a trained chef who also worked at a zoo decided to combine food safety course

Why did a chef open a restaurant next to a zoo?

To prevent his from happening, the restaurant could decide to A trained chef, who also worked at a zoo, decided to combine his kitchen with nature and opened a restaurant where customers could watch animals in cages and aquariums from their table. Part of the day is spent caring for some of the creatures.

What makes an effective food safety train-the-trainer program?

An effective food safety Train-the-Trainer Program provides participants with both theory and practical experience needed to support participants in designing and facilitating successful training programs. While food safety Train- the-Trainer programs vary in length of duration, course content should be similar.

What did the restaurant staff do when the health inspector came?

The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel. buckets, dumped them in a sink with the dirty dishes, made fresh sanitizing solution , and put the towel back in the water.

Why was the kitchen manager trying to train the staff?

A kitchen manager was trying to train the staff and get all the inventory under control. Many items were not being labelled in storage. The manger thinks it is best to start by labeling every single item out of its original container, even though it is not required to have the staff label

Who oversees safe food practices?

Food service managers must oversee safe food practices at all times. One way to do that is to

What does a food handler do?

A foodhandler makes a pot of soup at home and brings it in to sample to new customers in the establishment. What should the manager do?

What are the steps of sanitizing?

The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing the surface, sanitizing the surface and then. Allowing the surface to air dry. All of the following steps are important in ensuring sanitizer effectiveness exept. Rinsing the surface afterwards.

Why was the health inspector concerned about the potential for mouth to hand contamination?

Was concerned because the potential for mouth to hand contamination. A quick-service restaurant received a violation on a food establishment inspection because the customers were able to contaminate the plastic eating utensils at the condiment stand.

What is a kitchen manager trying to do?

A kitchen manager was trying to train the staff and get all the inventory under control. Many items were not being labelled in storage. The manger thinks it is best to start by labeling every single item out of its original container, even though it is not required to have the staff label. Spaghetti noodles.

What is the job of a cafe server?

In a cafe, there is on server left to handle the front of the house between the lunch rush and dinner. One of the afternoon tasks is to wrap clean table sets in napkins to be kept at the hostess desk for the customers. The server has developed a routine to get this done while also taking lunch break. The health inspector

What is HACCP in Texas?

HACCP is a/an. Management system designed to prevent foodborne disease. The purpose of the Texas Establishment Food Rules is to safeguard the public health and to. Provide consumers safe, unadulterated, honestly presented food. You are working in an establishment that has only one reach-in refrigerator.

Why is food safety training important?

The result? Increased food safety training protects customers, builds trust and improves employee morale by building a strong food safety culture.

Do foodservice companies provide in-house training?

In response to the increase in demand for certified foodhandlers, many foodservice companies are choosing to provide in-house food safety training instead of outsourcing. By training owners, managers, chefs or HR professionals with a “one-two” punch of management level food safety training and a Train-the-Trainer Program, organizations can provide customized in-house training programs, often at a fraction of the cost of outside food safety training providers.

Why is the Food Safety Modernization Act important?

Therefore, the new FSMA rules are important to ensure safe U.S. food supply system. In December 21st, 2010 the new food safety law passed by the congress. This is the turning point of U.S. history concerning national food safety. The Food and Drug Administration (FDA) has the legislative mandate to carry out comprehensive, prevention-based

What is food safety in China?

So what is food safety? “Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.” (AmercianPeanutCouncil, 2014) This prevents civils from severe health hazards and in this way is the food safety similar to

How many people die from foodborne illness each year?

Each year, foodborne illnesses strike 48 million Americans, hospitalizing approximately 128,000 people and killing 3,000 (“Estimating Foodborne Illness”). Over time, the Food and Drug Administration (FDA) has implemented various legislations in order to prevent illnesses and reduce risks. In 2011, the Food Safety Modernization Act (FSMA) was signed by the President which was considered to be a “historical legislation” (Hamburg). Along the course

Why is Sherry's restaurant irradiated?

Sherry is aware that some foods delivered to her restaurant are irradiated in efforts to make them safer to eat. What is a significant negative side effect of irradiating food with ionizing radiation?

Why does Sherry keep food at a certain temperature?

After cooking food that must sit for a little while before being consumed, Sherry is aware that the food must remain at a certain temperature to deter the growth of microorganisms. What temperature must hot foods be held at until they are served?

Does Sherry's restaurant have a salad bar?

Sherry's new restaurant has a big salad bar, but she recommended to the kitchen manager that he remove a difficult-to-wash raw item that readily harbors bacteria and poses a risk to those with weakened immunity (the elderly, young children). What vegetarian item is Sherry so concerned about?