Flow of Food

At what minimum temperature you should cook Pre-Cooked, Frozen Cheese Sticks?

135*F

At what minimum temperature you should cook Broccoli cooked in a microwave?

135*F

At what minimum temperature you should cook Roasted Vegetables that will be Hot-Held?

135*F

Spoons or scoops used to serve food such as ice cream or mashed potatoes can be stored under running water at what temperature?

135*F

What is the minimum internal temperature of Ready-to-Eat foods?

135*F

At what temperature should you hold hot food?

135*F or Higher

At what minimum temperature you should cook Beef Steak?

145*F

At what minimum temperature you should cook Eggs for immediate service?

145*F

At what minimum temperature you should cook Lamb Chops?

145*F

At what minimum temperature you should cook Salmon Steak?

145*F

What is the minimum internal temperature of seafood, and for how long should it be held at that temperature?

145*F for 15 seconds

At what minimum temperature you should cook Ground Pork?

155*F

At what minimum temperature you should cook Pork Loin injected with marinade?

155*F

What is the minimum internal temperature of meat, and for how long should it be held at that temperature?

155*F for 15 seconds

At what minimum temperature you should cook Chicken Enchiladas made with previously cooked Chicken?

165*F

At what minimum temperature you should cook Duck?

165*F

What is the minimum internal temperature of poultry, and for how long should it be held at that temperature?

165*F for 15 seconds

At what temperature should you reheat food that will be used for Hot-Holding?

165*F for at least 15 seconds

Soaking items for sanitation is acceptable at what temperature, for how long ?

30 seconds for at least 171°F (77°C)

Shell Egg storage

41 degrees

Slacking food should not go under this temperature

41 degrees

Store Milk at this temperature

41 degrees

Store Shucked shellfish

41 degrees or lower

At what temperature should you hold cold food?

41* or Lower

What are the Danger Zone Temperatures?

41*F- 135*F

Temperature Danger Zone

41-135

At what temperature do most foodborne pathogens grow most quickly?

70-125 degrees

Date marking

A date on ready-to-eat TCS food held for more than 24 hours indicating by when the food must be sold,eaten, or thrown out

For how long can you store TCS foods, and/or ready-to-eat foods prepped in-house?

A maximum of seven days

Storage Order

A) Ready-to-eat food B) Seafood C) Whole cuts of beef and pork D) Ground meat and ground fish E) Whole and ground poultry

Cook a whole turkey to a minimum internal temperature of 155*F for 15 seconds.

False

Coolers are designed to cool hot food quickly.

False

You can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers.

False, Chemicals should be stored away from food

First-in, first-out (FIFO)

Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.

Can customers refill dirty plates at a self-service area?

No

What is one example of a pathogen that can be transferred by reused plates and utensils?

Norovirus

Sneeze Guards

To protect food from contamination, located 14 inches above the counter, and extend 7 inches beyond the food

What are three methods for cooling food?

Ice-Water bath, Ice paddle, Blast chiller

When is bare-hand contact not allowed

When handling ready to eat food

For how long should food-handlers scrub their hands for?

10-15 seconds

At what temperature should you reheat food that will be used for immediate service?

Any temperature, as long as it was cooked and cooled correctly

Shellstock identification tags

Arrive with shellfish and must be kept for 90 days

If you are continuously using utensils for one food item, when should you clean and sanitize them?

At least once every four hours

Which bacteria is commonly linked with cooked rice ?

Bacillus Cereus

Why do most foodborne illnesses happen?

Because TCS food has been time-temperature abused.

What are the two ways to calibrate your thermometer?

Boiling point, Ice point

Ready-to-eat food storage

Can be stored for only seven days if it is held at 41 F(5 C) or lower. The count begins on the day the food was prepared or a commercial container was opened.

What is a major hazard in the flow of food?

Cross Contamination

Freezing food

Does not kill pathogens

FIFO

First In First Out, older products get used first

What does FIFO stand for?

First In, First Out

UHT foods

Foods that have been pasteurized at ultra high temperatures

Storing specific food

Fresh meat should be held at an internal temp. of 41 F. Fish stored at 41 F (5 C) or lower. Shellfish at 41 F. Eggs 45 F (7 C) or lower. Milk at 41 F or lower. Fresh produce 41 F or lower. ROP food 41 F or lower. UHT and Aspetically packaged food 41 F . Keep dry food like flour, cereal and grain in airtight containers.

HACCP

Hazardous Analysis Critical Control Points

4 methods to thaw food

In cooler, Microwave, running water, as part of cooking

Date Marking

Indicates when the food must be sold, eaten or thrown out

What are the three types of thermometers that are commonly used in food operations?

Infrared Thermometer, Bimetallic Stemmed Thermometer, and Thermocouples/ Thermistors

If food is cooked to the wrong minimum internal temperature, what has happened to it?

It has been Time-Temperature abused

How can you prevent cross contamination?

Keep raw food away from ready-to-eat food

Pre-packaged food

May re-serve if in good unopened condition

Reduced-oxygen packaged (ROP) food

Packaging method that reduces the amount of oxygen available in order to slow microbial growth. ROP methods include sous vide, MAP, and vacuum packaging

Mobile Units

Portable facilities including food trucks or vans

Scromboid poisoning can be prevented by..

Purchasing fish from approved, reputable suppliers.

What are the steps of the flow of food in order?

Purchasing, Receiving, Storing, Preparing, Cooking, Holding/Serving, Cooling, Reheating.

ROP

Reduced oxygen Packaging

What should you do if you receive a package with water stains, leaks, or dampness?

Reject it and send it back

Uncovered condiments

Should not be combined or reused

Key drop delivery

Some operations receive food after-hours when closed,

Which is a TCS food?

Sprouts

Storage of TCS food

Store TCS food at an internal temp. of 41 F (5 C) or lower, or 135 F (57 C) or higher. Store meat,poultry, seafood and dairy items in the coldest part of the unit away from the door. Monitor food temps regularly, defrost freezers regularly. Do not overload coolers or freezers

Approved reputable supplier

Suppliers that have been inspected

TCS

Temperature Control for Safety

What does TCS stand for?

Temperature Controlled for Safety

Slacking

The gradual thawing of frozen food in preparation for deep-frying

What is cross-contamination?

The transfer of pathogens from one surface of food to another

Plate garnishes

Throw out any served garnishes

Arrange stored food by its use-by-date so you can use the oldest products first.

True

You should reject a delivery of frozen steaks covered with large ice crystals.

True

Maximum time to hold hot food without temperature control

Up to 4 hours

Maximum time to hold cold food without temperature control

Up to 6 hours

What can you do to prevent pathogens from contaminating food?

Wash, Rinse, and Sanitize equipment.

What is Time-Temperature abuse?

When food stays too long at temperatures that are good for pathogen grownth