Rub a Dub Dub
What should be the internal temperature for hot holding TCS food?
135 degrees or higher.
What are the four acceptable methods for thawing TCS food?
1. In refrigeration at 41 degrees or lower.
2. Under cold running water not to exceed 70 degrees.
3. In the microwave
4. As part of the cooking process.
What are two requirements for a food supplier to be considered an approved food supplier.
-They must be inspected and can show inspection reports.
-They must be in compliance with applicable local, state and federal laws.
What is the difference between cleaning and sanitizing?
Cleaning is using soap and water to remove debris
Sanitizing is using very hot water or chemicals to reduce the number of pathogens to a safe level.
What are five common risk factors for foodborne illness that can be addressed by active managerial control?
1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Poor personal hygiene
What are the two biggest hazards to food when serving it off-site?
-Time-temperature control
-Contamination
Meat cooked in a microwave oven must be heated to what minimum internal temperature?
165 degrees for 15 seconds.
How long can chicken salad, prepped in-house and held at 41 degrees or lower be stored?
7 days
What is a point in the flow of food where identified hazards can be prevented, eliminated or reduced to safe levels?
Critical Control Points
What are two ways to prevent customers from contaminating self-service areas?
(There are several, but name two)
-Installing sneeze guards
-Label food items
-Monitor guests
-Place food in display cases
-Package food to protect from contamination.
What are the time and temperature requirements for reheating beef stew that will be held for service?
Reheat only once to 165 degrees for 15 seconds within 2 hours.
What are the requirements for receiving fresh meats and shell eggs?
Fresh meats-41 degrees or lower
Shell eggs-45 degrees or lower
What five factors influence the effectiveness of a sanitizer?
1. Concentration
2. Temperature
3. Contact time
4. Water hardness
5. pH
Name an activity performed by an operation that requires a variance (special methods) by regulatory authorities.
-Smoking foods
-Curing foods
-Adding food additives or preservatives to foods
-On-site pasteurizations for fruit juices
-Custom-processing animals for food
What are two alternatives for avoiding bare-handed contact with ready-to-eat food.
-Wearing disposable (single-use) gloves.
-Using serving utensils such as spoon, tongs, spatulas and deli sheets.
What is the required minimum internal cooking temperatures for beef roasts, stuffed pork chops and shell eggs for immediate service?
1. Beef Roasts-145 degrees for 4 minutes
2. Stuffed Pork Chops-165 degrees for 15 seconds
3. Shell eggs-145 degrees for 15 seconds
A food handler is prepping a pot of chili on May 1 using sausage and ground beef. The sausage has a use-by date of May 10. The ground beef has a use-by date of May 6. What should be the use-by date of the chili be?
May 6 (because the ground beef has the oldest use-by date)
What are the five necessary items in a handwashing station?
1. Hot & cold running water
2. Soap
3. A way to dry hands
4. Garbage container
5. Signs to instruct how to wash hands
Cooking ground beef to 155 degrees for 15 seconds is an example of this HACCP principle.
Establishing critical limits.
What are the requirements for holding potato salad without temperature control.
-Hold potato salad at 41 degrees or lower before removing from refrigeration.
-Label it with the time you removed it from refrigeration and the time it should be discarded.
-Make sure the temperature of the potato salad does not exceed 70 degrees.
-Discard it it does exceed 70 degrees.
-Sell, serve or throw out within 6 hours.
What are the time and temperature requirements for cooling TCS food? (2-stage cooling)
Cool from 135 degrees to 70 degrees within 2 hours, then to below 41 degrees within 4 hours for a total of 6 hours.
(If the food does not get to 70 degrees within two hours, it must be thrown out)
What will the order, from top to bottom, should duck, ground beef, salmon and strawberries be stored in the same refrigerator/cooler?
1. strawberries (at top)
2. salmon
3. ground beef
4. duck (bottom shelf)