Danger Zone
WHAT IS THE TEMPERATURE RANGE FOR THE DANGER ZONE?
41-135 F
WHAT TEMPERATURE SHOULD A COLD TCS FOOD BE RECEIVED?
41 degrees or lower
MINIMUM INTERNAL COOKING TEMPERATURE OF PORK ROAST? 135+ FOR 15SEC, 145+ FOR 4MIN, 155+ FOR 17SEC, 165+ FOR 1SEC
145 OR HIGHER FOR 4 MINUTES
What is one way food should never be thawed?
At room temperature
Why should overloading coolers be avoided?
It reduces air flow
Food must be cooled from 135 to __ within 2 hours?
41, 45, 70, 80
70
FOOD MUST BE THROWN OUT AFTER REMAINING IN THE TEMPERATURE DANGER ZONE FOR HOW LONG?
4 Hours
LIMITING THE AMOUNT OF FOOD REMOVED FROM A COOLER WHEN PREPPING HELPS PREVENT WHAT?
Time Temperature Abuse
WHAT IS THE MINIMUM INTERNAL COOKING TEMP FOR HOT HELD RICE?
135, 145, 155, 165
135
When checking the internal temp of food, where is the thermometer inserted?
In the thickest part of the food
WHICH IS STORED RIGHT? MACRONI SALAD ABOVE SALMON, RAW PORK ABOVE RAW CHICKEN, RAW POULTRY ABOVE RAW BEEF, SLICED PINEAPPLE BELOW RAW STEAK
Macaroni salad above salmon
How many hours can you take to cool food from 70 to 41 or less?
4 hours
AT WHAT TEMPERATURE SHOULD HOT HOLDING FOODS BE KEPT?
140 or above
HOW SHOULD SOUR CREAM BE TEMP CHECKED AT DELIVERY?
REMOVE THE LID OF THE CONTAINER, PLACE THE THERMOMETER STEM INTO THE SOUR CREAM
MINIMUM INTERNAL TEMP FOR HAMBURGERS? 135+ FOR 15SEC, 145+ FOR 15SEC, 155+FOR 17SEC, 165+ FOR 1SEC
155 or higher for 17 seconds
What must be done after completing each prep task to lower cross-contamination risks?
Surfaces must be cleaned and sanitized
What is the storage order in a cooler based on?
The internal cooking temperature for each food
When cooling food the total cooling food cannot exceed how many hours? 1, 2, 4, 6
6 hours
AT WHAT TEMPERATURE SHOULD COLD HOLDING FOODS BE KEPT?
40 and below
WHAT IS AN EXAMPLE OF A TCS FOOD WHEN COOKED BUT NOT WHEN RAW?
Rice
MINIMUM INTERNAL COOKING TEMP FOR POULTRY? 135+ FOR 15SEC, 145+ FOR 15SEC, 155+ FOR 17SEC, 165+ FOR 1SEC
165 degrees or higher for greater than 1 second
What is FIFO?
First In First Out
How should items be stored or rotated?
FIFO, old to the front, new to the back
Why shouldn't you use hot holding equipment to reheat food?
Most food will not pass through the danger zone quickly enough
TO PREVENT DANGER ZONE ISSUES HOW OFTEN SHOULD FOOD BE CHECKED?
Check at least every 2 hours
Who regulates TCS foods?
FDA ( Food and Drug Administration)
MINIMUM INTERNAL COOKING TEMP FOR SEAFOOD? 135+ FOR 15SEC, 145+ FOR 15SEC, 155+ FOR 17SEC, 165+ FOR 1SEC
145 or higher for 15 seconds
How long should you wash your hands?
10 seconds scrubbing with soap, 20 seconds total
What items are on the top shelf of a cooler?
Ready to eat foods
Cold held food can be placed directly on ice to be served?
False