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Restaurant Management > Chapter 10 - The Safe Flow Of Food > Flashcards

Chapter 10 - The Safe Flow Of Food Flashcards

1
Q

What is cross contamination?

A

The spread of pathogens from one surface or food to another.

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2
Q

The flow of food is . . .

A

the steps that an operation takes to buy, store, prepare, cook and serve food

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3
Q

What do the flow of food steps pose a risk for?

A

Food safety

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4
Q

What is the most basic way to prevent cross contamination?

A

To separate raw foods and ready to eat foods

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5
Q

What color chopping board should be used for raw meat?

A

Red

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6
Q

What color chopping board should be used for raw fish?

A

Blue

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7
Q

What color chopping board should be used for cooked meats?

A

Yellow

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8
Q

What color chopping board should be used for salads and fruits?

A

Green

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9
Q

What color chopping board should be used for vegetables?

A

Brown

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10
Q

What color chopping board should be used for dairy products?

A

White

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11
Q

When are foods time-temperature abused?

A
  • cooked to wrong internal temperature
  • held at the wrong temperature
  • cooked or reheated incorrectly
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12
Q

What is the temperature danger zone?

A

Remains at 41 degrees F to 135 degrees F.

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13
Q

What happens in the temperature danger zone?

A

Pathogens grow in this range.

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14
Q

What happens to food that stays for many hours in the temperature danger zone?

A

The more time pathogens have to grow.

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15
Q

What should you do if meat was left for more than 4 hours in the danger zone?

A

Throw it out.

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16
Q

What is considered an approved, reputable supplier?

A

One that has been inspected by appropriate agencies and meets all applicable local, state, and federal laws.

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17
Q

What or who are the suppliers in a food service food chain?

A

Can include growers, shippers, packers, distributors (trucking, fleet, and warehouses), and/or local markets.

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18
Q

How do you keep food safe during receiving?

A

An operation needs to have enough trained staff available to receive, inspect, and store the food.

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19
Q

During receiving ________________ must be used to check the correct temperature.

A

Temperature

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20
Q

Packaging of food and non food items must be ________________.

A

Intact and clean

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21
Q

When should food items be rejected?

A

Reject any items with packaging problems or with signs of pest damage or expired use by dates.

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22
Q

What can poor food quality sometimes be an indication of?

A

A sign of time-temperature abuse.

23
Q

How should raw shucked shellfish be packed for receiving?

A

In containers for one time use only.

24
Q

What is shucked shellfish?

A

Shellfish that have one or both shells removed.

25
Q

How should eggs look when receiving them?

A

Clean and unbroken

26
Q

What are the temperature requirements for receiving dairy?

A

41 degrees F or lower unless otherwise specified
Must be pasteurized
Meet FDA Grade A standards

27
Q

At what temperatures should TCS (temperature controlled for safety) foods be stored at?

A

41 degrees F or lower

135 degrees F or higher

28
Q

How should foods be rotated during storage? What does it mean?

A

Rotate food in storage to use the oldest inventory first using the FIFO method
(First In First Out)

29
Q

How should refrigerated raw meat, poultry, and seafood be stored to prevent cross-contamination?

A

Separately from ready to eat food

30
Q

How should raw meat, poultry, and seafood be stored to prevent cross-contamination?

A

In coolers in top to bottom order based on the minimum internal internal cooking temperature of each food.

31
Q

How should meat cooked to higher temperatures be stored to prevent cross-contamination?

A

Always stored beneath meat cooked to lower temperatures.

32
Q

When can time-temperature abuse happen?

A

During preparation.

33
Q

How can one limit and prevent time-temperature abuse?

A

Remove from fridge only as much food that can be prepared in a short time.
Make food in small batches.

34
Q

Does freezing kill pathogens?

A

No.

35
Q

Explain why freezing does not kill pathogens.

A

When frozen food is thawed and exposed to the temperature danger zone, any pathogens in the food will begin to grow.

36
Q

How can one reduce pathogen growth when thawing (defrosting) frozen food?

A

Never thaw food at room temperature.

37
Q

Why should food be cooked to the correct temperature?

A

To keep it safe.

38
Q

Every type of TCS food has a ____________ that it must reach.

A

minimum internal temperature

39
Q

Once food reaches its minimum internal temperature make sure that is stays _____________.

A

At that temperature for a specific amount of time.

40
Q

What operations served high risk populations?

A

Nursing homes and daycare centers.

41
Q

What items cannot be served at operations that serve high risk populations?

A

Raw seed sprouts, raw or undercooked eggs, raw or undercooked meat or seafood.

42
Q

What should happen if cooked food is not served immediately?

A

Cooling it quickly, reheating, and/or holding it correctly.

43
Q

How do you hold TCS food safely?

A

Hot food - - 135 degrees F or higher

Cold food - - 41 degrees F or lower

44
Q

What is the maximum length of time that you should take to cool TCS food from 135 degrees F to 41 degrees F or lower?

A

6 hours

First cool food from 135 to 70 within 2 hours.
Then cool it to 41 or lower within 4 hours.

A TOTAL of 6 hours.

45
Q

What internal temperature should reheated food be heated to?

A

165 degrees F

46
Q

What temperature and time frame should reheated food go from storage?

A

Should go to 165 degrees F within 2 hours.

47
Q

How long should the reheated food be kept at 165 degrees F?

A

15 seconds

48
Q

What is the best way to limit time-temperature abuse?

A

Minimize the amount of time that food spends in the temperature danger zone.

49
Q

What is the biggest threat to food being served?

A

Contamination

50
Q

What rules must the kitchen staff adhere to?

A

Use tongs, deli sheets, or gloves for ready to eat foods
Use separate utensils in the food with the handle
Serving utensils should have the handle above the rim of the food container so people don’t touch food.

51
Q

What increased the threat to food safety?

A

Serving off site.

52
Q

What risks are involved with food being served off site?

A

Time temperature abuse

Contamination

53
Q

List the ways cross contamination can be prevented.

A

Workstations, cutting board, utensils clean and sanitized
Don’t allow RTE food to touch surface that came in contact with raw meat
Prepare different kinds of food at different times
Clean and sanitize work surface and utensils between each product

Restaurant Management (13 decks)

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