General Preparation Practices
Which three ocean/ marine foods ALWAYS need time and temperature control for safety
Fish Shellfish & Crustaceans
When frozen food is thawed and exposed to the temperature danger zone,_________ in the food will begin to grow.
pathogens
TCS Stands For
What is Temperature Controlled Substances r
You should store ice scoops at ice machines
What is outside of the ice machine in a clean, protected location
When you do not serve cooked food immediately, you must get it out of the_________________ as quickly as possible.
temperature danger zone
TRUE / FALSE Bacteria will grow well in some food at unsafe temperatures
True
To reduce the growth of pathogens, NEVER
Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at
41F or lower
What is in the thickest part?
These are effective methods to cool food quickly and safely
Ice Paddle
Ice or cold water as an ingredient
Blast Chiller
Ice-water bath
Sometimes food can be restored to a safe condition. This is called
Reconditioning
Frozen fish may be supplied in
Reduced Oxygen Packaging (ROP)
Pooled eggs are
eggs that are cracked open and combined in a container.
If you submit a HACCP plan to your regulatory authority it must account for
any food safety risks related to the way you plan to prep the food item
This can affect how quickly food cools down
Thickness or density of the food
size of the food
storage container
Do NOT use the following to misrepresent the appearance of food
Food or color additives
Colored overwraps
Lights
This fish should usually remain frozen until ready for use.
If this is stated on the label, the fish must be removed from the packaging at the following times:
Before thawing it under refrigeration
Before or immediately after thawing it under running water
You should use pasteurized eggs when ___________
Give two examples
prepping egg dishes that need little or no cooking.
Examples- Caesar salad dressing, hollandaise sauce, tiramisu and mousse.
Give three examples of foods cooked in the microwave that must reach 165F
Meat, seafood, poultry and eggs
TRUE/ FALSE Reject food if it
Has passed the use-by or expiration date
Has an abnormal color or is moldy
Smells wrong or unpleasant
TRUE
Give two examples when all food, especially ready-to-eat food, must be thrown out
When it is handled by staff who have been restricted or excluded from the operation due to illness.
When it is contaminated by hands or bodily fluids.
When it has exceeded the time and temperature requirements designed to keep food safe.
Microwave/Defrost
Running under cool water
Placing in the refrigerator
TRUE / FALSE Frozen Food should be partially thawed when received.
Frozen food should be frozen solid when received
RTE food stands for
What is Ready to Eat?
First, cool food from_____________ within_______hours.
Then, cool it from ______________ or lower in the next _________ hours
First, cool food from 135F to 70F within two hours.
Then, cool it from 70F to 41F or lower in the next four hours