How do I keep food safe?
I need to make 500 chicken salad sandwiches I have all the chicken salad ready in the walk-in cooler. How much should I get out to make the sandwiches?
Only remove as much food from the cooler that you can prep in a short time.
Food should never be thawed how?
At room temperature
How do you wash produce?
In water that is a little warmer than the produce
Pull leafy greens apart and rinse thoroughly
you may use certain chemicals to wash produce if approved by local regulatory authority
Poultry, Stuffing made with poultry or meat, Stuffed meat, seafood, poultry. Dishes that include previously cooked TCS ingredients
165 F for 15 seconds
A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed
Variance
You must cool TCS foods from 135F to 41F or lower in 6 hours. During the first 2 hours it must cool to what temperature>
70 F
If not you must reheat and cool again
I thick this dough would look better colored i am going to add some food coloring. How much can I use?
Additives have to be approved by local regulatory authority Never use more than is allowed by law
When thawing food in a refrigerator or walk-in cooler what is the temperature range?
41 F or lower
Fresh cut produce must be held at what temperature?
41 F or lower
Ground meat(beef, pork, and other meat), injected meat, mechanically tenderized meat, Ratites(ostrich, emu), ground seafood, shell eggs that will be held hot for service
155 F for 15 seconds
Partially cook food during prep and finish cooking just before service
partial cooking or par cooking
What is the best way to cool a larger amount of food?
Cut large pieces into smaller pieces or divide food into small containers
What can you never use on produce
What are sulfites
If thawing under running water what does the water temperature have to be
70 F or lower
What are the 2 things you must do with pooled eggs after mixing?
Cook immediately or store them at 41 F or lower
Seafood(fish, shellfish, and crustaceans), steaks/chops of pork, beef, veal, and lamb, commercially raised game, shell eggs that will be served immediately
145 F for 15 seconds
if your menu includes TCS foods that are raw or ndercooked you must note this where?
on the menu next to the items this can be an * with a footnote at the bottom of the menu that says it is raw or undercooked it should also say it has an increased risk of foodborne illness
Which type of container cools food faster stainless steel or plastic
Stainless steel
what are 3 times food must be thrown out because it is unsafe?
Handled by staff who are not allowed to work due to illness
Contaminated by bodily fluids, EX: sneezing, blood
Exceeds time and temperature requirements
If you thaw food in the microwave when do you need to cook it?
Immediately
If you serve mainly high risk populations such as Day Care, Nursing Homes or Hospitals what type of eggs should you use?
Pasteurized eggs
Roast of pork, beef, veal, and lamb
145 F for 4 minutes
The FDA advises not having what foods on a children's menu
raw or undercooked meat, poultry, seafood or eggs and undercooked beef
You can divide food into small containers and place them in a sink or large pot filled with ice water to cool faster. What is this called?
Ice water bath
A hot food that has not been held at the correct temperature may be reheated if it has not been in the temperature danger zone for more than 2 hours. what is this called?
Reconditioning
If You don't have time to thaw the food before cooking what is another way to thaw it?
Thaw food as part of the cooking process
When can you use leftover TCS foods safely in a salad?
When can you not use leftover TCS Foods in a salad?
Safe- if it was cooked, held, cooled, and stored correctly
Unsafe- if the TCS food has been held for more than 7 days
Fruit, vegetables, grains, ad legumes that will be held for service
135 F no minimum time
Operations that serve high-risk populations such as day-care, nursing homes or hospitals should NEVER serve these items
Raw seed sprouts
raw or undercooked eggs
unpasteurized milk or juice
If you reheat TCS food for hot holding it must reach what temperature for how long and in what amount of time?
165 F for 15 seconds within 2 hours from start to finish