Chapter 8, Preparation Flashcards
The gradual thawing of frozen food to prep it for deep frying.
Slacking
eggs that are cracked open and combined into a common container
Pooled eggs
A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.
variance
When applying your regulatory authority may require you to submit a HACCP plan
Variance
The only way to reduce pathogens in food to safe levels is by cooking it to?
minimum internal temperature
cook food during prep and then finish cooking it just before service is called
partial cooking
Thaw food in a cooler keeping its temperature at 41*F or lower.
Refrigeration
Submerge food under running drinkable water at 70*F or lower
Running Water
Thaw food in a microwave oven if it will be cooked immediately after thawing
Microwave
Thaw food as part of the cooking process
Cooking
165*F for 15 secods
Poultry, stuffing made with fish, stuffed meat, seafood, poultry, or pasta
155*F for 15 seconds
Ground meat, Injected meat, Ratites, Ground seafood
145*F for 15 seconds
Seafood, steaks/chops of pork, beef, veal, and lamb, commercially raised game
145*F for 4 minutes
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.
135*F no minimum time
Fruit, vegetables, grains, and legumes, that will be hot held for service.
175*F
Tea
Never serve what items to a high-risk population?
Raw seed sprouts, Raw or under-cooked eggs, meat, or seafood, and unpasteurized milk or juice.
Customer Advisory
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.
Partial cooking guidelines
- Don’t cook the food for longer than 60 minutes during initial cooking.
- Cool the food immediately after initial cooking.
- Freeze or refrigerate the food after cooling it (held at 41*F or lower)
- Heat the food back to its required minimum internal temperature before selling or serving it.
- Cool the food if it will not be served immediately or held for service.
Cool TCS food from 135F to 41F or lower within six hours.
Temperature Requirements for Cooling Food
Temperature Requirements for Reheating Food
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.
