Podcast
Questions and Answers
What does TCS stand for in the context of food storage?
What does TCS stand for in the context of food storage?
Which of the following is an example of inadequate time/temperature control that can lead to microbial growth?
Which of the following is an example of inadequate time/temperature control that can lead to microbial growth?
What does HACCP refer to in the context of food safety?
What does HACCP refer to in the context of food safety?
Which of the following is NOT considered a Time and Temperature Control for Safety (TCS) food?
Which of the following is NOT considered a Time and Temperature Control for Safety (TCS) food?
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What is the purpose of calibrating a thermometer in food storage?
What is the purpose of calibrating a thermometer in food storage?
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Why is it important to have procedures like HACCP in place according to the text?
Why is it important to have procedures like HACCP in place according to the text?
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What does 'Procure & Purchase Food from Safe Sources' refer to?
What does 'Procure & Purchase Food from Safe Sources' refer to?
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What are Biological Hazards in the context of food safety?
What are Biological Hazards in the context of food safety?
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What is the main reason for most foodborne illnesses?
What is the main reason for most foodborne illnesses?
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How can maintaining a clean work environment help in preventing foodborne illnesses?
How can maintaining a clean work environment help in preventing foodborne illnesses?
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What are Physical Hazards in relation to food safety?
What are Physical Hazards in relation to food safety?
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Why is it essential to prevent cross-contamination in food handling?
Why is it essential to prevent cross-contamination in food handling?
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What is the main focus of food safety?
What is the main focus of food safety?
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Why is proper handwashing important in safe food handling?
Why is proper handwashing important in safe food handling?
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Which of the following is NOT part of practicing good personal hygiene in food handling?
Which of the following is NOT part of practicing good personal hygiene in food handling?
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Why is training and development essential in food safety?
Why is training and development essential in food safety?
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When should hands be washed during food handling?
When should hands be washed during food handling?
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What is the purpose of maintaining cleanliness in food handling?
What is the purpose of maintaining cleanliness in food handling?
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Study Notes
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.
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Description
Test your knowledge on food safety in culinary operations with this quiz covering the importance of handling, preparing, and storing food to reduce the risk of foodborne illnesses. Explore the key concepts outlined in the Food Safety Act of 2013 to protect consumer health and ensure market access to local foods.
