Basic Food Safety
Separate raw food from ready to eat food
What is the most basic way to prevent food from cross-contamination?
This thermometer checks temperatures from 0 degrees to 220 degrees.
What is a bi-metallic stemmed thermometer?
Evidence that a frozen food has thawed and refrozen, and should be rejected.
What are ice crystals?
RTE TCS food prepped in house must have a label if held for this longer than this amount of time.
What is 24 hours?
165 degrees F
What is the minimum internal cooking temperature of poultry, stuffed meat, dishes that include previously cooked TCS ingredients, and reheated leftovers.
Pathogens that spread from one surface or food, to another
What is Cross Contamination
Adjusting a thermometer so that it reads the correct temperature. This can be done in ice water or boiling water.
What is calibration?
Can be received at an air temp of 45 degrees, with an internal temp no greater than 50 degrees, and must be cooled to 41 degrees withon 4 hours.
What is shellfish?
Rotating food so that the oldest food is used first.
What is FIFO - First In, First Out.
155 degrees F for 15 seconds
What is the minimum internal cooking temperature of ground meat, injected meat, eggs hot held for service, ground seafood, mechanically tenderized meat.
The path that food takes in an operation.
What is the flow of food?
The four ways to cool food correctly.
What are
Ice water bath, Ice paddles, ice as an ingredient and blast chiller.
All food in a restaurant or food service operation should come from one of these.
What is an approved, reputable supplier.
The maximum amount of time RTE food can be stored before it has to be discarded.
What is 7 days?
145 degrees F for 15 seconds
What is the minimum internal cooking temperature of seafood, steaks and chops, and eggs to be served immediately.
41 degrees to 135 degrees
What is the temperature danger zone?
135 degrees to 70 degrees within _____ hours, and 70 degrees within _______ hours.
what are 2 and 4
Items that should have an inspection stamp from the USDA on their packaging.
What are meat, poultry and eggs?
Potato salad labeled and made in house on October 1 must be discarded on this date.
What is October 7th?
145 degrees F for 4 minutes
What are roasts of pork, beef, veal and lamb?
Caused by TCS food that has stayed in the temperature danger zone for too long.
What is time-temperature abuse?
The managers responsibility to actively control risk factors for foodborne illness.
What is active managerial control.
These products can be received at 45 degrees F, but must be cooled to 41 degrees F within 4 hours.
What are milk and dairy products?
The storage order from top to bottom in a cooler.
What is RTE food, seafood, whole cuts of beef and pork, ground meat and fish, whole and ground poultry?
135 degrees F for 15 seconds
What are fruits and begetabes hot held for service, and commercially processed RTE food that will be hot held for service.