Chill Factor
This is NOT an acceptable method for thawing food:
Thawing food at room temperature.
This word describes the complete removal of visible soil on a surface?
Washing/Cleaning
What temperature should you cook food to, to kill the majority of bacteria in it?
165 degrees will kill the majority of bacteria in all foods
What are proper ways to store in use and not in use utensils?
In Use:
Utensils must have a handle, and it needs to be kept out of he product, or can be stored in a container separately and used as needed.
Not In Use:
In a container or drawer with the utensils all going the same direction-handles all on one end.
Ice cream scoops need to be in a running water well, or crock pot with water at 135 or higher.
This food service sink may not be used for food preparation.
Hand wash sink
How long are you allowed to keep Time & Temperature Control Food For Safety (TCS) foods?
TCS foods are only kept for 7 days* or less, from being opened, prepared, or thawed. (Some establishments are stricter)
Using the same knife and cutting board to chop chicken and then immediately cut vegetables is known as what?
Cross Contamination: 3 different ways to spread
The temperature of food hot held in steam tables or crockpots, AFTER preparing or reheating must be this temperature or warmer
135 degrees, and food should be checked every 2 hours to ensure correct temperature
What must be done to any food or cleaning item when taken out of the original container?
New container must be labeled with the name of the product.
What are two different ways to sanitize?
Chemicals-Chlorine, quaternary ammonia, iodine
Heat- 171 degrees for hot water immersion, 165 degrees stationary, single temperature machine, or 180 degrees for all other machines.
Cold foods held refrigerated must be kept at or below this temperature?
41 degrees or lower. Thermometers are required in ALL cold holding equipment.
Items or substances in food that can cause food to become dangerous are known as what?
Food Hazards- 3 different types:
Physical
Chemical
Biological
What is the only way to ensure that food is properly cooked, and safe to eat?
Using a thermometer to check temperature. Color and texture are unreliable.
What is the proper way to store raw meats/foods and ready to eat foods in a refrigerator?
Ready to eat foods stored above raw food (in a pan preferably)
How often should you clean/sanitize food contact surfaces?
Every 4 hours-this includes meat slicers, countertops, utensils in use, etc.
Name 2 SAFE methods for thawing food:
1. Under refrigeration (safest)
2. Under cold running water
3. As part of the cooking process for ground meats
4. In the microwave as long as it goes to direct cooking
Reducing the number of harmful bacteria to a safe level is called what?
Sanitizing
When reheating cooled foods, what temperature do you need to cook your food to?
Reheat foods to 165 degrees, must be done within 2 hours
What populations should you be extra careful with when preparing food for?
Elderly
Young Children
Pregnant Women
Immunocompromised People
Name 2 things to describe the appearance of a food service worker. (or lack of)
* No Jewelry except plain band
* Hair pulled back, and restrained
* Clean clothes
* Bandages covered
* If fake or painted nails, covered
Name 2 safe methods to cool TCS foods quickly:
1. Cut solid foods into smaller pieces
2. Smaller portions and stir often
3. Ice Bath/Ice Wand/Ice as an ingredient
4. Blast Chiller
5. Small amount can be loosely covered and refrigerated
This phrase describes the path or various preparation steps food follows before it reaches the customer.
Flow of food-
Consists of: receiving, storage, cooking, cooling, reheating, and serving.
What is the range of temperatures that is known as the "Danger Zone"?
41 degrees to 135 degrees
Food obtained from unsafe sources, failing to cook food adequately, food held at incorrect temperatures, food prepared using contaminated equipment, and employees having poor personal hygiene can all lead to what?
Foodborne Illness-
Vomiting, diarrhea, sore throat with fever, yellowing/jaundice all warrant a STAY HOME CARD
Allowing utensils to air dry before stacking and storing them prevents this from happening.
Wet Nesting-happens when bacteria grows on and in wet utensils that are not allowed to dry properly.