servsafe Chapters 5, 6 & 7
What are the rules for reheating food?
- heat food to an internal temperature of 165 degrees F within 2 hours for 15 seconds.
What are the 4 acceptable ways to thaw food
1. In refrigeration (41 degrees or lower) 2. Under running water (70 degrees or lower) 3. In the microwave - must cook immediately 4. In the cooking process
When storing food label all TCS ready to eat food prepped in house that you have held for longer than
24 hours
Dry storage should be stored between ______ degrees F and _______ degrees F
50 - 70 degrees F
Prepackaged juice must be purchased from a supplier with a __________ plan
HACCP - Hazard Analysis Critical Control Point
Can you use aluminum foil, sheet pans, or paper to line the shelves of coolers or freezers? Why or why not?
No it restricts circulation of air flow in unit
How long can you store ready to eat foods prepped in house and at what minumim temperature?
- 7 days - 41 degrees or lower
Poor food quality can be a sign that the food has been time-temperatured abused, therefore it may be unsafe. Reject food if it has any of the following problems?
- Color - reject food with an abnormal color - texture - reject meat, fish, or poultry that is slimy, sticky, or dry. Also reject if it has soft flesh that leaves an imprint when you touch it - odor - reject food with an abnormal or unpleasant odor
What are the guidelines for using ifrared thermometers?
- Distance - hold as close as possible without touching the food or equipment - Barriers - do not take readings through metal or glass - Manufacturer's directions - always follow the manufactor's guidelines to get the most accurate readings
What should the temperature be for frozen food deliveries?
- Frozen food should be received frozen at 32 degrees F or lower - Reject food for the following reasons: - Fluids or frozen liquids appear in case bottoms - Ice crystals on the product or packaging or water stains on the packaing
What 2 items require inspection stamps?
- Meat and Poultry - egg products
What are the good policies and procedures you need to follow to avoid time-temperature abuse ?
- Monitoring - tools - recording -time & temperture control - limit the time foods spends in the TDZ - corrections - below 135 - reheat to 165 and then hold at or above 135
What are the 3 most common thermomethers?
- bimetellic stemmed thermometers - Thermocouples - Thermistors
What are the steps in caring for your thermometer?
- clean & sanitize - calibration - calibrate daily to ensure accuracy - accuracy - glass thermometers - never use glass to check food temps - checking temperatures - insert the probe into the thickest part of the food
How should eggs be delivered?
- clean and unbroken - eggs must be received at 45 degrees F or lower - liquid, frozen, and dehydrated egg products must be pasteurized as required by law and have an inspection mark and eggs must comply with USDA grade standards.
Food is being temperature abused whenever it is handled in the following ways?
- cooked to the wrong internal temperature - held at the wrong temperature - cooked or reheated incorrectly - if food is held in this range for 4 or more hours, it must be thrown out
Cooking TCS food in the microwave must meet what requirements?
- cover the food to prevent drying out - rotate or stir it halfway through the cooking process - Let the food stand for 2 minutes after cooling to let the food temperature even out - Check temperature in at least 2 places to ensure cooking to 165 degrees F
Reject food and nonfood items if packaging has any of the following problems?
- damage - tears, holes, or punctures - reject cans with swollen ends, rust or dents - liquid - leaks, dampness, or water stains - pests - any signs of pest or pest damage - dates - if dates are expired
When partial cooking during prep you must follow the following steps?
- do not cook food for longer than 60 mins during initial cooking - cool the food immediately after initial cooking - freeze or refrigerate the food after cooling it - heat the food to at least 165 degrees F before selling or serving it - cool the food if it will not be served immediately or held for service
What are the approved methods to cool food down to the 70 degree F within 2 hours
- ice water bath - divide food into smaller containers - ice paddle - use it to stir the food - blast chillers - blast cold air across food at high speeds to remove heat
What is the method for FIFO rotation
- identify the food items use-by or expiration date - Store items with the earliest use by or expiration dates in front of items with later dates - Once shelved, use those iems stored in front first
What are the different types of thermocouples probes and how are they used?
- immersion probes - used to check the temperatures of liquids, including soups, sauces, and frying oil - Surface Probes - check the temperature of flat cooking equipment such as griddles - penetration probes - check the internal temperatures of food - especially useful for thin food such as hamburger patties or fish fillets - Air probes - check the temperature inside coolers and ovens
When labeling food for storage what must be on the label?
- name of the food - date by which it should be sold, eaten, or thrown out
How do you receive and inspect deliveries for other packaged foods?
- open the package and insert the thermometer stem or probe into the food - The sensing area must be fully immersed into the food - The stem or probe must NOT touch the package
How should shellfish be delivered? Raw shucked shellfish
- packaged in nonreturnable containers - containers must be labeled with the packer's name, address, & certification number - containers smaller than 1/2 gallon must have either a "best if used by" or "sell by" date. containers bigger than 1/2 gallon must have the date the shellfish were shucked
You can prevent pathogens from spreading throughout the operation what practices will help to keep food safe?
- preventing cross-contamination - preventing time-temperature abuse - using the right kind of thermometers to take temperatures - keeping your thermometers accurate
To keep foodsafe during purchasing, receiving, and storage follow which guidelines?
- purchasig food from approved, reputable suppliers - using criteria to accept or reject food during receiving - labeling and dating food - storing food & nonfood items to prevent time-temperature abuse and contamination
How should shellfish be delivered? live shellfish
- receive with shellfish identification tags - tags must remain attached to the delivery container until all of the shellfish have been used. Employees must write on the tags the date that the last shellfish was sold or served from the container. Keep tags on file for 90 days. - Reject shellfish, if they are very muddy, have broken shells, or are dead
What shelf should the following food be placed in the coolers? - Seafood - Poultry - Whole cuts of beef and pork - Reay to eat foods - Ground meat and ground fish
- seafood - shelf 2 - Poultry - shelf 5 - Whole cuts of beef & pork - shelf 3 - Ready to eat foods - shelf 1 - Ground meat and ground fish - shelf 4
What are some guidelines to prevent cross-contamination?
- separating equipment - cleaning & sanitizing - prepping food at different times - burying prepared foods
A Bimetallic stemmed thermomether can check temperatures in what range?
0 - 220 degrees F
How do you calibrate a thermometer using the boiling point method?
1. Bring tap water to a boil in a deep pan 2. Put the thermometer stem or probe into the boiling water. Make sure the sensing area is underwater. Wait 30 seconds - do not let the probe touch the container. 3. adjust the thermometer so it reads 212 degrees
How do you calibrate a thermometer using the ice point method?
1. Fill a large container with crushed ice add tap water until the container is full - stir the mixture well 2. Put the thermometer stem or probe into the ice water. Make sure the sensing area is under water. Wait 30 seconds. Do not let the probe touch the container. 3. Adjust the thermometer so it reads 32 degrees F.
What are the 2 ways to calibrate a thermometer?
1. Ice point method 2. Boiling point method
When you cool food what is the rules to avoid pathogens growing in the TDZ?
1. cool food from 135 to 70 degrees F within the first 2 hours 2. Cool it to 41 degrees F or lower in the next 4 hours
Keep hot TCS foods at _____ degrees F or higher
135
What is the minimum internal cooking temperature of commercially processed ready to eat food that will be hot-held for service (cheese sticks, deep fried vegetables)?
135
What is the minimum internal temperature for fruit, vegatables, grains (rice or pasta) and legumes (beans, refried beans) that will be hot held for service?
135 degrees
What should the temperature be for hot food deliveries?
135 degrees F or higher
What is the minimum internal cooking temperature of eggs that will be served immediately?
145 degrees for 15 seconds
What is the minimum internal cooking temperature of seafood, including fish, shellfish, and crustaceans
145 degrees for 15 seconds
What is the minimum internal cooking temperature of steaks/chops or pork, beef, veal and lamb?
145 degrees for 15 seconds
what is the minimum internal cooking temperature of roasts of pork, beef, veal, and lamb?
145 degrees for 4 minutes
What is the minimum internal temperature fo mechanically tenderized meat?
155 degrees for 15 seconds
What is the minimum internal temperature of eggs that will be hot-held for service?
155 degrees for 15 seconds
What is the minimum internal temperature of ground seafood including chopped or minced seafood?
155 degrees for 15 seconds
what is the minimum internal tempeature of ground meat, including beef, pork, and other meat?
155 degrees for 15 seconds
What is the minimum internal temperature of injected meat including brined ham & flavor-injected meats
155 for 15 seconds
What is the minimum cooking temperature of poultry-including whole or ground chicken, turkey, or duck?
165 degrees for 15 seconds
What is the minimum internal cooking temperature of stuffing made with TCS ingredients?
165 degrees for 15 seconds
What is the miniumum internal cooking temperature of stuffed meat, seafood, poultry or pasta?
165 degrees for 15 seconds
what is the miniumum internal cooking temperatures of dishes that iclude previously cooked TCS ingredients
165 degrees for 15 seconds
What is the internal temperature of a whole turkey?
165 degrees for 4 minutes
Keep cold TCS foods at ______ degrees F or lower
41
Produce, to include sliced melons, cut tomatores & fresh cut leafy greens, should be delivered at what temperatures?
41 degrees or lower
What sould the temperature be for cold food deliveries?
41 degrees or lower
How should milk and dairy products be delivered?
41 degrees or lower. They must be pasteurized and comply with FDA grade A standards
What is the time-temperature abused temperature danger zone?
41-135 degrees F
In dry storage you must make sure the humidity level is constant at?
50-60% humidity
Store food, linens & single use items away from walls and at least ____ inches off the floor
6 inches
Pathogens grow fastest in this range of temperature danger zone?
70 - 125 degrees F
What is the rule of thumb for rotating inventory?
First in, First out (FIFO)
How would you receive and inspect deliveries for reduced oxygen packing (ROP) food (modified atmosphere packing (MAP), vacuum-packed & sous vide food)?
Insert the thermometer stem or probe between 2 packages, if the package allows, fold it around the thermometer stem or probe. Be careful NOT to puncture the package
Upon receiving and inspecting deliveries how would you check meat, poultry and fish?
Insert the thermometer stem or probe directly into the thickest part of the food. The center is usually the thickest part. Temperature must be 32 degrees or lower.
Store food in containers intended for food, the containers should be durable, leak proof, and able to be seeled or covered. Can you use empty food containers to store chemicals? Can you use empty chemical containers to store food?
No to both
Disclosure - if the menu includes TCS items that are raw or undercooked what must you do?
Note it on the menu next to the item
What device monitors both time and temperature?
The Time Temperature Indicator (TTI)
What does the time-temperature indicator useful for?
They are attached to packaging by the supplier. A color change appears in the window if the food has been time-temperature abused during shipment or storage. This color change is not reversible so you know if the food has been abused
If food does not reach 70 degrees F within 2 hours what must you do with the food?
Throw it out or reheat it to 165 degrees F then re-cool to the proper temperature within 2 hours.
Meat and poultry require a _______ or a _____ of _______ inspection stamps. Indicates that the product and the processing plant have met certain standards.
USDA Department of Agriculture
How are temperatures displayed on a thermocouple?
digitally
Egg products must have an inspection stamp indicating that ______ __________ have been enforced to maintain quality and reduce contamination
federal regulations
What does infrared thermometers measure?
food and equipment surfaces
Thermocouples measure temperatures through a _______
metal probe
When should you schedule deliveries?
one at a time and during off peak hours