Chapter 8, Preparation

Question 1

The gradual thawing of frozen food to prep it for deep frying.

Answer 1

Slacking

Question 2

eggs that are cracked open and combined into a common container

Answer 2

Pooled eggs

Question 3

A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.

Answer 3

variance

Question 4

When applying your regulatory authority may require you to submit a HACCP plan

Answer 4

Variance

Question 5

The only way to reduce pathogens in food to safe levels is by cooking it to?

Answer 5

minimum internal temperature

Question 6

cook food during prep and then finish cooking it just before service is called

Answer 6

partial cooking

Question 7

Thaw food in a cooler keeping its temperature at 41*F or lower.

Answer 7

Refrigeration

Question 8

Submerge food under running drinkable water at 70*F or lower

Answer 8

Running Water

Question 9

Thaw food in a microwave oven if it will be cooked immediately after thawing

Answer 9

Microwave

Question 10

Thaw food as part of the cooking process

Answer 10

Cooking

Question 11

165*F for 15 secods

Answer 11

Poultry, stuffing made with fish, stuffed meat, seafood, poultry, or pasta

Question 12

155*F for 15 seconds

Answer 12

Ground meat, Injected meat, Ratites, Ground seafood

Question 13

145*F for 15 seconds

Answer 13

Seafood, steaks/chops of pork, beef, veal, and lamb, commercially raised game

Question 14

145*F for 4 minutes

Answer 14

Roasts of pork, beef, veal, and lamb. May also be cooked at alternate cooking times and temperatures depending on the type of roast and oven.

Question 15

135*F no minimum time

Answer 15

Fruit, vegetables, grains, and legumes, that will be hot held for service.

Question 16

175*F

Answer 16

Tea

Question 17

Never serve what items to a high-risk population?

Answer 17

Raw seed sprouts, Raw or under-cooked eggs, meat, or seafood, and unpasteurized milk or juice.

Question 18

Customer Advisory

Answer 18

When you have items on the menu with TCS items that are raw or under-cooked be sure to have a disclosure and a reminder for the costumers to see.

Question 19

Partial cooking guidelines

Answer 19

1. Don’t cook the food for longer than 60 minutes during initial cooking.
2. Cool the food immediately after initial cooking.
3. Freeze or refrigerate the food after cooling it (held at 41*F or lower)
4. Heat the food back to its required minimum internal temperature before selling or serving it.
5. Cool the food if it will not be served immediately or held for service.

Question 20

Cool TCS food from 135F to 41F or lower within six hours.

Answer 20

Temperature Requirements for Cooling Food

Question 21

Temperature Requirements for Reheating Food

Answer 21

TCS food must be reheated to an internal temperature of 165F for 15 seconds, whereas commercially processed and packaged ready-to-eat food to an internal temperature of at least 135F.