Flow of Food
At what minimum temperature you should cook Pre-Cooked, Frozen Cheese Sticks?
135*F
At what minimum temperature you should cook Broccoli cooked in a microwave?
135*F
At what minimum temperature you should cook Roasted Vegetables that will be Hot-Held?
135*F
Spoons or scoops used to serve food such as ice cream or mashed potatoes can be stored under running water at what temperature?
135*F
What is the minimum internal temperature of Ready-to-Eat foods?
135*F
At what temperature should you hold hot food?
135*F or Higher
At what minimum temperature you should cook Beef Steak?
145*F
At what minimum temperature you should cook Eggs for immediate service?
145*F
At what minimum temperature you should cook Lamb Chops?
145*F
At what minimum temperature you should cook Salmon Steak?
145*F
What is the minimum internal temperature of seafood, and for how long should it be held at that temperature?
145*F for 15 seconds
At what minimum temperature you should cook Ground Pork?
155*F
At what minimum temperature you should cook Pork Loin injected with marinade?
155*F
What is the minimum internal temperature of meat, and for how long should it be held at that temperature?
155*F for 15 seconds
At what minimum temperature you should cook Chicken Enchiladas made with previously cooked Chicken?
165*F
At what minimum temperature you should cook Duck?
165*F
What is the minimum internal temperature of poultry, and for how long should it be held at that temperature?
165*F for 15 seconds
At what temperature should you reheat food that will be used for Hot-Holding?
165*F for at least 15 seconds
Soaking items for sanitation is acceptable at what temperature, for how long ?
30 seconds for at least 171°F (77°C)
Shell Egg storage
41 degrees
Slacking food should not go under this temperature
41 degrees
Store Milk at this temperature
41 degrees
Store Shucked shellfish
41 degrees or lower
At what temperature should you hold cold food?
41* or Lower
What are the Danger Zone Temperatures?
41*F- 135*F
Temperature Danger Zone
41-135
At what temperature do most foodborne pathogens grow most quickly?
70-125 degrees
Date marking
A date on ready-to-eat TCS food held for more than 24 hours indicating by when the food must be sold,eaten, or thrown out
For how long can you store TCS foods, and/or ready-to-eat foods prepped in-house?
A maximum of seven days
Storage Order
A) Ready-to-eat food B) Seafood C) Whole cuts of beef and pork D) Ground meat and ground fish E) Whole and ground poultry
Cook a whole turkey to a minimum internal temperature of 155*F for 15 seconds.
False
Coolers are designed to cool hot food quickly.
False
You can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers.
False, Chemicals should be stored away from food
First-in, first-out (FIFO)
Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.
Can customers refill dirty plates at a self-service area?
No
What is one example of a pathogen that can be transferred by reused plates and utensils?
Norovirus
Sneeze Guards
To protect food from contamination, located 14 inches above the counter, and extend 7 inches beyond the food
What are three methods for cooling food?
Ice-Water bath, Ice paddle, Blast chiller
When is bare-hand contact not allowed
When handling ready to eat food
For how long should food-handlers scrub their hands for?
10-15 seconds
At what temperature should you reheat food that will be used for immediate service?
Any temperature, as long as it was cooked and cooled correctly
Shellstock identification tags
Arrive with shellfish and must be kept for 90 days
If you are continuously using utensils for one food item, when should you clean and sanitize them?
At least once every four hours
Which bacteria is commonly linked with cooked rice ?
Bacillus Cereus
Why do most foodborne illnesses happen?
Because TCS food has been time-temperature abused.
What are the two ways to calibrate your thermometer?
Boiling point, Ice point
Ready-to-eat food storage
Can be stored for only seven days if it is held at 41 F(5 C) or lower. The count begins on the day the food was prepared or a commercial container was opened.
What is a major hazard in the flow of food?
Cross Contamination
Freezing food
Does not kill pathogens
FIFO
First In First Out, older products get used first
What does FIFO stand for?
First In, First Out
UHT foods
Foods that have been pasteurized at ultra high temperatures
Storing specific food
Fresh meat should be held at an internal temp. of 41 F. Fish stored at 41 F (5 C) or lower. Shellfish at 41 F. Eggs 45 F (7 C) or lower. Milk at 41 F or lower. Fresh produce 41 F or lower. ROP food 41 F or lower. UHT and Aspetically packaged food 41 F . Keep dry food like flour, cereal and grain in airtight containers.
HACCP
Hazardous Analysis Critical Control Points
4 methods to thaw food
In cooler, Microwave, running water, as part of cooking
Date Marking
Indicates when the food must be sold, eaten or thrown out
What are the three types of thermometers that are commonly used in food operations?
Infrared Thermometer, Bimetallic Stemmed Thermometer, and Thermocouples/ Thermistors
If food is cooked to the wrong minimum internal temperature, what has happened to it?
It has been Time-Temperature abused
How can you prevent cross contamination?
Keep raw food away from ready-to-eat food
Pre-packaged food
May re-serve if in good unopened condition
Reduced-oxygen packaged (ROP) food
Packaging method that reduces the amount of oxygen available in order to slow microbial growth. ROP methods include sous vide, MAP, and vacuum packaging
Mobile Units
Portable facilities including food trucks or vans
Scromboid poisoning can be prevented by..
Purchasing fish from approved, reputable suppliers.
What are the steps of the flow of food in order?
Purchasing, Receiving, Storing, Preparing, Cooking, Holding/Serving, Cooling, Reheating.
ROP
Reduced oxygen Packaging
What should you do if you receive a package with water stains, leaks, or dampness?
Reject it and send it back
Uncovered condiments
Should not be combined or reused
Key drop delivery
Some operations receive food after-hours when closed,
Which is a TCS food?
Sprouts
Storage of TCS food
Store TCS food at an internal temp. of 41 F (5 C) or lower, or 135 F (57 C) or higher. Store meat,poultry, seafood and dairy items in the coldest part of the unit away from the door. Monitor food temps regularly, defrost freezers regularly. Do not overload coolers or freezers
Approved reputable supplier
Suppliers that have been inspected
TCS
Temperature Control for Safety
What does TCS stand for?
Temperature Controlled for Safety
Slacking
The gradual thawing of frozen food in preparation for deep-frying
What is cross-contamination?
The transfer of pathogens from one surface of food to another
Plate garnishes
Throw out any served garnishes
Arrange stored food by its use-by-date so you can use the oldest products first.
True
You should reject a delivery of frozen steaks covered with large ice crystals.
True
Maximum time to hold hot food without temperature control
Up to 4 hours
Maximum time to hold cold food without temperature control
Up to 6 hours
What can you do to prevent pathogens from contaminating food?
Wash, Rinse, and Sanitize equipment.
What is Time-Temperature abuse?
When food stays too long at temperatures that are good for pathogen grownth
