Food Service Management

Advantages of quaternary ammonium compounds

non corrosive, non-irritating, leaves no flavor or odor, effective against most microorganisms, especially gram positive slime formers and molds, effective at high temperatures, stable in the presence of organic matter.

https://pubs.acs.org/doi/10.1021/acs.est.2c08244

Disadvantages of quaternary ammonium compounds

Not effective against coliform and gram negative bacteria, forms films on surfaces, moderately toxic if ingested

Bacteria that can contaminate drinking water

Campylobacter jejuni, salmonella typhi, shigella spp., vibrio vulnificus

https://www.cdc.gov/drinking-water/causes/germs-that-can-contaminate-tap-water.html

Microorganisms that can contaminate water

Cryptosporidium parvum, cyclospora cayetanensis, and Giardia duodenalis

Assembly/serve foodservice

A method where food items are usually purchased prepared and require minimal cooking before being served. This style may be ideal for facilities trying to reduce labor costs. Although labor costs may be reduced, the cost of food would be higher than that in other types of foodservice because of the convenience of the state of the food.

https://www.isbe.net/CTEDocuments/FCS-L700082.pdf

Advantages of assembly/serve foodservice

Only storage, assembly, heating, and service are required functions needed. Costs for labor and preparation equipment are low.

Food may be purchased as bulk, pre-portioned, or pre-plated: bulk foods require portioning before and after heating the food, pre-portioned requires only assembly and heating, pre-plated requires only heating for distribution

Disadvantages of assembly/serve foodservice

more likely to be highly processed, tends to be a lack of individuality of food items with foods that do not require much, if any, preparation, clients receive basically the same meal with no variation, quality control of items; when foods are heated in bulk or in pre-portioned form, the quality of the food may diminish

A 4 oz scoop is what number scoop

#8

A #6 scoop will be how many oz

5 1/3

Edible portion cost formula

Edible portion cost = (AP cost per pound X AP weight) / percent yield = EP cost (cost of the item to the customer)

Bacillus cereus source, symptoms, onset and duration

Bacillus cereus can be caused by cooked rice, casseroles, starchy foods (potatoes and pastas), puddings, meats, milk, and fish

Symptoms include diarrhea and cramping, ad other symptoms that may be present include vomiting and nausea

The onset of the illness is 6 to 15 hours

The duration of the illness is around 24 hours

Catholics forbidden foods

eating meats on Ash Wednesday and every Friday during the period of Lent (40 days between ash Wednesday and easter Sunday) fish is okay to be consumed on these days

Hindus forbidden foods

foods that ened to be refrigerated and stored overnight, plus meat, pork, poultry. Celebrate cow as a sacred animal so any beef is forbidden. Hindus will consume the milk of a cow as milk, buttermilk, cheese, yogurt, and ghee.

Jews forbidden foods

meat and dairy cannot be consumed at the same meat but may be consumed separately. Pork is prohibited.

muslims forbidden foods

do not consume pork products, alcohol is prohibited, halal (animal must be slaughtered humanely and the blood drained completely to be considered halal

Mormons forbidden foods

no alcohol, caffeinated teas and coffee and the use of tobacco and illegal narcotics

Menu engineering

how a store owner would be responsible for donated food causing food borne illness

The owner of the deli is covered by the Bill Emerson Act for anyone becoming ill as a result of a good faith donation of nutritious food to a nonprofit organization. He would only be held liable if there was clear evidence of malicious intent or gross negligence on his or his employees’ part.

Infrared thermometers

Infrared thermometers measure temperatures of the surface of food and equipment using an infrared light. Downside is that they are unable to measure the temperature of the air or an internal temperature of a food

Bimetallic stemmed thermometer and penetration probe

Bimetallic stemmed thermometer and penetration probe: require the tip of the thermometer or probe to penetrate the food and need to be sanitized between temperature checks if checking a potentially hazardous food followed by another food.

Air probes

Air probes are used to check temperature inside coollers and overs and do not check food temperature

Surface probes

Surface probes: used to measure the temperature of flat cooking equipment and are not appropriate for checking food temperature

Immersion probe

used to check the temperature of a liquid and need to be sanitized between checks if first food was potentially hazardous

What is the proper refrigerator temperature to hold raw cut celery

41

In the receiving area, you notice a pepper-like substance all over the floor and small a strong oily odor. What do you suspect?

Cochroaches

Aseptically-packaged milk should be refrigerated

After opening

The _______ is a model set by the FDA that provides scientifically-based advice for reducing or preventing foodbourne illnesses withing foodservice business

Food Code

What does the National Sanitation Foundation (NSF) international symbol on a piece of equipment mean about the equipment?

Equipment is easy to clean and disassemble

Which foods may be associated with an outbreak of Vibrio gastroenteritis

Raw mussels

When making foods such as flavored gelatin and homemade jellies, a vegan may choose to use ________ as the thickening agent.

Agar agar