THC-2-Quiz-Reviewer PDF

**Chapter 1** **Risk Management -** process of identifying, assessing and controlling threats to an organization\'s capital, earnings and operations. **Food Safety -**refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illness...

**Chapter 1** **Risk Management -** process of identifying, assessing and controlling threats to an organization\'s capital, earnings and operations. **Food Safety -**refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses. **Food Sanitation -** refers to the operations that help create a clean working environment by keeping any equipment, contact surface, and the whole facility clean and free from common food hazards. **SEVERAL TYPES OF RISK** **FOOD SAFETY RISK**- it could be a hazard from the food a customer eats, the danger from the supplier of your food product, a strand of hair found from the customer\'s soup, contaminated or adulterated food. **FINANCIAL RISK**- it could be a high cost of Boost accounts payables, tax. **ORGANIZATIONAL RISK**- the risks that may impact on organization such as new or existing policies and regulations; it could be the lack of communication and integration between teams; or low performing employees. **SECURITY RISK**- Cash transactions, employee theft, a suspicious person inside the premise, critical controls, and the security of information. **ERGONOMIC RISK**- including poor workspace design, layout or activity, and equipment usage. **UNCERTAINTY RISK**- typhoons, floods, earthquake, accidents, and terrorism. **Biological Contaminants -** can happen when harmful microorganisms such as bacteria, viruses, parasites come in contact with food are consumed. **6 FAVORABLE CONDITIONS FOR PATHOGENS TO GROW AND MULTIPLY** Food, Acidity, Time, Temperature, Oxygen, Moisture **(F.A.T.T.O.M)** **Pathogens Examples : Viruses**, **Bacteria**, **Fungi**, **Parasites** **Illnesses Caused by Bacteria:** ** Clostridium Botulinum** ** Campylobacter Jejuni** ** Listeria Monocytogens** ** Clostridium Perfringens** ** Salmonella** ** Shigella Bacteria** ** Staphylococcus Aureus** **Bacteria-** Under favorable conditions, bacteria can **grow and multiply very quickly**. A single-celled bacterium can multiply exponentially in jus in just a few hours. **Virus-** A virus is the smallest of all the biological contaminants. They are present everywhere and under any conditions. **Parasite- A parasite depends entirely on its living host. They eat, live, reproduce, and excrete their waste inside their host.** **Fungi-** Fungi are both unicellular and very complex multicellular organisms. They are everywhere, but mostly live on land. Fungi also cause food spoilage and become unfit for human consumption. **Risk Assessment -** is powerful as it provides **fact-based** and **science-based** decision-making in safety, security, and sanitation. **Risk Identification** - Find, recognize, and identify the risk. **Risk Analysis** - Comprehend the nature of risk and its ; characteristics, sources, consequences, likelihood, and scenarios **Risk Evaluation** - support fact based and science based decision. **A. Risk Management Principles** **a. Integrated**. Risk management is an integral part of all organizational activities. **b. Structured and Comprehensive**. A structured and comprehensive approach to risk management contributes to consistent and comparable results. **C. Customized**. The risk management framework and process are customized and proportionate to the organization\'s external and internal context related to its objectives. **d. Inclusive.** Appropriate and timely involvement of stakeholders enables their knowledge, views, and perceptions to be considered resulting in improved awareness and informed risk management. **e. Dynamic.** Risk can emerge, change, or disappear as an organization\'s external and internal context changes. Risk management anticipates, detects, acknowledges, and responds to those changes and events in an appropriate and timely manner. **f. Best Available Information.** The inputs to risk management are based on historical and current information and on future expectations. Risk management explicitly takes into account any limitations and uncertainties associated with such information and expectations. Information should be timely, clear, and available to relevant stakeholders. **g. Human and Cultural Factors.** Human behavior and culture significantly influence all aspects of risk management at each level and stage. **h. Continual Improvement.** Risk management is continually improved through learning and experience. **B. Risk Assessment and Risk Identification** **Risk assessment -** is the overall process of risk identification, risk analysis, and risk evaluation, should be conducted systematically, iteratively, and collaboratively, drawing on the knowledge and views of stakeholders. C. **Types of Risks** **1. Compliance (mandatory) risks -** As the name suggests, compliance risks involve **government-mandated** licenses and business permits and requirements. It may constitute business clearance from a barangay level, municipal level, or city level, internal revenue offices, security exchange, license to operate, compliance to fire and building code, and insurance among others. **2. Hazard (or pure) risks -** These are the risks that can prevent and deter the achievement of company\'s goals, missions, and objectives. Typical examples include insurable-type risks to include fire, typhoon, flood, earthquake, and injury among others, causing normal operations to be affected by loss, breakdown, theft, and other threats. **3. Control risks -** These are risks that can cause [uncertainty or doubt] about the ability to achieve company\'s goals, missions, and objectives. One classical example of control risk is internal financial control protocols. **4. Opportunity risks -** These are risks that are usually deliberately sought or embraced by the organization specifically for the [future long-term success] of any organization. **WHAT IS FOOD SECURITY?** \- is the condition in which all people, at all times, have physical, social and economic access to sufficient safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life. **Sustainable Food Systems** **Environmental Health** -- ensures that food production and procurement do not compromise the land, air, or water now or for future generations. **Economic Vitality** -- ensures that the people who are producing our food are able to earn a decent living wage doing so. This ensures that producers can continue to produce our food. **Human Health & Social Equity** -- ensures that particular importance is placed on community development and the health of the community, making sure that healthy foods are available economically and physically to the community and that people are able to access these foods in a dignified manner. **WHAT IS FOOD SANITATION?** \- A three-word definition of Food Sanitation is **protection from contamination**. **Sanitation** - a dynamic and ongoing function and cannot be sporadic or something that can be turned on once a day, once a week, etc. A. **Some of the common injuries in the Hospitality Industry** 1\. Slip-and-fall injuries 5. Security-related accidents 2\. Musculoskeletal injuries 6. Food poisoning 3\. Skin reactions 7. Elevator and escalator accidents 4\. Respiratory illnesses **B. Accidents in the Tourism Industry** B.1. Accidents due to fortuitous events or acts of Almighty Creator Earthquakes Volcanic eruption Flood Landslides Erosion Fire Storm Typhoon B.2. Transportation accidents Air Water Land B.3. Accidents due to activities\ Pool accident Animal bites or attack Drowning Electrocution **STEPS ON RISK MANAGEMENT PROCESS AS PER ISO 31000** 1\. Context establishment; 2\. Identification of the potential risk; 3\. Risk assessment; 4\. Creation of risk options; 5\. Identification of potential risk management treatments; 6\. Make a risk management plan; 7\. Execute the plan. **RISK MANAGEMENT PRINCIPLES** Enunciated by the International Organization for Standardization 1\. Risk Management should create a value wherein the resources expended to mitigate risk should be less than the consequences of inaction; 2\. It should be an integral part of the organizational processes; 3\. The risk management should become part of the decision-making processes; 4\. It should explicitly address uncertainty and assumptions; 5\. It should be placed in a systematic and structured process; 6\. The best available information should be the bases of risk management; 7\. Risk management should be tailorable; 8\. It should take human factors into account; 9\. It should be transparent and inclusive; 10\. The dynamism, interactivity, and responsiveness to change must be evident on the risk management; 11\. Risk management should be capable of continual improvement and enhancement; 12\. There is a need for a continuous and periodic re-assessment of the risk management. **Chapter 2** **Foodborne illness** - is a disease that is carried out or transmitted to people by food. **Foodborne outbreak** - is an incident in which 2 or more cases of a similar illness result from eating the same food. **POPULATIONS AT HIGH RISK FOR FOODBORNE ILLNESS:** - Infants and preschool-age children as they have not yet built up their immune system. - Pregnant women since their immune systems are compromised due to the pregnancy. - Elderly people because their immune systems weaken as people age. Changes in the body's organs and systems have an impact. - People with compromised immune systems for the reason that their bodies have damaged immune system. Examples are: people with HIV/ AIDS, patients undergoing medication or chemotherapy, and transplant recipients. **CHALLENGES TO FOOD SAFETY** - **[Time and money.]** Some companies lack financial support for a safe food environment. Also, the [pressure to work quickly] can make it hard to take the time to follow food safety practices. - **[Cultural and language barrier.]** Your staff may speak a different language than you do, which can make it challenging to communicate food safety. Cultural differences can also influence how employees view food safety and practices. - **[Educational background of your employee]**. This makes it more challenging to teach them food safety. - **[Pathogens]**. Illness-causing microorganisms are more frequently found on food that once was considered safe. For example, Salmonella is now found on produce considered safe in the past. - **[Unapproved suppliers]**. Food might be received from suppliers that are not carrying out food safety practices which can cause a foodborne- illness outbreak. - **[High-risk customers]**. The number of customers at high risk for getting a foodborne illness is increasing. An example of this is the growing elderly population. - **[Staff turnover.]** Training new staff leaves less time for food safety monitoring. **B. THE MICROWORLD** **Microorganisms -** are small, living organisms that we cannot see with our naked eye. They can only be seen through microscope. Some microorganisms are actually good for us but there are also some microorganisms that can cause illness. **CONTROLLING THE GROWTH OF PATHOGENS** One can help keep food safe by controlling FATTOM. In a business operation, however, the conditions that can most likely be controlled are Temperature and Time. These two conditions are very important. **Chapter 3** **Food contamination** - refers to foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for consumption. **TYPES OF FOOD CONTAMINATION** **I. BIOLOGICAL CONTAMINATION** Biological contamination occurs when food becomes contaminated by living organisms or the substances they produce. This includes biological matter produced by humans, rodents, insects and microorganisms. \- Biological contamination is the leading cause of food-borne illness and food poisoning, and a common cause of food spoilage and food waste. Food-borne illness occurs when disease-causing microorganisms, also called **pathogens**, get into food and multiply to unsafe levels before being eaten. This can happen remarkably quickly; in conditions ideal for bacterial growth, one single-cell bacteria can become **2 million in just 7 hours.** **Food poisoning -** occurs when specific toxins are consumed, such as those produced by Salmonella, Staphylococcus or Listeria; **Microbial toxins** - extremely potent toxins that can disable the immune system and damage tissues if they are consumed. **6 Types of Microorganisms that can Cause Food-borne Illness** 1. **BACTERIA -** the most common cause of food-borne illness. **2. VIRUSES** - require a living host such as a human or animal to survive and reproduce but they can travel on all types of food.\ **3. PARASITES** - are organisms that live on or inside of humans or animals. They are transferred to humans who consume food or water containing the parasites. **- Anisakis.** A parasite that lives on fish and can be contracted by eating sushi or sashimi. **4. PROTOZOA** - are tiny single-celled microbes found in water and food. Most protozoa are beneficial to humans, but some, such as giardiasis, are harmful and cause food-borne illness. **-. Giardiasis microbes**.are found in contaminated water, often as a result of improper sewage disposal from human or animal waste. **5. FUNGI** - range from single cell to large multi-cell organisms. They grow on animals, plants and humans. Molds and yeasts are types of fungi. Many fungi are beneficial to humans. 6. **PRIONS** - A prion is a type of protein that can trigger normal proteins in the brain to fold abnormally. Prion diseases can affect both humans and animals. They are sometimes spread to humans by infected meat products. **3 CLASSIFICATIONS OF FOOD-BORNE ILLNESS** 1. **FOOD INFECTION-** occurs when food contains living pathogens that grow in the human intestinal tract after the food is eaten. Example : Salmonella 2. **Food intoxication**- occurs when bacteria grow in food and produce a waste product called a toxin (poison). Example : Staphylococcus 3. **Foodborne toxin-mediated infection**s- result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines **SYMPTOMS OF FOODBORNE ILLNESS** 1\. Common symptoms are **diarrhea and/or vomiting**, typically lasting 1-7 days. Other symptoms might include abdominal cramps, nausea, fever, joint/back aches, and fatigue. 2\. What some people call the **"stomach flu**" may actually be a food-borne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink. 3\. **The incubation period** (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week. **COMMONLY RECOGNIZED FOODBORNE INFECTIONS** 1. **Campylobacteriosis** - is an infection caused by bacteria of the genus Campylobacter. These bacteria live in the intestines of healthy birds, and rawest poultry meat commonly has Campylobacter on it. 2. **Cryptosporidiosis** - (often called "Crypto") is a diarrheal disease caused by the protozoan parasite Cryptosporidium. 3. **Cyclosporiasi**s - is a diarrheal illness caused by the protozoan parasite, Cyclospora cayetanensis. 4. **Escherichia coli** - is a bacteria species that normally lives in the intestines of healthy people and animals. 5. **Giardiasis** - is a diarrheal illness caused by Giardia intestinalis (also known as Giardia lamblia or Giardia duodenalis), a one-celled, microscopic protozoan parasite that lives in the intestine of people and animals. 6. **Listeriosis** - is a rare, but serious infection caused by eating food contaminated with the bacterium Listeria monocytogenes. 7. **Noroviruses** - are members of a group of viruses called caliciviruses also known previously as "Norwalk-like viruses." 8. **Salmonellosis** - is an infection with a bacteria called Salmonella, Salmonella live in the intestinal tracts of animals, including birds. 9. **Scombroid fish poisoning** - is a syndrome resembling an allergic reaction that occurs after eating fish contaminated with high levels of histamine. 10. **Shigellosis** - is an infectious disease caused by a group of bacteria called Shigella. The Shigella bacteria pass from one infected person to the next. 11**. Toxoplasmosis** - is an infection caused by a parasite called Toxoplasma gondii. This parasite is found everywhere in our environment and many people carry it in their bodies but may not know because they have no symptoms. 12\. **Vibrio parahaemolyticus** - is a bacterium in the same family as those that cause cholera. It lives in brackish saltwater and causes gastrointestinal illness in humans. 13. **Yersiniosis -** is an infectious disease caused by enteric bacteria of the genus Yersinia. Y. enterocolitica is a relatively infrequent cause of diarrhea and abdominal pain. **II. PHYSICAL CONTAMINATION** \- occurs when a physical object enters food at some stage of the production or preparation process. Physical objects in food can be a choking hazard and often introduce biological contaminants as well. **III. CHEMICAL CONTAMINATION** \- Chemical contamination occurs when food comes into contact with or produces toxic chemicals, which can lead to chemical food poisoning. Chemical contaminants fall into one of two categories: natural and artificial. **COMMON CHEMICAL CONTAMINANTS INCLUDE:** cleaning products (e.g. detergent, sanitizer) pesticides/herbicides toxic chemicals in metals and plastic preservatives naturally occurring toxins **Naturally occurring toxins** - are toxic compounds that are produced by living organisms, some of which are staples of the human diet (e.g. shellfish, potatoes, fish). **Food allergens** - are typically naturally-occurring proteins in foods or derivatives of them that cause abnormal immune responses. Common food allergens include milk and dairy products, eggs and egg products, fish, shellfish, wheat, soy and soy products, peanuts, and tree nuts. **Chapter 4** **Food handlers** - can cause illness by transferring microorganisms to food they touch or come in contact with. \- Proper hand washing must always be practiced. This is especially important before starting work; after using the restroom; after sneezing, coughing, smoking, eating, or drinking; and before and after handling raw meat, poultry, and seafood. **6 simple steps in hand washing**: 1\. Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C) 2\. Apply soap. 3\. Vigorously scrub hands and arms for 10 to 15 seconds. Clean under fingernails and between fingers. 4\. Rinse thoroughly under running water. 5\. Turn off tap with a paper towel. 6\. Dry your hands with a disposable paper towel. Use a hand sanitizer, if available, by rubbing the gel in your hands and between your fingers and let it air-dry. **Simple Guidelines to keep Food Safe:** \- Keep finger nails short and clean. \- Do not wear false fingernail or nail polish to work. \- Cover wounds on hands and arms with bandage and a glove or finger cot. **Personal Hygiene** - depends on trained food handlers who possess the knowledge, skills and attitude necessary to keep food safe. Personal hygiene includes following hygienic hand practices, maintaining personal cleanliness, wearing clean and appropriate uniforms (following dress code accordingly), maintaining good health and reporting illness. **Chapter 5** **Flow of food** - is the path that food takes through an establishment from purchasing & receiving through storing, preparing, cooking, holding, cooling & reheating and serving. **Cross-contamination** - is the transfer of microorganisms from one food or surface to another. **Physical barriers** for preventing cross-contamination includes assigning specific equipment to each type of food product; and cleaning and sanitizing all work surfaces, equipment and utensils after each task. **Procedural barriers** for preventing cross-contamination include purchasing ingredients that require minimal preparation and preparing raw meat, seafood, and poultry and ready-to-eat food at different time when using the same prep. table. **Chopping boards** are the prime culprit in many cases of cross-contamination. Therefore, using separate, color-coded chopping boards for different types of food is a great way to prevent cross-contamination. **Color codes for Chopping boards** Green - Vegetables and fruits White - Dairy Products Red - Raw Meat Brown - Root Crops Yellow - Cooked Meat Purple - Allergens Blue -Raw Fish **Bimetallic Stemmed Thermometer** - The most common type of thermometer used in food establishments.It measures temperature through a metal probe with a sensor toward the end. **Thermocouples and Thermistors** - measure temperature through a metal probe or sensing area and display results on a digital readout. **Infrared (Laser) Thermometers** - measure the surface temperature of food and equipment. It is quick and easy to use and it can reduce cross-contamination because they do not require contact with food. **Time-Temperature Indicator (TTI)** and other recording devices - monitors both time and product temperature. Guidelines When Using Thermometers: Keep thermometers and their storage cases clean. Calibrate them regularly to ensure accuracy. Never use glass thermometers to monitor food temperature. Insert the thermometer stem or probe into thickest part of product (usually the centre). Wait for the thermometer reading to steady before recording the temperature of a food item I. **PURCHASING AND RECEIVING** The final responsibility for the safety of food entering your establishment rests with the **operator.** Purchasing - When choosing a supplier, make sure they are **approved and reputable.** II. **STORING** When food is stored improperly and not used in a timely manner, quality and safety suffer. Poor storage practices can cause food to spoil quickly, with potentially serious results. 1. **Labelling** - Potentially hazardous, ready-to-eat food prepared on-site must contain a label that includes the name of the food, and the date by which it should be sold, consumed or discarded. 2. **Rotation** - Rotate products to ensure the oldest inventory is used first. One way to rotate products is to follow first in, first out (FIFO) method by: identifying the use-by or expiration date of products; shelving products with the earliest dates in front of those with later dates; and using products stored in front first. 3. **Scheduling** - Create a schedule to throw out stored food on a regular basis. 4. **Temperature**s - Keep potentially hazardous food out of the temperature danger zone (TCS food at 41°F (5°C) or lower, or at 135ºF (57ºC) or higher). 5. **Product Placement** - Store food in containers intended for food. Containers should be durable, leak-proof and able to be sealed or covered. 6. **Cleaning** - Clean and sanitize dollies, carts, transporters, and trays often. 7. **Refrigerated, Frozen, and Dry Storage** - Most foodservice establishments have several types of storage areas in their facilities. This includes refrigerated, frozen and dry storage. **Refrigerated storage** - Areas typically used to hold TCS food (Food that needs time and temperature control for safety) at 41°F (5°C) or lower. 8. **Frozen storage** - When storing food in freezers one must remember to: keep freezers at a temperature that will keep products frozen, check freezer temperatures regularly, place deliveries in freezers as soon as they have been inspected, and clearly label frozen food that was prepared on-site. 9. **Dry storag**e - Keep storerooms cool (50°F to 70°F \[10°C to 21°C\]) and dry (50% to 60% humidity), make sure it is well ventilated. III. **PREPARATION** **Thawing** - Freezing food does not kill microorganisms. If frozen food is exposed to the TDZ during thawing, any foodborne microorganisms present will begin to grow. **Sources of Cross-Contamination in Operation:** 1. **Raw Food** - The first sources of most cross-contamination in an operation are raw meat, poultry and seafood that might come in contact with cooked food. 2. **Salads Containing TCS Food** - Chicken, tuna, egg, pasta and potato salads all have been involved in foodborne-illness outbreaks. **3. Eggs and Egg Mixtures** - Even though only a small number of eggs produced are likely to carry the bacteria Salmonella entereditis, all untreated eggs are considered TCS food because they are able to support rapid growth of microorganisms. **4. Handling Fresh Produ**ce - Fresh produce must be handled carefully to prevent foodborne illness. **The Flow Of Food Through The Operation II** A. **Cooking -** While cooking can reduce to safe levels the number of microorganism that may be present on food, it will not destroy spores or toxins that the microorganism may have produced. B. **Holding Food -** Check the internal temperature of food using a thermometer. Check temperatures at least every four hours and discard food not at 135°F (57°C) or higher or 41°F (5°C) or lower. Cover food. Establish policies for holding food; and provide sneeze guards to protect food from contamination. C. **Cooling and reheating food** - Cooling food is as important as cooking it. As discussed earlier, pathogens grow well in the temperature danger zone 41ºF and 135ºF (5ºC and 57ºC). However, they grow much faster at temperatures between 70ºF and 125ºF (21ºC and 52ºC). Therefore, food must pass through this temperature range quickly to reduce this growth. D. **Service -** To be able to serve food safely, it is important to use clean and sanitized utensils to serve food, minimize bare-hand contact with ready-to-eat food and make sure all employees practice good personal hygiene. 1. **Training Kitchen Staff** - Establishments must also train its servers to avoid cross-contamination when handling service items and tableware. In general, only unopened, pre-packaged food can be reserved such as condiment packets and wrapped crackers or breadsticks. **2. Self-Service Areas** - Customers choosing food from self-service areas, or food bars, often unknowingly contaminate food. **3. Off-Site Service** - In addition, not all foods are served inside an establishment. Nowadays, deliveries, caterings and off-site service are increasing and it poses unique challenges to food safety.