Food Preperation
Name the acceptable forms of thawing food
Refrigeration 41o or lower
Running water at least 70o
Microwave if it will be cook immediately afterwards
Part of the cooking process
Hot held food on a buffet must be held at _____
135o or higher
A manager's responsibility to actively control risk factor for foodborne illness
What is Active Managerial Control?
Table top equipment legs must be ___ off of the counter top
4 inches
Removes food and other dirt from surface
What is Cleaning?
165o
What is the correct temperature to cook poultry, stuffed meats, and reheating TCS foods?
Ice should never be scooped using ______
What is bare hands or a glass?
What is the purpose of a safety management system?
What is preventing foodborne illness by controlling risks and hazards?
Hand Washing Station must include ______
Hot/Cold Running Water
Soap
Disposable towels or air dryer
Garbage Can
Signage
Reduces pathogens to safe levels on a surface
What is Sanitizing?
Microwave food must always be cooked to what temperature?
165o
Can uneaten bread be re-served to another table after guests leave the table?
NO
Hazards can be prevented, eliminated, and reduces to safe levels by using ______
What is a HACCP plan?
A physical link between safe water and dirty water
What is a cross connection?
Name 3 types of Sanitizers
Chlorine
Iodine
Quats
You have 2 hours to cool a food to _____ degrees and 4 hours to get it to _____ degrees
70o
and
41o
Hot food not served, sold, or eaten in _______ must be thrown out
What is 4 hours?
A manager making sure a foodhandler takes temperature correctly is an example of what in active managerial control?
Monitoring
Name 3 basic ways to prevent pest in an operation
Deny Access
Deny Food, Water, and Shelter
Work with licensed Pest Control Operator
Name the steps to using a three compartment sink
Scrape, rinse, or soak
Wash in water at least 110o
Rinse
Sanitize
Air Dry
Temperature at which roasts of beef, pork, and lamb must be cooked to
145o for 4 minutes
A pan of baked chicken at 165o was packed in a heated cabinet for off site delivery. What information is needed on the label?
Use by Date, Time, Reheating and Serving Instructions
HACCP stands for what?
Prevents grease build up from blocking the drain
What is Grease Traps?
What is the effective water temperature when using quats sanitizer?
What is 75o?