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49 Cards in this Set
- Front
- Back
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what are the general preparation practices for following factors: equipment, quantity, storage, presentation, corrective actions
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equipment: keep area clean
quantity: remove only what is needed storage: return to cooler ASAP presentation: food should not be mislead or misinform customer |
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how much additive can you use when prepping food
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never use more than what is allowed by law
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true/false: it is ok to use additives to alter the appearance of food
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false
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true/false: it is ok to sell produce that was treated with sulfites before it was received in the operation
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false
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true/false: sulfites should not be added to produce that will be eaten raw
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true
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when should the RTE food be thrown out
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handled by staff who have been restrict/excluded because of illness
contaminated by hands/bodily fluid exceeded the time and temp requirements |
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what is reconditioning
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when food can be restored to a safe condition
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why food should not be thawed at room temperature
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pathogens will grow at TDZ
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what are the ways of thawing
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cooler
running water microwave cooking |
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what should the cooler temperature be for thawing
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41F or lower
requires advance planning |
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thawing by running water, does water have to be drinkable
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yes
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what should the running water temperature be for thawing
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70F or lower, do not let the temperature of the food go above 41 for longer than 4 hr
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when do you use microwave for thawing
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if the food will be cooked immediately in conventional cooking equipment
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what is slacking
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gradual thawing of frozen food to prep it for deep frying
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true/false: slacking allows even heating during cooking
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true
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what should TCS leftovers be used for
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making salads if it has been cooked/held/cooled correctly
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how many days can leftovers be stored
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after 7 days
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where do salmonella enteritidis grow
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within a laying hen
can be deposited in an egg before the shell is formed |
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true/false: you should consider using pasteurized shell eggs or egg products for egg dishes requiring little or no cooking
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true
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true/false: unpasteurized shell eggs may be used if the dish will cooked all the way through (serving high risk population)
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true
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true/false: when cooking battered/breaded food, temperature of oil will have to be recovered before loading each batch
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true
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what plan should be followed if the fresh fruit/vegetable juice will package in-house for later sale
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HACCP
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how do you wash fruits and vegetables
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under running water
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what should you pay close attention when washing vegetables
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leafy greens
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what is contained in the water to wash produce can be sanitized, help controls pathogen
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ozone
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true/false: it's ok to serve raw seed sprouts to high-risk population
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false
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define variance
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document issued by your regulatory authority that allows a regulatory requirement to be waived
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name some ways that requires you to have a variance
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packaging juice on-site for sale at a later time
smoking food as a way of preserving it, not enhance flavor using additives to alter the food, no longer needs T/T cntrol curing food, sprouting seeds or beans custom process animal for personal use |
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what is the minimum internal cooking temp for poultry
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165F for 15 sec
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what type of food requires minimum internal cooking temperature of 155F for 15 sec
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ground meat: beef/pork
injected meat tenderized meat ratites ground seafood, shell eggs |
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what type of food requires minimum internal cooking temperature of 145F for 15 sec
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steaks/chops of pork, beef, veal, lamp
seafood:fish, shellfish, crustaceans commercially raised game shell eggs: serve immediately |
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what type of food requires minimum internal cooking temperature of 145F for 4 min
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roasts of pork, beef, veal, lamb
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what type of food requires minimum internal cooking temperature of 135F
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fruit, vegetable, grain, legumes
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what type of food requires minimum internal cooking temperature of 175F
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tea
tea leaves remain in contact with water for minimum 1 min (automatic iced tea/coffee) tea leaves exposed to the water for 5 min (traditional steeping method) |
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what is the temperature for cooking TCS food in the microwave oven
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165F
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how long should the food be stand for after cooking in the microwave oven
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2 min
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how many places should the temperature be checking for microwave oven
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minimum 2
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list a general cooking guidelines
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T/T
correct thermometer avoid overloading equipment temperature |
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true/false: it is ok to not cook TCS food to required minimum only if customers are informed
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true
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what is the longest time for partial cooking
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60 min
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what is the procedure for partial cooking food
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cannot cook longer than 60 min
cool immediately refrigeration reheat to 165F for 15 sec cool the food if not serve immediately |
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things to consider for partial cooking during prepping
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how the requirement will be monitored/documented
corrective action if requirement not met marking of food after initial cooking how these food will be separated from RTE food |
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how much time is allowed to cool TCS food from 135F to 41F
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6 hr
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which temperature range where bacteria grow the fastest
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70F-125
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how much does the food has to reached from 135F-70F
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2 hours
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what are the ways to cool food
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ice water bath
ice paddle blast or tumble chiller ice or cold water as an ingredient |
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true/false: food can be reheated to any temperature for immediate service
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true
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what is the reheat temperature for TCS foods
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165F for 15 sec w/in 2 hr
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what is the reheat temperature for commercially processed and packaged RTE food
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135F
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