FOO2603
QUESTIONS AND ANSWERS
ASSIGNMENT 2 – SEMESTER 2, 2020
QUESTION 1 [25]
1.1. Distinguish between three different types of storage.
• Refrigerated storage
- Temperature: 5°C (41°F)
- Purpose: It slows down the growth of microorganisms and help keep them from growing to
unsafe levels.
- Examples: TCS foods such as cheese, milk, tomatoes, etc.
• Frozen storage
- Temperature: -18°C (0°F) or lower
- Purpose: To substantially slow the growth of microorganisms.
- Examples: frozen food such as vegetables, meat, pastry, etc.
• Dry storage
- Temperature: 10°C to 21°C (50°F to 70°F)
- Purpose: To maintain the quality of food in a clean, well ventilated and well lighted
area.
- Examples: canned food such as peas and baked beans; and dry food such as rice and
sugar.
(6)
1.2. Discuss six (6) safety procedure that should be followed when transporting food.
• Use insulated food containers capable of maintaining food at 57˚C (135˚F)or higher or 5˚C
(41˚F) and lower.
• Clean the inside of delivery vehicles regularly.
• Practice good personal hygiene when distributing food.
• Check internal food temperatures regularly.
• Label food with a use-by date and time and reheating and service instructions for employees
at off-site location.
• Consider providing food safety guidelines for consumers.
(6)
1.3. Explain how you will ensure that time and temperature control is properly implemented?
, • Start by determining the best way to monitor the time and temperature. This includes
deciding what should be monitored, how often and by whom. It is important that employees
understand why monitoring is important.
• Make sure that the establishment has the right kinds of thermometers available in the right
places. Each employee should have his or her own calibrated thermometer and timer for
monitoring food.
• Make sure that employees record the times and temperatures on a regular
basis on simple forms kept in clipboards outside refrigerators and freezers, near prep tables,
and next to cooking and holding equipment.
• Time and temperature controls should be incorporated into standard operating procedures
for employees. This includes the following: only removing the amount of food from the
refrigerator that can be prepared in a short period of time; refrigerating utensils and
ingredients before preparing recipes; and cooking food to the required internal
temperature.
• Develop a set of corrective actions. This includes the actions that need to be taken when
time and temperature standards are not met.
(10)
1.4. Explain how you would cool food by passing it through the temperature danger zone as
quickly as possible.
• Food should be cooled from 57°C to 5°C (135°F to 41°F) or lower within six hours.
• First, cool food from 57°C to 21°C (135°F to 70°F) within two hours.
• Then cool it from 21°C to 5°C (70°F to 41°F) within the next four hours.
(3)
QUESTION 3 [25]
3.1. Briefly discuss the flow of food in an establishment, stating clearly the different stages in the
correct sequence in which food product may flow.
- Purchasing: Purchasing food from an approved, reputable supplier and developing a relationship
with them to get to know their food safety practices.
- Receiving: Receiving deliveries one at a time, during off-peak hours and following proper inspection
procedures.
- Storing: Storing food in a timely manner and in the correct type of storage to assure the quality and
safety thereof.
- Preparing: Using the acceptable methods for thawing food (when thawing is required) and
following safe food practices at all times to prevent cross contamination.
- Cooking: Food must be cooked to their minimum internal temperature which varies from product
to product. This temperature should be reached and held for a specific amount of time and checked
in the thickest part of the food.
-Holding: Food should be held (hot or cold) at the correct internal temperatures if it cannot be
served immediately. This temperature should be checked at least every four hours.
QUESTIONS AND ANSWERS
ASSIGNMENT 2 – SEMESTER 2, 2020
QUESTION 1 [25]
1.1. Distinguish between three different types of storage.
• Refrigerated storage
- Temperature: 5°C (41°F)
- Purpose: It slows down the growth of microorganisms and help keep them from growing to
unsafe levels.
- Examples: TCS foods such as cheese, milk, tomatoes, etc.
• Frozen storage
- Temperature: -18°C (0°F) or lower
- Purpose: To substantially slow the growth of microorganisms.
- Examples: frozen food such as vegetables, meat, pastry, etc.
• Dry storage
- Temperature: 10°C to 21°C (50°F to 70°F)
- Purpose: To maintain the quality of food in a clean, well ventilated and well lighted
area.
- Examples: canned food such as peas and baked beans; and dry food such as rice and
sugar.
(6)
1.2. Discuss six (6) safety procedure that should be followed when transporting food.
• Use insulated food containers capable of maintaining food at 57˚C (135˚F)or higher or 5˚C
(41˚F) and lower.
• Clean the inside of delivery vehicles regularly.
• Practice good personal hygiene when distributing food.
• Check internal food temperatures regularly.
• Label food with a use-by date and time and reheating and service instructions for employees
at off-site location.
• Consider providing food safety guidelines for consumers.
(6)
1.3. Explain how you will ensure that time and temperature control is properly implemented?
, • Start by determining the best way to monitor the time and temperature. This includes
deciding what should be monitored, how often and by whom. It is important that employees
understand why monitoring is important.
• Make sure that the establishment has the right kinds of thermometers available in the right
places. Each employee should have his or her own calibrated thermometer and timer for
monitoring food.
• Make sure that employees record the times and temperatures on a regular
basis on simple forms kept in clipboards outside refrigerators and freezers, near prep tables,
and next to cooking and holding equipment.
• Time and temperature controls should be incorporated into standard operating procedures
for employees. This includes the following: only removing the amount of food from the
refrigerator that can be prepared in a short period of time; refrigerating utensils and
ingredients before preparing recipes; and cooking food to the required internal
temperature.
• Develop a set of corrective actions. This includes the actions that need to be taken when
time and temperature standards are not met.
(10)
1.4. Explain how you would cool food by passing it through the temperature danger zone as
quickly as possible.
• Food should be cooled from 57°C to 5°C (135°F to 41°F) or lower within six hours.
• First, cool food from 57°C to 21°C (135°F to 70°F) within two hours.
• Then cool it from 21°C to 5°C (70°F to 41°F) within the next four hours.
(3)
QUESTION 3 [25]
3.1. Briefly discuss the flow of food in an establishment, stating clearly the different stages in the
correct sequence in which food product may flow.
- Purchasing: Purchasing food from an approved, reputable supplier and developing a relationship
with them to get to know their food safety practices.
- Receiving: Receiving deliveries one at a time, during off-peak hours and following proper inspection
procedures.
- Storing: Storing food in a timely manner and in the correct type of storage to assure the quality and
safety thereof.
- Preparing: Using the acceptable methods for thawing food (when thawing is required) and
following safe food practices at all times to prevent cross contamination.
- Cooking: Food must be cooked to their minimum internal temperature which varies from product
to product. This temperature should be reached and held for a specific amount of time and checked
in the thickest part of the food.
-Holding: Food should be held (hot or cold) at the correct internal temperatures if it cannot be
served immediately. This temperature should be checked at least every four hours.
