HACCP
A method of storing food, first in first out
What is FIFO?
It doesn't heat the food fast enough
Why shouldn't you use the steam table to reheat food?
This is the temperature that poultry and stuffed meats must be cooked to
What is 165
A cooking method in which food is cooked in very hot water.
Boil
Wrap or cover food before
What is the thing you do before storing food
Uncracked and 40* F
When receiving eggs what should you look for?
165 F
What temperature should food be reheated to?
This is the temperature that vegetables and fruit must be cooked to
What is 135
Food is cooked on a rack over fire or coals in this cooking method.
Grill
Use ice scoops, tongs, or clean cup
What is the proper way to scoop ice?
Bacteria grow best with food that is high in moisture, small amounts of acid and time temperature abused. Bacteria need Food, acid, time, temperature, oxygen and moister
What does FAT TOM stand for and mean?
41 - 135* F
What is the temperature danger zone?
This is the temperature that whole muscle meats (ie ribeye steak) must be cooked to
What is 145
An oven is the heat source for this cooking method.
Bake or roast
In apron or uniform pocket
What is the place you never store towels
Protect people - keep employees and return customers -preventing food safety errors.
What are the 3 main goals of HACCP in the food service industry?
0* F
What temperature should the freezer be kept?
This is the temperature that fish must be cooked to
What is 145
A cooking method that uses water vapor to cook food such as vegetables.
Steam
Eggs, peanuts, shellfish
What is the three most common food allergens?
Eliminate, prevent, or reduce the risk of a hazard.
What do critical control points do?
4 hours
What is the maximum amount of time food can be left in the temperature danger zone?
This is the temperature that ground meat must be cooked to
What is 155
A cooking method in which food is cooked with oil in a pan on the stove.
Saute
Cross contamination
What is the transfer of pathogens from one surface to another