TCS Food
What is the definition of TCS foods?
Food that needs time and temperature control to limit pathogen growth
What are the two methods used for calibrating thermometers?
Boiling point
Ice point
What temp do you hold hot TCS foods at?
135^ or higher
What would you put on a use-by date label?
Date
Time
The product
What is parcooking?
When you partially cook food during prep and then finish cooking it just before service
What is the definition of Ready-to-eat food?
Food that can be eaten without further preparation, washing, or cooking
What is the temperature danger zone?
41^ to 135^
What temp do you hold cold TCS foods at?
41^ or lower
When combining foods with different use-by dates, which date should you go by?
The earliest use-by date
What temperature do you have to reheat TCS foods to?
165^
What groups of people have a higher risk of getting a foodborne illness than other?
Preschool age children
Elderly people
People with compromised immune systems
What is the zone that pathogens grow rapidly?
70^ to 125^
How long can ready-to-eat TCS foods be stored for?
Seven days
What is the FIFO method?
Fist-in, first-out; Store items with the earliest use-by dates in front of items with later dates
What are the two steps in cooling? Include the temps and times
First, cool food from 135^ to 70^ within two hours
Second, cool it from 70^ to 41^ in the next four hours
What are the TCS foods?
What are the three common types of thermometers?
How would you protect food that’s being held?
Sneeze guard
What is a food that doesn’t need a label?
Dry pasta or another exception
What are the four ways you can thaw TCS food?
Refrigeration
Running Water
Microwave
Cooking
What are the five key practices for ensuring food safety?
What are the four types of probes?
What is the storage order of food in a refrigerator from top to bottom?
Ready-to-eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry
Why should you label food?
Illnesses and allergic reactions can occur. Plus, chemicals not labeled can be mistaken for food.
What are the minimum internal temps for poultry, ground meat, seafood, roasts, and tea?
165^
155^
145^
145^
175^