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Temperature Safety
FAT TOM
Food Safety Rules
Principles of Heat
Lab Roles
100
Keep your freezer set at ____ or below?
0
100
What does the letter F mean?
Food
100
Serve ____foods _____ and _____foods ____
hot...hot...cold...cold
100
Which metals have the highest thermal conductivity
copper and aluminum
100
In our lab the sanitation step is completed with what substance?
bleach
200
Divide hot food into ___ inch high containers and keep your refrigerator at ? or below.
3 and 40
200
Explain what the two T's stand for in FAT TOM
Temperature and Time
200
Never ____ fruits or vegetables or other foods on a surface that has been exposed to ____ meat.
cut... raw
200
Optimal cookware should have?
low reactivity and high thermal diffusion
200
Why do you wear an apron?
to protect your clothing and the food
300
Beef, pork, and other red meats should be cooked to an internal temperature of ? While chicken, turkey and other poultry products should be cooked to?
165...180
300
Do foods spoil more rapidly in acidic conditions, slightly acidic or basic?
slightly acidic - But also remember that protein based foods are at a high risk for food borne illnesses
300
_____________ egg products can be substituted for raw egg products.
pasteurized
300
Which two metals are non reactive
stainless steel and ceramics
300
How long should you wash your hands?
20 second scrub or sing the birthday song
400
What is the temperature danger zone?
40-140
400
What do microorganisms need an abundant supply of to grow?
moisture which is also called water
400
The safest place to store raw meats in the refrigerator
on the bottom shelf
400
These two metals are highly reactive to food and will make acidic foods taste metallic.
aluminum, copper
400
What is safer a dull or a sharp knife?
sharp
500
165 is the temperature for what two food safety rules?
The temperature food should be reheated to and what temperature meat should be cooked
500
What are two ingredients that deprive foods of water and are shelf stable.
salt and sugar
500
In order to multiply this is what most bacteria need.
warm and moist conditions
500
Heat can change a foods, flavor, aroma, texture and?
color
500
Why should you clean out your sink drain?
So bacteria will not start to grow