Chapter 7
What does FIFO stand for?
First In, First Out
What are the four safe thawing methods?
-Fridge
-Microwave
- Water 70oF or lower
- As a part of the cooking process
How often should you check the temperature of food?
Every 4 hours
What does the H stand for in HACCP
Hazard
What does coving mean?
The curved sealed edge on the floor to eliminate gaps that are hard to clean
Air temperaute of units need to be accurate to what degree?
+-3 oF
What does ROP stand for?
Reduced oxygen packaging
How long can hot food be held before discarding?
4 hours
Does an imminent health hazard require shut down of business right away?
Yes.
What type of flooring should be used in a kitchen?
-smooth, durable, nonabsorbent, and easy to clean
-Nonporous, resilient flooring. Vinyl or rubber tiles.
How far do you need to store items off the floor?
At least 6 inches
What does variance mean and when do you need one?
This is a written document from a regulatory agency that grants permission to use a modified or special food preparation method that is not covered by the standard food code, such as smoking food for preservation
-Curing food
- Smoking food to preserve it
- Packaging fresh juice on site
- Sprouting seeds or beans
- Live shellfish on display
How long can cold food be held before discarding?
6 hours
How do you prevent backflow?
Air gap
What are the four cooling methods?
-Ice water bath
- Ice paddle
- Blast chiller
- Ice or cold water
When must a food made in house be marked?
If it is going to be held longer than 24 hours
What does the internal cooking temperature need to be for fruits and vegetables?
135oF
Refrigerated vending machines that have food in it need to be thrown out after how many days?
7 days
Please list 2of the 6 steps to implement a safety program
- Identify risks
- Monitor
- Corrective action
- Management oversight
- Training
- Re-evaluation
To cool food, how long should it take?
6 hours
2 from 125-70
4 from 70-41
If pasta made on November 8th, what does must it be thrown out?
14th
What temperature do shell eggs held for hot service need to be?
What temperature do shell eggs that will be served right away need to be?
155oF
145oF
What are some items you are allowed to reserve to customers if the first table does not use it?
-Pre packaged crackers
- Jelly
What is step 2 in the HACCP plan?
- Identify critical control points
What does backsiphonage mean and do to an operation?
- The reverse flow of water. Can be very bad due to contaminants getting into drinking water.