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Questions and Answers
What is the primary focus of the course THC 2 Risk Management as Applied to Safety, Security, and Sanitation?
What is the primary focus of the course THC 2 Risk Management as Applied to Safety, Security, and Sanitation?
- Establishing effective marketing strategies
- Implementing food safety, sanitation systems, and first aid procedures (correct)
- Enhancing employee training programs
- Improving customer service in hospitality
Which of the following is NOT listed as a module in Unit 1 of the course?
Which of the following is NOT listed as a module in Unit 1 of the course?
- Food Quality Management (correct)
- Employee Health and Personal Hygiene
- Common-Work Related Injuries in the Food Service Industry
- Introduction to Food Borne Illness
What was one of the causes of the E.coli outbreak in 2006?
What was one of the causes of the E.coli outbreak in 2006?
- Contaminated green onions
- Contaminated lettuce (correct)
- Contaminated strawberries
- Contaminated beef tacos
What does HACCP stand for in the context of food safety?
What does HACCP stand for in the context of food safety?
How many people were reported to be hospitalized due to the E.coli outbreak in 2006?
How many people were reported to be hospitalized due to the E.coli outbreak in 2006?
Which type of hazard involves the risk of contamination from microorganisms in food?
Which type of hazard involves the risk of contamination from microorganisms in food?
What type of food was linked to the 2000 hepatitis A health scare?
What type of food was linked to the 2000 hepatitis A health scare?
In the context of the hospitality industry, which measure is essential for minimizing food safety hazards?
In the context of the hospitality industry, which measure is essential for minimizing food safety hazards?
Which outbreak involved 155 reported cases of illness in 2010?
Which outbreak involved 155 reported cases of illness in 2010?
Which operational issue should be assessed to improve sanitation practices in hotels and restaurants?
Which operational issue should be assessed to improve sanitation practices in hotels and restaurants?
What has been the trend in foodborne illnesses linked to Taco Bell since 2011?
What has been the trend in foodborne illnesses linked to Taco Bell since 2011?
What is the main goal of identifying occupational safety hazards in the food service industry?
What is the main goal of identifying occupational safety hazards in the food service industry?
Which of the following is a recommended preventive measure for food sanitation during food handling?
Which of the following is a recommended preventive measure for food sanitation during food handling?
What is an essential step before manual dishwashing?
What is an essential step before manual dishwashing?
Why is it dangerous to use soiled or dirty china?
Why is it dangerous to use soiled or dirty china?
What should be done if safety concerns are noticed during equipment cleaning?
What should be done if safety concerns are noticed during equipment cleaning?
What maintenance practice is recommended for kitchen equipment?
What maintenance practice is recommended for kitchen equipment?
What type of issues might be hidden in older kitchen equipment?
What type of issues might be hidden in older kitchen equipment?
How frequently should equipment cleaning procedures be reviewed?
How frequently should equipment cleaning procedures be reviewed?
Which of the following illnesses has Taco Bell been investigated for?
Which of the following illnesses has Taco Bell been investigated for?
What action is NOT part of effective dishwashing?
What action is NOT part of effective dishwashing?
What factors can make food unfit for human consumption?
What factors can make food unfit for human consumption?
What is presumed about food in a batch if one item is deemed unsafe?
What is presumed about food in a batch if one item is deemed unsafe?
What characterizes food that complies with national laws and regulations?
What characterizes food that complies with national laws and regulations?
What does HACCP stand for in the context of food safety?
What does HACCP stand for in the context of food safety?
What is a key component of ensuring food safety when preparing meals?
What is a key component of ensuring food safety when preparing meals?
What is a process-based food safety plan primarily used for?
What is a process-based food safety plan primarily used for?
Why is it important to withdraw food declared unsafe by the exporting country?
Why is it important to withdraw food declared unsafe by the exporting country?
What purpose does meal planning serve in food safety?
What purpose does meal planning serve in food safety?
What is the responsibility of employers regarding safety equipment?
What is the responsibility of employers regarding safety equipment?
Which of the following is NOT a key employee responsibility?
Which of the following is NOT a key employee responsibility?
What must employers provide in workplaces with significant non-English speaking workers?
What must employers provide in workplaces with significant non-English speaking workers?
What is a requirement for first aid in the workplace?
What is a requirement for first aid in the workplace?
What does maintaining a safe workplace include?
What does maintaining a safe workplace include?
Which is a major aspect of employee training regarding safety equipment?
Which is a major aspect of employee training regarding safety equipment?
What should employees do if they notice equipment in need of repair?
What should employees do if they notice equipment in need of repair?
What is a consequence of interfering with a first aid provider?
What is a consequence of interfering with a first aid provider?
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Study Notes
Course Overview
- Focuses on establishing a safe and secure workplace in hospitality and tourism.
- Emphasizes implementation of occupational health and safety procedures.
- Covers basic first aid procedures relevant to the industry.
General Objective
- Involves tasks and duties to comply with competency standards in various sectors including hotels, restaurants, and agencies.
Specific Learning Outcomes
- Identify food safety hazards and methods to eliminate or reduce them.
- Evaluate and recommend food sanitation alternatives during handling processes.
- Suggest improvements for sanitation practices in hotels and restaurants.
- Develop and implement an effective food safety and sanitation system along with basic first aid procedures.
Course Structure
- Consists of five units spread across twelve modules.
Unit 1: Food Safety and Sanitation
- Occupational safety hazards and common work-related injuries.
- Employee health and hygiene are prioritized.
- Introduction to food-borne illnesses and associated hazards (physical, chemical, biological).
Unit 2: HACCP and Food Quality
- Focus on Hazard Analysis and Critical Control Points (HACCP) for food safety.
- Covers food quality management using HACCP systems.
Food Safety Legislation
- Unsafe food or contaminated batches may lead to widespread health issues.
- Compliance with national safety laws is crucial for food safety.
- Authorities can impose withdrawal measures on unsafe food products.
Food Safety Planning
- A structured food safety plan is essential to ensure safe consumption.
- Types of safety plans: process-based (for regular menu items) and recipe-based.
- May require multilingual instructions for non-English speaking employees.
Employee Responsibilities
- Ensure personal safety and that of colleagues and customers.
- Utilize safety gear in line with training and regulations.
- Report any accidents or equipment issues for prompt action.
Legal Obligations
- Adherence to Occupational Health and Safety (OHS) legislation is legally required.
- Maintenance of cleanliness through a structured cleaning schedule is necessary.
Effective Dishwashing Procedures
- Manual and automatic dishwashing must ensure equipment is sanitary.
- Soiled dishes need pre-scraping and pre-soaking prior to washing.
Routine Equipment Maintenance
- Equipment should be routinely cleaned according to manufacturer instructions.
- Report any safety concerns immediately to ensure a safe working environment.
Case Study: Taco Bell's Food Safety Issues
- Taco Bell faced multiple foodborne illness investigations by the CDC since 1995.
- Notable outbreaks include hepatitis A and E.coli from contaminated food sources.
- Over 340 cases linked to Taco Bell over the years, highlighting the importance of food safety measures.
Reflective Questions
- Understand the nature of foodborne illnesses and associated symptoms.
- Strategies to prevent such illnesses in food service environments.
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