CH. 3 Contamination, Food Allergens, and Foodborne illness

Question 1

methods and guidelines for thawing TCS food (4)

Answer 1

refrigeration, running water, microwave, cooking

Question 2

thawing food: rifrigeration

Answer 2

keep in a cooler at 41 or lower

Question 3

thawing food: running water

Answer 3

• under running water at 70 or lower
• use clean and sanitized food-prep sink
• Never let the temp of food go above 41

Question 4

thawing food: microwave

Answer 4

only use a microwave oven when the food will be immediately cooked in a conventional cooking equipment

Question 5

thawing food: cooking

Answer 5

some frozen foods doesnt need to be thawed and can be cooked

Question 6

what’s the minimum internal temp of chicken:

Answer 6

165 for <1sec

Question 7

what’s the minimum internal temp of ground meet:

Answer 7

155 for 17sec

Question 8

what’s the minimum internal temp of seafood, steaks,lamb, shell eggs:

Answer 8

145 for 15sec

Question 9

what’s the minimum internal temp of roasts of pork

Answer 9

145 for 4 min

Question 10

what’s the minimum internal temp of produce:

Answer 10

135

Question 11

what’s the minimum internal temp of tea

Answer 11

175

Question 12

steps for partial cooking

Answer 12

1. cook food no longer than 60 min/1 hr
2. cool the food immediately, 3. refrigerate the food at 41 or lower
3. heat the food to its required minimum internal temp
4. cool food if it will not be served

Question 13

how long should you cool TCS food that’s from 41-135

Answer 13

6 hours