Sanitation and safety midterm review over chapters 5-9

When labeling containers with potentially hazardous foods what should you write on the label?

- Food that has been prepared on site and held for 24 hours must be labeled with (1) Name of the food, and (2) Date by which is should be sold, consumed, or discarded. -If an item (such as ground beef) has been previously cooked and then mixed with another food (added to sauce), then the new dish (meat sauce) must be labeled with the discard date of the previously cooked item (ground beef).

When should you reject fresh fish?

- If it has dull dry gills; dull dry skin - Soft flesh that leaves and imprint when touched - strong fishy or ammonia smell - cloudy, red-rimmed, or sunken eyes - if it has tumors, abscesses, or cysts on the skin

What do you look for when receiving canned foods?

-Discard damaged cans -Keep dry-storage areas dry. (Too much moisture will cause cans to rust) -Wipe cans clean with a sanitized cloth before opening them.(This will help prevent dirt from falling into the contents of the can)

Dry foods should be stored how in the store room?

-Keep storerooms cool, dry, clean, and well-ventilated. -Store dry food in airtight containers away from walls and at least 6 inches off the floor. -Keep dry food out of direct sunlight.

How do u properly cook foods in a microwave?

1. Cover the food to prevent its surface from drying out 2. Rotate or stir it half way through the cooking process so that the heat reaches the food more evenly 3. Let the covered food stand for at least two minutes after cooking to let the food temperature even out 4. Check the temperature in at least two places two make sure that the food is cooked through

When practicing making a batter for raw fried chicken. What are the steps?

1. Dredg the chicken in flour 2. Dip the floured chicken in an Egg wash 3. Put the chicken into the Bread crumbs 3. Finished product

What are the step in the ice point method when calibrating a thermometer?

1. Full a large container with crushed ice. Add tap water until the container is full 2. Put the thermometer stem or prob into the ice water. 3. Adjust the temperature so it reads 32 degrees farenhight (o degrees Celsius)

What are the steps when receiving a delivery?

1. Schedule 2. Staff needs 3. Good preparation 4. Timing of inspections

What are the steps in rejecting a shipment?

1. Set the rejected item aside from the items that you are accepting 2. Tell the delivery person what is wrong with the item 3. get a signed adjustment or credit slip from the delivery person before the item is removed 4. Log the incident on the invoice or receiving document

Under what conditions can you store a Mollusicin shelf fish in a display tank?

1. The tank has a sign stating that the shellfish are for display only 2. For shellfish to be served to customers, a variance has been obtained from the local regulatory authority that allows the shellfish to be served to customers. You will need to do the following: - water from other tanks will not flow into the display tank - using the display tank will not affect the quality or safety - shell-shock is tags have been retained as required

Using the fivo method how should you put groceries away in the store room?

1. identify the food items use-by or expiration date. 2. store items with the earliest use-by or expiration dates in front of items with later dates 3. once shelved, use those items in front first 4. throw out food that has passed its manufactures use-by or expiration date

What temperature should be held at for hot service?

135 degrees

What is the proper internal temperature of cooked chicken?

165 degrees f

What is the internal temperature of a cooked whole turkey?

165 degrees farenhight

When reheating potentially hazardous food must be brought to 165 degrees within how many hours?

2 hours

At what temperature should sliced melons be kept at?

41 degrees farenhight or lower

At what temperature should cold be kept at for cold service?

41 degrees or lower

What is the ideal relative humidity in an ideal store room?

50-60%

How should dry foods be stored?

6 inches of the ground against a wall

What are you looking when receiving fresh produce?

Accept criteria: Temperature: varies according to the product. Condition: varies according to the product. Reject criteria: Condition: evidence of mishandling for insects including insect eggs and egg cases. Spoilage: mold, cuts, wilting, unpleasant odors, discoloration, etc

When should thermometers be calibrated?

After the thermometer is bumped or dropped

What kind of prob would you attach to a thermal couple or thermester to check the temperature of the oven?

Air probs

Which one of these could you serve in to a new guest? Unopened bag of bread sticks A bandit of potatoe chips A bowl of dip

An unopened bag of bread sticks

What is the proper way to reheat soup that was made yesterday?

Bring the soup to a certain temperature within a certain amount of hours

How do you measure the temperature of meat, poultry, or fish when it is delivered?

But using an infrared thermometer

How do you measure the temperature of bulk liquids like milk?

Buy using an immersion prob

Which of these do you store on the top? Raw whole turkey Ground pork Raw fish Chicken salad

Chicken salad

How should eggs be delivered?

Clean and unbroken

How should lobster arrive at your door?

Condition: shipped alive, packed in seaweed and kept moist

Which of these steps in food production reduces the number of microorganisms to a safe level? Refrigerating Thawing Cooking Storing

Cooking

What are pooled eggs?

Eggs that are pooled, stored above 41°F, or prepared with improperly cleaned utensils but are then cooked properly are less likely to cause foodborne illness. But these three practices can lead to risks for contamination that proper cooking cannot solve.

What does use to measure the relative humidity in a dry store room?

Hydrometer

What methods can you use for thawing frozen food?

Ice water bath Ice paddle Blast or tumble chiller

What kind of prob would you attach to a thermal couple of thermester the check the temperature of frying oil?

Immersion prob

Where is the coldest section of the refrigerator most likely to be?

In the back Conner of the refrigerator

If you open a package of map fish and the package has bubbles inside what does that indicate?

It indicates the possible growth of pathogens and the package should be discarded

If serving raw or partially fish to customer how should it be delivered?

It must be properly frozen before it is served

What do you look for in fresh pork that is delivered?

Light pink meat; firm, white fat

How do properly reheat beef stew for steam table service?

Make sure that the temperature reaches 165 degrees within 2 hours from start to finish

What is they biggest potential problems dry store rooms?

Moisture and heat Time and temperature

What is the right way to measure liquids like orange juice from a carton?

Open the carton and insert the thermometer stem or probe, being careful not to touch the container

What type of thermometer do you use to measure the temperature of food?

Penetration probs

What are cold paddles

Plastic paddles available that can be filled with ice or with water and then frozen

When fresh poultry has been delivered what do you look for?

Poultry: except criteria: color: no discoloration. Picture: from flesh that springback when touched. Odor: no odor. Packaging: should be surrounded by crushed, self draining ice.reject criteria: Color: purple or green discoloration around the neck; dark wing tips (red are acceptable). Texture: stickiness under the wings are around joints. Odor: abnormal, unpleasant odor.

How do you properly cook a stock of soup after it so cooked?

Put the soup in an ice bath Put in shallow pans, vent and let it cook in the cooler Use an ice paddle

What should the internal temperature of raw meat, fish, and poultry and fish be stored at?

Store and transport at or below 45 degrees Fahrenheit. Raw chicken/poultry should not be stored above other meats, fish, cooked foods or fresh produce. Frozen chicken should be thawed slowly in a refrigerator at 40-45 degrees. Chicken should be cooked to a minimum internal temp of 165 degrees or hotter.

At what temperature should you store fish?

Store fresh fish at an internal temperature of 41°F or lower

How should fresh poultry be delivered?

Surrounded by crushed, self draining ice

What is the purpose of a time temperature indicator?

To show if the food has been time temperature abused during shipment or storage

What is the proper method to clean a thermometer?

Wash the thermometer with cool, soapy water and rinse it with clean water. Then, let it air-dry or wipe it dry with a clean cloth or paper towel. Be sure to wash the thermometer before and after each use. You can use rubbing alcohol to clean an oral thermometer, but it isn't necessary.

What is fifo method?

first-in first-out method that is used to rotate refrigerated, frozen and dry storage foods

What is the right way to measure the temperature of map or vacuum packed foods?

insert thermometer stem or probe between two of the packages

What is two stage cooling?

means the air conditioner or heat pump has a compressor with two levels of operation: high for hot summer days and low for milder days.

What does the usda inspection stamp on meat indicate?

meat and processing plant have met USDA standards and the meat quality is acceptable

Should you ever line the shelf's in paper of foil to prevent droppings in a store room?

no, because it reduces the flow of oxygen

What is the proper temperature of a freezer?

o degrees farenhigt

You discover that the hanging thermometer is not accurate. What steps do you take?

replace the thermometer with a new one

What is the four hour rule?

tells you how long freshly potentially hazardous foods*, foods like cooked meat and foods containing meat, dairy products, prepared fruits and vegetables, cooked rice and pasta, and cooked or processed foods containing eggs, can be safely held at temperatures in the danger zone

What is cross contamination?

the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.

what do shell shock identification tags indicate?

the tags document where the shellfish was harvested from