SUPPLEMENTAL MATERIAL CHAPTER 10 (Continued) QUESTION


4. The CDM, CFPP observes a new employee disassemble and clean the slicer. Them employee puts on safety gloves, disassembles the slicer, takes the portable pieces to the dishmachine and runs them through the machine. What safety step did the employee overlook?


5. The chef smells gas from the gas oven range. What is the first step you should take for his safety?


ANSWER


The employee did not unplug the slicer before disassembling it. She needed to ensure that the slicer was turned off, unplug it, and move the blade to the locked position before cleaning it. All new employees need onboarding training on safety in the use of various equipment including the slicer.


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Since the chef can smell gas from the gas oven range, the CDM, CFPP should make sure that the knobs were in the off position so that the burners would be turned off and use the ventilation system to air the area. If the gas is still leaking, turn off the gas from the mainline, call the gas company to come check for leaks. Do not allow anyone use the equipment until it has been cleared safe to use again.


CHAPTER 11 QUESTION


1. When receiving a shipment of frozen meats, fish, shellfish, and poultry, how would the CDM, CFPP best inspect the products?


ANSWER


It is important to inspect product that is received to make sure it safe and wholesome. Seafood and fish must be purchased from approved suppliers. This is especially important for molluscan shellfish such as oysters, scallops, mollusks, and clams because they are consumed raw or undercooked.


a) When receiving seafood, I will look at the certification or tags that are on the package that documents when and where they were harvested.


b) I will check the temperature of the cartons to make sure they are still in frozen state.


c) I would verify the freshness, color, odor, touch and package condition of the meats, fish, shellfish and poultry and look for signs of pest infestation and spoilage.


2. While receiving an order for frozen beef, the CDM, CFPP notices ice crystals on the outside of a carton. What does that mean and what should be done?


3. The CDM, CFPP receives 5 gallons of milk on the first of the month and used 3 of them. Another 5 gallons have been purchased for use for the following week. What should be done with the 2 gallons from the previous purchase?


If there are any ice crystals, it may mean that the food was thawed and refrozen which I would reject right away.


Rotate the milk on the shelves so that the newer purchases are sitting behind the two 5 gallons from the first of the month. First in First Out is an important practice in making sure that food does not reach its expiration and one way of doing that is making sure that the older milk gallons are picked up before the newer ones are.


Foodservice Management—By Design


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