Chapter 8 The Flow of Food: Preparation Flashcards
Slacking
Is the gradual find of frozen food to prep it for deep frying
Pooled Eggs
Are eggs that are cracked open and combined in a common container handle them with special care because bacteria in one egg can be spread to the rest
Variance
Scott is a document issued by your regulatory authority That allows a regulatory acquirement to be waived or changed.
Offering live shellfish from a display tank
Packaging food using a reduced oxygen packaging ROP method this includes MAP vacuum packed and sous vide Foos
Minimum internal temperature
Chicken 165°F for 15 seconds
Beef 155°F for 15 seconds
Seafood 145°F for 15 seconds
Pork veal lamb 145°F 4 minutes
Partial cooking
Some operations partially cooked food coloring prep and then finish cooking it just before service
Refrigeration
Thaw foods in a cooler keep it temperature at 41°F or lower
Running water
Submerge food under running drinkable water at 70°F or lower the flow of the water must be strong enough to wash loose food bits into a drain
Microwave
Thaw food in the microwave oven if it will be cooked immediately after thawing
Cooking
Thaw Foods as part of the cooking process example frozen hamburger patties
Poultry
165°F for 15 seconds
Beef
155°F for 15 seconds
Seafood
145°F for 15 seconds
Roast pork beef veal lamb
145°F for 4 minutes
Fruits vegetables
135°F
Tea
175°F
When serving a high risk population never serve
Raw seed sprouts
Customers advisory
You must advise guess who order TCS foods that is raw or uncooked such as animal products have the increase risk of foodborne illness
Partial cooking guidelines
- Do not cook the food for longer than 60 minutes during initial cooking
- Cool the food immediately after initial
- Freeze or refrigerate the food after queen at the refrigeration the food make sure it is held at 41°F for lower if the food will be refrigerator stored away from really eat foods
- Heat the food to its required medium internal temperature before selling or serving it
- Cool the food if it will not be served immediately or held for service
Temperature requirements for cooling foods
- First cool food from 135°F to 70°F within two hours
2. Then caught it from 70°F to 41°F or lower in the next four hours
Temperature requirements for reheating foods
- You must we hit TeaEazy as food for hot holding to an internal temperature of 165°F for 15 seconds make sure the food reaches the temperature within two hours from start to finish.
- Reheat commercially processed and packaged ready to eat foods to an internal temperature of at least 135°F
