General Preparation Practices
You can prevent pathogens from spreading and growing by making good
food-prep choices
When frozen food is thawed and exposed to the temperature danger zone,_________ in the food will begin to grow.
pathogens
If your operation primarily serves high-risk populations, do NOT serve
raw seed sprouts
You should store ice scoops
outside of the ice machine in a clean, protected location
When you do not serve cooked food immediately, you must get it out of the_________________ as quickly as possible.
temperature danger zone
These can happen easily when you are preparing food
Cross-Contamination and Time Temperature Abuse
To reduce the growth of pathogens, NEVER
Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at
41F or lower
A variance is
a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed
These are effective methods to cool food quickly and safely
Ice Paddle
Ice or cold water as an ingredient
Blast Chiller
Ice-water bath
Sometimes food can be restored to a safe condition. This is called
Reconditioning
Frozen fish may be supplied in
Reduced Oxygen Packaging (ROP)
Pooled eggs are
eggs that are cracked open and combined in a container.
If you submit a HACCP plan to your regulatory authority it must account for
any food safety risks related to the way you plan to prep the food item
This can affect how quickly food cools down
Thickness or density of the food
size of the food
storage container
Do NOT use the following to misrepresent the appearance of food
Food or color additives
Colored overwraps
Lights
This fish should usually remain frozen until ready for use.
If this is stated on the label, the fish must be removed from the packaging at the following times:
Before thawing it under refrigeration
Before or immediately after thawing it under running water
You should use pasteurized eggs when ___________
Give two examples
prepping egg dishes that need little or no cooking.
Examples- Caesar salad dressing, hollandaise sauce, tiramisu and mousse.
Give three examples of foods cooked in the microwave that must reach 165F
Meat, seafood, poultry and eggs
Cool TCS food from_________________ or lower within ______________hours.
Cool TCS food from 135F to 41F or lower within six hours.
Give two examples when all food, especially ready-to-eat food, must be thrown out
When it is handled by staff who have been restricted or excluded from the operation due to illness.
When it is contaminated by hands or bodily fluids.
When it has exceeded the time and temperature requirements designed to keep food safe.
Microwave/Defrost
Running under cool water
Placing in the refrigerator
You should follow these guidelines when handling salads containing TCS foods
Only use leftover TCS food, such as pasta, chicken and potatoes, if it was cooked, held, cooled and stored correctly.
Do NOT use leftover TCS food that has not been held for more than seven days. Check the use-by date of the stored TCS food before using it.
Operations that mainly serve a high-risk population, such as nursing homes or day- care centers, cannot serve these items
Raw seed sprouts
Raw or undercooked eggs, meat or seafood
Unpasteurized milk or juice
First, cool food from_____________ within_______hours.
Then, cool it from ______________ or lower in the next _________ hours
First, cool food from 135F to 70F within two hours.
Then, cool it from 70F to 41F or lower in the next four hours