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Question 1

Slacking

Answer 1

Slacking, as defined by the FDA Food Code, is, “… the process of moderating the temperature of a food such as allowing a food to gradually increase from a temperature of -23 C (-10 F) to -4 C (25 F) in preparation for deep-fat frying or to facilitate even heat penetration during the cooking of previously block-frozen

Question 2

Pooled Eggs

Answer 2

Pooled eggs are raw unpasteurized eggs that have been cracked and combined together. The food code requires a food service facility to crack only enough eggs for immediate service in response to a consumer’s order.

Question 3

Variance. example 1

Answer 3

It is calculated as the average squared deviation of each number from the mean of a data set. For example, for the numbers 1, 2, and 3 the mean is 2 and the variance is 0.667.

Question 4

Thawing TCS Foods: Refrigeration

Answer 4

thaw at a temperature of 41℉ or lower

Question 5

Ground Meat MICT

Answer 5

160-165

Question 6

Fresh beef, lamb MICT

Answer 6

145

Question 7

All poultry MICT

Answer 7

165

Question 8

Pork and Ham MICT

Answer 8

145-165

Question 9

Eggs and egg dishes MICT

Answer 9

160

Question 10

Seafood MICT

Answer 10

145

Question 11

Thawing TCS Foods: Running water

Answer 11

submerge food under running water at 70℉ or lower.

Question 12

Thawing TCS Foods: Microwaving

Answer 12

only to be used if food will be cooked immediately after thawing.

Question 13

Thawing TCS Foods: Cooking

Answer 13

include thawing in the cooking process

Question 14

When serving a high-risk population never serve

Answer 14

Raw seed sprouts

Question 15

Customer advisory

Answer 15

a group of key customers that a company invites to a meeting (and possibly additional periodic meetings) to offer feedback on the product as well as their overall impressions of the company.

Question 16

Partial cooking guidelines

Answer 16

The first cook/heat can take no longer than 60 minutes (no minimum temperature requirement). Cooling of the partially cooked food must begin immediately after the first cook/heat is complete. Cool the food from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours

Question 17

Temperature Requirements for Cooling Food

Answer 17

The general rule: Foods that need time and temperature control for safety (TCS food, for short) must be cooled from 135˚F (57˚C) to 41˚F (5˚C) or lower within six hours. Follow these guidelines: First, cool food from 135˚F to 70˚F (57˚C to 21˚C) within two hours.

Question 18

Temperature Requirements for Reheating Food (TCS and Commercially processed)

Answer 18

READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that has been commercially processed and PACKAGED in a FOOD PROCESSING PLANT that is inspected by the REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 57oC (135oF) when being reheated for hot holding.

Question 19

Variance example two

Answer 19

Calculating variance involves squaring deviations, so it does not have the same unit of measurement as the original observations.

Question 20

Partial Cooking

Answer 20

cooking the food partway and then continuing later. For example, potatoes for homefries are sometimes cooked in advance and browned on a griddle or steaks for a banquet seared hours before the banquet and then brought to temperature in an oven.