Chapter 6
at what temperature should milk, eggs, and shellfish be delivered at?
45 degrees or lower
What is the maximum time that TCS food that was prepped in-house may be stored?
7 days
what is the minimum internal temperature for pork and fish?
145 degrees
when using time as a measure instead of temperature, how long can cold food be out before it is discarded?
6 hours if it was pulled at 41 degrees or lower
what should you do when a customer calls to complain about a foodborne illness he says was caused at your establishment?
complete an incident report
what causes large ice crystals to form on frozen food?
time-temperature abuse
How far above the floor must food be stored?
6 inches
what is the minimum internal temperature for beef?
155 degrees
when using time as a measure instead of temperature, how long can hot food be out before it is discarded?
4 hours if pulled at 165 degrees
what is the purpose of a food safety management system?
to actively control risks and hazards throughout the flow of food
what is the best method of checking the temperature of a delivery of fresh meat?
insert a probe into the thickest part of the meat
what is the recommended top to bottom order for storing: raw salmon, uncooked pork roast, raw chicken wings, apple pie, and ground beef?
apple pie, salmon, pork roast, ground beef, and chicken wings
what is the minimum internal temperature for poultry?
165 degrees
what item must guests take each time they return to a self-service area for more food?
a clean plate
What is the first step of creating a HACCP plan?
conduct a hazard analysis
what is a requirement for key drop deliveries?
the items are placed in the correct storage location
what is the maximum temperature that we should store shelled eggs?
41 degrees or lower
what are the 4 methods for thawing food?
refrigerator, running under cold water, microwave, and by cooking from frozen
Cold TCS food has been without temperature control for three hours and the temperature has exceeded 70 degrees, what should be done with the food?
throw it away
True or False: HACCP plans are the same for all restaurants
False
A manager received a recall alert for an item in her restaurant, what should she do?
Put the item in a secure location with a label so its not used.
what is the threat to food safety when storing raw meats above RTE food?
cross-contamination
what temperature must TCS food be reheated to if it will be hot held and for how long?
165 degrees for 15 seconds
A server notices a guest at a table didn't finish her tortilla chips, what should be done with the chis before the next table arrives?
thrown away and replaced with fresh ones
what is a food safety management system?
a group of practices and procedures intended to prevent foodborne illness