Servesafe chapters 4-7

Cooking temp in microwave oven

165

Cooking temps for poultry, whole or ground chicken, stuffing made with fish, meat or poultry, stuffed meat, seafood, poultry, or pasta

165 for 15 sec

Food reheated for hot-holding

165°F for 15 seconds make sure reached temp in two hours reheat commercially processed and packaged ready to eat food to internal temp of 135

Cooling food

first cool to 135-70 within two hours, then 70-41 or lower for the next four cannot be longer than six hours

shelf life

the amount of time a food product can be safely stored before deteriorating

cross-contamination

the spreading of pathogens from one food to another

Variance

the square of the standard deviation

cooking

to do

washing

to do

Washing produce

wash produce thoroughly under running water - the water should be a little warmer than the produce, (leafy veggies) remove outer leaves and pull spinach and lettuce completely apart and rinse thoroughly, certain chemicals may be used to wash some vegetables

running water

water that flows down the surface of sloping land in response to the pull of gravity

How to thaw food

way to heat up frozen foods without fully cooking it

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

+/- 2 degrees F or +/- 1 degrees C

methods for cooling food

- Ice water bath - Ice Paddle - Blast Chiller or Tumbler Chiller - Adding ice or cold water as an ingredient

temp for fruits, vegs, grains, and beans that will be hold held for service

135

Cool TCS Food

135 F to 41 F or lower within 6 hours

cooking temps for seafood including fish, shellfish, and crustaceans ( steaks/chops, pork, beef, veal, lamb, commercially raised game, shell eggs immediately served

145 for 15 sec

Cooking temps for roasts of pork, veal and lamb

145 for 4 min

cooking temps for ground meat, including beef, pork and other meat, injected meat, ground seafood, shell eggs held for service, ratites( emu and ostrich)

155 for 15 sec

Refrigerated storage

A storage area for foods kept at 33-41 degrees for food safety.

At what temperatures do most foodborne pathogens grow most quickly?

Between 70 degrees F and 125 degrees F (21 degrees C and 52 degrees C)

pooled eggs

Eggs that are cracked open and combined in a common container. cook at 41 or lower

Dry storage

Food items stored in a cabinet and do not require refrigeration or freezing.

Raw seed sprouts

If your operation primarily serves high-risk populations, do not serve raw seed sprouts

Which probe should be used to check the temperature of a larger stockpot of chili?

Immersion probe

Which type of thermometer can read temperature without touching the item's surface?

Infrared

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

It must be washed, rinsed, and sanitized

MAP food

MAP stands for Modified Atmosphere Packaging, a packaging process by which air is altered in a food package using gases, such as carbon dioxide and nitrogen. Many fresh-cut produce items are packaged this way

Cooking TCS Food in the Microwave

Meat, Seafood, poultry, and eggs cooked in a microwave must be cooked to 165. Also: Cover food to prevent surface from drying out. Rotate or stir halfway through. Let the covered food stand for at least 2 minutes after cooking to let temp even out. Check temp in at least 2 places to make sure cooked fully.

Ice water bath

Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water.

First-In, First-Out (FIFO)

Method to assign cost to inventory that assumes items are sold in the order acquired; earliest items purchased are the first sold.

Sous vide food

Packaging method by which cooked or partially cooked food is vacuum packed in individual pouches and then chilled. Frozen precooked meals are often packaged this way.

Ice paddle

Plastic paddle filled with ice or water and then frozen. Used to stir hot food to cool it quickly

pasteurized eggs

Recommended in the preparation when there is need for little to no cooking

Fresh cut produce

Refrigerate and hold sliced fruits and vegetables at 41F(5C) or lower

Fresh-cut produce

Refrigerate and hold sliced fruits and vegetables at 41F(5C) or lower

Thawing food

Refrigeration: at 41 or lower Running water: submerge in running water at 70, do not let food go above 41 for longer than four hours Microwave: thaw and then cook immediately Cooking: thaw food as part of the cooking process

Shellfish Identification Tags

Special labels that can be used to trace a product such as oysters, mussels, and clams back to the source in the event that illness occurs.

Frozen Storage

Storage typically designed to hold food at temperatures that will keep it frozen.

Key drop delivery

The receipt of food by a foodservice operation after-hours while closed for business.

Storing leftovers

Throw out leftover food held at 41F or lower after seven days. Check the use-by-date before using stored food items

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

Time-temperature indicator

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

Up to the dimple in the thermometer stem

When using ice as an ingredient

You cannot use ice that was used to cool food

hygrometer

an instrument for measuring the humidity of the air or a gas.

Reduced Oxygen Packaging

any food packaging that has some or all of the oxygen removed as part of the packaging process

partial cooking

do not cook for longer than 60 min, stay at 41 or lower, heat to min internal temp

approved, reputable suppliers

have been inspected and meet all applicable local, state and federal laws

Holding food without temperature control

hazard to consumer

Thawing ROP Fish

if the label states that the product must remain frozen until use, then remove fish from packaging: before thawing under refrigeration, before or immediately after thawing under running water

Thaw food in a cooler

method of thawing frozen foods

145 for 15 seconds

min internal cooking temp for seafood

155 for 15 seconds

minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service

165 for 15 seconds

minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients

ice

never use ice as an ingredient if it was to keep food cool.

Preparation practices that have special requirements

packaging fresh juice on site for sale, smoking food as preservation, using food additives, curing food, custom- processing animals for personal use, packaging food using reduced-oxygen packaging, sprouting seeds and beans, offering live shellfish

salads containing TCS foods

pasta, chicken and potatoes can be used only if it has been cooked, held, and cooled correctly throw out leftover food held at 41 degrees or lower after 7 days prevents staphylococcus aureus

First stage of cooling

rapid cooling, cooling hot food to 70 degrees in two hours

Clostridium botulinum and listeria

risks of reduced-oxygen packaging

145 for 4 minutes

roasts of pork, beef, veal, and lamb. Roasts may be cooked at alternate cooking times and temp depending on oven (lower the temp longer the cook).

high risk populations

use pasteurized eggs

microwave

very short electromagnetic wave; microwave oven

UHT (ultra high temperature)

•150°C for 3 seconds •sterilizes—all bacteria killed --- creamer, boxed milk