ServSafe Unit II: The Flow of Food Through the Operation

What is the recommended top-to-bottom order for storing the following food in the same refrigerator: raw trout, an uncooked beef roast, raw chicken, and raw ground beef?

(RTE-S-L-A) Raw trout, Uncooked beef roast, Raw ground beef, Raw chicken

Eggs for immediate service should be cooked to a min internal temp of...

145 F for 15 seconds

Min ICT for Pork, beef, veal and lamb steaks or chops

145 F for 15 seconds

Min ICT for fish, shellfish and crustaceans

145 F for 15 seconds.

Min ICT for Pork, beef, veal or lamb roasts

145 F for 4 minutes.

What is the min ICT for eggs that will be hot-held for later service?

155 F

What is the minimum internal cooking temperature for ground beef?

155 F

Min ICT for Ground or Injected meat, beef, pork, fish.

155 F for 15 Seconds

What is the min ICT for stuffed pork chops?

165 F

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?

165 F

What min ICT for eggs, poultry, seafood and meat cooked in a microwave?

165 F

Min ICT for Stuffing, stuffed meat, fish, poultry, and pasta.

165 F for 15 seconds

What are the time and temp requirements for reheating TCS food for hot holding?

165 F for 15 seconds within 2 hours.

When a thermometer is calibrated using the ice-point method, it should be adjusted to _____ after the stem or probe has been placed in the ice water.

32 F

Where allowed, hot TCS food can be held without temp controlf or a max of ____ hours.

4 hours

At what max internal temp should cold TCS food be held?

41 F

What is the warmest temp ground beef can be safely stored?

41 F

What temp is correct to store chicken?

41 F or lower

What is the max acceptable receiving temperature for fresh beef?

41 F.

What is the warmest acceptable receiving temperature for eggs?

45 F.

At what temp should dry-stroage rooms be kept?

50 F to 70 F

A restaurant that has prepared tuna salad can store it at 41 F or lower for a max # of days?

7 days

Food safety managmenet system.

A group of procedures and practices intended to prevent foodborne illness.

Beef stew must be coled from 135 F to 70 F within __ hours and from 70 F to 41 F or lower in the next ___ hours.

Must be cooled to under 70 F in 2 hours, and from 70 F to 41 F in next 4 hours.

How long can you hold brewed tea?

Never hold brewed tea at room temperature for more than 12 hours.

Where should raw poultry be placed in a cooler?

On the bottom shelf

What are some ways food can be time-temperature abused?

When it is not: cooked to the required minimum internal temp; cooled properly; reheated properly; held at the proper temp.

Whatis the correctway to cool a stockpot of clam chowder?

Ice bath

What is the danger when thawing food at room temperature?

Time-temperature abuse.

Serving utensils should be used to serve a maximum of __________ food item(s) at a time.

1

What are the rules for properly cooking food in a microwave oven?

1) Cover food to prevent drying; 2) Rotate or stir halfway through; 3) Let stand 2 mins after cooking to distribute heat; 4) Heat eggs, poultry, seafood and meat to 165 F.

Key drop deliveries must be inspected for the following conditions:

1) Froman approved source; 2) It was placed in correct storage location to maintain temp; 3) It was protected from contamination in storage; 4) It has not been contaminated; 5) It is honestly presented.

What methods can be used to cool cooked food?

1) Ice-water bath; 2) Stir w/ice paddle; 3) Blast chiller or tumble chiller; 4) Adding ice or cold water as an ingredient.

Follow these guidelines when notified of a recall:

1) Identify the recalled food items by matching info from recall notice. 2) Remove item from inventoryandplacein secure and appropriate location. 3) Label the item in a way that will preventit being placed back in inventory. 4) Refer to the vendor's notification or recall notice for what to do with the item.

What can be done to help kep food safe in dry-storage areas?

1) Keep cool and dry between 50 F and 70 F.; 2) Wellventilated; 3) Store food away from walls and at least 6 " off floor.

What are four proper methods for thawing food?

1) under refrigeration; 2) under running water < 70 F; 3) In a microwave if cooked immediately afterward; 4) as part of cooking process as long as product reaches required min ICT.

At what min internal temp should hot TCS food be held?

135 F

Min ICT for commercially processed, RT food (held for service)

135 F

Shelf life

Amount of time food will remain suitable for use.

Active managerial control

Approach focuses on controlling five most common risk factors that cause foodborne illness identified by the CDC.

Refrigerated storage.

Areas used to hold TCS food at 41 F or lower.

How can cross contamination be prevented in the establishment?

Assigning specific equipment to each type of food product prepared; Cleaning and sanitizing all work surfaces, equipment and utensils after each task; Preparing raw meat, fish, poultry and RTE food at different times when using same prep table; Purchasing ingredients that require minimal preparation.

What temp should canned goods be stored?

Canned goods should be stored between 50 F and 70 F.

What types of external damage to cans are cause for rejection?

Cans should be rejected if they have any of the following damage: Swollen ends; Leaks and flawed seals; Rust; Dents; Missing labels

What must you do to keep food safe after thawing it in a microwave?

Cook it immediately.

What is the danger of NOT cleaning and sanitizing a prep table between uses?

Cross-contamination

True or False. TCS food must be cooled from 135 F to 70 F within four hours and from 70 F to 41 F or lower in the next two hours.

False. Cool TCS fod from 135 F to 41 F within 6 hours. First cool from 135 F to 70 F within 2 hours. Then cool it to 41 F in next 4 hours.

True or False. Turkey should be rejected if the texture is firm and springs back when touched.

False. Criteria for rejecting poultry is a texture of stickiness under the wings and around the joints.

True or False. Ground beef should be cooked to a min internal temp of 140 F for 15 seconds.

False. Ground beef, pork and must be cooked to a min internal temp of 155 F for 15 seconds.

True or False. Hot TCS food must be held at an internal temp of 120 F or higher

False. Hot TCS food must be held at an internal temp of 135 F or higher.

True or False. Infrared thermometers are best for measuring the internal temperature of food.

False. Infrared thermometers are infrared technology to produce accurate temperature readingsof food and equipment surfaces.

True or False. Chicken salad can be held at room temperature if it has a label specifying it must be discarded after 8 hours.

False. Label must specify time removed from refrigeration and time to discard it. The time to discard must be 6 hours from the time you removed the food from refrigeration. Make sure food does not exceed 70 F while being served.

True or False. A thermometer calibrated by the boiling point method must be set to 135F after being placed in boiling water.

False. Set to 212F (100C)

True or False. Fish cooked in a microwave must be heated to amin internal temp of 145 F.

False. TCS food cooked in a microwave (eggs, poultry, fish, and meat) 165 F.

If TCS food is reheated for hot holding, the internal temp must reach 155 F for 15 seconds within 2 hours.

False. TCS food reheated for hot holding must be moved through TDZ quickly. Reheat to internal temp of 165 F for 15 seconds within 2 hours.

True or False. Washing and rinsing a cutting board will prevent it from cross-contaminatng the next product on it.

False. Wash, Rinse and Sanitize.

True or False. When checking he temperature of a roast using a bimetallic stemmed thermometer, only the tip of the thermometer stem should be inserted into the product.

False. When checking the internal temperature using bimetallic stemmed thermometer, insert the stem into product so that it is immersed from the tip to the end of the sensing area.

FIFO

First in, First Out rotate products to ensure the oldest inentory is used first.

What are proper methods for checking the temperatures of fresh poultry delivered onice and bulk milk? What should the temperature be for each?

Fresh poultry: Probe stem into thickest part of product, should be lower than 41 F. Bulk Milk: Fold the bag or pouch around the thermometer stem, careful not to puncture. Temp should be 41 F or lower.

Which thermocouple probe be used to check the temperature of a large stockpot of soup?

Immersion probe

What is the most important factor in choosing an approved food supplier?

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

A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What task must be done to the cutting board?

It must be washed, rinsed and sanitized.

In the top-to-bottom order, how should fresh pork, fresh salmon, carton of lettuse, and a pan of fresh chicken breasts be stored?

Lettuce, salmon, pork, chicken

What are the storage requirements for live shellfish?

Live shellfish must be stored in its original container at an air temperature of 45 F or lower. Shellstock ID tags must be kept on file for 90 days from date last shellfish was sold from container.

Whenstoring RTE TCS food prepared on site,what info must be on the label?

Sell-by or discard date.

How should cartons of coleslaw be checked for correct receiving temperature?

Open a carton and insert a thermometer stem into the food.

Flow of Food

Path through the establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving.

What are three conditions that would result in rejecting a shipment of fresh poultry?

Poultry should be rejected for all of the following conditions: Purple or green discolorationaround the neck; Dark wingtips (red wing tipsareacceptable); Stickiness under wings or around joints;Abnormal unpleasant odor; Temp higher than 41 F.

What are the min ICT for poultry, fish, pork, and ground beef?

Poultry-165 F; Fish-145 F; Pork-145 F; Ground beef-155 F.

How do you prepare raw vegs to avoid cross contamination?

Prepare raw vegs on a clean, sanitized work space away from raw meat, poultry, fish, and eggs, and away from RTE foods.

Slacking

Proces of gradualy thawing frozen food in preparation for deep-frying, allowing even heating during cooking.

Raw, shucked shellfish that is received in a container bigger thanone-half gallon must have the packer's name, the packer's address, a certification number, and a __________.

Shucked date.

Large ice crystals in a case of frozen food are evidence that the product may have been______

Thawed and refrozen.

A box of sirloin steaks carries a state dept of ag inspection stamp. What does this stamp indicate?

The meat and processing plant have met USDA or a state dept of ag standards.

What are some general guidelines fr receiving food safely?

Training employees to inspect deliveries, Planning ahead for shipments; Planning a back-up menu in case you ahve to return food items; Inspecting and storing each delivery before accepting another one; Having purchase order available; Inspecting deliveries immediately; Correcting mistakes immediately; Putting products away as quickly as possible, especially refrigerated product; Keep receiving area clean and well lit to discourage pests.

If cooking is a CCP for ground beef patties in a particular establishment, then ensuring the internal temp reaches 155 F for 15 seconds would be an apropriate critical limit.

True.

True or False. A Critical Control Point (CCP) is a pointin the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels.

True.

True or False. A delivery of fresh fish should be received at an internal temperatureof 41 F or lower.

True.

True or False. A supplier that has been inspected and is in compliance with local, state and federal laws can be considered an approved source.

True.

True or False. Active managerial control focuses on controlling the most common foodborne-illness risk factors identified by the CDC

True.

True or False. An establishment that cures food must have a HACCP plan.

True.

True or False. Batters prepared with eggs or milk are at risk of time-temperature abuse and cross-contamination.

True.

True or False. Cold TCS food must be held at an internal temp of 41 F or lower

True.

True or False. Egg products require a USDA inspection stamp.

True.

True or False. If a sack of flour is dry upon delivery, the contents may still be contaminated.

True.

True or False. Purchasing fish directly from a local fisher would be considered a risk in an active managerial control system.

True.

True or False. Servers can contaminate food simply by handling the food-contact surface of a plate.

True.

True or False. Storage temps higher than 70 F may shorten the shelf life of canned goods.

True.

True or False. When holding TCS food for service, the internal temp must be checked at least every four hours.

True.

True or False. You have the right to refuse any delivery that does not meet your standards.

True.

True or False. You should reject a delivery of frozen steaks coveredin large ice crystals.

True.

True or False. You should reject live shellfish received without shellstock tags.

True.

True or False. Chicken held at an internal temperature of 125 F has been temperature abused.

True. (TDZ 41F to 135F) Whenever food is held in the temperature danger zone, it is being abused.

What practice can help prevent cross-contamination?

Using a designated cutting board when preparing meat

At what temperatures do foodborne pathogens grow most quickly?

betweeen 70 F and 125 F

It is imporant to avoid lininng cooler shelves with aluminum foil because the foil...

can restrict the flow of cold air.

What type of thermometer is NOT appropriate for use in a restaurant or foodservice operation?

glass thermometer

When returning to self-service lines for more food, customers hsould not _____ their dirty plates.

refill.

Infrared thermometers should be used to measure the...

surface temperature of a grill.

When serving, it is important to avoid touching the ____ of a plate.

top (food contact surface)