Show:
Flow Of Food
Cooling Method
Reheating
HACCP
Food Safety Systems
100
First Step in the Flow Of Food
What is Receiving
100
Food should be cooled below 41 Degrees F within 4 hours
What is the one stage cooling method
100
How does reheating foods become an issue in the restaurant?
Because if it is not done properly it could cause a food borne illness.
100
What is a hazard analyisis
It examines the flow of food from the point you receive foods to the time food is served
100
What does FDA stand for?
Food & Drug Administration
200
Where perishable goods are stored
1st One can be stored in the refrigerator 2nd Stored in the freezer
200
The slowest but the best method of thawing food is WHAT method?
What is in the refrigerator.
200
Why is it important to check the temperature of foods before serving it?
it helps you prevent any hazards from leaving the kitchen & being served to the customer.
200
Why is it important to keep records & documents
It helps you prevent any hazards from leaving the kitchen and being served to the customer
200
What is a food safety audit?
It is when a food service establishment is inspected by representatives of the health department
300
Temperature at which vegetables need to be stored?
What is 32 degrees - 50 degrees F
300
What are the benefits & not so good benefits of thawing food in the microwave
It is good for thawing individual portion BUT it does NOT thaw evenly
300
how should foods be put in a pan for reheating foods.
What is in a single layer that way they cook evenly
300
what is a corrective action?
indicates foods are at the wrong temperatures
300
What is a food safety system?
Step of precautionary steps that take into account all the ways food are exposed to the 4 hazards
400
What is the ideal storage temperature for meats and poultry?
32-36 degrees
400
What kind of container should you use for an ice bath
What is a steel container
400
Cooked foods you plan to store for later use need to be cooled below what temperature?
Below 41 degrees as quickly as possible
400
What does HACCP stand for?
Hazard Analysis Critical Control Point
400
What is the FDA Food Code?
It is a document that is frequently updated on new findings on keeping foods safe.
500
Flow of food?
it is the route food takes from the time you receive until the time it is served to the customer
500
what is a second option cooling liquid foods?
A chill wand
500
Temperature and time for reheating foods
165 degrees for at least 15 seconds
500
Name the 7 steps of HACCP
Conduct a hazard analysis, Determine Critical Control Points, Establish Critical Limits, Establish monitoring procedures, Identify corrective actions, establish record keeping & documentation, Verify the system works.
500
Why is it important for an establishment to conduct a hazard analysis?
Because it helps the establishment to examine the flow of food from the moment you receive it until you serve it.