5, 6, 7, 8, 9

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

+/- 2F or +/- 1C

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

+3•F or +1.5•C

What hazards are associated with the transportation of food and how can they be prevented?

- Pack food in insulated food-grade containers. They should be designed so food cannot mix, leak, or spill. - Clean the inside of delivery vehicles regularly. - Practice good personal hygiene when distributing food. - Check internal food temperatures. If containers or delivery vehicles are not maintaining the correct temperature, reevaluate the length of the delivery route or the efficiency of the equipment being used. - Label food with use-by date and time, and reheating and service instructions for staff at onsite locations. - Store raw meat, poultry, and seafood and ready-to-eat items separately.

What are some general guidelines for inspecting food?

- TCS food is received in safe temperatures -make sure packaging is intact and clean ( no; leaks, dampness, or water stains) -have correct documentation and stamps - make sure food quality is acceptable and meets standards

What are some general guidelines for receiving food safely?

- deliver when there's time to inspect it - make specific staff responsible for receiving, provide them with the correct tools -make sure there's enough trained staff -plan ahead for deliveries, make sure equipment is clean, and room in storage - inspect deliveries -inspect and store each delivery before accepting another one.

What can be done to minimize contamination in self-serve areas

- protect food with sneeze guards, display cases, or packaging -label food location in self-serve areas -do not let guests refill dirty plates or use dirty utensils - stock food displays with the correct utensils for dispensing food

When preparing items in the same aria

- use separate equipment for different food -prevent cross contamination - wash rinse and sanitize

What practices should be followed to serve catered food off-site

-Ensure there is safe water -make sure garbage is stored away from food-prep, storage, and serving areas -store food properly, use insulated containers to hold TCS food, Wrap raw meat and store it on ice. Deliver the dairy products in a refrigerated vehicle or on ice. Store RTE food separately from raw meat, poultry, and seafood -serve cold food in containers on ice or in chilled l, gel-filled containers. Or hold the food without temperatures control according to guidelines -label any leftovers given to guests. Provide instructions on storage

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

-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.

When getting suppliers for your business you should

-approved reputable suppliers -copy of a recent inspiration report

What are the requirements for food packaged on-site for retail sale?

-common name of the food - quantity of the food -ingredients and subingredients in descending order by weight -artificial colors and flavors - chemical preserves -name and place of business of the manufacturer, packer, or distributor - source of each allergen

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

-cover food to prevent surface from drying out -rotate or stir half way through to slow heat to reach more evenly -check temp in 2 places -heat seafood, poultry, and eggs to 165

What type of external damage to cans are causes for rejection?

-holds and visible signs of leaking -severe dents in the can seams -deep dents in the can body - missing labels -swollen or bulging ends -rust

What methods can be used to cool cooked food?

-ice water bath -ice paddle -blast chiller -add ice or cold water as an ingredient

If a truck arrives with food and your not ready, but accept it anyways, you are risking

-it was not delivered at the correct temperature -was damaged or mishandled - has been thawed and refrozen - had expired code dates -showed signs of a pest infestation

What are the requirements for storing live shellfish?

-must be stored in its original container -air temp of 41 -Shellfish identification tags on file for 90 days from the date the last shellfish was sold

What are the four correct methods for thawing food?

-refrigerator -running water -microwave -cooking process

Cross contamination can be prevented in the operation by:

-using separate equipment when preparing each type of food -cleaning and sanitizing all work surface, equipment, and utilities after each task -preparing raw meat, fish, and poultry and ready-to-eat food at different times (when using the same prep table) -purchasing ingredients that require minimal preparations

At what minimum temperature should hot TCS food be held?

135°F (57°C)

What is the minimum internal cooking temperature for ground beef?

155 degrees F (68 C) for 15 seconds

What temperature must TCS food be reheated to if it will be hot held

165°F (74°C) for 15 seconds

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

4 hours

It's what maximum internal temperature should cold TCS food be held

41

What is the correct temperature for receiving cold TCS food?

41 degrees F (5 C) or lower.

At what air temperature can you store shell eggs?

45 F 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 was held at 41°F (5°C) or lower?

7 days

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

70 degrees F (21 C)

An operation has a self-service salad bar with 8 different items on it. How many service utensils are needed to serve the items on the salad bar?

8

Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order?

According to minimum internal cooking temperatures, with ready-to-eat food on the top shelf and poultry on the bottom

How far above the floor should food be stored?

At least 6 inches (15 cm)

Where in a cooler should dairy products be stored?

Away from the door, in the coldest part of the cooler

At what temperature do most foodborne pathogens grow most quickly?

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

While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?

Calibrate the thermometer

Which may be handled with bare hands?

Chopped tomatoes for soup

What are the requirements for using time rather than temperature as the only method of control when holding TCS food?

Cold food: - held at 41 or below before removing it - dose not exceed 70F when served -it has a label that specifies both the time it was removed from refrigeration and the time it must be thrown out -it is sold, served, or thrown out within for hours Hot food: - it was held at 135 before removing it -it has a label that specifies when the item must be thrown out -it is sold, served, or thrown out within four hours

What must be included on the label of the TCS food that was prepped in-house?

Date that the food should be thrown out

Which thermometer is limited to measuring surface temperatures?

Infrared thermometer

What is the best method of checking the temperature of a delivery 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.

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

It must be washed, rinsed, and sanitized.

When must you discard tuna salad that was prepped on July 19?

July 25

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?

Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts.

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

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

What is the recommended top to bottom order for storing the following food in the same cooler: raw trout, and Un-cooked beef roast, raw chicken, pecan pie, and rock ground beef

Pecan pie Raw trout Uncooked beef roast Raw ground beef Raw chicken

What probe should be used to check the temperature of a chicken breast?

Penetration probe

What are the minimum internal cooking temperatures for poultry, fish, pork and ground beef?

Poultry- 165 for 15sec Fish- 145 for 15sec Pork- 145 for 15sec Ground beef- 155 for 15sec

Which food should not be offered on a children's menu

Rare hamburger

What should be done with an item that has been recalled?

Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded

When a utensil is stored in water between uses, what are the requirements?

Running water at any temperature, or a container of water at 135F or higher

Which item can be received at 45F (7C)

Shell eggs

What is a requirement for key drop deliveries?

The items are placed in the correct storage location

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?

Time-temperature abuse

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

Time-temperature abuse

What causes large ice crystals to form on frozen food and it's packaging

Time-temperature abuse

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

Time-temperature indicator

Why must prep tables be cleaned and sanitized between uses?

To prevent cross contamination

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

Up to the dimple of the thermometer stem.

A pan of lasagna at 165 degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

Use-by date and time and reheating and service instructions

Ice-point method

Used to calibrate thermometers based on the freezing point of water, 32F

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

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

FIFO method

an inventory costing method that assumes that the earliest goods purchased are the first to be sold

How often must you check the temperature of food that is being held with temperature control?

at least every 4 hours

What item must guests take each time they return to a self-service area for more food?

clean plate

What must food handlers do to food immediately after thawing it in the microwave oven?

cook it

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

cross contamination

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

place the thermometer stem or probe between two packages of product

A safe way to cool a stockpot of meat sauce is to put it into a

sink of ice water

Which part of the plate should a food handler avoid touching when serving customers?

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