Food Safety Ch. 6& 7
What should you NOT use to misrepresent the appearance of food
-Food additives or color additives -colored overwraps -lights
Under which of the following conditions can you hold hot food without temperature control?
-Hold the food at 135°F (57°C) or higher before removing it from temperature control. -Sell, serve, or throw out the food within four hours.
Why would you need a variance?
-Packaging fresh juice on-site for sale at a later time, unless the juice has a warning label. -Smoking food as a way to preserve it (but not to enhance flavor) -Using food additives or adding components such as vinegar to preserve or alter the food so that it no longer needs time and temperature control for safety. -Curing food. -Custom-processing animals for personal use. For example, a hunter brings a deer to a restaurant for dressing and takes the meat home for later use. -Packaging food using a reduced-oxygen packaging (ROP) method. This includes MAP, vacuum-packed, and sous vide food. Clostridium botulinum and Listeria monocytogenes are risks to food packaged in these ways. -Sprouting seeds or beans. -Offering live shellfish from a display tank.
When cooking with Pooled eggs
-Pooled eggs are eggs that are cracked open and combined in a container - Cook them promptly after mixing, or store them at 41°F (5°C) or lower. -Clean and sanitize the containers used to hold them before making a new batch.
How should you wash produce?
-Wash produce thoroughly under running water. -The water should be a little warmer than the produce. -Pay special attention to leafy greens such as lettuce and spinach. -Remove the outer leaves, and pull the lettuce or spinach completely apart and rinse thoroughly. -Certain chemicals may be used to wash fruits and vegetables. Also, produce can be treated by washing it in water containing ozone. This treatment helps control pathogens.
Reconditioning
-food can be restored to a safe condition -a hot food that has not been held at the correct temperature may be reheated if it has not been in the temperature danger zone for more than two hours.
At what minimum temperature should hot TCS food be held?
135
What is the correct minimum internal holding temperature for hot TCS food?
135°F (57°C)
What is the minimum internal cooking temperature for re-fried beans?
135°F (57°C)
What is the minimum internal cooking temperature and time for shell eggs that will be served immediately?
145degrees°F (63degrees°C) for 15 seconds
When taking the minimum internal temperature of seafood, how long should the internal temperature hold for safety?
15 seconds
What is the minimum internal cooking temperature for mechanically tenderized meat?
155°F (68°C)
Meat, seafood, poultry, and eggs that you cook in a microwave oven must be cooked to
165 F
You must reheat TCS food for hot-holding to an internal temperature of ________ for 15 seconds.
165°F
Previously cooked TCS food that has been reheated for hot-holding must be heated to what internal temperature for 15 seconds?
165°F (74°C)
What is the minimum internal cooking temperature for poultry?
165°F (74°C)
What temperatures do pathogens grow most rapidly in
25°F and 70°F
Cool TCS food from....
35°F (57°C) to 41°F (5°C) or lower within six hours.
What is the maximum amount of time that HOT TCS food may be hot-held without temperature control?
4 hours
What is the maximum amount of time that hot TCS food may be hot-held without temperature control?
4 hours
For thawing food in the sink never let food go above_______ for longer than 4 hours
41 F
At what maximum internal temperature should cold TCS food be held?
41 degrees°F
What temp should you hold fresh cut produce
41°F
What is the maximum safe internal temperature when holding TCS cold food in a cooler?
41°F (5°C)
When thawing food in a cooler, keep the food's temperature at:
41°F (5°C) or lower.
What is the maximum amount of time that cold TCS food may be held without temperature control?
6 hours
Which is a necessary condition for holding COLD TCS food without temperature controls?
6 hours
When partially cooking TCS food during prep, the initial cooking time should not exceed
60 minutes.
When thawing frozen TCS food under running water, what should the temperature of the running water be?
70 F or lower
If food has not reached _____within _____hours, it must be reheated and then cooled again.
70; 2 hours
What information should be posted near self-service areas?
A reminder to not reuse plates and utensils
definition of a variance
A variance is a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.
When holding cold TCS food without temperature control, at what temperature must the food be thrown out instead of served?
Above 70°F (21°C)
Water Bath
After dividing food into smaller containers, place them in a clean prep sink or large pot filled with ice water. The food handler in the photo at left is cooling a container of meat sauce this way.
At a minimum, how often should food temperature be checked when holding food?
At least every four hours
Which is the best option for cooling large amounts of hot food quickly?
Blast chiller
Blast Chiller
Blast chillers blast cold air across food at high speeds to remove heat. They are typically used to cool large amounts of food.
What is the biggest threat to food that is ready to serve?
Contamination
Always use hot-holding equipment to reheat food.
FALSE
Ready-to-eat food that has exceeded time-temperature limits can be safely reconditioned.
FALSE
ROP fish
Frozen fish may be supplied in a reduced-oxygen packaging (ROP). This fish should usually remain frozen until ready for use
Which of these food items needs to be cooked to the highest internal cooking temperature in order to be safe?
Ground duck
What is one condition that must be met to hold hot TCS food without temperature control?
Hold the food at 135°F (57°C) or higher before removing it from temperature control.
What is one condition that must be met when holding cold TCS food without temperature control?
Making sure the food temperature does not rise above 70°F (21°C)
Which is a necessary condition for holding cold TCS food without temperature controls?
Serve the food within six hours of holding at 70°F (21°C) or lower.
Storage container
Stainless steel transfers heat away from food faster than plastic. Shallow pans let the heat from food disperse faster than deep pans.
Additives approved by your local regulatory authority can be used to add color when prepping food
TRUE
Ted bought a 20-pound frozen turkey for Thanksgiving. What is a safe method for thawing the turkey?
Thaw the turkey in the cooler keeping its temperature at 41°F (5°C) or lower for several days.
After four hours, a server checked the holding temperature of the chicken soup. It was 125°F (52°C). What should be done with the soup?
Throw it out.
When do you throw out TCS foods
Throw out leftover food held at 41°F (5°C) or lower after seven days. Check the use-by date before using stored food items.
Soaking or Storing info
When soaking or storing produce in standing water or an ice-water slurry, do NOT mix different items or multiple batches of the same item.
Off-site services have additional risks that can cause food to become contaminated or time-temperature abused. One of the reasons for the increased risk is
delay from the preparation and the point of service.
The operation made a large batch of beef stew that now needs to be stored for use tomorrow. The best method to cool the stew is to __________.
divide it into small pans
It is acceptable to recondition food, rather than dispose of it, if it was
held in the temperature danger zone for less than two hours.
ice paddles
ice paddles are available that can be filled with ice or with water and then frozen. Food stirred with these paddles will cool quickly. Food cools even faster when placed in an ice-water bath and stirred with an ice paddle.
A variance is required if your operation __________.
is growing bean sprouts
Produce can be treated to help control pathogens by washing it in water containing ______.
ozone
Refrigerated food prepared on-site and served from a vending machine should be discarded after
seven days.
Cold food held without temperature control should be thrown out within __________.
six hours
The total cooling time for food should not exceed:
six hours.
A correct method for handling glassware or utensils is to
store flatware food-contact surface down in containers.
If food is being reheated for immediate service, it may be served at any temperature as long as it __________.
was cooked and cooled correctly first
