cooling/reheating
Never cool hot food in a _______
What is a cooler-- it cannot move the hot food through the danger zone quickly enough
Store ice scoops ________________.
Outside of ice machine in a clean and protected location.
The most high-risk populations
What are hospital/nursing home patients, the elderly, pregnant women, children, and the immuno-compromised
What should you do if food will not be served immediately or held for service?
Cool the food, while following the regulations for keeping food out of/ getting foods out of the temperature danger zone quickly.
The correct temperature to cook chicken/poultry to
What is 165 degrees fahrenheit for fifteen seconds
When cooling food, what type of container should one ideally use? (material, depth)
A shallow stainless steel pan
What is disclosure?
If your menu includes TCS items that are raw or undercooked, or otherwise allergenic dishes. you must inform consumers and make them aware of the increased risk of foodborne illness.
Never scoop ice with ____.
What is your hand or glassware
What is the requirement for preparing food after it had been thawed in the microwave
What is it must be cooked immediately after
The temperature to cook fruit, vegetables, grains, and legumes
What is 135 degrees fahrenheit
Cool food from 135 degrees fahrenheit to __ degrees fahrenheit in _____ (time amount).
What is 70; two hours
Never hold/carry ice in containers that have held ___________.
What is raw meat, seafood, poultry, or chemicals.
Never use ice as an ingredient or add in to food/drink if _____________.
What is if it was used to cool food, keep it cold, or otherwise for temperature regulation
Salads with TCS foods include:
What is chicken, tuna, egg, pasta, and potato salads.
Do not cook food during initial cooking for longer than:
What is 60 minutes
Commercially processed/packaged food ready to eat food must be reheated to _______.
When soaking or storing produce in standing water or an ice-water slurry, do NOT _________________________________.
What is, mix different items or multiple batches of the same item.
How to use pooled eggs properly and safely
What is cook promptly after mixing or store at 41 degrees fahrenheit or lower
The maximum temperature allowed for thawing food under running water
What is 70 degrees fahrenheit
How to check the temperature of foods
Pick a thermometer of the appropriate size, check the thickest part of the food, and make sure the temperature stays on or above the required minimum temp. for whatever is being cooked.
You must heat TCS food for hot holding to an internal temp of ____ degrees fahrenheit for ______ (time amount) within ______ hours.
A variance is _________________________.
A document issued by your local regulatory authority that allows an otherwise unbreakable regulation to be waived or altered, such as for matters like food safety concerns involved with curing food, smoking food to preserve it and not enhance flavor, or packaging food using reduced-oxygen packaging like vaccuum seal or sous vide.
When storing leftover salads that contain TCS foods
What is throw out leftovers held at 41 degrees fahrenheit or lower after 7 days
Which of the following should you not serve to high risk populations? - Pasteurized milk - Raw seed sprouts - Uncooked vegetables - A burger that hasn't been cooked to 165 degrees fahrenheit
What is raw seed sprouts
explanation: pasteurized milk is safe to serve high risk populations, as well as uncooked vegetables (as long as they weren't contaminated in some way). A burger only needs to be cooked to internal temp of 155
Typically, roasts of pork, beef, veal, and lamb need to be cooked to 145 degrees for 4 min. However, there are varying temps/time for certain cuts of meat and ovens. Which of the following is an appropriate alternate? 136 degrees--10 min, 140 degrees--3 min, 130 degrees--112 min, or 120 degrees--96 min.
130 degrees for 112 minutes