Fill in the Blank
Check chemicals in a delivery truck for _____________ and ____________
spillage/leakage
What is the danger zone temp in celsius?
4 - 60
What is the most common type of contaminant?
Biological
What are the two Critical Control Points?
Kill step, control step
True or false: Hot holding units can heat up foods to safe temps
False
When receiving food, check temperature using a _____________ ___________
probe thermometer
When receiving food, check that refrigeration units and refrigerated food are at or below (celsius)
4 degrees
What are the 5 types of microbes?
Bacteria, Viruses, Parasites, Protozoa, Fungi
Define Critical Control Points
A point where no further action can be taken to eliminate a hazard
What is the acronym for the principle to follow when storing food, and what does each letter stand for?
FIFO - First in First out
Always store raw animal foods on the ________ __________
bottom shelf
When receiving food, check that freezer units and frozen food are at or below (celsius)
18 degrees
What is botulism?
Spores growing on food that survive extreme conditions
What are critical limits?
Measurable limits that indicate effective control of a critical control point.
How far off the floor should food be?
15 cm (6in)
Never thaw at ___________ ____________
room temperature
What temp (C) ensures pathogens are killed?
74
What is the acronym for factors that affect bacterial growth, and what does each letter stand for?
FATTOM - Food, Acid, Time, Temp, Oxygen, Moisture
What is the critical limit for cooking meat?
74 C
How long to thaw food in the refrigerator?
24 hours for every 2.5 kilos
Do not accept food that is _________, _____________, ____________, or ___________________________________________
spoiled, damaged, expired, or from an unapproved source
Hot holding units keep food at or above (C)
60
What is the cycle of contaminants?
Food handler, environment, food
What are corrective actions?
Procedures to follow when a critical limit is not met
What are the 3 ways to rapidly cool foods?
1. Ice bath
2. Ice wands
3. Divide into shallow pans in the fridge