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360 Food Safety Management > 4 Food and temp control > Flashcards

4 Food and temp control Flashcards

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1
Q

TCS?

A

Time/ temp control for safey foods

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2
Q

TCS foods require measures to protect them from growth of?

A

bacteria
molds
yeast
other toxins

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3
Q

define temp danger zone?

A

harmful org grow temp range
Between 40-140

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4
Q

TCS food abuse happens when foods are?

A

-not cooked to recomended internal temp
-not held at proper temp
-not cooled or reheated properly

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5
Q

List what foods are volunerable to pathological microorganisms? TCS foods

A

-raw / cooked meats
-dairy products
-eggs
-cooked veg & pasta
-raw seed sprouts
-cut melons
-cut leafy greens
-unprocessed garlic & oil mixes
-cut tomatoes

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6
Q

6 conditions that cause disease causing bacteria to multiply to harmful levels include

A

1 food 2 acidity
3 time 4 temp
5 oxygen 6 moisture

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7
Q

Bacteria multiply to harmful levels in food when food is high in ____, ____, and _____.

A

food is high in protein, moist, slightly acidic

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8
Q

the level of acid can resist growth of harmful bacteria when the pH is between?

A

foods with low pH are acidc
0 to 7

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9
Q

how long will it take for bacteria to replicate to harmful levels?

A

10 to 20 minutes to multiply
-one bacterium to produce millions of bacteria within a few hours

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10
Q

the ideal temp for bacteria to multiply is about?

A

98.6F
-cooking at high temps kills most bacteria if long enough
-high temps do not destroy toxins

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11
Q

Aerobic bacteria

A

need oxygen to reproduce

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12
Q

Anaerobic bacteria

A

can survive without oxygen

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13
Q

define “available water” in refernce to harmful bacteria in foods

A
  • 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
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14
Q

there are eight common allergens that affect 90% of people diagnosed include?

A

milk – eggs
fish — crustacean
tree nuts— peanuts
wheat & gluten —-soybean

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15
Q

symptons of an allergic reaction include?

A

rash
swelling
difficluty breathing unconsciousness
anaphylaxis
death

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16
Q

best practices to reduce allergen issues (back of house) include

A

-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

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17
Q

Best practices to reduce allergens issues (front of house) incude?

A

-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)

18
Q

Good food preservation practices will ?

A

-help control the safety & quilaty of food
-delay spoilage, prevent growth of pathogenic microorgas
-allow us oppertunity to eat foods from far away places

19
Q

5 main types of food preservation include

A

cold
heat
Dehydration
sugar
salt

20
Q

how is cold preservation an effective measure against foodborne bacteria?

A

-slows down growth
-eventually stop the colder food gets
-when temps rise, bacterial will grow
-foods may loose quality with exposure to low temp

21
Q

types of cold presevation include

A

Refrigeration 34-40F
Chilling just below fridge (for raw meats common)
Freezing below chiling

22
Q

when using cold preservation, when is freezing achieved?

A

by turning water from liquid to solid
-rapidly - soild crystal make up the newly solidified water are small- best quality

23
Q

in cold preservation, freezing does not stop

A

microorganisms such as mold and yeasts
nor does it elimate toxins or pathogens
-it does kill parasites, severly restricts decay

24
Q

define heat preseravation

A

simply raising the temp of food high enought to kill spoilage and pathogenic bactera

25
Q

name types of heat preservation techniques

A

-pasteurization
-ultra heat treatmetn UHT
-Sterilization
-canning

26
Q

Heat Preservation - pasteurization -types of foods used for?

A

mostly dairy, eggs, wine
foods still must be preserved by other means such as refregertion

27
Q

how is pasteurization accomplished?

A

involves heating foods up to mild tempatures momentarily and then cooling down immediately

28
Q

even though eggs are pasturized, what is the concern?

A

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)

29
Q

define Ultra heat treatment

A

heat preservation,
food itesm are bought to a higher temp (than pasteurization)

30
Q

define Sterilization

A

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

31
Q

define Canning

A

heat preservation
-requires heat to 249F for 3 minutes
“Botulinum cook”
object to kill bacterium that causes botulism

32
Q

Dehydration as a means of food preservation, define

A

entails reducing water inside food
eliminte water
-beef jerky, banna chips

33
Q

Sugar and Salt as food preservations techniques, define?

A

adding large amounts
both absorbe moister in food
rob microorganixm of water that the need to grow

34
Q

Other types of preservation

A

-modified Atmospher Packaging
-smoking
-irradication

35
Q

things to consider when picking out a thermometer

A

-accruate temp needed
-understand how to calibrate
-how to avoid cross-contamination (use only undamaged, cleaned & sanitized)
-use only food service grade device

36
Q

what types of temperature measuring devices can be used?

A

-thermometers
-thermocouples
-thermistors
-digital or dial face metal stem
-infra fred thermocouple

37
Q

two ways to calibrate thermometers are?

A

-ice point method
-boiling point method

38
Q

what is the steps to calibrate a thermometer using the ice point method?

A

the temperature of a large glass of crushed ice and water should be 32F

39
Q

what are the steps to calibrate a themometer using the boiling point method?

A

the temp of boiling water should read 212F.

40
Q

when do you calabrate your thermometer?

A

-before first used
-at regular intervals
-when there is a damage or inaccurate reading suspected
-confirmed case of foodborne illness linked to temp abuse

41
Q

when do you measuare temp of TCS foods?

A

-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

360 Food Safety Management (14 decks)

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