Chapter 3- The Flow Of Food

Question 1

What is the range of temperatures for the temperature danger zone?

Answer 1

40’c to 60’c (40’f-140’f)

Question 2

Why is there concern about food reaching the danger zone?

Answer 2

Range of temperatures where harmful microorganisms and pathogenic bacteria grow most rapidly

Question 3

List four things to observe when purchasing or receiving food

Answer 3

• leaks or tears
• best before dates
• signs that frozen food has been thawed and re-frozen (temperature abuse)
• check cans for dents

Question 4

What temperature must food be stored in a refrigerator?

Answer 4

4’C(40’f)

Question 5

What temperature must frozen food be stored at?

Answer 5

-18’c(0’f)

Question 6

What are safe methods to thaw frozen food?

Answer 6

• 4’c(40’f) temp fridge
• cold water in sink
•Thaw in microwave “defrost”
Thaw food as part of continuous cooking process

Question 7

What is a good minimum internal cooking temperature for most food?

Answer 7

74’c(165’F)

Question 8

What is hot holding and what is the required temperature?

Answer 8

If cooked food is not going to be served or cooked immediately it needs to be held at 60’C (140’F) or above

Question 9

Why must hot food be cooked quickly if it’s not going to be served right away?

Answer 9

The faster food is cooled the less time it spends in the danger zone

Question 10

What are safe methods to cool hot food quickly ?

Answer 10

• shallow containers or pans
• ice water bath
• cut up and debone large pieces of meat
• use and ice wand

Question 11

What does HACCP stand for and how is it used during the flow of food?

Answer 11

Hazard Analysis and Critical Control Point

Used to create safe food by identifying, monitoring, and controlling potential hazards at each stage in the flow of food

Question 12

How do you calibrate a probe thermometer using the ice point method?

Answer 12

• Fill container with crushed and water
• insert stem into the centre
• dial must hit 0C

Question 13

The Ontario food premises regulation defines a potentially “hazardous food” as:

Answer 13

Food able to support growth of pathogenic organisms or the to productions of the toxins

Question 14

Potentially hazardous foods are:

Answer 14

• meat, fish, poultry, and eggs
• dairy products
• bean sprouts

Question 15

List Nine stages in the flow of food

Answer 15

• receiving
• storage
• thawing
• preparation
• cooking
• hot-holding
• cooling
• reheating
• serving

Question 16

Cross-contamination refers to:

Answer 16

Transfer of pathogens from raw to ready to eat food

Question 17

What is Hazard Analysis and Critical Control Point (HACCP)

Answer 17

Food safety system that helps identify chemical, physical, and biological hazards