Flow of Food
This is the movement of food through a food establishment, from purchasing to serving.
The flow of food
Cold TCS Foods should be received at
41°F (5°C) or lower
What type of supplier should a food establishment purchase food from
What is an approved, reputable supplier
What temperature do pathogens grow even quicker
70F-125F
What does FIFO stand for
First In First Out
What type of food requires time and temperature control to limit pathogen growth?
TCS Foods
At what temperature should hot TCS food be received
135°F (57°C) or higher
What should a manager check first when a food delivery arrives (2 examples)
The condition of the food, packaging, temperatures, and signs of contamination or damage
What temperature range is commonly known as the temperature danger zone
41°F to 135°F
Why should food be stored in covered containers
To protect food from contamination
What type of contamination occurs when harmful substances are transferred from one food or surface to another?
What is the maximum temperature for receiving shell eggs
45°F (7°C) or lower
What should a manager do with food that arrives at an unsafe temperature
Reject it
At what temperature should hot TCS food generally be held
135°F (57°C) or higher
Put these foods in the correct top-to-bottom storage order: ready-to-eat salad, raw chicken, raw ground beef, raw fish
Ready-to-eat salad → raw fish → raw ground beef → raw chicken
What is one major reason food handlers must control time and temperature during the flow of food?
To prevent pathogens from growing to unsafe levels
Why is it important to calibrate thermometers
To ensure you have an accurate reading/ accurate temperature
What condition should frozen food be in when it is received
Frozen solid and free of evidence of thawing and refreezing
What part of the food item must the thermometer be inserted in
The thickest part will take longer to cook.
Why is raw chicken stored below ready-to-eat food in a refrigerator
To prevent juices from raw chicken from dripping onto and contaminating ready-to-eat food
A food handler uses the same cutting board for raw chicken and lettuce without cleaning and sanitizing it. What food-safety problem has occurred?
Cross-Contamination
What is one way thermometers can be calibrated
ice point method, boiling point method
A delivery of raw chicken arrives at 48°F. What should the manager generally do?
Reject the shipment
Why does food become unsafe when it remains in the temperature danger zone for too long?
Pathogens can multiply rapidly
How far off the floor should food generally be stored
At least 6 inches (15 cm) of the floor
A manager notices that food is being received safely but temperatures are not being monitored during preparation and storage. What food-safety principle is the operation failing to control?
Time and temperature control throughout the flow of food
How long should a shellstock tag be kept on file
90 days
A delivery contains frozen vegetables that are partially thawed and covered with large ice crystals. What should the manager do
Reject the product because it shows evidence of improper temperature control
A manager checks three containers of potato salad. One reads 39°F, another 41°F, and another 48°F. Which container requires immediate attention
The container at 48°F
Why is FIFO important
To use older products before newer ones and reduce spoilage and waste?