4 Food and temp control Flashcards
TCS?
Time/ temp control for safey foods
TCS foods require measures to protect them from growth of?
bacteria
molds
yeast
other toxins
define temp danger zone?
harmful org grow temp range
Between 40-140
TCS food abuse happens when foods are?
-not cooked to recomended internal temp
-not held at proper temp
-not cooled or reheated properly
List what foods are volunerable to pathological microorganisms? TCS foods
-raw / cooked meats
-dairy products
-eggs
-cooked veg & pasta
-raw seed sprouts
-cut melons
-cut leafy greens
-unprocessed garlic & oil mixes
-cut tomatoes
6 conditions that cause disease causing bacteria to multiply to harmful levels include
1 food 2 acidity
3 time 4 temp
5 oxygen 6 moisture
Bacteria multiply to harmful levels in food when food is high in ____, ____, and _____.
food is high in protein, moist, slightly acidic
the level of acid can resist growth of harmful bacteria when the pH is between?
foods with low pH are acidc
0 to 7
how long will it take for bacteria to replicate to harmful levels?
10 to 20 minutes to multiply
-one bacterium to produce millions of bacteria within a few hours
the ideal temp for bacteria to multiply is about?
98.6F
-cooking at high temps kills most bacteria if long enough
-high temps do not destroy toxins
Aerobic bacteria
need oxygen to reproduce
Anaerobic bacteria
can survive without oxygen
define “available water” in refernce to harmful bacteria in foods
- mositure needed for bacteria to reproduce is expressed as AW
- the measure of free moisture
- when water vapor pressure/ vapor pressure or pure water= .85 or more
there are eight common allergens that affect 90% of people diagnosed include?
milk – eggs
fish — crustacean
tree nuts— peanuts
wheat & gluten —-soybean
symptons of an allergic reaction include?
rash
swelling
difficluty breathing unconsciousness
anaphylaxis
death
best practices to reduce allergen issues (back of house) include
-print recipie cards (ingredients listed)
-wipe down surface 1st with soapy water, then sanitize cloth again
-use specially marked tools/ plates
-create policy reflect how each person should handle allergen free menu items
Best practices to reduce allergens issues (front of house) incude?
-create policy reflect how each person should handle allergen free menu items
-have a disclaimer, customer should alert server of allergy
-identify special dietary meals on menues (speical icon or soemthing)
Good food preservation practices will ?
-help control the safety & quilaty of food
-delay spoilage, prevent growth of pathogenic microorgas
-allow us oppertunity to eat foods from far away places
5 main types of food preservation include
cold
heat
Dehydration
sugar
salt
how is cold preservation an effective measure against foodborne bacteria?
-slows down growth
-eventually stop the colder food gets
-when temps rise, bacterial will grow
-foods may loose quality with exposure to low temp
types of cold presevation include
Refrigeration 34-40F
Chilling just below fridge (for raw meats common)
Freezing below chiling
when using cold preservation, when is freezing achieved?
by turning water from liquid to solid
-rapidly - soild crystal make up the newly solidified water are small- best quality
in cold preservation, freezing does not stop
microorganisms such as mold and yeasts
nor does it elimate toxins or pathogens
-it does kill parasites, severly restricts decay
define heat preseravation
simply raising the temp of food high enought to kill spoilage and pathogenic bactera
name types of heat preservation techniques
-pasteurization
-ultra heat treatmetn UHT
-Sterilization
-canning
Heat Preservation - pasteurization -types of foods used for?
mostly dairy, eggs, wine
foods still must be preserved by other means such as refregertion
how is pasteurization accomplished?
involves heating foods up to mild tempatures momentarily and then cooling down immediately
even though eggs are pasturized, what is the concern?
concers for the very yound or elderly, or medically fragile
-replace raw eggs with pasturized unless combined immediately before cooking a single meal to be served immediately (omlet, cake)
define Ultra heat treatment
heat preservation,
food itesm are bought to a higher temp (than pasteurization)
define Sterilization
heat preservation
high enough tep for a long enough time to destroy all org
-food losse quality
0r Heat at lower temp for longer time
define Canning
heat preservation
-requires heat to 249F for 3 minutes
“Botulinum cook”
object to kill bacterium that causes botulism
Dehydration as a means of food preservation, define
entails reducing water inside food
eliminte water
-beef jerky, banna chips
Sugar and Salt as food preservations techniques, define?
adding large amounts
both absorbe moister in food
rob microorganixm of water that the need to grow
Other types of preservation
-modified Atmospher Packaging
-smoking
-irradication
things to consider when picking out a thermometer
-accruate temp needed
-understand how to calibrate
-how to avoid cross-contamination (use only undamaged, cleaned & sanitized)
-use only food service grade device
what types of temperature measuring devices can be used?
-thermometers
-thermocouples
-thermistors
-digital or dial face metal stem
-infra fred thermocouple
two ways to calibrate thermometers are?
-ice point method
-boiling point method
what is the steps to calibrate a thermometer using the ice point method?
the temperature of a large glass of crushed ice and water should be 32F
what are the steps to calibrate a themometer using the boiling point method?
the temp of boiling water should read 212F.
when do you calabrate your thermometer?
-before first used
-at regular intervals
-when there is a damage or inaccurate reading suspected
-confirmed case of foodborne illness linked to temp abuse
when do you measuare temp of TCS foods?
-as food is received
-towards end of cooking periord/ reheating
-towards end of thawing periods
-frequently measure when hot holding, cold holding, or cooling
-check freezer units 1x day
