HOSP420 Food Safety and Sanitation Course

$72.00

HOSP420 Food Safety and Sanitation Course
The cost associated with a foodborne illness is very costly to a food service establishment…

Description

HOSP420 Food Safety and Sanitation Course

HOSP420 Food Safety and Sanitation Course

A+ Entire Course: Course Project | Homework Week 1-7| Midterm Exam| Discussions Week 1-7| Final Exam

Course Project Week 7 

Click Here: HOSP 420 Course Project

This course project consists of two parts (both due by Week 7).

Part I: Interview

Part II: Writing an Inspection Report

To complete this project, there are some preparatory steps.

  1. Schedule a meeting at the restaurant with a restaurant owner/manager early in class. Have a back-up plan in the event your contact is unable to meet you on the scheduled day.
  2. Explain the overall project to your contact.
  3. Request a tour of the restaurant.
  4. Explain to the owner that you will enter the establishment as a customer and critically inspect various visual sanitary aspects. Explain that the information obtained from your interview and inspection will be used for educational purposes only and will be reviewed only by your instructor.
  5. Take the inspection reports (provided below) to your interview.

Part I: Interview about Food Safety Programs (Due Week 7)

  • Interview the restaurant manager/owner about their food safety programs.
  • Ask the owner/manager about their food service practices or program they have in place.
  • You may also want to ask about potential upcoming concepts they will implement to remain up to standard with their safety food service procedures.
  • From this interview, you will be able to determine if this establishment is in line with food safety and sanitation practices.

Part II: Restaurant Inspection Report (Due Week 7)

  • After the tour and conducting your inspection, write a paper explaining your findings and key areas where the restaurant was negligent in creating a superior, sanitary environment.
  • In the paper, take on the role as the restaurant manager citing what needs to be done to take corrective measures in cleaning-up the deficient areas.
  • Using the inspection tables provided:
    • rate the facility on a scale from 1 (poor) to 5 (excellent);
    • track your scores at the restaurant;
    • transfer your scores to the Restaurant Inspection Report (save your work); and
    • submit your report as an attachment of your Course Project.
  • Provide your overall score (points, percentage) addressing the cleanliness of the restaurant operation.
  • Identify weaknesses within the restaurant operation.
  • Provide solutions for correcting the issues based on the best practices described in the textbook and the student’s independent research.
  • Share recommendations for future action plans addressing sanitation issues based on the best practices described in the textbook and the student’s independent research.
  • Provide an overall assessment of the restaurant operation using the sanitation viewpoint issues based on the best practices described in the textbook and the student’s independent research.
  • Review the furnishings, fixtures, and interior building materials in reference to the ease of sanitation. Provide a summary of your local health department regulations, policies, codes, or laws for restaurant sanitation and food safety.
  • Does your inspection of the exterior, dining room area, and bathrooms of the restaurant you selected meet the local health department standards and regulations? If the restaurant or food service you have chosen includes a front service counter, self service food, or beverage dispensing areas, please include these in this review.
  • Prepare a cleaning schedule for the restaurant exterior, dining rooms, and bathrooms.

Your paper should be 8-10 pages in length. The Restaurant Inspection Report form does not count toward the page requirement. This should be included as an appendix. Any pictures or illustrations may be added at the end of the paper, but will not be included in the 8-10 page requirements. All of the criteria must be included to receive credit. Follow APA format guidelines. References should be included.

Preview: 17 Pages

Food safety, services, and sanitation is one of the critical areas of operation management is food service industry. This paper is a sanitation report for the Mission Chinese Restaurant based on the survey and interview carried out on October 10, 2016, at the Hotel, Broadway, NYC. The report gives an overview of the organization and the interview conducted based on Food Safety, Food Services, and…

HOSP420 Food Safety and Sanitation Course

Homework Week 1-7

Click Here: HOSP420 Homework Week 1-7

Homework Week 1 

Click Here: HOSP420 Homework Week 1

Answer the following six questions. Responses should be between 300 and 600 words for each set of questions.

  1. As a food service professional, how would you go ahead and determine evidence of a foodborne illness outbreak? Should we identify potential hazards to food safety?
  2. What are some associated costs with outbreaks? Where can we find out more information to prevent this from affecting our establishment?
  3. Certain people (demographics) may be affected stronger, or be in high risk for acquiring a foodborne illnesses. Please identify all people that fall in this category and why they are part of this list.
  4. What does FAT TOM stand for? What are some of the factors that allow food microorganisms grow?
  5. What are the four types of pathogens that are a threat to our industry and are major causes of foodborne illnesses?
  6. Toxins are a major part of the overall foodborne illness situation. What are some common ones that we should be aware of and why?

HOSP420 Food Safety and Sanitation Course

Homework Week 2 

Click Here: HOSP420 Homework Week 2

Answer the following four questions. Responses should be between 300 and 600 words for each set of questions.

  1. Please identify the three types of contaminants and provide examples of each. (The word count criterion does not apply to this question.)
  2. What are the most common types of allergens?
  3. There are several employee behaviors that can contaminate foods. What are some examples, and how would you implement a training program to minimize food contamination?
  4. As a manager, what would you do to develop a personal hygiene program in your food service establishment?

HOSP420 Food Safety and Sanitation Course

Homework Week 3

Click Here:  HOSP420 Homework Week 3

Answer the following four questions. Responses should be between 300 and 600 words for each set of questions.

  1. When we receive and inspect items, specifically high-protein foods such as eggs, poultry, dairy products, seafood, and meats, there should be certain best practices that should be in place. Please identify these best practices and how you would train your staff in ensuring that they remain consistent in these. Also, what are some common characteristics to be on the lookout for when rejecting shipments not suitable for our food service establishments?
  2. Identify the different types of storage found in a food service establishment. What are some examples of each and what type of food items would you store in each? In addition, what are the proper temperatures that are needed in each in order to be in line with standard storage guidelines?
  3. What does FIFO stand for and why is it important to practice this in our food service establishments?
  4. We had previously discussed temperature danger zones, and still there are certain detrimental temperature within that range that can allow harmful microorganisms to grow in certain food items. What is that temperature zone range and how does this relate to time and temperature control?

Homework Week 4 

Click Here: HOSP420 Homework Week 4

Answer the following four questions. Responses should be between 300 and 600 words for each set of questions.

  1. What does HACCP stand for, and why is this implemented as a plan in food service establishments?
  2. What would be five prerequisites for food safety training programs? How would you implement and assess this training?
  3. What are some concepts that we can apply in the food service area to ensure that we, as employees, do not contaminate foods? Describe some preventative measures for customers to reduce the risk of food contamination (i.e., a buffet).
  4. What would be some internal cooking temperatures that we should use for foods, such as beef, pork, poultry, seafood, and produce?

HOSP420 Food Safety and Sanitation Course

Homework Week 5 

Click Here: HOSP420 Homework Week 5

Answer the following four questions. Responses should be between 300 and 600 words for each set of questions.

  1. What does OSHA stand for, and why do they ensure that MSDS sheets are provided and readily available in food service establishments?
  2. What is the difference between cleaning and sanitizing? Please provide two different examples that assist in identifying the differences.
  3. What are some main characteristics of a well-designed kitchen area, in regards to work flow?
  4. What is a PCO, what services do they provide, and why do we need to ensure that they are licensed? What is an example of one in your local area?

HOSP420 Food Safety and Sanitation Course

Homework Week 6 

Click Here: HOSP420 Homework Week 6

Answer the following four questions. Responses should be between 300 and 600 words for each set of questions.

  1. If you were a food service manager, what would be some of the principles and procedures needed to comply with food safety regulations?
  2. Imagine that you are a food service manager working in the kitchen, and one day a local health inspector walks in. What is the proper procedure for guiding a health inspector through a food service establishment?
  3. Identify and explain how you would prepare for a health inspection. You may use some concepts learned from HACCP as an example.
  4. What are federal, state, and local regulatory agencies, and what are their main roles in protecting consumers?

HOSP420 Food Safety and Sanitation Course

Homework Week 7 

Click Here: HOSP420 Homework Week 7

Answer the following four questions. Responses should be between 300 and 600 words for each set of questions.

  1. Identify and discuss who should go through food safety training, and at what time after hire is the most appropriate?
  2. As a food service manager, what do we need to develop a training program? In other words, what do we need to cover in these trainings?
  3. Methods in food safety training are essential in the kitchen. What are these and how do we deliver them?
  4. How would you assess and use what you learned as a food service manager when giving food safety training? Will this be a continuous process? Why or why not?

HOSP420 Food Safety and Sanitation Course

Midterm Exam

Click Here:  HOSP 420 Midterm Exam

(TCO 5) Which of the following is not considered a potentially hazardous food? (Points : 3)

Poultry

Dried parsley

Cheddar cheese

Kobe burger

(TCO 2) Where does mold typically grow? (Points : 3)

In acidic food with low water activity

Only on high-protein food

Only on highly acidic food

On almost any food at any temperature

(TCO 2) Bacteria grow mostly in a type of food that is _____. (Points : 3)

Cool, dry, low in protein, and high in acid

Very hot, wet, calcium rich, and neutral

Cool, dry, and metallic
warm, moist, contains protein, and has a pH that is neutral to slightly acidic

(TCO 2) In which of the following types of food are bacteria most likely to grow? (Points : 3)

Calorie-rich food

Hot food

Moist food

Frozen food

(TCO 1) Which food is most likely to cause a foodborne infection? (Points : 3)

Meat cooked rare
BLT
Sweet and sour pork

Chips and salsa
(TCO 4) How can you assist customers with food allergies at a food service establishment in letting you know if they are prone to any? (Points : 3)

Fully describe the symptoms of an allergic reaction before the customer leaves.

Fully describe each menu item, including any secret ingredients, to customers who ask.

If a customer informs the establishment that he or she has a food allergy, politely tell the customer that you will not be able to serve him or her.

Tell customers when they arrive that the food may cause them to become ill.

(TCO 9) How many times should you check the temperature of meat? (Points : 3)

One

Two

Three

Four

(TCO 6) Reviewing a menu is an example of which HACCP principle? (Points : 3)

Record keeping

Verification

Hazard analysis

Monitoring

(TCO 5) If there is any batter left after the shift is over, what should be done with it? (Points : 3)

Put it aside and use it the next shift

Dispose of it
Refrigerate it

Freeze it
(TCO 4) When it comes to storing teabags, in what type of place should they be placed? (Points : 3)

Cool

Well-lit

Dry

All of the above

HOSP420 Food Safety and Sanitation Course

(TCO 1) Briefly explain each of the three potential hazards that can affect the overall food safety, and give an example of each. (Points : 10)

Click Here: HOSP420 Explain Three Potential Hazards

Biological, chemical, and physical contaminations of food are three potential hazards to food safety. These hazards can…

(TCO 2) Identify and briefly explain the eight most common allergens, associated symptoms, and methods of prevention. (Points : 10)

Click Here: HOSP420 Identify Most Common Allergens

The 8 common allergens are soybeans, wheat, peanuts, tree nuts,…

(TCO 3) Explain your duties as a food service manager. What illnesses must be reported to a health agency? (Points : 10)

Click Here: Explain Your Duties as Food Service Manager

As a food service manager, I should establish guidelines on the…

(TCO 3) Give several examples of how you, as a food service manager, can prevent cross-contamination in a food service establishment. (Points : 10)

Click Here: How to Prevent Cross Contamination in a Food

A major hazard in the flow of food is cross-contamination, which is the transfer of microorganisms from one…

(TCO 5) Temperature abuse is something that is very serious in preventing foodborne illnesses. Give several examples of time and temperature abuse. (Points : 10)

Click Here: Temperature Abuse is Something that is Very Serious

The best way to avoid time-temperature abuse is to establish procedures that…

(TCO 4) When receiving a shipment of shellfish, what criteria are grounds for rejection? (Points : 10)

Click Here: When Receiving Shipment of Shellfish

Shellfish should be inspected to see if it meets your restaurant’s standards for…

(TCO 7) Poultry is perhaps the most susceptible animal protein to foodborne illness. What are some criteria that you should follow in order to reject questionable poultry? (Points : 10)

Click Here: Poultry is Perhaps the Most Susceptible Animal

Poultry should be rejected if the following conditions are not met…

(TCO 4) How would you check and handle ROP food? (Points : 10)

Click Here: How Would You Check and Handle ROP Food

When checking it out, the packaging should be intact and in good condition, and have…

(TCO 5) Identify and explain the time and temperature requirements for reheating previously cooked, potentially hazardous food. (Points : 10)

Click Here: Identify Explain Temperature Requirements

They must be reheated at 165 degrees Fahrenheit or above within…

(TCO 5) What are five acceptable methods for cooling food? (Points : 10)

Click Here: What are Five Acceptable Methods for Cooling Food

Placing food in an ice-water bath;…

(TCO 10) Critically examine food safety management systems. Why is it important to implement a food safety management system? What prerequisites do we need to keep in mind? Differentiate between the various components of a food safety management system. Analyze the key components of a food safety management system. How will you implement a food safety management system via HACCP? What is the main benefit and feature of a food safety management system? (Points : 20)

Click Here: Critically Examine Food Safety Management Systems

The importance of implementing a food safety management system is to prevent foodborne illness. It is a group of…

HOSP420 Food Safety and Sanitation Course

Course Discussions Week 1-7 All Posts – 476 Pages 

Click Here: HOSP420 Course Discussions Week 1-7

Week 1 All Students Posts – 61 Pages 

Click Here: HOSP420 Course Discussions Week 1

Potential Restaurant Incidents – 29 Pages 

Click Here: HOSP420 Potential Restaurant Incidents

A restaurant that has a foodborne illness situation may have some rough consequences. What could be the cost associated with a foodborne illness incident to a food service establishment? What if you are the manager of a facility that has dealt with a food borne illness in the past,  how would you help to mend the bad feelings associated with your facility and regain customer loyalty?  Being in the restaurant industry, you serve a variety of customers. Which customer would be more seriously affected by a foodborne illness? Why?

As a manager trying to fix any problem there must be transparency and this starts with an apology.  Management must take ownership of the problem and clearly communicate the steps they have taken to rectify the current situation and prevent it from happening again.  For example, increasing the precautions taken when handling food, or making the food preparation area more visible to the customers.  Also going around and making sure all concerns are addressed.  There is nothing better than a little table touching to show that you are concerned about your patrons.  Mistakes happen and somethings cannot be prevented, but as a manager it is your job to do your best to be vigilant to your customers and their feelings…

Foodborne Illness/Unsafe Food – 32 Pages 

Click Here: HOSP420 Foodborne Illness and Unsafe Food

What does FAT TOM stand for? How is it used in a food service to reduce the risk of foodborne illness? The food that pathogens most like are proteins and carbohydrates.  What are some ways that we can control the oxygen and moisture content in our food? How long can food sit in the temperature danger zone?  Food safety hazards can be divided into various categories. What are these? What do they consist of?

FAT TOM stands for the following
F=Food
A=Acidity
T=Temperature

T=Time
O=Oxygen
M=Moisture

These are the conditions favored to grow pathogens.  It is used in food service by making sure that foods are cooked to a proper temp, foods are stored at the right temp, there is no cross contamination between food sources or from humans to food (hands, facial hair, etc.).  Also it helps to remind people if a food needs to be stored in a dry place or not.  Produce would be okay to have a little moisture while bread would not be okay to have moisture…

HOSP420 Food Safety and Sanitation Course

Week 2 All Students Posts – 71 Pages 

Click Here: HOSP420 Course Discussions Week 2

The Food Handlers and Hygiene – 39 Pages 

Click Here: HOSP420 Food Handlers Hygiene

There will be times in our managerial career when we will have to make a decision to send an employee home or restrict him/her from working with food due to certain circumstances that may be hazardous to food sanitation. Explain the criteria for excluding an employee from your food service operation and restricting him/her from working around food. As a manager it is vital that our employees come to work to work clean and in proper uniform.  What can the “work uniform” consist of? How would you manage the personal hygiene of employees in a restaurant or food service operation? What policies would you establish?

Restriction means a food employee’s activities are limited to prevent the risk of transmitting a disease that is transmissible through food. A restricted employee cannot work with exposed food, clean equipment, utensils, linens, or unwrapped single-service or single-use articles.

Who can exclude or restrict a food employee?

The PIC of an establishment has the authority to exclude or restrict a food employee from a food establishment to prevent the transmission of disease through food. The regulatory authority also has the authority to exclude or restrict a food employee who is suspected of being at risk of transmitting foodborne illness.

When is an exclusion or a restriction initiated?

The need for exclusions and restrictions is based on the level of risk for transmitting disease through food. Four levels of risk determine when to apply exclusions and restrictions. The levels range from the highest risk to public health, which consists of active symptoms of diarrhea, vomiting, or jaundice, to the lowest risk level, wherein individuals are well but have been exposed to one of the Big 5 pathogens.

The appropriate action also depends on whether or not the establishment is one that serves HSPs.

Keep in mind that excluded individuals may not work in a food establishment in any capacity although they can enter the establishment as a customer. If food employees are restricted or excluded in one food establishment, they may not work as unrestricted food employees elsewhere.

Further, a restricted food employee’s job duties must not allow contact with exposed food, utensils, food equipment, single-service or single-use articles, or linens. Job duties for restricted individuals may include working as a cashier, seating patrons, busing tables, stocking canned or other packaged foods, or working in non-food cleaning or maintenance tasks…

Hygiene and Types of Contaminants – 32 Pages 

Click Here: HOSP420 Hygiene Types Contaminants

There are various types of contaminants that can cause food poisoning. Identify the three main types of contaminants and provide examples related to each of these contaminants. What are some foods associated with allergies? Have you noticed that many ingredient labels mention the presence of food allergies?  Is this a good thing? What are symptoms of an allergic reaction? What should you do if you suspect that someone in your facility has been affected by a food allergy?

Individuals with food allergies need restaurants to provide them with accurate information about ingredients so they can make informed decisions about what to order from the menu. Incorrect or incomplete information puts these guests at risk for an allergic reaction.  A best practice is for all servers to ask all customers: “Does anyone have any food allergies or sensitivities that the kitchen needs to be aware of prior to placing your order?”  Does anyone else have more to add to this?  It will be helpful to read your responses…

Week 3 All Students Posts 71 Pages 

Click Here: HOSP420 Course Discussions Week 3

Flow of Food Products – 37 Pages 

Click Here: HOSP420 Flow Food Products

An example of consumable foods that are sensitive to rough treatment and time abuse are fish and shellfish. That said, it is important to discuss the acceptance or rejection standards for fish and shellfish. Please do so. If the receiving department in a large hotel resort complex was one of the departments you managed, how you would train your new receiving clerk about the receiving and inspection of fish and shellfish? Thereafter, how would you assess what they have learned, and why is it important to do this in a continuous manner? The flow of food can also be used in the food manufacturing industry.  When is understanding the flow of food important to us? If you are the manager of a restaurant and you are training your new receiving clerk, what are some things you make to make sure he/she is aware of? How should raw foods be stored?

When looking for food, whether it be fresh, frozen, or dry, you want to know that it meets or exceeds at least the minimum standard of quality. Knowing the handling, processing, and storage before you received the food can determine the taste, texture, shelf life, and overall sell-ability(if that is a word). The customers trust us, as culinary professionals to keep that chain going until it is served. Covering the initial question that is posted, If I was training the new receiving clerk about receiving and inspection of fish and shellfish, I would want to make sure that they know what they are looking for when they sign for the fish. Shellfish must be either live, flash frozen or processed, and I would want them to use their senses to determine the quality of the product that I am purchasing. Oysters, for example, are often served in raw bars, so I would be concerned about the entire process leading them to my restaurant. Questions I would want to know is:

1. What is the date of harvest? Avoid purchasing in months without an “r” in their name unless farm raised or cold water harvested (northern states)
2. Where is the source of harvest? Location and harvesting company, if possible.
3. Have they been kept in a controlled environment since harvest? Check temperature and humidity logs if possible.

I would then have the receiving clerk “check” the product. Get a temperature upon receipt, look and smell the box when it is opened. Sour, strong fishy or ammonia scent would be grounds for refusal of the product. Shells that are cracked, swelled open, or weeping from the mouth are signs of improper handling and are therefore un-sell-able, so they would be refused. If all checks out, The reception date would be listed on the box, and I would enforce strict temperature, humidity and stock rotation management. For this process, I would want to keep documentation and have my receiving manager audit the receiving clerks records as well as the cold chain management logs for each box…

HOSP420 Food Safety and Sanitation Course

Type of Technology in Temperature Control – 34 Pages 

Click Here: HOSP420 Types of Technology in Temperature Control

Thermometers play a role in the kitchen to reduce the possibility of the contamination of food products and possible food poisoning outbreaks. Please identify some potential situations in which the thermometer would be useful in this case. Why is it mandatory to use them? In addition to this, what steps would you use to sanitize thermometers? What type of thermometer would you recommend your employees to use, why? What type of thermometer would you use when checking temps at delivery points?

Proper temperatures are required for the safety of potentially hazardous foods. A thermometer must be used to make sure that food is delivered, cooked, cooled, and stored at the correct temperature.

There are two types of food thermometers that are usually used in food service.  They are metal stem thermometer (bimetallic) and digital thermometer (thermocouples).

The metal stem “dial” thermometer is the most common thermometer used in food service. Dial thermometers work well for taking temperatures of thick foods. The stem must be pushed several inches into the food and left in for at least 20 seconds. Because they need to go deep into the food to be accurate, dial thermometers should not be used for thin foods such as hamburger patties.

Digital thermometers are also used to measure food temperatures. They have a metal stem too, but have digital numbers instead of a dial. Digital thermometers are easy to read and are better for measuring temperatures in thin foods. They can read temperatures quickly and should be used to take temperatures of thin foods such as hamburger patties.

Thermometers should be checked often to make sure they read the correct temperature.  One way to check for accuracy is to put the thermometer’s sensor in a cup of crushed ice and water.  The mixture should be 32°F.  If the thermometer doesn’t read 32°F, the thermometer needs to be adjusted or replaced.

Thermometers should be washed in hot soapy water, rinsed, sanitized, and air-dries…

Week 4 All Students Posts – 76 Pages 

Click Here: HOSP420 Course Discussions Week 4

Food Safety Guidelines – 41 Pages 

Click Here: HOSP420 Food Safety Guidelines

Conduct some research about the health requirements for the state in which you live. What certification(s) are required or recommended by your state or local authorities? Describe the process to obtain certification. Is this a federal mandate or controlled by your state or local health department? Do restaurants require a food handler’s permit prior to being hired?  What happens if they are not able to obtain the food handler agreement? What cooking requirements should be in place for ground meats, game, and ratites (flightless birds, e.g., emus, ostriches), which are potentially hazardous?

It all depends on the state, and the establishment.  There are some states that might require you to, but it is also up to the establishment to implement it.  A food handler’s card is a permit that shows that you have taken the required training for food handlers. It makes you more employable in food establishments in most states.  Local health and environmental government agencies enforce strict safety codes for food and establishments. This is to decrease and prevent the outbreak of food illness. The Food Handler Card is valid proof that you have what it takes to follow those safety codes. These cards are also necessary for records purposes as required of your employer by state enforcers…

Consideration of Serving Safe Food – 35 Pages 

Click Here: HOSP420 Consideration of Serving Safe Food

Let’s look at one type of service that may require some special consideration. If you were an owner of a catering business and had several outdoor catering events this weekend, what instructions and systems would you put into place for these outdoor catering events? Explain your plan. If you were an owner of a catering business and had several outdoor catering events this weekend, what instructions and systems would you put into place for these outdoor catering events? Think about manpower you would need, electrical requirements, pest control, and water!  How as a manager would you handle all of this? What types of food would be potentially dangers that you see in vending machines?

Food borne illnesses increase during the summer months when most fairs and festivals take place. Some factors that cause food borne illnesses in the summer; cooking and eating outside more often. Sometimes the usual controls that a kitchen can provide, monitoring the food temperatures, refrigeration, workers trained in food safety and washing facilities, these won’t be available when cooking and dining at the fair or festival. The food will be exposed to the sun and germs in the air. Make sure vendor has been inspected, they would need to keep their stations clean, they will need to wash their hands frequently, employees should be wearing gloves, and raw foods need to be stored properly…

HOSP420 Food Safety and Sanitation Course

Week 5 All Students Posts – 74 Pages 

Click Here: HOSP420 Course Discussions Week 5

Developing Sanitary Restaurant Kitchens – 41 Pages 

Click Here: HOSP420 Developing Sanitary Restaurant Kitchens

Describe machine warewashing. How do these machines work? Describe the flow of dishes and smallwares through a warewashing machine? What requirements should the layout analyze for hand washing facilities, including locations and numbers? What is warewashing?  What are components of warewashing are important to insure the dishes are clean and sanitized?  What sort of pattern would you recommend? How does a properly run machine dish washer reduce the risk of foodborne illness?

Ware washing refers to the process of collecting dirty cutlery and kitchen ware, which include dishes, pans, pots, glasses and others; scraping them; and then washing and rinsing them. The collected cutlery and kitchen ware must also be sanitized before they are dried.

The ware washing machine has a readable and easily accessible data plate that is affixed to it. It displays information about the cycle time for the stationary rack machines or the conveyor speed for the conveyor machines; the pressure needed for the fresh water sanitizing rise; and the temperatures needed for sanitizing, rinsing, and washing.

The ware washing machine’s components include the internal baffles, the temperature measuring devices, the heaters and baskets, the flow pressure device, and the sinks and drain boards. The rinse tanks and the ware washing machine wash must have curtains or baffles, which minimize the cross contamination of the solutions in the rinse tanks and in the wash. The temperature measuring device indicates the water’s temperature in both the rinse tank and the wash. The heater keeps the water’s temperature at 77 degrees Celsius and above while the basket or rack enables the utensils and equipment to be completely immersed into the hot water. The flow pressure device measures and displays the pressure of the water in the supply line right before it enters the ware washing machine, and the sinks and drain boards should be self-draining…

Cleaning and Sanitizing – 33 Pages 

Click Here: HOSP 420 Cleaning Sanitizing

Clean restrooms are important for safety reasons as well as the image of your restaurant to its guests. What cleaning and sanitizing procedures would you recommend and why? How do you control the cleaning and sanitizing process as a manager? There are five processes in cleaning and sanitizing a 3-compartment sink. What are they? What certifications should a 3-compartment sink have before purchasing?

Sanitize Vs. Disinfect:

Sanitize simply means “to clean,” as in, removing all visible debris from a surface. When you sanitize, you remove the majority of bacteria, viruses, and fungi, while disinfection kills the remaining amount. You must sanitize before disinfecting, or the bits of debris that come off in the disinfecting solution break down the solution’s active ingredients, and make it less effective.

Disinfection requires soaking the implement in disinfectant solution for a full ten minutes. This step kills any leftover pathogens on the tool, making it safe for you to use on your next client.

Steps to Sterilize and Disinfect:

1.) Using a clean scrub brush and liquid soap, scrub implements and abrasives until all visible debris is removed.

2.) Under lukewarm running water, thoroughly rinse implements and abrasives until all traces of soap are washed off. With a clean or disposable towel, completely dry each item.

3.) Fully immerse in an EPA-registered, hospital-grade disinfectant for at least 10 minutes, or for the amount of time specified in the manufacturer’s instructions. Make sure all surfaces stay submerged in the disinfectant for the proper amount of time; removing them early doesn’t give the disinfectant the proper time to work and you risk spreading pathogens that weren’t killed. To disinfect porous abrasives and buffers, spray them with 70-90% isopropyl or ethyl alcohol solutions and let them sit for at least five minutes.

4.) When the time is up, use tongs or gloved hands to remove implements and rinse them, if necessary. Dry the tools with a clean or disposable towel, or allow them to air dry by placing them on a clean towel and covering them with another clean towel. For a thick, foam-cushioned buffer, hold it between two clean towels and press out the moisture. This ensures that the buffer is completely dry.

5.) Properly store all sanitized and disinfected implements to avoid contamination. Airtight containers or zipper bags promote the growth of bacteria, and are therefore inadequate for storing clean implements. A lined drawer is sufficient, as long as it is clean, labeled, and only used to store other clean implements. Once you use an implement, it can’t go back in the drawer; place it in a separate, labeled container, where it’s away from clean items and ready to be sanitized and disinfected…

Week 6 All Students Posts – 67 Pages 

Click Here: HOSP420 Course Discussions Week 6

FDA Food Code – 31 Pages 

Click Here: HOSP420 FDA Food Code

As a food safety manager, we should be aware of the FDA Food Code. How does this code apply to an establishment, and how are regulations written for this? What is FDA Food Code?
Why is it important?  How often is it updated? Have all states adopted it?  How often is the FDA Food Code updated?  How as a food safety manager do you plan to stay on top of the changes to the Food Code?

What is it?

The United States Food and Drug Administration (FDA) publishes the Food Code, a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry (restaurants and grocery stores and institutions such as nursing homes). Local, state, tribal, and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy.

Why is it important?

The Food Code is a model for safeguarding public health and ensuring food is untainted and honestly presented when offered to the consumer.  It represents FDA’s best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service.

How often is it updated?

With the support of the Conference for Food Protection (CFP), FDA decided to move to a four-year interval between complete Food Code editions. The food codes are updated every four years.  The 2005 Food Code was the first full edition published on the new four-year interval, and it was followed by the Supplement to the 2005 Food Code, which was published in 2007.

Have all states adopted it?

As of January 2009, 49 of 50 states and 3 of 6 territories of the United States report having retail codes patterned after prior editions of the Food Code. Many federal agencies and tribal governments have adopted the Code as well. We commend these jurisdictions and agencies and urge all to update their existing codes and initiate rule making that is consistent with the 2009 Food Code. As it now stands 50 states have adopted codes patterned after the FDA food codes…

Government Health Inspections – 36 Pages 

Click Here: HOSP420 Government Health Inspections

You are the restaurant manager for a 175-seat fine dining operation. How would you prepare for a health department regulatory inspection? Please provide a checklist of how you might prepare the inspection, and discuss what these items mean to the operation of the business. Let’s follow up by reviewing each other’s submissions and looking for ways we can use this process to improve our operations. Have any of you taken part of a health inspection?  If so, what did you witness?  How as a manager would you prepare for a routine health inspection? As a someone who has witnessed health inspections, how would you recommend preparing for a health inspection? What sort of documents do inspectors look for?

I have never taken part in a health inspection. Listed below are nine tips to prepare for a routine health inspection.

The proper strategy for a successful health inspection is to be ready at all times. To stay ahead of the game, managers can conduct weekly, in-house inspections. Here are nine tips to help your team prepare:

(1) Use the same form  ̶  or a similar form  ̶  that your health department uses, and put yourself in the health inspector’s place. Check with your local health department on what regulations and forms are being used.

(2) Walk into your establishment from the outside to get an outsider’s impression.

(3) Brief your kitchen staff to review any problems post-inspection. This will help convey the importance of food safety to staff members.

(4) Ensure all staff is on the same page. If your staff includes employees for whom English is a second language, have the findings translated so everyone understands how important food safety is to the success of your restaurant. Consider hiring a professional translator. A bilingual staff member might use terms or phrases that might not make sense or could be misinterpreted in other dialects.

(5) Know your priorities. Your self-inspection priorities for kitchen employees should include: food time and temperatures, personal hygiene (including hand washing) and cross contamination. Temperature guidelines include checking the temperature of products when they arrive, when they are stored and when they are served.

(6) Reinforce the importance of hand washing. Post signs at all kitchen sinks and in employee restrooms.

(7) Train your managers to ensure they are up-to-date on the latest food-safety techniques. Restaurant employees can use the National Restaurant Association Educational Foundation’s ServSafe food-safety training programs.

(8) Review your local health code for any special, local requirements.

(9) Get involved politically to give a restaurateur’s perspective. One opportunity could be to join your state’s health-code-revision committee. Involve senior staff on such committees as well…

HOSP420 Food Safety and Sanitation Course

Week 7 All Students Posts – 56 Pages 

Click Here: HOSP420 Course Discussions Week 7

Planning Process for Safe Food Training – 29 Pages 

Click Here: HOSP420 Planning Process for Safe Food Training

If you are looking for someone to teach your staff food safety and sanitation, how would you choose an instructor? What would be some of the criteria you would establish? What are the attributes of someone who can do this type of training? How can we as managers prevent this from happening; thus spending the time and money to train will equal a higher level of employee retention? What training would you recommend for your cooks in the first 90 days? When choosing an instructor, is education level or experience more important?

I would choose an inspector based on their knowledge and experience in the food industry.  It would have to be someone who has had experience in all areas of the food service industry from serving to managing to kitchen experience.  They would also need to be certified in food safety regulations, have the proper certificates and degrees needed, be up to date on the FDA food code, local and state health regulations and be able to communicate that information to people in a way they are able to understand.  I would want someone who is knowledgeable, personable and able to adapt their learning style to tailor it to different people’s learning styles as needed…

Delivering Food Safety Training – 27 Pages 

Click Here: HOSP420 Delivering Food Safety Training

You decided to use role play in your training.  What does this mean? What about one-on-one training? Do these training methods work? In your business career, have you been through a training program that used these methods? Were they successful? Why or why not? What types of training have your participated in? What worked for you, what did not? Trainers often use job aid and technology during the training process. What are some of these job aids? How does technology help in the training process?

Role Playing is where you are given a script and asked to play it out. The class then interprets what you did right or wrong. I think this would be a great way of training because it would show you how to perform the task correctly.

I haven’t been through an actual training program that used role playing but I have been ServSafe Certified. It was in a class room of about 20 students and it was an all-day training program. If your company couldn’t afford the time and money that it might cost for role playing training, I would think hands on training would be the next best thing. Having someone see how the job should be done is a great way of training. They can observe for a while and then actually preform the task them self with someone watching over them to correct any mistakes…

HOSP420 Food Safety and Sanitation Course

Final Exam 

Click Here: HOSP 420 Final Exam

(TCO 1) Typically, infants, pregnant women, and elderly people are considered a _____ so they are more susceptible to foodborne illnesses. (Points : 3)

Low-risk population

High-risk population

Majority population

Minority population

(TCO 1) Using the same cutting board and knife without sanitizing for poultry and then for cutting produce can create a major case for _____. (Points : 3)

Poor hygiene

Time-temperature abuse

Cross-contamination

None of the above

(TCO 1) _____ your food service operations will allow for demonstrating that you, as the manager, take safety and sanitation seriously. (Points : 3)

Marketing

Training

Selling

Managing

(TCO 2) Oxygen, moisture, and food are all opportunities in which _____ need to grow. (Points : 3)

Pathogens

Dirt

Spots

Stains

(TCO 2) The M in FAT TOM refers to _____. (Points : 3)

Microorganism

Moisture

Mold

Mildew

(TCO 2) Food that is more than likely to become unsafe includes _____. (Points : 3)

Shellfish

Baked potatoes

Meat

All of the above

(TCO 2) Salmonella is a type of _____. (Points : 3)

Virus

Bacteria

Fungi

Parasite

(TCO 3) Staples, jewelry, and dirt are all examples of _____ contaminants. (Points : 3)

Chemical

Physical

Biological

Toxic

(TCO 3) Hives, loss of consciousness, and tightening of the throat are all examples of _____. (Points : 3)

Food symptoms

A food allergy

Food itch

Food items

(TCO 3) When hand washing, the right temperature should be at _____. (Points : 3)

90 degrees Fahrenheit

38 degrees Fahrenheit

110 degrees Fahrenheit

100 degrees Fahrenheit

(TCO 4) Purchasing, receiving, and storing are all starting points in the _____ of food. (Points : 3)

Level

Flow

Mechanism

Menu

(TCO 4) Dimple, stem, and holding clip are all components of _____. (Points : 3)

A thermocouple

Thermistors

An infrared thermometer

A bimetallic stemmed thermometer

(TCO 4) Which of the following is a type of thermometer that you should not use to monitor the temperature of food? (Points : 3)

Thermocouple

Glass thermometer

Thermistors

Bimetallic stemmed thermometer
(TCO 4) When you inspect deliveries and correct mistakes immediately, which category of the flow of food are we referring to? (Points : 3)

Receiving

Purchasing

Serving

Cooking

(TCO 5) _____ is the process when you thaw food slowly when you are going to deep fry it. (Points : 3)

Defrosting

Decomposing

Slacking

Air drying

(TCO 5) The safe internal temperature of pork should be at least _____ and one has to hold this temperature for 15 seconds. (Points : 3)

155 degrees Fahrenheit

140 degrees Fahrenheit

145 degrees Fahrenheit

165 degrees Fahrenheit

(TCO 5) When food is transported outside, say in temporary units, the transportation and holding temperature should be at _____. (Points : 3)

115 degrees Fahrenheit or higher

125 degrees Fahrenheit or higher

145 degrees Fahrenheit or higher

135 degrees Fahrenheit or higher

(TCO 6) _____ is used to see where we can prevent any hazards and place safe levels. (Points : 3)

CDC

CCP

HACCP

HCAPP

(TCO 6) A _____ team is made up of the marketing, finance, and operations departments, for example, to manage and handle unexpected situations. (Points : 3)

Department

Sanitation

Crisis-management

Cleaning

(TCO 7) _____ flooring is durable and also it tends not to absorb dropped items. (Points : 3)

Soft-surface

Hard-surface

Mid-surface

Semihard-surface

HOSP420 Food Safety and Sanitation Course

(TCO 7) Write the reason why should there be at least one hand dryer installed in food service facilities. Distinguish the types of towels that are permitted for use and which ones are not. (Points : 20)

Click Here: Write Reason Why Hand Dryer Installed in Food

There should be at least one hand dryer installed in food service facilities because…

(TCO 7) Identify and describe what the EPA is. Write the three approaches that they recommend to ensure that they communicate to food service establishment on managing waste. (Points: 20)

Click Here: Identify and Describe What the EPA is

The EPA (Environmental Protection Agency) is a…

(TCO 7) Describe why it is important to be knowledgeable when selecting a cutting board, and analyze why it is essential that you, as a food service owner, choose the best cutting board for your establishment. Compare which ones may be used and describe which is highest recommended and why. (Points: 20)

Click Here: Describe Why it is Important to be Knowledgeable

It is important to be knowledgeable about selecting a cutting board because…

(TCO 6) Analyze the difference between cleaning and sanitizing. As a food service manager, distinguish the difference between both. (Points: 20)

Click Here: Analyze Difference Between Cleaning and Sanitizing

Cleaning refers to the process of removing…

(TCO 8) Looking at the overall restaurant industry and locations which we may use as food service establishments, we should be able to identify all types of pests that can potentially invade our establishment. Identify several pest examples and examine possible issues that they can create in your establishment. Discuss why you should work with a pest control operator. Identify and compare a couple of pest control operators in the field. (Points: 20)

Click Here: Looking at Overall Restaurant Industry

Examples of pests include moths, houseflies, fleas, cockroaches, ants, and…

(TCO 9) When it comes to control of food in the United States, identify and distinguish the three levels at which this is exercised. Distinguish which one of these three food regulations affecting food service establishments are typically implemented and why. (Points: 20)

Click Here: When it Comes to Control of Food

Food control is done at the federal, state, and local levels. Among these, the…

(TCO 9) It is inevitable that you may not be visited by a health inspector while working, managing, or owning a restaurant. Analyze how often you suspect to get visited by an inspector. Write the steps and examples for them when being inspected. (Points: 20)

Click Here: May Not be Visited by Health Inspector

Food inspections are typically conducted every 6 months or once a year for smaller…

(TCO 10) A training need is necessary in all food service establishments. Organize several ways to conduct a needs analysis for your food service operation. Propose to your staff the importance of having this in place. (Points: 20)

Click Here: Training Need is Necessary in All Food Service

One way to conduct a needs analysis is to ask the restaurant staff to identify as many…

(TCO 10) Distinguish one or more ways of executing a training program for your food service establishment to diversify and deliver what needs to be covered. Develop some methods that you would use and please give an example of each. (Points: 20)

Click Here: Distinguish Ways of Executive Training

Some of the methods I will use for training my staff would be technology-based learning, on-the-job training, coaching/mentoring,…

(TCO 10) As a food service manager, you have just acquired a new restaurant and you are developing a training program for your establishment. You have decided to add training concepts, such as HACCP and inspections as part of the concepts that you have done in the past. Compare both items and how you would develop a plan to execute both concepts in your training. Distinguish which employees would benefit the most out of each concept. (Points: 20)

Click Here: As Food Service Manager

HACCP (Hazard Analysis and Critical Control Point) is an internationally-recognized system for…

HOSP420 Food Safety and Sanitation Course

DeVry