Food Storage
Food labels should include what information before food is stored
1. Name of food
2. Date food item opened
3. Use by date
4. Name/initials of associate.
Minimum internal cooking temperature of chicken
165 degrees
Name one way to prevent or reduce cross-contamination
2. Clean and sanitize all work surfaces, equipment, and utensils.
3. Prepare raw fish/meat at a different time than when you prepare ready-to-eat food
Number of days canned pudding can be kept after opening
4 days
Minimum internal cooking temperature of fish
145 degrees
What should food handlers do after prepping food and before using the restroom.
Remove apron
Define FIFO and explain when it should be used.
First In, First Out. It should be used in the storage and retrieving of any food items. Examples: coolers used for patients and in the cafe, also when retrieving food from the walk-in coolers and freezers
Minimum internal cooking temperature of ground beef
155 degrees
Where is it acceptable to eat in a food service operation?
Number of days cheese (except hard cheeses) can be kept once package has been opened
7 days
Hard cheeses can be kept for 14 days.
Minimum internal temperature of pasta or rice that will be hot-held for service
135 degrees
What is the most important way to prevent a foodborne illness from bacteria?
Control time and temperature. Keep foods at the correct temperature or discard if out of range for too long.
From top to bottom order put these items in the order they would appear on a shelf in the walk-in cooler.
1. raw ground beef
2. ready-to-eat macaroni salad
3. raw chicken breasts
1. ready-to-eat macaroni salad
2. raw ground beef
3. raw chicken breasts
Maximum water temperature allowed when thawing food under running water
70 degrees - water should not be hot
Name the four correct methods for thawing food, then name the method that TouchPoint recommends.
1. Thaw under refrigeration.
2. Submerge in running drinkable water that is 70 degrees or lower.
3. Thaw in microwave if food will be immediately cooked.
4. Thaw as a part of cooking process if food reaches minimum internal cooking temperature.
TouchPoint recommends thawing under refrigeration.