Chapter 8 Prostart (The Flow of Food) 2nd Ed.

major hazards at specific points within a food's flow through the operation.

A HACCP system focuses mostly on

Food safety management system

A group of procedures and practices that work together to prevent foodborne illness.

Ice-Water bath

A large pot filled with ice water in which containers of hot food can be placed in order for the food to be cooled more quickly and evenly, with frequent string.

Active Managerial Control

A manager taking responsibility to actively control risk factors for foodborne illness in a proactive, rather than a reactive, way, including anticipating the risk.

First-in, first-our (FIFO)

A method of rotating food in storage to use oldest inventory first.

Approved Food Source

A source of food that has been inspected by appropriate agencies and meets all applicable local, state, and federal laws.

Freezing food kills pathogens.

False

It is safe to thaw food at room temperature.

False

It must be either thrown out or reheated and then cooled again.

If cooling food has not reached 70°F (21°C) within 2 hours, what must be done?

Off-site service

Service of food away from the kitchen operation, including delivery, mobile/temporary kitchens, and vending machines.

45˚F

Shell eggs must be received at an air temperature of

Boiling-point Method

To calibrate, or adjust, a thermometer based on the temperature at which water boils in order to ensure its accuracy.

Ice-Point Method

To calibrate, or adjust, a thermometer based on the temperature at which water freezes in order to ensure its accuracy.

tongs or ice scoop

To scoop ice, use

24 hours

All ready-to-eat TCS food that is prepared in-house must be labeled if it will be held longer than

Hazard Analysis Critical Control Point (HACCP)

An example of a food safety management system; Identifies biological, chemical, and physical hazards.

45˚F

At what minimum temperature must milk and dairy products be received?

135°F (57°C)

At what minimum temperature should hot TCS food be held?

41°F (5°C) or lower

At what temperature should cold TCS food be received?

135˚F (57˚F) or higher

At what temperature should hot TCS food be received?

15 seconds

Before reading a temperature using a bimetallic stemmed thermometer, at least how much time should be allowed after inserting the thermometer stem into the food?

Calibrated

Describes a thermometer that is adjusted to ensure it gives a correct reading.

Boiling

Describes the point where water is hot enough that bubbles form and rise to the top as a vapor.

Whole and ground poultry

Following the proper top-to-bottom storage methods, which food is stored on the bottom? Seafood whole cuts of beef or pork, ground meat and ground fish whole and ground poultry

165˚F

Food handlers who plan to reheat leftover or previously prepared TCS food so that it can be held for service must heat the food to what internal temperature within 2 hours and hold for 15 seconds?

above the whole and ground turkey.

In a refrigerator, raw ground meat should be stored

date by which it should be sold, eaten, or thrown out.

Labels on ready-to-eat TCS food must include the name of the food and the

90 days after the container has been emptied or the last shellfish was served from the container

Live shellfish must be received with shellstock identification tags, and operators must keep these tags on file for how many days from the due date written on them?

Ice Paddles

Plastic paddles that can be filled with ice or with water and then frozen and use to stir food to cool it quickly.

7 days

Ready-to-eat TCS food that has been prepped in-house and stored at 41°F (5°C) or lower should be thrown out after how many days?

Time-temperature abuse

Result when food has remained too long in the temperature danger zone, 41F to 135F, which is the temperature pathogens grow well.

away from food and food-contact surfaces.

Store foodservice cleaning chemicals

extended above the rim of the container.

Store serving utensils in the food with the handle

every 4 hours.

TCS food that is being held at 135°F (57°C) or higher must have its temperature checked at least

time-temperature abuse.

Thawing food items at room temperature could lead to

purchasing.

The first step in the flow of food is

Flow of food

The path that food takes in an operation, from the operations purchase to its service of the food.

Bimetallic Stemmed Thermometer

This type of thermometer can check temperatures from 0F to 220F through a metal stem, which makes its useful for hot a cold foods.

Monitoring

What is critical to the success of active managerial control?

41°F (5°C)

What is the maximum acceptable receiving temperature for fresh beef?

In the thickest part of the food

When checking the temperature of food, where should the thermometer stem probe be placed?

immediately

When food is delivered, it should be inspected...

Cross-Contamination

result when pathogens spread from one surface or food to another.