TCS
What does TCS stand for?
Time & Temperature Control for Food Safety
What is a Key Drop Delivery?
A delivery made outside of business hours where a key is left for the delivery person to enter and complete delivery.
What is a variance?
Written permission/document from a regulatory authority to waive or change a regulation.
Sneeze guards should be used at which type of food area?
Self-Service / Buffet / Cafeteria-Style
A manufacturer issues a recall for yogurt. Herrera, a grocery store manager, has located the yogurt based on the information in the recall notice. What step should she take next?
She should store the yogurt separately from other food items.
You have ONE minute to name at least five TCS foods.
Shell eggs, tofu/soy, cut melons/tomatoes, dairy/milk, meat, poultry, fish, shellfish, baked potatoes
What is FIFO?
First-In, First-Out.
1. Look for an item's use-by date.
2. Keep items with the earliest use-by dates in front.
3. Use the items stored at the front first.
4. Discard any item that is past its use-by date.
What is Parcooking?
Partially cooking a food for 60min or less.
Describe a container transporting food.
Food-grade, non-toxic, aluminum, leakproof
Herrera, a cook, is in charge of checking the temperature of the buffet food every two hours at his restaurant. He checks the internal temperature of baked chicken breast and decides that it needs reheating. To what minimum internal temperature should he reheat the chicken?
165°F
Explain the 4-6 steps of the Ice-Point Method in order.
Fill container with ice.
Add water.
Stir.
Insert thermometer, NOT touching bottom/sides.
Hold for 30sec.
Adjust calibration nut to 32oF
What do you do when there's a recall on a food?
1. Locate the item
2. Isolate the item
3. Mark the item
4. Read the notice
What foods should be pasteurized, especially for high-risk population groups?
Eggs
Milk
Juices
What are the four cooling methods?
Adding ice/cold water
Blast/Tumble Chiller
Ice-Water Bath
Ice Paddle
Herrera's restaurant is catering for an offsite event, and she's in charge of handling the salads. She removes the Caesar salad from the cooler at 1:15pm and measures it at 37°F. By what time should she serve the salad?
7:15 p.m.
What is the accepted temperature degree range for measuring food? What is the accepted temperature degree range for measuring air?
±___°F
Food = ±2°F
Air = ±3°F
You have ONE minute to list five examples of REJECTING deliveries.
Stained, damp, leaking, pests, has holes, dents, rust, bloated, torn, discolored, moldy, slimy, sticky, smelly, leaves an imprint
What are the five thawing methods?
Cooking
Microwaving
Under Refrigeration
Under Running Water
Slacking
What temperatures should be reached when reheating:
Ready-To-Eat Food
Hot Holding
Instant Service
Ready-To-Eat Food = 135oF
Hot Holding = 165oF
Instant Service = any hotter temperature
Herrera removes fish fillet from the freezer and leaves it on a counter to thaw. She does other tasks in the kitchen and forgets about the thawing fish for four hours. Why do Herrera's actions make the fish unsafe to eat?
She fails to hold the fish at the correct temperature to prevent pathogen growth.
What are ALL of thermometers and give an example showing how to use them.
Seven thermometers, not including thermistor/thermocouples or indicator tags
Bimetallic Stemmed Thermometer - penetrating turkey.
Immersion Probes - checking liquid temp. of soup.
Surface Probes - checking the surface temp. of a hot pan.
Penetration Probe - penetrating a chicken.
Air Probe - reads the temperature in a freezer.
Infrared (Laser) Thermometer - *like surface probe*
Maximum Registering Thermometer - checks the temperature of an oven/bbq pit/dishwasher.
What are the RECEIVING temperatures for:
Milk
Shell Eggs
Cold TCS
Hot TCS
Shellfish
Frozen Food
Milk/Shell Eggs = 45oF
Cold TCS = 41oF
Hot TCS = 135oF
Shellfish = 45oF
Frozen Food = Frozen
What are the minimum internal temperatures for:
Tea
Poultry
Stuffed Meat
Ground
Seafood
Pork
Beef
Lamb
Veggies / Fruits / Beans
Tea = 175oF
Poultry/Stuffed Meat = 165oF
Ground Meat = 155oF
Seafood/Pork/Beef/Lamb = 145oF
Veggies / Fruits / Beans = 135oF
Describe how a to cool a TCS food.
6hrs total to get to 41oF.
The first two hours to get to 70oF.
The last four hours to get to 41oF.
Selena is prepping spinach and cabbage for a dinner service. Which guideline should she follow to safely prep the vegetables?
A) She should use cold water to soak the leaves and then remove dirt from them.
B) She should group together the spinach and cabbage leaves and wash them together.
C) She should pull the leaves back from the vegetables and then wash them in warm water.
D) She should chop the spinach and cabbage leaves and then use water to remove dirt from them.
C) She should pull the leaves back from the vegetables and then wash them in warm water.