Show:
TCS Food
Measuring the Temps of Food
Holding and Storing
Labeling Food for Storage
Temperature Requirements
100

What is the definition of TCS foods?

Food that needs time and temperature control to limit pathogen growth

100

What are the two methods used for calibrating thermometers?

Boiling point

Ice point

100

What temp do you hold hot TCS foods at?

135^ or higher

100

What would you put on a use-by date label?


Date

Time

The product

100

What is parcooking?

When you partially cook food during prep and then finish cooking it just before service

200

What is the definition of Ready-to-eat food?

Food that can be eaten without further preparation, washing, or cooking

200

What is the temperature danger zone?

41^ to 135^

200

What temp do you hold cold TCS foods at?


41^ or lower

200

When combining foods with different use-by dates, which date should you go by?


The earliest use-by date

200

What temperature do you have to reheat TCS foods to?

165^

300

What groups of people have a higher risk of getting a foodborne illness than other?

Preschool age children

Elderly people

People with compromised immune systems

300

What is the zone that pathogens grow rapidly?

70^ to 125^

300

How long can ready-to-eat TCS foods be stored for?


Seven days

300

What is the FIFO method?


Fist-in, first-out; Store items with the earliest use-by dates in front of items with later dates

300

What are the two steps in cooling? Include the temps and times

First, cool food from 135^ to 70^ within two hours

Second, cool it from 70^ to 41^ in the next four hours

400

What are the TCS foods?

  • Milk and dairy products
  • Shell eggs
  • Meat: beef, pork, and lamb
  • Poultry
  • Fish
  • Shellfish and Crustaceans
  • Baked potatoes
  • Heat-treated plant food: cooked rice
  • Tofu or other soy protein
  • Sprouts and sprout seeds
  • Cut melons, tomatoes, leafy greens
  • Untreated garlic and oil mixtures
400

What are the three common types of thermometers?

  • Bimetallic Stemmed Thermometer
  • Thermocouples
  • Thermistors


400

How would you protect food that’s being held?


Sneeze guard

400

What is a food that doesn’t need a label?


Dry pasta or another exception

400

What are the four ways you can thaw TCS food?


Refrigeration

Running Water

Microwave

Cooking

500

What are the five key practices for ensuring food safety?

  • Purchase from approved suppliers
  • Control time and temp
  • Prevent cross contamination
  • Practice good personal hygiene
  • Properly clean and sanitize
500

What are the four types of probes?

  • Immersion
  • Surface
  • Penetration
  • Air
500

What is the storage order of food in a refrigerator from top to bottom?

Ready-to-eat food

Seafood

Whole cuts of beef and pork

Ground meat and ground fish

Whole and ground poultry

500

Why should you label food?


Illnesses and allergic reactions can occur. Plus, chemicals not labeled can be mistaken for food.

500

What are the minimum internal temps for poultry, ground meat, seafood, roasts, and tea?


165^

155^

145^

145^

175^