Food Safety in Culinary Operations Quiz

Food Safety

• Refers to handling, preparing, and storing food to reduce the risk of foodborne illnesses.

Food Safety Act of 2013

• R.A. 10611 aims to strengthen the food safety regulatory system in the country to protect consumer health and facilitate market access to local foods and food products.

8 Principles of Safe Food Handling and Hygiene

I. Practice Good Personal Hygiene

• Maintains cleanliness of the human body and clothing to sustain overall health and well-being.
• Includes daily bathing, good oral hygiene, wearing clean uniforms with hairnets or toques, and avoiding nail polish and jewelry.

Hand Washing

• Wash hands and exposed parts of arms before work and as often as necessary during work.
• After eating, drinking, or smoking.
• After using the toilet.
• After touching or handling anything that may be contaminated.

II. Training and Development

• Must be given every time there is a new staff, equipment, or supply introduced because training is an ongoing process.

III. Procure & Purchase Food from Safe Sources

• Obtaining food products from reliable and trustworthy suppliers/sources that follow high standards of safety, hygiene, and quality in production, handling, and distribution of food.

IV. Prevent Cross-Contamination

• Essential to know what hazards can cause foodborne illnesses to prevent them.
• Food hazards include biological, chemical, and physical hazards.

Types of Food Hazards

Biological Hazards

• Organisms or substances produced by organisms that pose a threat to human health (e.g., parasites, viruses, bacteria, fungi).

Chemical Hazards

• Toxic or harmful substances (e.g., pesticides, cleansers, sanitizers, excessive amounts).

Physical Hazards

• Foreign objects in food that can cause illness and injury (e.g., human hair, false nails, nail polish, pieces).

V. Clean and Sanitize

• Maintaining a clean work environment to reduce the spread of bacteria and viruses that can cause foodborne illnesses.

VI. Food Storage

• The process of storing both cooked and raw materials in appropriate conditions for future use.

VII. Control Time and Temperature

• Some foods require time and temperature control to maintain safety (TCS or Time and Temperature Control for Safety), also known as potentially hazardous foods (PHF).
• Examples: milk and dairy products, eggs, meat, poultry, fish, shellfish, pasta, and leafy greens.

Calibrating Thermometer

• Accurately measuring food temperature.

VIII. HACCP

• Hazard Analysis Critical Control Point refers to procedures to ensure the food produced is safe.
• Identifies and controls hazards that could be a danger to the preparation of safe food.