General Preparation Practices
How long can food be stored before being thrown away?
What is 7 days?
The minimum internal temperature of commercially processed, ready-to-eat food that will be hot-held for service (cheese sticks, deep-fried vegetables, etc.) is
135 F
Where should seafood and meat be ordered from (in terms of vendors)?
What are Trusted, Safe, and Well-Known Food Vendors?
What temperature should you hold hot food at?
What is135F (57C) or higher?
what is the first step in developing a HACCP plan?
what is conduct a hazard analysis?
What happens when Ready-To-Eat foods come in contact with surfaces exposed to raw meats?
What is Cross-Contamination
The two places to check food temperature is
1. The thickest point near the center
2. The side
Why do managers make a list of safe vendors?
What is: so that the establishment knows where to order food products from, without too many issues?
What temperature should you hold cold food at?
What is 41F (5C) or lower?
A food safety management system is a group of _ for preventing foodborne illness??
what is procedures and practices
What must a restaurant have to cure foods, sprout seeds or beans, or to smoke meats?
What is a Variance?
Food that requires time and temperature control for safety is called
TCS food
What is a(n) HACCP?
What is a "Disaster Plan" to be used if something goes wrong in an establishment?
After how many hours should you check the temperature of the food?
What is every 4 hours?
what is the purpose of a food safety management system??
what is to identify and control possible hazards in the flow of food
Around what temperature must running water be at to thaw frozen food?
The three methods for cooling food are
1. Ice-water bath
2. Ice paddle
3. Blast chiller
What are Biological, Chemical, and Physical hazards?
How many hours can you hold cold food without temperature control?
What is 6 hours?
what is the third step in active managerial control??
monitor the policies and procedures
What temperature must sliced melons and cut tomatoes be held at?
What is below 41 degrees Fahrenheit?
When reheating hot-held food, it must be reheated to _____ F withing two hours
165
What is it called when an establishment looks over all their foods and establishment, in search of problems?
What is Hazard Analysis?
Is there a possibility of holding food without controlling it's temperature?
Yes
which is an example of when a HACCP plan is required??
what is serving raw oysters from a display tank