Food Safety

通報

問題一覧

1st point of "Food Safety" is, ............. hygiene procedures are .............

Personal/followed

What points comes under Personal hygiene:-

Proper Handwashing procedure, No bare hand contact with ready to eat foods, No eating, drinking, smoking or tabacoo use in areas with exposed food, food contact surfaces., All dedicated hand washing sinks are stocked.

Is it acceptable if closed beverage containers (eg. sports bottle, cups with lids) are present as long as stored below or adjacent to work stations?

Yes, it's acceptable

There should not be any evidence of eating or uncovered drinks at the work stations?

Yes

Food handlers can contact ready to eat foods with bare hands when gloves are required?

No, they can't

All dedicated hand washing sinks must be stocked with

Disposable towels/ Air Dryer, Soap, Trash Can, Hot and Cold water supplied

Would it be acceptable if the handwashing sinks are not accessible or blocked?

No, it's not acceptable

Which poster must be present in kitchens?

Healthy Policy Poster

Who must be able to explain reporting of symptoms of illness policy?

Culinary Manager , Food & Beverage Manager

....... potentially hazardous foods are maintained at ....... temperature or below in all cold holding devices.

Cold/5°C

Will it be an Audit point of cold potentially hazardous food is on display and temperature is out of range?

Yes

It will be an Audit point if 2 or more cold potentially hazardous products are found at ........... temperature.

6-13°C

It will be an Audit point if any cold potentially hazardous product is found over .......... temperature.

13°C

2nd point of "Food Safety" is, Cold potentially ............ foods maintained at ....... or below in all cold holding devices.

hazardous/5°C

3rd point of "Food Safety" is Dishwashing machines/.............. sinks are properly ............ and operated.

compartment/maintained

Concentration of ............. dispenser like chlorine should be at ........ level

sanitizer/proper

Chlorine concentration should be between ...............

50-100 ppm

Non chemical ............. sanitizing dishwashing machines must reach ......... temperature on dish surfaces.

high heat/71°C

Place a ................ thermometer on a dish rack and run in through the machine.

waterproof

Test the wash compartment tank with a ........... thermometer and ensure a temperature of at least ........

calibrated/43°C

It will be an Audit point if heat tape is not activated or required temperature is not achieved.

Yes

It will be an Audit point if concentration of chemical sanitizer is not in correct range.

Yes

It will be an Audit point if hotel doesn't have a method to test the dish washing machine sanitizer.

Yes

It will be an Audit point if dishwashing machine is not functioning or out of order

Yes

What's the 4th point under "Food Safety"?

Ice machines are clean and in good condition.

............. select 1 ice machine in the Food and Beverage area.

Randomly

Open ice machine door and examine all areas of the ice bin including

Gaskets, seals, inside lid

Look up inside the ...... for any biofilm, ......, ....... of any color or other fungi.

chute/rust/mold

Check the ice scoop proper storage on the side of the machine , .............. holder is clean, ice scoop is not left in the ........

ice scoop/ice bin

It will be an Audit point if any area of mold, biofilm, rust or other substance that could contaminate the ice.

Yes

It will be an Audit point if Ice scoop is not present.

Yes

It will be an Audit point if Ice scoop is stored inside the ice machine including in/on the ice or in a holder inside the bin.

Yes

What's the 5th point under "Food Safety"?

Facility is clean and in good condition.

5th point of Food Safety, Facility is clean and in good condition. This item will be ........... whenever it is encountered or observed during the ..... process, including the ......... service experience.

evaluated/BSA/evening

Which areas and items in all food production, food service , food storage and food transportation areas will be checked under 5th point of Food Safety (Facility is clean and in good condition).

Baseboards , Cabinets , Ceilings, Counters , Doors, Drains, Drain covers, Floors (Grout lines), Equipment

There should be no evidence of pests including

Active cockroaches or rodents , 5 or more pests in a small area, Evidence of pests breeding , Birds nesting inside building , Trailing ants in food preparation area, Dead pests

It will be an Audit point if 5 or more cleanliness or condition issues were observed or encountered in food production or food service area.

Yes

It will be an Audit point if any Evidence of pests is found in food production or food service areas.

Yes

What's the 6th point comes under "Food Safety" ?

Cross contamination prevention procedures are followed.

Hotel must store items with the ......... cooking temperature requirement on the ...... shelf of the refrigerator and place food items with ........ cooking temperature requirements above these items.

highest/bottom/lower

What's the cheat code to learn how to stack food in the fridge.

Ready, Fish, Beef, Ground, Bird

Which type of food is kept in the Top shelf?

Ready to eat foods

Which type of food is kept on the 2nd shelf?

Raw Seafood

Which type of food is kept on the 3rd shelf?

Raw Whole cuts

Which type of food is kept on the 4th shelf?

Raw ground meats

Which type of food is kept in the bottom shelf?

Raw Poultry

Why food with highest cooking temperature requirement is kept at the bottom of the shelf?

to prevent cross contamination

Food storage and preparation areas must not be located below .............. that could fall into food.

physical hazards

Examples of food hazards include but are not limited to raw ........ products stored above ............ foods, commingling raw animal ........, and thumb ......../staples.

animal/ready to eat/tacks

.......... cannot be stored above food or food contact surfaces.

Chemical

Cross Contamination or potential for cross contamination cannot exist with ...... or food ................

food/contact surfaces

Food cannot be stored or ........... in a dedicated .............. sink.

thawing/hand washing

7th point which comes under Food Safety is

Food Safety Training Documentation

....... of Food Safety training for all culinary food handling associates must be present.

Proof

All food handlers must minimally be ....... and Re- trained every .... Years.

trained/2

Food handlers who have management ............. are ...... from the two year requirement.

certification/exempt

Food handler is an ........... who is involved in the .............. of food/food products either from ....... or convenience items.

Associate/preparation/scratch

Auditor will select one hourly ....... staff member/ food handler in ........ position for at least ..... days.

culinary/current/60

Auditor will verify ............... that the selected culinary staff is ............ trained within the last ...... years.

documentation/food safety/2

For Food handlers without Management Certification, any food safety training is acceptable?

Yes

Auditor will upload the ............... of ............ training to ................... and that documentation may be in any form.

documentation/food safety/BSA Property paperwork

Documentation of food safety training may include

Roster of training attendees, including date and names, Training Certificate , Any other completion documentation.

It will be an Audit point if Training is not conducted or documented?

Yes

It will be an Audit point if the Training Documentation is more than 2 year old?

Yes

The Auditor will make sure that the appropriate ........... are ........... Certified through an approved program.

Managers/Food Safety

The Manager ............. must be uploaded to BSA ................ and be ........ within ..... years from validation/completion date. And it should be from an ........ certification Training program either in person or online.

Certification/Property Paperwork/current/5/approved

......... Managers are properly trained in food ......... awareness and know how to avoid ....... contact during food ............ and all food on display containing an ........ must have a ............. reminder.

Culinary/allergy/cross/preparation/allergen/disclosure

It will be an Audit point if required number of managers do not have proof of training?

Yes

It will be an Audit point if food on display does not have food allergen disclosure reminder when present.

Yes

........... food means bringing frozen food to it's non ......... state. Total time the food product remains under ............ water is limited to no more than .... hours. The water temperature never exceeds .......

Thawing/frozen/running/2/24°C

Examples of Cross contamination are:- 1.) When raw chicken ........ drip onto cooked food. 2.) When you cut raw meat and then chop ........... on the same cutting board. 3.) Using the same ....... or utensils for raw and ready to eat foods.

juices/vegetables/gloves

................ means transfer of harmful ......... or other microorganisms from one substance to another, causing potential ............... risks.

Cross contamination/bacteria/food safety

............ are small, sharp pointed pins with a flat or slightly rounded head, used to fasten papers or notes to ......... boards.

Thumb tacks/bulletin

............ raw animal species means mixing or storing different types of ..... meats (like chicken,beef,pork or seafood) together in a way that can cause ................... For example, if raw chicken touches raw fish or beef, harmful .......... from one can transfer to the other. This is ............ because different meats carry different .............

Commingling/raw/cross contamination/bacteria/dangerous/pathogens

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