Jeopardy 2nd page

Cook/Chill

100

Referred to as the DANGER ZONE, this is the range of temperatures in which bacteria thrive the most.

What is 41°F to 135°F? (Per updated Food Code)

Note: Cold food should be received and kept at 41°F OR LOWER; Hot food should be received and kept at 135°F OR HIGHER.

200

These are two (2) instances when the temp of all hot and cold food items should be taken.

What is? Upon arrival at site; Every two (2) hours during holding; At serving.

Note: Discard potentially hazardous cooked foods if they have been in the Danger Zone for more than FOUR (4) HOURS.

300

When reheating food, it should be reheated to this temp for this number of seconds.

What is 165°F for 15 seconds?

Note: Hot-holding equipment such as steam tables or chafing dishes should not be used to reheat foods.

400

When taking temp of a food, insert thermometer into thickest part of food and wait this number of seconds.

What is 15 seconds?

Note: Also take another reading in a different spot. For thin foods, insert stem/probe into food 3-4 pieces thick.

500

This is how often refrigerator and freezer temps should be taken and logged.

What is daily?

Note: Refrigerator should be set at 40°F OR LOWER; Freezer should be set at 0°F OR LOWER.

Prepping Food

100

Before cutting, eating, or cooking fresh produce, wash it thoroughly with this.

What is running water?

Note: Washing with soap or commercial produce washes is not recommended.

200

These are two (2) ways to safely thaw foods.

What are? In the refrigerator; In the microwave; In the sink under cold running water.

Note: Do not thaw food on the countertop.

300

These are two (2) possible signs of botulism in food containers.

What are? Leaking, bulging, or badly dented cans; cracked jars or jars with loose or bulging lids; canned food with a foul odor; canned food with milky liquid that should be clear; can or jar that spurts liquid when opened.

Note: Discard food showing any one of these botulism warnings.

400

These are two (2) ways to prevent burning/scalding in the kitchen.

What are? Keep handles of pots turned inward towards the stove; Do not carry pots of hot water - use colander or strainer to carry; Use oven mitts to remove hot pans from oven; Be careful lifting lids from hot food; Don't leave cooking food unattended; Turn off the oven and stove after food is finished cooking.

500

In order to calibrate a thermometer, first insert stem/probe into a large glass of ice water so that the sensing area is completely submerged. Wait this long before taking reading.

What is 30 seconds or until the indicator stops?

Note: Calibrate to 32°F.