Food Safety
The action of contamination transferring from one place to another
What is Cross Contamination
How do we usually refer to potentially hazardous food?
What is PHF
Minimum Cooking Temperature for Chicken
What is 165F
Also known as the danger zone
What is between 41F and 140F
The way food should be stored
What is Protected
You should have these in different colors to avoid cross contamination
What are cutting boards
Always Sunny Side Up
What are fried eggs
Minimum Cooking Temperature for Beef
What is 155F
All food should be cooled prior to storing in fridge, but these in particular must go through a cooling process
What is potentially hazardous foods
Distance from the floor in which food should be stored
What is 6 inches
Make sure you do this as often as needed, but especially after going to the bathroom.
What is handwashing
You cannot have this cooked to order
What is Chicken
Minimum Cooking Temperature for Fish
What is 145F
Frequency in which pathogens can reproduce in the temperature danger zone.
What is every 20 minutes.
You should use this at family outings or barbecues to keep perishable foods cold.
What is a cooler
The chapter where all food safety related items are located within the vessel sanitation program.
What is Chapter 7
What is time control plan
Minimum Cooking Temperature for Duck
What is 165F
Considered an acceptable method for cooling
What is Ice Bath
Food that comes in these should be discarded immediately if observed dented
What are cans
The best way to prevent cross contamination is by using these 4 principles
What is the four Cs
When the food is not on time control it'll be on
What is temperature control
Minimum Cooking Temperature of Whole Beef Roast
What is varies by the holding time
When you have large portions of food, you should do this to achieve rapid cooling
What is separate into smaller portions
This should be done before and after handling food
What is Hand Washing