Foods 2 Safe Plates Module 3 Storing Food

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Low acid foods have pH values above ____ ;the higher the number the lower the amount of acid.

4.6

Safety Data Sheet (SDS)

A document that contains information on the potential hazards and how to work safely with the chemical product.

The A in FATTOM stands for

Acidity

Factors that determine a TCS food

Acidity (pH), Water Activity (aw), Heat treatment, packaging.

Sources of salmonella

Animals, humans, pets like lizards and turtles

Foods associated with Salmonella

Chicken and eggs Fresh produce Low water activity foods like spices and peanut butter

The F in FATTOM stands for

Food

Time/temperature Control for Safety

Food requiring time and temperature control for safety. They are time and temperature abused anytime they are in the temperature danger zone.

Ready-to-eat food (RTE)

Foods that can be consumed without preparation or treatment, such as washing or cooking immediately before they are eaten.

Keys for proper storage

Label foods, rotate stock, do not overload refrigerator or freezer, prevent cross contamination

Foods that go on the middle shelf in the fridge

Milk and dairy products

6 inches

Minimum distance from the floor that food must be stored.

The M in FATTOM stands for

Moisture

The O in FATTOM stands for

Oxygen

Foods that go on the top shelf in the fridge

RTE foods

Temperature Danger Zone

Range in temperature where pathogens grow most rapidly.

Heat treatments such as cooking, blanching, etc makes

Raw foods TCS

Foods that go on the bottom shelf in the fridge

Raw meats and fish

First-in, first-out (FIFO) method

Store products that need to be used first in the front and later in the back. Rotate stock and discard out-of-date items.

Cooked Rice and Sprouts

This is a TCS food

Cut melon

This is a TCS food

Milk

This is a TCS food

Raw Meat

This is a TCS food

Whole watermelon

This is not a TCS food.

Safe chemical storage

This should be in their original containers and clearly labeled, away from food. In a restaurant have safety data sheets.

7 days

Time food can be held for, at 41 F , before disposal.

The T in FATTOM stands for

Time or Temperature

Cross-contamination

Transfer of a hazard from one food item to another, usually from raw to cooked or ready to eat food.

Foods that go in the drawers of the fridge

Veggies, salads, fruits


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