HS PM 233 (exam#2) chaper 5, 6, 7

Which thermometer(s) is best for measuring the temperature of this? Roast a. bimetallic stemmed b. thermocouple c. infrared

The answers are A and B. Bimetallic stemmed thermometers are good for checking the temperature of large or thick food, like this roast. Thermocouples and thermistors are good for checking the temperature of thick and thin food. An infrared thermometer is not a good choice because it can only check the surface temperature of the product.

Example of corrective action:

a hot food tha has not been held at the correct temperature may be reheated to 165*F (74*C) for 15 seconds IF it has not been in the temperature danger zone for more than 2 hours

what is a small-diameter probe?

a thermometer used to check the internal temperature of thin food such as meat patties and fish fillets

what is an air probe?

a thermometer used to check the temperature inside coolers and ovens

What are the following features of a bi-metallic stemmed thermometers? a. calibration nut b. easy-to-read markings c. dimple d. cast

a,b, c

infrared (laser) thermometer: "distance"

hold the thermometer as close to the food or equipment as you can without touching it

what are 2 ways to calibrate a thermometer:

ice-point method boiling-point method

How far should we insert the bimetallic stemmed thermometer?

insert the stem into the food up to the dimple

what is an example of date marking?

potato salad prepared and stored on October 1 would have a discard date of October 7 on the label

what is an example of date marking for a combined dish?

shrimp and sausage jambalaya prepared on Dec. 4: *shrimp has use-by date of Dec. 8 *sausage has a use-by date of Dec. 10 ***use-by date of the jambalaya is Dec 8

cooler:

thaw food at temp 41*F or lower -larger foods may take longer several days

when does the count day begins?

the day that the food was prepared or a commercial container was opened

what is ROP?

the reduction of the oxygen in a package by mechanically evacuation the oxygen, displacing the oxygen with another gas or combination of gases

what does an infrared (laser) thermometer measure?

the surface temperatures of food and equipment

what is the calibration used for?

to adjust the thermometer to make it accurate

what are penetration probes used for?

to check the internal temperature of food

what are surface probes used for?

to check the temperature of flat cooking equipment such as griddles

what ate immersion probes used for?

used to check the temperatures of liquids such as soups, sauces, and frying oil

what are the guidelines to improve the receipt of deliveries:

-scheduling -staff needs -good preparation -timing of inspection

storage of poultry:

-store in it own storage unit or in coldest part of cooler -ice-packed poultry can be stored in a cooler as is * use snlf-draining containers *change the ice and sanitize the container ofter

storage of meat:

-store in its own storage unit or in coldest part of cooler -if removed from original packaging wrap in airtight, moisture-proof material or place in clean and sanitized containers

running water:

-submerge the food under running drinkable water at a temp of 70*F (21*C) -do not let the temp of food go above 41*F for longer than 4 hours

storage of Fish:

-very sensitive -keep fillets and steaks in its original package -fresh: van be packed in flaked or crushed ice

when is the discard date of a combined food?

-when combing food in a dish with different use by dates, the discard date of the dish should be based on the earliest prepared food

Why do maufacters sometimes may do a recall?

-when food contaminiton occurs - mislabeled or misbranded -food

A thermometer used to measure the temperature of food must be accurate to what temperature? A. +/- 2*F or +/- 1*C B. */- 4* F or +/- 3*C C. +/- 6*F or +/- 5*C D. +/- 8*F or +/- 7*C

A

cleaning the surfaces of some cans of tomato sauce so that they can be accepted is an example of a. reconditioning b. spot-inspecting c. calibrating d. documenting

A

in top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce and a pan of fresh chicken breasts be stored in a cooler? a. lettuce, fresh salmon, fresh pork roast, fresh chicken breasts b. fresh salmon, fresh pork roast, fresh chicken breasts, lettuce c. lettuce, fresh chicken breasts, fresh pork roast, fresh salmon, d. fresh salmon, lettuce, fresh chicken breasts, fresh pork roast

A

live shellfish must be recieved with what documentation? a. shellstock identification tag b. USDA inspection stamp c. Certified fisheries tag d. USDA grading stamp

A

what is the problem with storing raw ground beef above prepared salads? a. cross-contamination b. poor personal hygiene c. time-temperature abuse d. cross-contact with allergens

A

Which type of thermometer can read temperature without touching the item's surface? A. TTI B. Infrared C. Air probe D. Immersion probe

B

how should cartons of coleslaw be checked for the correct receiving temperature? a. check the interior air temperature of the delivery truck b. open a carton and insert a thermometer stem into the food c. place a thermometer against the outside of the carton d. touch the carton to see if it is cold

B

milk can be received at 45*F (7*C) under what condition? a. it is thrown out after 2 days b.it is cooled to 41*F (5*C) or lower in 4 hours c. it is immediately cooled to 41*F (5*C) or lower d. it is served or used in operation within 2 hours

B

what is the best method of checking the temperate of a delivery of fresh fish? a. feel the fish, making sure that is is cold to the touch b. insert a thermometer probe into the thickest part of the fish c. place a time-temperature indicator on the surface of the fish d. use an infrared thermometer to check the fish's temperature

B

what is the correct temperature for receiving cold TCS food? a. 32*F (0*C) or lower b. 41*F (5*C) or lower c. 45*F (7*C) or lower d. 50*F (10*C) or lower

B

What are the 5 good policies and procedures but not limited to avoid time-temperature abuse?

Monitoring Tools Recording Time and temperature control Corrective actions

Can this prevent cross-contamination? Why? Buying precut lettuce for salads a. yes b. no

The answer is A. Buying food that doesn't require much prepping or handling, such as precut lettuce, can help prevent cross-contamination.

Would you accept or reject it? Meat received at 40ºF (4ºC) a. accept b. reject

The answer is A. Cold TCS food, such as meat, must be received at 41ºF (5ºC) or lower, unless otherwise specified.

Would you accept or reject it? Frozen shrimp a. accept b. reject

The answer is B. The shrimp shows evidence of thawing and refreezing. There are ice crystals and frozen liquids on the food and the packaging. This may be evidence of thawing and refreezing, which shows the food has been time-temperature abused.

Would you accept or reject it? Flour a. accept b. reject

The answer is B. The water stain on the flour bag shows that the flour had become wet at some point. Reject items with leaks, dampness, or water stains (which means the item was wet at some point).

Which thermocouple probe should be used when measuring temperature in this situation? Steak a. immersion probe b. surface probe c. penetration probe d. air probe

The answer is C. Penetration probes are used to check the internal temperature of food, such as this steak.

Which thermocouple probe should be used when measuring temperature in this situation? Cooler temperature a. immersion probe b. surface probe c. penetration probe d. air probe

The answer is D. An air probe is good for checking the temperature inside coolers and ovens.

What are the general thermometer guidelines?

*cleaning and sanitizing *calibration *accuracy *glass thermometers

What are the guidelines for preventing cross-contamination?

*using seperate equipment *cleaning and sanitizing *prepping food at different times *buying prepared food

what are 3 types of commonly used thermometers for monitoring food temps?

-bimetallic stemmed thermometers -thermocouples -themistors (digital stem thermometer)

what are the receiving temperatures requirements:

-cold TCS food: 41F or lower -hot TCS food: 135F or higher -frozen food: should be frozen solid -milk: 45F or lower; must be cooled to internal temperature of 41F or lower in 4 hours -eggs: air temperature 45F or lower -shucked shellfish: 45F or lower; must be colled to 41F or lower in 4 hrs - live shellfish: air temperature of 45F or lower; internal temp not greater than 50F;cool to an internal temperature to 41F or lower in 4 hours

Time-temperature abuse of TCS food occurs when:

-cooked to the wrong minimum internal temperature -held at the wrong temperature -cooled or reheated incorrectly

what are the guidelines of a infrared (laser) thermometers?

-distance -barriers -manufacturer's directions

labeling food that is Packaged On-Site for Retail Sale:

-must include: **common name of the food or state that clearly identifies it **quantity of the food **list of ingredients in descendig order by weight if the item contains 2 or more ingredients **list of artificial colors and flavors in the food- chemical preservatives must also be listed

minimum internal cooking temperatures: 165*F (74*C) for 15 seconds

-poultry: whole or ground chicken, turkey, or duck -dishes that include previously cooked TCS ingredients -stuffing made with fish, meat, or poultry -stuffed meat, seafood, poultry, or pasta

date marking:

-ready to eat TCS food must include date if it will be held for longer than 24 hours ***must indicate when the food must be sold, eaten, or thrown out

key drop deliveries:

-receipt of food after-hours when the operation is closed for business -products are then placed in coolers, freezers, and dry-storage areas -delivery must be inspected once you arrive at the operation and must meet the following conditions: **from an approved supplier **was placed in the correct storage location **has not been contaminated **honestly presented

infrared (laser) thermometer: "barriers"

-remove anything between the thermometer and the food, food package, or equipment -avoid taking readings through metal, such as stainless steel or aluminum -do not take readings through glass

What are examples of USING SEPARATE EQUIPMENT (guidelines for preventimg cross-contamination:

-seperate equipment when preparing each type of food -colored cutting boards an utensils handles can help you keep equipment seperate

storage of shellfish:

-shucked shellfish at an internal temp of 41F or lower -live shellfish at an air temp of 41 F or lower -keep shell-stock identification tags on file for 90 days from the date the last shellfish was sold or served from the container

minimum internal cooking temperatures: 145*F (63*C) for 15 seconds

-steaks/chops of pork, beef, veal and lamb -seafood:fish, shellfish, and crustaceans -shell eggs that will be served immediately -commercially raised game

What is the temperature for a bimetallic stemmed thermometer can check?

0*F to 220*F (-18*C to 104*C)

what are the 2 conditions for live shellfish, clams, oysters, mussels, and scallops can be stored in a display tank?

1. if not served to customers tank has a sign stating that the shellfish are for display only 2. serving to customers obtain variance form the local regulatory authority alowing shellfish to be served to customers

After how many hours do we have to throw away TCS foods when they have spent in the temperature danger zone?

4 hours

What temperature is TCS foods abused? What is this called?

41*F and 135*F Temperature danger zone

How far should we store items away form walls and floor?

6 inches (15 cm)

how long can ready to eat TCS food be stored and what temperature should it be stored at?

7 days 41*F (5*C) or lower

What temperature do pathogens grow especially fast?

70*F and 125*F (21*C AND 52*C)

A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegtables. What must be done to to the cutting board? A. It must be dried with a paper towel B. It must be turned over to the other side C. It must be washed, rinsed, and sanitized D. It must be rinsed in hot water and air-dried

C

At what temperature do most foodborne pathogens grow most quickly? A. Between 0*F and 41*F (-17* and 5*C) B. Between 45*F and 65*F (7*C and 18*C) C. Between 70*F and 125*F (21* and 52*C) D. Between 130*F and 165*F (53*C and 74*C)

C

What device can be used to record time-temperature abuse during the delivery of food? A. Thermocouple B. Thermistor C. Time-temperature indicator D. Bimetallic stemmed thermometer

C

What probe should be used to check the temperature of a large stockpot of chili? A. Air probe B. Surface probe C. Immersion probe D. Penetration probe

C

frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. what is the problem that cause this? a. cross-contact b. cross-contamination c. time-temperature abuse d. incorrect cleaning and sanitizing

C

how long can ready to eat TCS food that was prepped in house be stored if it was held at 41* F (5*C)? a. 3 days b 5 days c. 7 days d 9 days

C

what must be included on the label of TCS food that was prepped in-house? a. date that the food was received b. name of each TCS ingredient included c. date that the food should be thrown out d. list of all potential ingredients in the food

C

when storing food using the FIFO method, where should the food with the earliest use by dates be stored? a. below food with later use by dates b. behind food with later use by dates c. in front of food with later use by dates d. alongside food with later use by dates`

C

What are the colors of each different types of food? (Using seperate equipment)

Green: fruits an vegetables Yellow: raw poultry Blue: cooked food White: dairy products Tan: fish and seafood Red: raw meat Purple: allergens

Example of prepping food at different times (guidelines of preventing cross-contamination)

Prepare raw meat, fish, and poultry at different times than ready to eat food

Which thermocouple probe should be used when measuring temperature in this situation? Fryer oil a. immersion probe b. surface probe c. penetration probe d. air probe

The answer is A. Immersion probes are used to check the temperature of liquids such as soups, sauces, and frying oil.

Would you accept or reject it? Live oysters received at an internal temperature of 50ºF (10ºC) a. accept b. reject

The answer is A. Live oysters, mussels, clams, and scallops must be received at an air temperature of 45ºF (7ºC) and an internal temperature no greater than 50ºF (10ºC). Once received, the shellfish must be cooled to 41ºF (5ºC) or lower in four hours.

Would you accept or reject it? Milk received at 45ºF (7ºC) a. accept b. reject

The answer is A. Milk must be received at 45ºF (7ºC) or lower. Cool the milk to 41ºF (5ºC) or lower in four hours.

Can this prevent cross-contamination? Why? Prepping meat on a red cutting board a.yes b.no

The answer is A. Using separate equipment can help prevent cross-contamination. Colored cutting boards and utensil handles can help keep equipment separate. The color tells food handlers which equipment to use with each type of food.

Would you accept or reject it? Hot TCS food received at 120ºF (49ºC) a. accept b. reject

The answer is B. Hot TCS food must be received at 135ºF (57ºC) or higher.

Would you accept or reject it? Eggs received at an air temperature of 50ºF (10ºC) a. accept b. reject

The answer is B. Shell eggs must be received at an air temperature of 45ºF (7ºC) or lower.

Which thermometer(s) is best for measuring the temperature of this? Hamburger patty a. bimetalic stemmed b. thermocouple c. infrared

The answer is B. Thermocouples and thermistors are good for checking the temperatures of thin food since they do not need to be inserted very far into the food to get an accurate reading. Bimetallic stemmed thermometers are not practical for checking the temperature of thin food, such as hamburger patties. That's because they have to be inserted into the food from the tip of the stem to the sensing area.

infrared (laser) thermometer: 'manufacture's directions

always follow the manufacturer's guidelines for most accurate readings

Example/definition of buying prepared food (guidelines of preventing cross-contamination)

buy food items that do not require much prepping or handling (precooked chicken breasts or chopped lettuce)

What is the bimetallic stemmed thermometer most useful for to check the temperature?

checking the temperature of large or thick foods (not good for thin foods like "hamburger patties)

what does "inspected" mean?

doe snot mean free o pathogens; rather, that the product and processing plant have met defined standards

slacking

foods which are being prepared for deep frying may also be slowly defrosted just before cooking

135*F (57*C)

fruit, vegetables, grains rice, pasta, and legumes beans, refried beans that will be hot held for service

what should we focus on when inspecting deliveries?

temperature packaging documents and stamps food quality

boiling-point method

1. bring clean tap water to a boil in a deep pan 2. put thermometer stem or probe in to the boiling water 3. adjust the thermometer so it reads 212*F (100*C)

what are 5 acceptable thawing methods?

1. cooler 2. cooking 3. slacking 4. microwave 5. running water

ice-point method

1. fill a large container with crushed ice. add tap water until the container is full 2.put thermometer stem or probe into the ice water 3. adjust the thermometer so it reads 32*F (0*C)

what is FIFO method?

1. identify food item's use by or expiration date 2. store items with earliest use by or expiration dates in front of items with later dates 3. one shelved, use items stored in from first 4. throw out food that has passed its manufacturer's use by or expiration date

what is the order of refrigerator storage? ( top-to-bottom order)

1. ready to eat food 2. seafood 3. whole cuts of beef and pork 4. ground meat and ground fish 5. whole and ground poultry

Example of cleaning and sanitizing (guidlines of preventing cross-contamination)

Clean and sanitize all work surfaces, equipment, and utensils after each task

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A. Up to the tip of the themometer stem B. Just past the tip of the thermometer stem C. Past the dimple of the thermometer stem D. Up to the dimple of the thermometer stem

D

how far above the floor should food be stored? a. at least 1" (3 cm) b. at least 2" (5 cm) c. at least 4" (10 cm) d. at least 6" (15 cm)

D

what is required when receibng fish that will be served raw or partially cooked? a. it must be alive when received b. it must be thawed in the microwave c. it must be used within 24 hours of reciving d. it must be correctly frozen before you receive it

D

what is the most important factor in choosing a food supplier? a. it has a HACCP program or other food safety system? b. it has documented manufacturing and packaging practices c. its warehouse is close to the operation, reducing shipping time d. it has been inspected and complies with local, state, and federal laws

D

what should be done with an item that has been recalled? a. throw it out b. arrange a pick-up from the vendor c. record the item's use-by-date, and place the item in storage d. remove the item from inventory, and place it in a secure location

D

thermocouples and thermistors

-display temperatures digitally -sensing area on the tip of their probe -food for checking the temperature of both think and thin food

minimum internal cooking temperatures: 155*F (68*C) for 15 seconds

-ground meat: beef, pork, and other meat -injected meat: brined ham and flavore-injected roasts -shell eggs hot held for service -ground seafood: chopped or minced seafood -mechanically tenderized meat -ratites: ostrich and emu

recording

-have food handlers record temperatures regularly -make sure they write down when the temperatures were taken -provide samples forms for recording this info next to cooking and holding equipment

what are the guidelines when notified of a recall:

-identify the recalled food items -remove the item from inventory -label the item -refer to the vendor's notification

How is Rotation stored?

-items with the earliest use by or expiration dates are used before those with later dates

labeling food that is Packaged on-site for Retail Sale (cont):

-label must include: ** name and place of buisness of the manufacturer, packer, or distributor **source of each major food allergen contained in the food

Monitoring

-learn which foods items should be checked, how iften, and by whom -assign duties to food handlers in each area - make sure they understand what to do, how to do it, and why it is important

what is an infrared (laser) thermometers)

-less chance for cross-contamination -cannot measure air temperature or the internal temperature of food -quick and easy to use as they do not need to touch a surface to check its temperature

Tools

-make sure the correct kinds of thermometers are available -give good handlers their own thermometers -have them use timers in prep areas to check how long food is in the temperature danger zone

Labeling food for Use On-Site

-must include: ** common name of the food **a statement thta clearly and accurately identifies it