Chapter 8 The Flow of Food: Preparation Flashcards
Slacking
Practice of gradually thawing frozen food in preparation for deep-frying.
Pooled Eggs
Eggs that are cracked open and combined in a common container
Variance (minimum of two examples)
Document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.
Examples:
offering live shellfish from a display tank
Custom-processing animals for personal use.
Minimum Internal Temperature
The required minimum temperature the internal portion of food must reach to sufficiently reduce the number of pathogens that might be present. Specific to type of food. Must reach and hold its required internal temperature for a specified amount of time
Partial Cooking
Intentionally stopping the cooking process to cool a food item, so cooking can be finished just before service or sale.
Refrigeration
Thaw food in a cooler, keeping its temperature at 41degF or lower. Larger items, such as a turkey, can take several days to thaw completely.
Running water
Submerge food under running, drinkable water at 70degF or lower, the flow of the water must be strong enough to wash loose food bits into drain.
NEVER let the temp go above 41 deg for longer than 4 hours.Includes the time ti takes to thaw the food plus the time it takes to prep or cool it.
Microwave
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.
Cooking
Thaw food as part of the cooking proces:
Examples: Frozen hamburgers, frozen chicken in deepfryer.
Minimum internal cooking temps -
Poultry,
stuffing made with fish, meat, or poultry.
Stuffed meat, seafood, poultry, or pasta.
Dishes that include previously cooked TCS ingredients
165 degrees F for 15 seconds
Minimum internal cooking temps - Ground meat - beef, pork, and other Injected meat, Mechanically tenderaized meat Ratites (ostrich/emu) Ground seafood Shell eggs that will be hot held for service
155 degrees F for 15 seconds
Minimum internal cooking temps -
Seafood - fish, shellfish, and crustaceans
Steaks/chops of pork, beef, veal, and lamb
Commercially raised game
Shell eggs that will be served immediately.
145 deg F for 15 seconds
Minimum internal cooking temps -
Roasts of pork, beef, veal, and lamb.
Can vary depending on type of roast
145degF for 4 minutes.
Minimum internal cooking temps -
Fruit, vegetables, rains, and legumes, that will be held for hot service.
135degF (no minimum time)
Minimum internal cooking temps -
Tea
175degF
Automatic iced tea and automatic coffee equipment - tea leaves remain in contact with water for a minimum of one minute.
Traditional steeping method, tea leaves should be exposed to the water for about 5 minutes.
When serving a high-risk population never serve:
Raw seed sprouts
Raw or undercooked eggs, meat, or seafood.
Unpasteurized milk or juice.
Consumer advisory
If your menu includes TCS items that are raw or undercooked, such as animal products, you must note it on the menu next to these items. (***)
Must advice guests of the increased risk of foodborne illness. You ca do this by positing a notice in your menu.
Partial cooking guidelines
Do not cook the food longer than 60 minutes during initial cooking
Cool the food immediately after initial cooking
Freeze or refrigerate the food after cooling it.
Heat the food 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
Temperature Requirements for Cooling Food
First cool food from 135degF to 70degF within 2 hours
Then, cool it from 70degF to 41degF or lower in the next four hours.
Temperature Requirements for Reheating Food (TCS and Commercially processed)
Must reheat TCS food for hot holding to an internal temperature of 165degF for 15 seconds.
Commercially processed and packaged ready to eat food must be reheated to at least 135degF.
