Cross-Contamination
Clean and sanitized untensils, cutting boards, gloves.
what needs to be cleaned to avoid cross contamination?
thermometer
what is the most important tool used to monitor temperature?
Box, receiving number, temp, and box tag
How do you check boxes when receiving?
the process of moderating the temperature of a food such as allowing a food to gradually increase from a temperature
what is slaking
cool food from 135 to 70 within ____ hours
what is 2 hours
chicken
What is the most common contaminant
41°F to 135°F
what is the temperature danger zone?
Chicken, Beef, Pork
What stock should be stored sepretly?
Browning: Never brown or partially cook meat, then refrigerate and finish cooking later.
what is partial cooking
The total cooling time cannot be longer than _______ hours
what is 6 hours
Clean, sanitized works spaces
What is needed to avoid cross-contamination?
time-temperature abuse
what causes many foodborne illnesses?
An approved food source
Where do you buy food from?
cleaning removes food and other types of soil from a surface such as a counter top or plate. Sanitizing reduces the number of pathogens on that clean surface to safe levels.
what is Cleaning and sanitizing
If you cool food from 135 to 70 in one hours, then you have _________ hours to get the food to 41 or lower.
Physical, chemical, biological.
What are the types of contaminants?
bimetallic stemmed thermometer
what is a very common thermometer used in restaurants and food service operations?
Putting it in the fridge, or submerging in running water
How do you thaw meat
measured with a thermometer, historically calibrated in various temperature scales and units of measurement.
what is temperature
methods for cooling food
what is Ice-water bath/ Blast chiller/ Stir with ice paddle/ Use ice or cold water as an ingredient
Food to Food, Equipment to Food, and People to Food
What are the 3 most common types of cross-contamination?
ice-point method, boiling-point method
What are the two ways to calibrate a thermometer?
Incorrect Temp, Damaged packaging, quality including mold, abnormal color, incorrect texture, soft flesh leaves an imprint when touched, and abnormal odor
What are the reasons to refuse when receiving?
written document issued by the Regulatory Authority that authorizes a modification or waiver of one or more requirements of the Code
what is variance
Reheat commercially processed and packaged ready-to-eat food to an internal temp of at least
what is 135f