Show:
The Danger Zone
Contamination
Hot Topics
Cooking
Documentation
100
41º-135º
What is the temperature Danger Zone
100
Drip-proof containers
What should raw meat and seafood be stored in?
100
Chips and Cracks
What should dishes be free from?
100
Inadequate cooking
What is the 2nd most common cause of foodborne illness?
100
Flow of Food
What must a foodservice director clearly understand and analyze often?
200
135º to 70º
What temperature range should food be cooled to in the first 2 hours?
200
Sanitizing solution
What should towels used for wiping surfaces during the kitchens daily operation be stored in?
200
All eggs must be cooked to 145º for 15 seconds until egg white is set and yolk is completely congealed
What are the new guidleines for egg cookery?
200
Steam table
What should never be used to reheat food?
200
Hazard Analysis Critical Control Points
What is HACCP?
300
improper cooling
What is a major factor in causing foodborne illness?
300
Poor staff hygiene
What is the most likely source of contamination for ice?
300
No bare hand contact
What are the guidelines reagarding the use of your hands during food preparation?
300
155º for 15 seconds
What should ground meats and eggs be held at for service?
300
Point of Delivery to Point of Service
What is the method of conducting a Critical Control Point Hazard Analysis
400
6 hours
What does th FDA Food Code specify the total cooling time from 135º to 41º to be?
400
Improper cleaning of contaminated equipments
What is a cause of foodborne outbreaks?
400
Improper holding temperatures, inadequate cooking, poor personal hygiene, contaminated equipment, unsafe food sources
What are the most likely factors implicated in foodborne illness outbreaks?
400
165º or higher
When microwave cooking all food should be heated to what internal temperature?
400
Before service and at the completion of service
When should temperatures be taken?
500
32º
In doing the ice point method, what should your thermometer be set to?
500
Biological, Chemical and Physical
What are the 3 sources of contamination?
500
The expiration date
What are foods to be dated with?
500
165º for 15 seconds
When reheating food or cookign poultry and stuffed foods what sould the internal temperature be held at?
500
180º
What should a hot water sanitzing final rinse be recorded at ?