
4) monitoring and recording temperature of cold and hot storage equipment;
5) visually examining food for quality review.
Satisfactory Marked 9 months ago by L. Alcala
Previous trainer comments 3
Question 7.4
Explain the purpose of controls food handlers and food businesses should put in place to serve, display and package food safely. Include 10 examples of methods they can use.
Submitted answer:
The purpose is to ensure that all food provided and given to clients is safe. The following are essential specifications:
– maintaining perfect and pristine show cases at all times;
- food was wrapped to keep it from getting contaminated;
- replenishing shelves and removing any stale, tainted, or broken items;
— keeping things in climate-controlled cabinets
– ensuring that different types of food are shown separately; – supervising the food showcase to prevent customer contamination;
- as quickly as possible, remove any tainted food;
A showcase is a feature designed to boost brand awareness and encourage buyers to purchase. They will not purchase things that are poorly displayed or overwrapped. Both packaging and bundling must be sanitary and acceptable for the marketed goods. Consider the following example:
> Takeaway dinners including schnitzel, fries, tomatoes, and sauce can be served on foil plates and holders.
Roasted birds can be packaged in thwart-lined bags.
Paper sacks or cardboard cups may be used to hold hot chips.
> Plates with mixed greens can be served in plastic holders.
Pizza is stored in level cardboard boxes every day.
These holders demonstrate how to keep food hot or cold while preventing contamination and harm. It is essential to:
– Take advantage of low-cost bundling options.
- Check that the bundling or reveal process does not cause the bundling to change.
- Make sure the damaged bundle isn't causing any emissions.
Satisfactory Marked 9 months ago by L. Alcala
Previous trainer comments 3
Question 7.5
Conduct independent research on safe food handling practices for each of these food types. Write a short summary of the recommended food handling practices for each one.
Dairy.
Meat and fish.
Fruit and vegetables.
Frozen goods.
Eggs.
Dried goods.
Submitted answer:
Dairy.
Meat and fish.
Fruit and vegetables.
Frozen goods.
Eggs.
Dried goods.
1. Dairy.
• Stay clear of the danger zone: Bacteria that cause food poisoning thrive and multiply the fastest at temperatures between 5 and 60 degrees Celsius.
• Never consider a termination deadline: Both dairy goods have an expiration date stamped on the holder – ALWAYS check this date before acquiring and utilizing dairy products!
• Remove dairy products from the refrigerator: (See the threat zone above) It is a frequent misperception that keeping things cold keeps them fresh. While it works for several dietary groups, dairy is not one of them! Microbes can travel at the foundation of the food holder because solidifying dairy products generates a desert spring for them.
2. Meat and fish.
> Wash your hands frequently when cooking steak, seafood, or poultry. Between your hands and the meat you're eating, microbes can readily spread.
Regardless of whether the beef is raw or fried, wash your hands with cleanser and water for at least 20 seconds after handling it. Because minute creatures can quickly scatter, place the meat on a surface that is isolated from all other surfaces. Keep veggies and other fixings apart from meat, particularly if you're not cooking them together in the same meal. Use separate cutting sheets, clean all cooking equipment once they come into contact with raw meat, and serve food with different utensils after you've put it up.
3. Fruit and vegetables.
> Removing or stripping exterior leaves can help to decrease pesticide build-up and hazardous organisms on ground-grown foods.
> Wash all green items with cool faucet water to remove dirt and build-ups. A few companies provide "build cleaning" systems, but they haven't been proven to be more effective than regular water at removing bacteria.
Scrub a firm produce using a clean distribution brush. A number of incidences of food poisoning have been related to melons and melons. The skin must be gently scrubbed before cutting these natural items to prevent microscopic species from being carried to the cut surface by the cutter.
> Do not disinfect soil products with kitchen cleansers or cleaners. The use of these goods has not been approved.
> Do not use kitchen cleaners and cleaners to disinfect soil products. These products have not been approved for use in waffles.
4. Frozen goods. Food that will last a long period should be kept in the refrigerator. It's time to put it away when the temperature drops below -18 degrees Celsius. It is critical to take action in any scenario. Recognize that some home coolers won't be able to keep temps this low, so don't keep hardened food for too long. Until the meal was solidified, the solidifying procedure would not kill hazardous germs and other creatures found in it. Despite the fact that microscopic species populations begin to grow when hardened, they do not do so until your food is defrosted.
5. Eggs.
> After working with eggs and especially after egg accidents, thoroughly clean your hands, food zones, work surfaces, dishes, cleaning cloths, and utensils. > Serve hot egg dishes right away, or quickly cool them in the ice chest and keep them refrigerated until eaten.
6. Dried goods.
> Make the most of your dry goods storage facilities by turning, pivoting, and turning. Keepers of both food and sustenance should be current. Foods stored in the refrigerator should not be identical to those cooked fresh, although they will inevitably decay. Storage areas should be peaceful, dry, and well- ventilated. A temperature of 50 to 70 degrees Fahrenheit is ideal. The healthier it is to keep the temperature down. Temperature has a greater impact than everything else on the number of dry food stores around the world. Most foods' capacity lives are shortened in half with every 18°F (10°C) increase in temperature.
Satisfactory Marked 9 months ago by L. Alcala
Previous trainer comments 3
Question 7.6
Write a set of instructions for cleaning and calibrating handheld thermometers from ice point and from boiling water point.
Submitted answer:
Instructions for cleaning and calibrating handheld thermometers from ice point and from boiling water point:
Ice point (0°C)
1) Put crushed ice in a small container.
2)To form an ice slurry, add a little water to the container.
3)Place the thermometer in the container's center, with the probe's point in contact with the ice.
4)Allow the thermometer's temperature reading to stabilize.
5)Take a reading and calculate the difference between it and 0°C.
6)Thermometers having a temperature variation of more than one degree Celsius should be rejected.
Point of boiling water (100°C)
1)Bring a small container of boiling water to a boil.
2)Immediately insert the thermometer in the container's center, with the probe's point in the center.
3) Allow the thermometer's temperature reading to stabilize, then record it and calculate the difference from 100°C.
Satisfactory Marked 9 months ago by L. Alcala
Previous trainer comments 3
Question 7.7
List two pieces of cleaning/ sanitising equipment or aids suitable for each of these work surfaces or food preparation tools.
What is the difference between cleaning and sanitising?
Submitted answer:
The following is the distinction between cleaning and sanitizing:
Cleaning removes soil from the surface. Cleaning typically entails removing messes, residue, polishing items, or making them appealing to the eye, whereas disinfecting is more commonly used in clinics and other health-related establishments to remove germs that may cause medical issues, and sanitation entails removing microscopic organisms and microorganisms. To be cleansed, 99.9% of microorganisms must be slain or reduced to a size where they can no longer replicate.
Satisfactory Marked 9 months ago by L. Alcala
Previous trainer comments 3
7.8.b
Why should food handling businesses implement regular cleaning schedules in food preparation and service areas?
Submitted answer:
Cleaning routines are adhered to in order to keep all food preparation zones clean and disinfected. A maintenance strategy is a simple and effective technique to show that all machinery is cleaned everyday. It consists of a set of instructions outlining everything that has to be done to keep the grounds clean and sterile. Satisfactory Marked 9 months ago by L. Alcala
Previous trainer comments 3
7.8.c
Why must food contact surfaces be regularly cleaned and sanitised?
Submitted answer:
Because any site where food is cooked, kept, exhibited, or sold, food contact surfaces must be cleaned and sanitized on a regular basis. It must be kept in pristine and excellent shape. Cleaning and sterilization have the goal of lowering the amount of bacteria in the workplace. This method decreases the possibility of waste and environmental damage.
Satisfactory Marked 9 months ago by L. Alcala
Previous trainer comments 3
Question 7.9
In relation to food safety, what is meant by the term vulnerable populations? Give three examples of general population groups that fit that description.
Submitted answer:
To lessen the threat of nourishment hurting (also known as foodborne illness or food poisoning), it is critical to practice appropriate food handling and cooking techniques. Knowing how to properly cook, clean, cool, and segregate foods when dealing with and setting them up might help you avoid complications from food poisoning.
- expecting mothers
- persons who have a weak and susceptible framework
