Definitions
What are variances?
A document issued by a regulatory agency that allows a regulatory requirement to be waived or changed.
What's the minimum internal cooking temperature for poultry?
165 F
What temperature should you hold hot food at?
135 F or higher
How should you hold a plate when serving.
From the bottom of the plate
What are some ways you can thaw food?
1.) Refrigeration
2.) Running water
3.) Microwave
4.) Cooking Immediately
What are minimal internal temperatures?
The required minimum temperature that the internal portion of food must reach to sufficiently reduce the number of pathogens that might be present.
What's the minimum internal cooking temperature for seafood?
145 F
What's temperature should you hold cold food at?
41 F or lower
How should you carry glasses?
In a rack OR on a tray
What are the general guidelines to follow when cooking food?
1.) Time and Temperature
2.) Correct thermometer
3.) Avoid Overloading
4.) Equipment Temperature
What are Temporary Units?
Operations that function in a location for typically no more than 14 days.
What's the minimum internal cooking temperature for TCS food?
135 F
How often should you check food temperatures?
At least every four hours
Should you reserve uncovered condiments?
No bro
What are the steps for partial cooking during prepping?
1.) DO NOT cook the food for longer than 60 minutes during initial cooking
2.) Cool the food IMMEDIATELY after initial cooking
3.) FREEZE OR REFRIGERATE the food after cooling it
4.) HEAT THE FOOD TO ITS REQUIRED MINIMUM internal temperature before selling or serving it.
5.) COOL THE FOOD if not it will NOT be served IMMEDIATELY or held for service.
What are mobile units?
Portable foodservice operations, ranging from concession vans to full field kitchens.
What's the minimum internal cooking temperature for ground meat?
155 F
What should you NOT do when it comes to reheating food?
NEVER USE HOT HOLDING EQUIPMENT TO REHEAT FOOD UNLESS IT IS BUILT TO DO SO!!!!
TRUE OR FALSE?
Avoid bare hand contact with food that is ready to eat.
TRUE!!!!
What are some things you should NEVER serve in a high-risk population?
RAW SEED SPROUTS
RAW OR UNDERCOOKED EGGS, MEAT OR SEAFOOD
UNPASTEURIZED MILK OR JUICE
What are pooled eggs?
Eggs that are cracked open and combined in a common container.
What's the temperature for cooking TCS food in the microwave?
165 F
Food covers and sneeze guards.
What are the requirements when a utensil is stoved in water between uses?
Running water of at least 135 F
When transporting food and items, what safety procedures do you follow???
PACK FOOD in containers, label food with use-by dates and time, clean the inside of delivery vehicles, practice good personal hygiene, check internal food temps, and store raw meat, poultry, and seafood seperate from ready-to-eat items.