General Prep Practices
Should be cleaned and sanitized.
What is workstations, cutting boards, and utensils
When prepping salads containing
TCS food, one should prep in ____________________ and only use leftover TCS ingredients that have been ____________________.
What is small batches & handled correctly?
TCS Food must be cooked to the minimum internal temperatures unless:
What is a customer request otherwise?
A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.
The only way to reduce pathogens in food to safe levels.
What is cooking to correct minimum internal temperature?
True or False: additives should NEVER be used more than allowed by the law
What is True?
For dishes that need little to no cooking, one should consider prepping with what shell eggs?
What is pasteurized?
What foods must always be disclosed?
What is any raw or undercooked TCS items on the menu?
Includes MAP, vacuum-packed, and sous vide food
What is reduced-oxygen packaging (ROP)?
While cooking can reduce pathogens in food to safe levels, it will not destroy what?
What is spores or toxins they may have produced?
Proper way food should be presented to costumers
What is in a way that does not mislead or misinform them?
When prepping battered or breaded food, be mindful of two things:
What is temperature abuse and cross contamination?
How can you remind customers of risks?
What is putting it on the menu, using brochures, table tents, signs, or other written methods.
When applying for a variance, your regulatory authority may require you to submit what?
What is a HACCP plan?
When cooking TCS food in a microwave, how many places should the temperature be checked?
What is two places?
Food that has become unsafe must be thrown out unless it can be safely restored. What is this called?
What is reconditioning?
To package fresh juice for later sale, juice must be treated according to which plan?
What is HACCP?
The FDA advises against raw foods on what kinds of menus?
What is Children's?
What does a HACCP plan account for?
What is any food safety risks related to the way you plan to prep the food item?
True or False: when using a thermometer, take the temperature in any part of the food.
What are the three ways to properly thaw food?
What is in a cooler, submerged under running water, and in a microwave?
What is the most important thing to prep produce such as lettuce and spinach before using?
What is wash and pull bad leaves apart?
Some operations partially cook food during prep and then finish cooking it just before service.
What is partial cooking?
True or False: you need a variance if you're using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety.
What is true?
May lower the equipment or oil temperature, and the food might not cook fully.
What is overloading?