Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
6 Cards in this Set
- Front
- Back
|
leading factors causing foodborne illness:
|
1. time/temp abuse
2. poor personal hygeine 3. improper handwashing 4. cross contamination |
|
|
Food production
|
cooking
cooling reheating food preparation |
|
|
Measuring Food Temps
|
danger zone = 41-135 F
hot foods hot cold foods cold |
|
|
Thermometer
|
bi-metal 2 in miminum
digital and thermocouple 1 in or more |
|
|
Preventing temp abuse
|
1. receiving and storing frozen foods
- at 41 F or below (raw shell eggs 45 or below) 2. thawing -under refrigeratioN -completely submerged under running water 70F or below -microwave part of cooking process 3. improper cooling -leading contributors to foodborne illness in food establishments -135-70 within 2 hrs -135-41 within 6 hrs. 4. reheating to 165- within 2 hrs. 5. hot holding 135 or above 6. self-service bar 7. sneeze guard 8. ready to eat food- cold holding 9. critical violations -food preparations; danger zone for max of 4 hrs *safe cooking temps 145-165 |
|
|
Methods to reduce cooling time
|
1. use containers that facilitate heat transfer ( stainless steal NOT glass or plastic)
2. transfer foods to shallow ( less than 3 in.) pans 3. transfer food into smaller containers 4. stir food while cooling 5. place container of food in ice water bath 6. add ice directly to a condensed food |
