Chapter 8 Flashcards
When pathogens spread from one surface or another food to another surface
Cross contamination
Before reading the temperature using a bimetallic stemmed thermometer, at least how much time should be allowed after inserting them into the food
15 seconds
Thermometers can lose there accuracy over time, so it’s important that they be regularly adjusted or
Calibrated
Adjusting a thermometer based on the temperature at which water freezes is called the
Ice point method
Adjusting a thermometer based on the temperature at which water boils is called
Boiling point method
The point where water is hot enough the bubbles form and rise to the top as steam is called
Boiling
When food is delivered, when should it be inspected
Immediately
What temperature should cold TCS food be received
41°F or lower
What temperature should hot TCS food be received
135°F or higher
All ready to eat TCS food that is prepared in house must be labeled if it will be held longer than
24 hours
Labels on ready to eat TCS food must include the name of the food and the
Date by which it should be sold, eaten, or thrown out
Fruits, vegetables, and greens that will be hot held for service must have a minimum internal temperature of
135°F
Live shellfish must be received with shell stock identification tags, and operators must keep these tags on file for how many days from the due date written on them
90
The minimum temperature hot TCS food should be held
135°F
The first in first out rule refers to
Using older food supplies before newer ones
Shell eggs must be received at an air temperature of
45°F or lower
Ready to eat TCS food that has been prepped in-house and stored at 41°F or lower should be thrown out in
Seven days
In a refrigerator, raw ground meat should be stored
Above the whole and ground turkey
The internal temperature a pork roast must be for at least 15 seconds
145°F
The internal temperature a whole chicken, must be cooked for at least 15 seconds
165 degrees Fahrenheit
Eggs that will be hot held for service must be heated to what temperature for at least 15 seconds
155°F
TCS food that is being held at 135°F or higher must have its temperature checked at least
Every four hours
Food handlers who plan to reheat leftovers or previously prepared TCS food so that it can be held for service must heat the food to what internal temperature within two hours for seconds
165°F
Use these to scoop ice
Tongs
Store food service cleaning chemicals
Away from food and food contact services
A HACCP system focuses mostly on
Major hazards at specific points within a foods flow through the operation
The first step in the flow of food is
Purchasing
A group of procedures and practices that work together to prevent foodborne illness is a
Food safety management system
The minimum temperature milk and dairy products must be received
45°F
Following the proper top to bottom storage methods this would be stored on the bottom
Whole and ground poultry
Following the proper top to bottom storage methods this will be stored on the top
Seafood
Cooling food has not reached 70°F within two hours
It must be either thrown out or reheated and then cooled again
Store serving utensils in the food with the handle…
Extended above the rim of the container
When checking the temperature of food the thermometer stem probe must be placed…
In the thickest part of the food
The manager’s responsibility to actively control risk factors for foodborne illness is called
Active managerial control
This is critical to the success of active managerial control
monitoring
Thawing food items at room temperature could lead to
Time temperature abuse
The maximum acceptable receiving temperature for fresh beef
41°F
Previously cooked food should be reheated to this minimum internal temperature for 15 seconds within two hours
165°F
The internal temperature of Brined ham, must be cooked for at least 15 seconds
155°For
