General Prep Practices
What must be clean and sanitized before prepping food?
Workstations, cutting boards, and utensils
At what temperature can food be safely thawed under running water?
70°F (21°C) or lower
What should produce be washed with?
Running water that is slightly warmer than the produce
What is the minimum cooking temperature for poultry?
165°F (74°C) instantly
What is the first cooling step for TCS food?
Cool from 135°F to 70°F within two hours
Why should you only take out small amounts of food from the cooler?
To prevent time-temperature abuse
What must be done immediately after microwave-thawing?
Cook the food in conventional equipment right away
What cut produce must always be kept at 41°F (5°C) or lower?
Cut melons, cut tomatoes, and cut leafy greens
What minimum temperature is required for ground meats like beef or pork?
155°F (68°C) for 17 seconds
What is the second cooling step?
Cool from 70°F to 41°F (5°C) within four more hours
What rule applies to using food additives?
Only approved additives may be used, and never to change a food’s appearance
What must be done when thawing fish packaged in ROP that must remain frozen until use?
Remove the fish from the packaging before or right after thawing
What kind of eggs should be used for dishes that won’t be fully cooked?
Pasteurized eggs or egg products
What temperature must seafood and steaks reach?
145°F (63°C) for 15 seconds
Name one factor that affects how quickly food cools.
Thickness, container type, or portion size
What must be done with food that is misrepresented, contaminated, or handled by an ill employee?
It must be thrown out
Name one prep method that requires a variance.
Smoking food to preserve it, packaging with ROP, curing, sprouting seeds
What is one rule for safe ice handling?
Never use ice that was used to keep food cold as an ingredient
How long must roasts be cooked at 145°F (63°C)?
For four minutes
What are safe cooling methods?
Ice-water baths, blast chillers, ice paddles, or adding ice as an ingredient.
What is one example of dishonestly presenting food?
Using lights, overwraps, or additives to make food look fresher than it is
What plan may be required when applying for a variance, and what must it include?
A HACCP plan addressing hazards, monitoring, corrective actions, and verification
: Why should pooled eggs be used carefully?
They must be cooked promptly or kept cold, and containers must be sanitized between batches
What temperature must plant foods be cooked to when hot-held for service?
135°F (57°C)
What temperature must food reach when reheated for hot-holding?
165°F (74°C) within two hours.