part 2

30問 • 1年前

問題一覧

- all policies and procedures that exist in your workplace like the food safety program

follow hygiene procedured

- refer to biological,chemical and physical agents in food that can cause illness, injury or adverse health effect when consumed

food and safety hazards

nvolves identifying, assessing and controlling these hazards to ensure the safety food products

proper food safety management

- consumers rely on the food staff to provide food that in safe to eat and in a clean environment.

workplace hygiene and the law

refers to a comprehensive set of rules and guidelines

food standard code

- it aims to ensure food safety protect consumer health and promote fair practices in food trade - a globally recognized collection of standards, guideline and codes of practice developed by the FAO and WHO

codex alentarius

- avoid contamination by protecting food fro food poising bacteria, spoilage bacteria and foreign objects

good food hygiene

- a kind of document covers food labeling, allergens, additives, contaminants , and microbiological

the australia new zealand food standard code

- it includes regulations on traceability, labeling, hygiene and food additives, monitored by the European food safety regulation

european food safety regulations

- focusing on preventing food borne illness, promoting hygienic practices and ensuring compliance with food safety standards

Food safety act of 2013 (republic act no. 10611)

- Developed by the Department of agriculture (DA) and the Department of health (DOH)

philippine national standard

- oversees food manufacturing, importing, distribution and retail - Ensures food products meet safety and quality standards.

food and drug administration

What is gmp

good manufacturing practices

hazards analysis critical control point

haccp

- requires health certificates for food handlers and regular inspections

Sanitation code of the philippines (Presidential Decree no. 856)

6 risk facing

1. Civil action 2. Pest invasions 3. Food wastage 4. Prosecution, fines and legal action 5. Complaints from customers 6. Food poisoning outbreaks

Purpose : for non-perishable items that do not require refrigerator Examples of items stored : flour, rice , canned goods, pasta , spices , and oils

dry storage

Purpose : for perishable foods requiring cold temperatures to prevent bacterial growth Example : dairy products meats, seafood, fruits and vegetable.

refrigerated storage

Purpose: for long-term storage of perishable items at freezing temperature to stop bacterial activity Examples: frozen meats , seafood, prepared meals and certain fruits and vegetables

frozen storage

must be part of the standard operating procedures that make up your food safety program

cleaning and sanitizing procedures

- it is the process of removing food and other types of soil from a surface, such as dish, glass or cutting board.

cleaning

use to routinely wash tableware.

detergents

use periodically on surfaces where grease has burned on. Also called degreases

solvent cleaners

often use to remove scale in ware washing machines and steam tables

acid cleaners

used to remove heavy accumulations of soil that are difficult to to remove detergents.

abrassive cleaners

done using heat radiation or chemicals

sanitizing

-refrigerator storage: maintain

1 C to 4 C

frozen storage-long term storage: maintain

-18C 0F

- most tableware, utensils and other equipment can be cleaned and sanitized in ware washing machine.

machine ware washing

- is the first step in the prevention of hygiene risks - It is about being clean as a person you the employee or employer paying extra attention to your physical cleanliness and appearance

personal hygiene

PAE

Christine De Castro · 47問 · 1年前

PAE