Chapter 8, The Flow of Food: Preparation

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 (two examples)

Answer 3

Document issued by a regulatory agency that allows a regulatory requirement to be waived or changed.
Example 1: Offering live shellfish from a display tank
Example 2: Smoking food as a way of preserving it (but not to enhance flavor) more on pg. 8.10

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. This temperature is specific to the type of food being cooked. Food must reach and hold its required internal temperature for a specified amount of time

Question 5

Partial Cooking

Answer 5

Intentionally stopping the cooking process to cool a food item, so cooking can be finished just before service or sale

Question 6

Thawing TCS foods: Refrigeration

Answer 6

Thaw food in a cooler, keeping its temperature at 41 degrees F (5 degrees C) or lower. This requires advance planning. Larger items, such as a turkey, can take several days to thaw completely in a cooler

Question 7

Thawing TCS foods: Running Water

Answer 7

Submerge food under running, drinkable water at 70 degrees F (21 degrees C) or lower. The flow of the water must be strong enough to wash loose food bits into the drain.
Always use a clean and sanitized food-prep sink when thawing food this way.
NEVER let the temperature of the food go above 41 degrees F (5 degrees C) for longer than 4 hours, includes the time it takes to thaw the food plus the time it takes to prep or cool it.

Question 8

Thawing TCS foods: Microwave

Answer 8

Thaw food in a microwave oven if it will be cooked immediately after thawing. The food must be cooked in conventional cooking equipment, such as an oven, once it is thawed.

Question 9

Thawing TCS foods: Cooking

Answer 9

Thaw food as part of the cooking process, for example;
Frozen hamburger patties can go straight from the freezer onto a grill without first being thawed.
Frozen chicken can go straight into a deep fryer.
These items cook quickly enough from the frozen state to pass through the temperature danger zone without harm. However, always verify the final internal cooking temperature with a thermometer.

Question 10

Minimal Internal Cooking Temperature: 165 degrees F or 74 degrees C - 15 seconds

Answer 10

165 degrees F (or 74 degrees C) for 15 seconds

Poultry

Also includes, stuffing made with fish, meat, or poultry, stuffed meat, seafood, poultry, or pasta, and dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their required minimum internal temperatures)

Question 11

Minimal Internal Cooking Temperature: 155 degrees F or 68 degrees C - 15 seconds

Answer 11

155 degrees F (or 74 degrees C) for 15 seconds

Ground Meat-including beef, pork, and other meat
Injected Meat-including brined ham and flavor-injected roasts
Mechanically tenderized meat
Ratites (mostly flightless birds with flat breastbones)-including ostrich and emu
Ground seafood-including chopped or minced seafood
Shell eggs that will be hot held for service

Question 12

Minimal Internal Cooking Temperature:145 degrees F or 63 degrees C - 15 seconds

Answer 12

145 degrees F (or 63 degrees C) for 15 seconds

Seafood-including fish, shellfish, and crusteceans
Steaks/chops of pork, beef, veal, and lamb
Commercially raised game
Shell eggs that will be served immediately

Question 13

Minimal Internal Cooking Temperature: 145 degrees F or 63 degrees C - 4 minutes

Answer 13

145 degrees F (or 63 degrees C) for 4 minutes

Roasts of pork, beef, veal, and lamb
Roasts may be cooked to these alternate cooking times and temperatures depending on the type of roast and oven used;
130 F (54 C) 112 minutes
131 F (55 C) 89 minutes
133 F (56 C) 56 minutes
135 F (57 C) 36 minutes
136 F (58 C) 28 minutes
138 F (59 C) 18 minutes
140 F (60 C) 12 minutes
142 F (61 C) 8 minutes
144 F (62 C) 5 minutes

Question 14

Minimal Internal Cooking Temperature: 135 F or 57 C - no minimum time

Answer 14

135 degrees F (or 57 degrees C) and no minimum time

Fruit, vegetables, grains, (i.e. rice, pasta) and legumes (i.e. beans, refried beans) that will be hot held for service

Question 15

Minimal Internal Cooking Temperature: 175 F or (80 C)

Answer 15

175 degrees F (or 80 degrees C)

Tea
Automatic iced tea and automatic coffee machine equipment; Tea leaves should remain in contact with the water for a minimum of 1 minute
Traditional steeping method; Tea leaves should be exposed to the water for about 5 minutes

Question 16

When serving a high-risk population never serve:

Answer 16

Raw seed sprouts
Raw or undercooked eggs (unpasteurized), meat, or seafood. Examples include over-easy eggs, raw oysters on the half shell, and rare hamburgers
Unpasteurized milk or juice

Question 17

Partial cooking guidelines

Answer 17

1. ) Do not 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. If refrigerating the food, make sure it is held at 41 F (5 C) or lower. If the food will be refrigerated, store it away from ready-to-eat food
4. ) Heat the food 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 18

Temperature Requirements for Cooling Food

Answer 18

First, cool food from 135 F to 70 F (57 C to 21 C) within 2 hours. Then cool it from 70 F to 41 F (21 C to 5 C) or lower in the next four hours

Question 19

Temperature Requirements for Reheating Food (TCS and Commercially processed)

Answer 19

TCS: Must reheat to an internal temperature of 165 F (74 C) for 15 seconds. Make sure food reaches this temperature within 2 hours from start to finish.

Commercially Processed: Must reheat to an internal temperature of at least 135 F (57 C) this includes items such as cheese sticks and deep-fried vegetables.

Question 20

Customer Advisory

Answer 20

Disclosure: If your menu includes TCS items that are raw or undercooked you must make a note of that next to the item on the menu, or use an asterisk that points the customer to a footnote with the disclosure. A disclosure must include a statement that indicates the item is raw or undercooked or contains raw or undercooked ingredients.
Reminder: A reminder reminds a customer that eating raw or undercooked foods increase their risk for obtaining a foodborne illness.