General Practices
Only remove the _______ of food from the cooler as you can prep in a short period of time.
What is quantity (or amount)
Never thaw food at _______ ______
What is room temperature
_______ produce under running water that is a little warmer than the produce. Remove the outer leaves & pull lettuce & spinach completely apart.
What is washing (or cleaning)
For a salad containing a TCS food, only use leftovers that have been cooked, held, cooled, and _______ correctly.
What is stored
A ________ is a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.
What is variance
Only use these if they have been approved by the local regulatory authority, & never add them to alter the appearance of food.
What are additives
Thaw food in a ____________, keeping the temperature at 41 degrees F. or lower.
What is cooler or refrigerator
When soaking or storing produce in standing water or an ice slurry, do not mix _______ items or multiple batches of the same item.
What is different
Do not use left over TCS foods that have been held for more than _____ days.
What is 7
You will need a variance if your operation is packaging fresh ______ on-site for sale at a later time.
What is juice
Don't sell products treated with this, and never add it to produce that will be eaten raw.
What are sulfites
Submerging the food in this is an acceptable way to thaw food, but it must be at a temperature of 70 degrees F. with the food remaining at 41 degrees F or lower.
What is running water
You must refrigerate & hold these cut products at 41 degrees F. or lower.
What is fresh-cut produce
Never use ice as an __________ if it was used to keep food cool.
What is ingredient
You will need a variance if your operation is _____ or _____ food as a way to preserve it.
What is smoking and curing
Food that is not honestly presented must be:
What is thrown out
If food is thawed this way, it must be cooked immediately after thawing.
What is microwave
If your operation primarily serves high-risk populations, do not serve raw seed ______.
What are sprouts
__________ touch ice with hands or use a glass to scoop ice.
What is Never
Your operation will need a variance if your operation is packaging food using a ______-______ method
What is reduced-oxygen
Sometimes food can be restored to a safe condition, called reconditioning. If this procedure is done, it is referred to as performing a _______
What is corrective action
This should usually stay frozen until ready for use. If stated, the packaging must be removed before thawing under refrigeration, or immediately after thawing it under running water.
What is ROP fish
_______ eggs are eggs that are cracked open & combined in 1 container
What is pooled
Make ice from water that is safe to drink. That water is called:
What is potable
Your operation will need a variance if it is sprouting seeds or beans, or offering live _________ from a display tank.
What is shellfish