Safety & Sanitation Final Exam Review - ICA 1st Semester 2024 PDF

SAFETY & SANITATION ICA – 1st Semester Final Exam Review Please Review Weeks #10, #11, #12  GENERAL INFO 2  Be on time – we will begin @ 8:15  You have 50 minutes to complete the exam (8:20h – 9:10h)  24 multiple-...

SAFETY & SANITATION ICA – 1st Semester Final Exam Review Please Review Weeks #10, #11, #12  GENERAL INFO 2  Be on time – we will begin @ 8:15  You have 50 minutes to complete the exam (8:20h – 9:10h)  24 multiple-choice questions  10 true & false questions  Questions on both sides of the paper  Please use a pencil or pen (bring white-out if needed)  Do not bring extra baggage to the class  Anything you bring must go to the front of the room (including cell phone) PLEASE TURN PHONE ON VIBRATE OR SILENT MODE  Write your English name & student ID on the front page  When finished, please bring to the front and hand to me (and please leave quietly)  3 AGENDA I. HACCP II. Sanitizing & Cleaning III. Pest Control & Waste Management IV. Safety & Burn Safety Practices V. True & False  4 HACCP First Step in the HACCP Process The first step in the HACCP process is assessing potential hazards before setting up monitoring procedures. Primary Purpose of HACCP The primary purpose of HACCP is to identify, monitor, and control food contamination hazards throughout food preparation and processing.  5 HACCP Purpose of Critical Control Points (CCPs) CCPs help identify points in food handling where contamination risks can be controlled, such as cooking temperatures. Ultra High-Temperature Processing (UHT) UHT is used to aseptically package foods, ensuring a long shelf life without refrigeration.  6 SANITIZING & CLEANING Sanitizing Chemicals for Soft and Hard Water Chlorine is a common sanitizing chemical that works well in both soft and hard water conditions. Temperature for Rinsing Food-Contact Surfaces Water should be between 43°C-50°C for rinsing food-contact surfaces before sanitizing.  7 SANITIZING & CLEANING First Step in Cleaning Utensils Scraping off food particles is the first step in cleaning utensils. Manual Sanitizing Without Chemicals The primary function of manual sanitizing without chemicals is to immerse cleaned items in very hot water to sanitize them. Temperature is between 77C – 80C for 30 seconds.  8 PEST CONTROL & WASTE MANAGEMENT Preventing Pests from Entering a Building Ensuring that there are no entry points, such as cracks or holes, is key to preventing pests. Not a Good Practice for Preventing Pests Leaving food products on the floor creates easy access for pests. Health Risk of Flies in Food Establishments Flies can carry and spread bacteria, leading to foodborne illnesses.  9 PEST CONTROL & WASTE MANAGEMENT Characteristics of Pests Like Ants, Beetles, and Moths These pests typically survive on very small amounts of food. Best Method for Controlling Flying Insects The most effective method for controlling flying insects in a food establishment is installing electric zappers and regularly cleaning the trays. What action Should Not Be Used in Garbage Storage Areas having bins or containers? Garbage should never be left open as it attracts pests.  10 PEST CONTROL & WASTE MANAGEMENT Managing Non-Recyclable Waste Waste that cannot be recycled or reused should be sent to a landfill or incinerated (burned). Reducing the Risk of Pests Around a Building Keeping the lawn tidy and removing weeds reduces pest habitats.  11 SAFETY PRACTICES Preventing Burns with Pots on the Stove Pot handles should always be turned inward and away from the edge to prevent burns. What to Do if a Knife Falls from the Cutting Board Never try to catch a falling knife; you should step out of the way.  12 SAFETY PRACTICES Treating a Minor Burn Cool or room temperature water should be run over the burn to soothe it. Stages of Burn Injury – 1st, 2nd, 3rd These are the ONLY 3 stages of a burn.  13 SAFETY PRACTICES Primary Responsibility of Supervisors or Managers for Fire Safety Supervisors are responsible for ensuring the safety of employees, guests, and the workplace in the event of a fire. Key Components to Start a Fire Oxygen, heat, and flammable material are the three components necessary to start a fire. First Aid Kit in the Workplace First aid kits should be centrally located, easily accessible, and checked for expired supplies.  14 TRUE & FALSE The Most Significant Fire Risk in the Kitchen Comes from Open Flames Alone False. Grease fires, electrical equipment, and hot surfaces also pose risks. Safety Equipment Should Be Checked Periodically by a Professional True. Fire extinguishers and safety equipment must be regularly maintained by professionals.  15 TRUE & FALSE Hiring a Licensed Pest Control Operator is Important True. A licensed pest control operator ensures proper pest management. Slip-Resistant Flooring Helps Prevent Falls True. Slip-resistant floor coverings are a recommended practice in kitchens.  16 TRUE & FALSE Chlorine Solution Works Best Around 50°C True. The temperature of the chlorine sanitizing solution should be around 50°C for optimal effectiveness. Manual Rinsing Between 43°C and 50°C Helps Sanitize Surfaces True. Hot water between 43°C and 50°C is effective for rinsing and sanitizing surfaces.