1. (TCO 4) When it comes to storing shellfish once they are received, what shoul
ID: 67506 • Letter: 1
Question
1. (TCO 4) When it comes to storing shellfish once they are received, what should we immediately do in order to prevent foodborne pathogens? (Points : 10)
2. (TCO 4) Fresh fish are prone to foodborne illnesses. What are the acceptable criteria for fresh fish before your receiving personnel accept the shipment into your food service operation? (Points : 10)
3. (TCO 5) Temperature abuse is something that is very serious in preventing foodborne illnesses. Give several examples of time and temperature abuse. (Points : 10)
4. (TCO 3) Give several examples of how you, as a food service manager, can prevent cross-contamination in a food service establishment. (Points : 10)
5. (TCO 3) Analyze the proper criteria for excluding employees from a food service operation or restricting them from working with or around food. Use a couple of examples in your explanation below. (Points : 10)
6. (TCO 1) Explain the characteristics of potentially hazardous food. (Points : 10)
7. (TCO 5) Identify and explain the time and temperature requirements for reheating previously cooked, potentially hazardous food. (Points : 10)
Explanation / Answer
1. Once shellfish is received at home for consumption we should keep it into a refrigerated environment at 35-40 degrees Fahrenheit, temperature is number one problem in storing shellfish so if keep your shellfish at cool, this also slows down their metabolism which will keep them fresh tasting longer. If shellfish is in a plastic bag then top of the bag is open or that there are holes in the bag to allow the shellfish to breath, remember if we are trying to keep them alive.
2. Point to be noted that there is no standard and magic formula for considering and judging freshness. In some cases quality of few seafood as old as ten days from the fishing grounds can be as high as only two days old. The quality of it is to find by necked eye as follow. High quality fresh sea food would be steady and robust, and the skin is shiny. The most important thing to watch that gills of most finfish to be blood red and also they will have bright and clear eyes. The scales should adhere closely to the skin and be largely intact. No bad odors should be found but be pleasant and minimal.
3. During storage temperature is main factor and this days chilling is the only idea to keep item fresh and eatable. However microbial flora of food products is not static and there is time limit for consuming before it get spoiled even on storage.. It is affected by many factors, however the length of time and the temperature at which it is kept have the greatest impact on food safety and quality.
4. If we follow this steps a cross contamination can be avoided
A. Implement a personal hygiene program
B. Remind employees to wash their hands.
C. Use separate equipment.
D. Clean and sanitize all work surfaces.
E. Purchase prepared food.
F. Eating, smoking, and drinking in
G. food preparation areas are prohibited
H. Water in contact with food and food-contact surfaces and used in the manufacture of ice is potable
5. Such staffs should be excluded
A. Staff with unclean dress
B. Wear jewells
C. exclude ill employees from working with food, especially if they have diarrhea, vomiting, fever, or jaundice
D. exclude ill employees and no proper handwashing
6. A potential hazardous food is consider when it contains moisture usually with water activity greater than 0.85, contains protein, neutral to slightly acidic - typically having a pH between 4.6 and 7.5
7. According to some Code the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served. This helps in to destroying the bacteria and toxic produced by them.
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