In a three-compartment sink, the center compartment is used for which of the following?

Rinsing of cleaned items before sanitizing

Main washing, with hot water and detergent

The sanitizing of items before rinsing

Which of the following would be the best method for cleaning and sanitizing equipment that cannot be placed in the three compartment sink?

Clean, rinse, sanitize, then let air dry

Clean, rinse, sanitize, then use a clean cloth for drying

Spray thoroughly with bleach and allow to air dry

Clean and rinse, then use a clean cloth for drying

What do chlorine, iodine, and quaternary ammonium have in common?

They are banned for use in restaurants

When towels are not in use, they should be stored in which of the following?

A designated bucket of sanitizer at 200-400 ppm

A designated bucket of cold water at 200-400 ppm

A designated bucket of soap and hot water at 200-400 ppm

A designated bucket of hot water at 200-400 ppm

What must you do with wet wiping cloths that are used for wiping up spills on food contact surfaces?

Store them in a sanitizing solution with the recommended, correct concentration

Store them in a sanitizing solution mixed to twice the recommended concentration

Change them out every hour or less to minimize bacterial growth

Store them in water to help remove the soil on the cloth

What are you doing when you sanitize a surface?

Reducing the number of pathogens to a safe level

Killing all viruses and toxins on the surface

Killing all allergens on the surface to prevent cross-contact

Killing all bacteria on the surface to prevent cross-contamination

Which of the following is the correct order for the 5-step cleaning method?

Pre-scrape, wash, rinse, sanitize, and air dry

Pre-scrape, pre-wash rinse, wash, sanitize, air dry

Pre-scrape, wash, sanitize, air dry

Pre-scrape, rinse, wash, sanitize, air dry

Cutting surfaces must be maintained properly to assist in which of the following?

Effective cleaning and sanitizing

Maintaining the sharpness of knives

Maintaining the durability of the surface

Which of the following should you never do according to the 5-step cleaning method?

Rinse dishes after they've been sanitized

Use cloths or nylon pads for washing

Use a spray tap to rinse dishes, or dip them into water

Soak pans that are heavily soiled

Which action should a food handler take immediately after prepping tuna on a cutting board?

Leave the board for another user

Cleaning is best described as:

The removal of dirt, grease and food waste

What is the MOST important reason for cleaning in a food operation?

To protect food safety and the customer

To create a safe, pleasant and attractive working environment

To give a good impression to customers

To keep equipment clean and in good working order

Which of the following statements BEST describes the action of a sanitizer?

It kills 99.9% of pathogenic bacteria

It reduces the amount of cleaning you have to do

It leaves work surfaces sparkling clean

It dissolves most of the grease and food debris

Food Safety Comprehensive Assessment - Part 3

Food Safety Comprehensive Assessment - Part 1

Food Safety Comprehensive Assessment - Part 2

Food Safety Comprehensive Assessment - Part 6: Pest Control & Facility Management

Food Safety Comprehensive Assessment - Part 4

Food Safety Comprehensive Assessment - Part 5: HACCP & Documentation

Comprehensive Food Safety Terms and Definitions Assessment

Chapter 7 - Review Data and Decision Making *Glow bus due at midnight, name and student number: answer questions using content in class People have created wonderful things for centuries, and management Management can be traced as far back as 500 bc when the ancient Sumerians used written records to improve government and business activities Why is it important to lean from the past Not to repeat our mistakes Classical management approaches Scientific management Administrative Principles Bureaucratic organisation Behavioural Management Approaches Follett’s Organizations as communities The Hawthorne studies Maslow’s theory of human needs Mcgregor’s Theory x and Theory Y Argyris Personality and organisation Modern Management foundations Organises as systems Contingency thinking Quality management Quantitative and analysis and tools Evidence-based management Contributions Frederick Taylor - Father of Scientific management He noticed that workers often did their jobs with wasted motions and without a constant approach. His resulted in inefficiency and low performance He believed the problem could be fixed if workers were taught to do their jobs in the best ways and ten were helped and guided by supervisors Four guiding principles of scientific management Rules of motion, standardized work and proper working conditions Select workers with the right abilities Train workers and give them incentives Support workers by planning and smoothing the way as they do their work Frank and Lillian Gilbreth Pioneered use of motitono studies as a management tool In one famous case, the gilbreaths cut down the number of motions used by bricklayers adn tripled their productivity Contributions from scientific management Make results-based compensation a performance incentive Carefully design jobs with efficient work methods Carefully select workers with the ability to perform the job Trian workers to execute activities to the best of their abilities Train supervisors to support workers so they can perform jobs to the best of their abilities Classical Management Adiminstative principle (Henro Fayol) 1919, after a career in French industry, Henri F published “adminisration Industrielle et Generale” (General and industrial management) in which we out like his views on the management of organiztion and workers Rules and duties in management Foresight - to complete a plan of action for the future Organization - To provide and mobilize resources to implement the plan Common- to lead, select and evaluate workers to get the best work toward the plan Coordination- to fit diverse efforts together and ensure information is shared and problems solved Control- to make sure things happen according to plan and to take necessary corrective action Classical management Bureacratic organiztion (Max Weber) Max weber (Bureaucrativ organization) - late 19th century German political economist who had a major impact in the fields of management and sociology Bureaucratic Organization An ideal, intentionally rational adn very efficient form of organization Based on the principles of logic, order and legitimate authority Characteristics of BO Clear division of labour Clear hierarchy of authority Formal rules and procedure Impersonality Careers based on merit What are some disadvantages of bureaucracy Takes a long time for problems to become solved bec there are procedures and there is a chain of people in command Having the power Rules have to follow Excessive paperwork or “red tape” Slowness in handling problems Rigidity in the face of shifting needs Resistance to change Employee apathy Behavioural Management Approaches (focus on understanding the elements that affect human behaviour in organisations) Follett’s Organizations as communites Mary park follett contributed to the transition from classical thinking inot behavioural management Groups and human cooperation Groups allow individuales too combine their talents for a greater good Organizations are cooperating “communites” of managers adn workers Managers job is to help people copperate and achive an integration of goals and intrests Forward-looking managment insight: Making every emploee an owner creates a sense of collective responsibility Prescursor of employrr ownership, profit sharing and gain sharing Buniess problems invovle a varity of inter realted factors Prescursor of systems thinking Private profits realtive to public good Precursor of managerial ethics and social respinsibility Hawthorne studies Took place at western electric chicago plan, a tran led by Harvards Elton Mayo set out to learn how econmic incentives and workplace conditions affected workers output Maing objective Intial study examined how ecomoin incentives adn physical conditions affected worker output (productivity) No consistent relationship found During experientmetn they had 2 groups The expertiant groups (impoved wokring ocnditions ) The control group ( no changes to original working conidtions) No consitant relationship found, perfomance in both groups increased even after removing incentives Social setting and human relations Concluded New “social setting” led workers to do good job Good “Human relations” = higher productivity The contect - The Great Depression (1929-1940) Employee attitudes and groups processes Osme thinsf satisifed some workers but not others People resticited output to adhere to groups norms (Avoid layoffs) Lessons from he hawthrone stufirs Social and human concerns are keys to prductivity Hawthrone effect - People who are singled out for special attention perform as expected Maslow’s Theory of human needs Human needs The work of psychologist Abraham Maslow in the area if human “needs,” also has had a major impact in the behavioual apporach to management Maslow’s hierarchy of human needs Self actualization needs Higherst level: need foe self fulfillment to grow and use abilites to fullest and most creative extent Esteem needs Needs fro esteem in eyes of others need for respect, prestige, recognition; need for self esteem, personal sense of competence, mastery Social needs Need for love, affection, sense of belongingness in ones relationship either other people Safett needs Need for security, protection and stability in teh events of day to day life Physiological needs Most basic of all human needs: need for biological maintence; food, water and phydical well being Principles Defict principle: A satidifed need is not a motivator of behaviour Progress principles: A need becomes a motivator once the preceding lower-level need is satisfied Both principles cease to operate at self actulilzation level McGregor’s Theories Thepry x assumes that workers; Dislike work Lack ambition Are irresponsible Resist change Prefer to be led Theoyry y assumes that workers are Willing to work Willing to accept responsibility Capable of self control Capable of self direction Imaginative and creative According to McGregor, Managers create: Self fulfilling prophecies Implications of Theory x and y Theory x managers: Create situations where workers become dependent, passive and reluctant Theory y managers create situations where workers respond with initiative and high performance Central to notions of empowerment and self management Argyris’s theory of adult personality Classical management principles and practices inhibit worker maturation and are inconsistent with the mature adult personality Management practices should accommodate the mature personality: Increasing task responsibility Increasing task variety Using participative decision making Modern Management Foundation Quantitative analysis and Tools Analytics: the use of large data bases and mathematics to solve problems and make informed decision using systematic analysis Organization as systems System Collection of interrelated parts that function together to achieve a common purpose Subsystem A smaller component of a larger system Open systems Organisations that interact with their environment Contingency thinking Tires to maths managerial responses with problem (situation) No “one best way” to manage The “appropriate way to to manage depends on the situations Quality management Qality anc competitive advantafe are linked Total quality managment (TQM) Comprehensive approach to contiou impovment on teh entire organization ISO certification Gloval quality management standards Refine and upgrade quality to meet ISO requirments Evidednce Based Managment Making management decision on “hard facts” about what really works

Food safety

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