Chapter 6 Flashcards
General prep practices
Prepping food in small batches
Keeping workstation and cutting board clean and sanitized
Only remove from cooler what you can prep in a short period of time
Returning prepped food to cooler that will not be immediately cooked
Follow guidelines for use of additives
Thaw food correctly
Throw away food when it has
Become unsafe and cannot be safely reconditioned
Throw away food if it has not been
Presented honestly
Thaw frozen food
In the cooler
Under running water
In a microwave
Or as part of the cooking process
Never thaw food
At room temperature
Cook and reheat food
To required internal minimum temperature for a specific amount of time
Reheat TCS foods that will be held hot to an internal temperature of
165 for 15 seconds
Make sure reheated food reaches required temperature within
2 hours
Your menu must tell customers when a TCS food is served
Raw or undercooked
Must also tell them the risks
The FDA advises against offering raw or undercooked foods on
Children’s menus
Operations that serve mainly high risk populations should never serve
Raw seed sprouts
Raw or undercooked eggs, meat or seafood
Unpasteurized milk or juice
TCS foods must be cooled from 135 to 70 degrees within
2 hours
Then TCS foods must be further cooled from
70 degrees to 41 degrees or lower within the next 4 hours
Food will cool faster if
You reduce its size
To cool food safely
Cut large items into smaller pieces Divide large containers into small containers Use ice water bath Stir food with ice paddles Use a blast or tumble chiller
Temperature of running water to thaw food
70 degrees or less
Food thawed in a microwave must be
Cooked immediately afterwards by conventional cooking equipment
Cooking food temps
Poultry, stuffed meats
165 for 15 seconds
Cooking temperature
Ground meat, shell eggs held hot for service
155 for 15 seconds
Cooking temp
Seafood, steaks, chops
Shell eggs served immediately
145 for 15 seconds
Cooking time
Roast, meats
145 for 4 minutes
Cooking time
Fruit, vegetables, grains, beans
135 with no minimum time
Meat, seafood, poultry and eggs cooked in a microwave must be cooked to
165
When partially cooking food, max time for initial cooking
60 minutes
The only way to reduce pathogens in food to safe levels is to
Cook it to correct Minimum internal temperature
