Chapter 8

Question 1

Slacking

Answer 1

Process of gradually thawing frozen food in preparation for deep-frying.

Question 2

Pooled Eggs

Answer 2

Eggs that are cracked open and combined in a common container.

Question 3

Variance

Answer 3

Document issued by regulatory agency that allows a regulatory requirement to be waived or changed. You will need a variance for things like:

• Sprouting seeds or beans
• Using food additives
• Offering live shellfish from a display tank

Question 4

Minimum Internal Temperature

Answer 4

The required minimum temperature the internal portion of food must reach to sufficiently reduce the number of pathogens that might be present.

Question 5

Thawing TCS Food Method (1)

Answer 5

Refrigeration Method: thaw food in fridge, keeping it at 41F or lower.

Question 6

Thawing TCS Food Method (2)

Answer 6

Running Water: Submerge food under safe running water, 70F or lower, to thaw.

Question 7

Thawing TCS Food Method (3)

Answer 7

Microwave Method: Thaw food in microwave oven if it will be cooked immediately after thawing.

Question 8

Thawing TCS Food Method (4)

Answer 8

Cooking Method: Thaw food as part of the cooking process. For example hamburgers can go straight on the grill and chicken can go straight to the deep fryer.

Question 9

Minimum Internal Cooking Temperature (1)

165F for 15 Seconds

Answer 9

165F for 15 seconds:

• Poultry (whole/ground chicken, turkey, or duck)
• Stuffing made of fish, meat, or poultry
• Stuffed meat, seafood, poultry, or pasta
• Dishes that include previously cooked TCS ingredients

Question 10

Minimum Internal Cooking Temperature (2)

155 for 15 Seconds

Answer 10

155F for 15 seconds:

• Ground meat (beef, pork, or other meat)
• Injected meat (brined ham, flavor-injected roast)
• Mechanically tenderized meat
• Ratites (ostrich and emu)
• Ground, chopped, or minced seafood
• Shell eggs not held for service

Question 11

Minimum Internal Cooking Temperature (3)

145F for 15 Seconds

Answer 11

145F for 15 seconds:

• Seafood (fish, shellfish, and crustaceans)
• Steaks/chops (pork, beef, veal, and lamb)
• Commercially raised game
• Shell eggs that will be served immediately

Question 12

Minimum Internal Cooking Temperature (4)

145F for 4 minutes

Answer 12

145F for 4 minutes:
- Roasts (pork, beef, veal, and lamb
can also be held at these depending on oven and type of roast
- 130F for 112 minutes - 138F for 18 minutes
- 131F for 89 minutes - 140F for 12 minutes
- 133F for 56 minutes - 142F for 8 minutes
- 135F for 36 minutes - 144F for 5 minutes
- 136F for 28 minutes

Question 13

Minimum Internal Cooking Temperature (5)

135F no min. time

Answer 13

135F (no minimum time):

• fruits and vegetables
• grains (rice/pasta)
• legumes (beans/refried beans)

Question 14

Minimum Internal Cooking Temperature (6)

175F VARIED times

Answer 14

175F (varied times)
Tea
- Automatic Iced Tea and Coffee Machine Equipment: tea leaves should remain in contact w/ water for a minimum of 1 minute
- Traditional Steeping Method: tea leaves should be exposed to the water for about five minutes

Question 15

When Serving a High-Risk Population, Never Serve:

Answer 15

• raw seed sprouts
• raw or undercooked eggs, meat, or seafood
• unpasteurized milk or juice

Question 16

Customer Advisory

Answer 16

You must advise guests who order TCS food that is raw or undercooked, such as animal products, of the increased risk of foodborne illness. You can post a notice on the menu, and provide the information in brochures, table tents, signs, etc.

Question 17

Partial Cooking Guidelines

Answer 17

(1) Do not cook food for longer than 60 minutes during initial cooking
(2) Cool food immediately after initial cooking
(3) Freeze or refrigerate the food after cooling it
(4) Heat the food to its minimum required temperature before selling or serving it
(5) Cool food if it will not be served immediately or held for service

Question 18

Temperature Requirements for Cooling Food

Answer 18

(1) First cool food from 135F to 70F within two hours

(2) Then cool it from 70F to 41F or lower in the next four hours

Question 19

Temperature Requirements for Reheating TCS Food

Answer 19

(1) Heat food to internal temperature of 165F for 15 seconds within two hours

Question 20

Temperature Requirements for Reheating Commercially Processed Food

Answer 20

(1) Heat food to internal temperature of 135F