Flow of Food Review (5-9)

An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?

+/- 3℉

What is the minimum internal cooking temperature for ground beef?

155 F for 15 seconds

What four things should be done when a recall has been issued?

1ST ID food to match to recall notice 2nd remove from inventory 3rd label "Do not Use" or "Do not Discard" 4th follow vendors notification for instructions on next steps and crediting your account

When cooling foods that have been properly held for service, what is your timeline?

2 hours to cool to 70F, then 4 hours more to reduce from 70F to 41F or lower.

What is the correct temperature for receiving all cold TCS foods?

41F or lower

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

60 minutes

How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41℉ or lower?

7 days

What is the maximum water temperature allowed when thawing food under running water?

70F

What features must a bimetallic stemmed thermometer have?

A dimple mark indicting the extent of the sensing area A calibration nut for adjusting Easy to read indicator head

When should a bimetallic stemmed thermometer be calibrated?

Before each shift or deliver, After they have been exposed to extreme temperature changes, After it has been dropped

At what temperatures do most foodborne pathogens grow most quickly?

Between 70℉ and 120℉

Labeling food that is packaged in house for retail sales has the following requirements

Common name, quantity, name and place of business, and allergens. List of ingredients and subingredients in descending order by weight. List of artificial colors and flavors, and chemical preservatives.

What three factors are considered part of time-temperature abuse?

Cooked to wrong minimum temperature, held at wrong temperature, or cooled/reheated incorrectly.

What is the problem with storing raw ground turkey above raw ground pork?

Cross-contamination may occur

In what order should the following food items be stored in a fridge: Ground beef, poultry products whole or ground, fish, pork products, whole cut beef products, dairy products

Dairy Products (RTE), Fish, whole cut beef & pork products, ground beef, all poultry products whole or ground .

T or F: You must keep the shellstock identification tag for 30 days from when the last shellfish was sold/served from the container.

FALSE: YOU MUST KEEP THE TAG FOR

T or F: An inspection stamp and grading stamp are required by law for meat.

FAlSE, GRADING IS OPTIONAL

T or F: You may cool large amounts of hot food in a cooler.

False: this may allow parts of the dish to enter the temperature danger zone before they are cooled within the timeline given. It is also hard on your equipment that is meant for cooling not hot foods.

Explain the FIFO method of stock rotation (include what FIFO stands for).

First In, First Out - inventory lined up according to nearest use by/best by date

Explain how to preform both the boiling-point and ice-point methods of calibrating a thermometer for accuracy.

Ice-point, crush ice and mix in cup with water insert thermometer should read 32F (adjust with calibration nut as needed) Boiling-point bring water to a boil (212F) insert thermometer temperature should match or adjust calibration nut.

Which thermometer is limited to measuring surface temperatures?

Infrared thermometer

What is the best method of checking the temperature of a deliver of fresh fish?

Insert a thermometer probe into the thickest part of the fish.

What is the most important factor in choosing a food supplier?

It has been inspected and complies with local, state and federal laws

What is required when receiving fish that will be served raw or partially cooked?

It must be correctly frozen before you receive it.

Which items can be received at 45F?

Milk, shucked shellfish, and shell eggs

If you want to store live shellfish in a display tank what are the two possible conditions that will allow you to do so?

Obtain a variance or signage on tank that shellfish are for display

What probe should be used to check internal temperature of a thick juicy steak?

Penetration probe

How should the temperature of vacuum-packed meat be checked during receiving?

Place the thermometer stem or probe between two packages of product.

What types of external damage to cans are causes for rejections (6)?

Severe dents, deep dents in body of can, missing labels, swollen or bulging, holes or signs of leakage, and rust

What are the requirements for storing live shellfish?

Store in original container, air temp 41F and attach shellfish ID tags

Ice crystals or frozen liquids are evidence of thawing and refreezing.

TRUE

T or F: Some commercially processed food has a use-by date that are less than 7 days after they are opened, this should be clearly labeled when date marking.

TRUE

Which is a requirement for key drop deliveries

The items must to put away in their proper location. It is honestly presented

A food handler thaws several frozen turkeys on a prep table (room temperature). What is the danger that this poses to the food?

Time-temperature abuse

What device can be used to record time-temperature abuse during the delivery of food?

Time-temperature indicator (TTI)

Why must prep tables be cleaned and sanitized between uses?

To prevent cross-contamination

T or F: Ice paddles, ice-water baths, and a tumble chiller are among the ways foods can be properly cooled to avoid entering the temperature danger zone.

True

You must reheat TCS foods to an internal temperature of 165F for 15 seconds.

True

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

Up to the dimple in the thermometer stem

A thermometer used to measure the temperature of food must be accurate to what temperature?

+ or - 2℉ or 1℃