Using Additives
approved by your local regulatory authority
how to properly use additives
NEVER use ice as an ingredient if it was used to?
keep food cold
Minimum internal cooking temperature for pork?
165ºF (74ºC) for 15 seconds
Packaging food using a -------(ROP) method
reduced-oxygen packaging
produce
what cant you sell when treated with sulfites before it was received in the operation
Transfer ice using clean and sanitized containers and what?
scoops
Minimum internal cooking temperature for ground beef?
155ºF (68ºC) for 15 seconds
Offering live ______ from a display tank
shellfish
NEVER use more _____ than are allowed by law
additives
NEVER hold ice in containers that held?
chemicals or raw meat, seafood, or poultry
Minimum internal cooking temperature for seafood
145ºF (63ºC) for 15 seconds
Custom-processing what for personal use (i.e., dressing a deer)
animals
NEVER use additives to ____ the appearance of food
Alter
Store ____ outside ice machines in a clean, protected location
ice scoops
Minimum internal cooking temperature for roast?
145ºF (63ºC) for 4 minutes
NEVER add ______ to produce that will be eaten raw
sulfites
NEVER use a ____ or touch ice with hands
glass to scoop ice
Minimum internal cooking temperature for produce?
135ºF (57ºC)