4-a Temperature Control Flashcards
when are temperture controls used to check foods?
receiving/ thawing
storing / cooling
cooking / reheating
display/ holding
when should food be rejected?
-inspect meats that look off color or 40F or over -reject
-vegs that are bruised, cracked eggs, partialy thawed food, strong oder all rejected
stock should be rotated by
first in, first out
what steps should be done to thaw meat properly?
-fridge unit cooler than 40f
-submerged uner running water at or below 70f
-as part of the cook ing process, if cooked accoring to food code
-microwave- if food cooked immediately afterwards using conventional means
-using safe method of frozen ready to eat food - prepared to be immediately served by order
additional steps when thawing fish
-thaw only when ready for use
-remove from its reduced oxygen enviroment prior to being thawed in a refrigerated unit or prior to or immediately after completly thawing under running water
three classification for food groups that are stored include:
-Perishable foods (meat, milk, eggs, fruit/ veg)
-semi perishable foods (6-12 mts, flour, dried fruit, dried mixes)
-non perishable foods (long time, sugar, dried beans, spices, canned goods)
the storage life of food is affected by the:
-freshness when received
-time/ temp before purchased
-temp of food storage areas
-humidy level in food storage area
-type of container / packaging stored in
-characteristics of food item
fridge storage of previously prepared foods, what are the rules?
-place in clean container, seal, marke with date & time
-most foods last 3-4 days then
-FIFO rotatoin
-discard leftovers after 7 days
freezer storage of previously prepared foods, what are the rules?
-place in clean container
-mark date & time
-most will last up to 3 mts
-rountinely check, discard after
Genreral cooking tips for a food establishment include
-cut a large pot roast into smaller portions to cook more effective and even
-use meatier breast portion for chicken
-turn the pan when roasting/ baking chicken
-stir regularly sauces, stwes, soups, chili to ensure even cooking / heating
-stilr foods regulary when cooking / heating in microwave to equalize temp
When are these done cooking? Fish, shrimp, scallops, and clams?
-fish- edge opaque, senter translucent with flakes that separate
-shrimp- turn red, flesh pearly opaque
-scallops- milky white or opaque &firm
-clams - shell opens
raw meats lie steaks, chops, and roasts, must be cooked to an internal temp for how long?
145F for 15 sec
temp taken at thickest part after it has rested outside the oven for 3 minutes
Meats that have been mechanially tenderized, injected or comminute (ground) should be cookded to what temp per what org’s recomendations?
160f per CDC and USDA recometation
what temp do you cook chicken, turkey, or other bird?
165F for less than a sec
-this includes ground meat, leg, thighs, wing, casserole
-Salmonella bacteria is the reson for the high temp
What temp do you cook eggs?
-raw eggs for immediate service at customer’s request -145F for 15 sec
-otherwise 155F for 17 sec
What temp do you cook fish or shellfish?
145F for a sec
-includes stuffing containg fish
what is the requirement when preparing undercooked foods? For guest service to consume.
-posting a disclosure statement:
-“Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness”
-posted on deli case, menus, label, tabel tent, or other effective means
List the foods that would require a disclosure statement warning of undercook foods?
-raw oysters
-ceasar salad dressing with raw eggs
-hamburgers to order
** identify with asterisking them with a footnote that states that the item is served raw or under cooked
Cooked food should be cooled quickly in order to safely preserve them. To achieve this foods should be cooled how?
-cooled from 140 to 70F within 2 hours
70 to 40 within 4 hours
-easiest method is in the chiller
cooling methods to preserve hot cooked foods for later used (beside putting in to chiller)
-divide into smaller/ thinner portions
-place in shallow pans 2-3 inches deep
-reduce food mass
-use ice bath
-stir/ rotate food wild it is cooling
-add ice as ingreedent
-separate roasts from juices and allow air cirulation
Reheating foods- what are the requiments?
heat to 165 for 15 sec
only reheat 1x then discard leftovers to avoid foodborne illnesses
when reheating foods, may choose time (max 4 hours) to determine safe consumtion. what are guidlines for this?
-food marked, identify when 4 hours expires
-food should be cook & served or if ready to eat - discard after time
-nonmarked food must be discarded
-maintain records for regulatory authhority upon request
when displaying foods what must be done to protect and ensure food safety?
-wrap food properly
-package securely
-cover for case or sneeze guard
-hold at temp to prevent spoilage/ contamination
When dispalying foods in a salad bar or food buffet, how is food safety endured?
-make sure utensils like spoons, tongs, ladles so customers are not touching food by hands
-lower / prevent cross-contamination
Display areas that may be forgoten include drink areas like
-coffee bar, flavor dispenser
-ice tea, ice coffe dispensers
-ice makers, ice dispensers
-shake and ice cream machines
-slush / frozen bev
-sugar sweetner dispensers
Temperature abuse- foodborn illness are linked. the most significant problems surround
improper: storing, cooking, hot holding, cooling, reheating, preparing too far in advance or service
Food safety managers must take special care so that the combined principles of time and temp controls are diligently applied during:
transport, recipt, storage, preparation, thawing, cooking, cooling, reheating, holding, and serving
When is it a good practice to check food temp?
-going through the food flow (receipt, storage, prep, procesing, holding, sale)
-shold be logged
-defend work place practices
