Thermometers/ Temperature
What do well call it when we separate raw food and ready-to-eat food?
Cross Contamination
What does FIFO stand for?
First-in, first-out
How do you prevent Time Temperature Abuse?
Remove only as much food as you need,prepare in small batches and your ingredients should not be in the temperature danger zone.
WildCARD
WILD CARD
•Delivery
•Mobile/temporary kitchens
•Vending machines
Water freezes at 32°F and is more common.
Ice Point Method
What are some ways to prevent cross contamination?
Wrap or cover food tightly,separate raw from ready-to-eat food, place ready-to-eat foods above raw foods and prevent juices from dripping onto ready-to-eat foods.
This is a group that consists of the elderly,small children and immune compromised people.
High Risk Population
•Training programs
•Manager supervision
•Standard operating procedures (SOPs)
•HACCP
What are ice-water bath,ice paddles and blast chillers an example of?
Cooling
Cooked to wrong temperature,held at wrong temperature and cooled or reheated incorrectly.
Time Temperature Abuse
Name of food
Date to be sold, eaten, or thrown out
Never BLANK foods at room temperature.
Thaw
Controlling risks, being proactive and anticipating risks are all examples of?
Active Managerial Control
What type of foods are held at 41°F (5°C) or lower?
Cold foods
What temperature do we calibrate our thermometer to for the boiling method?
212 Degrees Fahrenheit
Store it for 7 days or less at 41°F (5°C) or lower.
How long do we store foods in storage?
List the two acceptable ways of thawing foods.
Placing the food in a cooler/refrigerator at 41°F (5°C)
Microwaving the food
Leave it under running water only if the water is 70°F (21°C) or lower and if the water is potable and never goes above 41°F (5°C).
What are some things that the Food Safety Management Systems do?
They work together to prevent foodborne illness and controls risks and hazards
What type of foods are held at 135°F (57°C) or higher?
Hot foods
Name all the pieces of a bimetallic stemmed thermometer.
-Indicator Head
-Calibration Nut
-Holding clip
-Stem
-Sensing Area
-Dimple
Describe a refrigerator organization from the top to bottom.
Ready-to-eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry
List at least TWO of the correct internal temperatures of some meats and how long they should they remain that certain temperature.
Poultry-165°F (74°C) for 15 seconds
Ground Meat- 155°F (68°C) for 15 seconds
Large chunks of pork, beef, veal, and lamb- 145°F (68°C) for 4 minutes
Seafood- 145°F (68°C) for 15 seconds
What does HACCP stand for?
Hazard Analysis Critical Control Point
Name the temperatures that we use when doing 2 Stage Cooling ?
•135°F to 70°F
•41°F or lower