Deck 8 Flashcards
Slacking
gradual thawing of frozen food to prep it for deep frying
Pooled eggs
Cracked open and combined eggs in one container
Variance
allows a regulatory requirement to be waived or changed
ie.) packaging fresh juice on site,
and smoking food to preserve (not for flavor)
Minimum internal temp
Best temp to cook food in order reduce pathogens in food to safe levels
Partial cooking (parcooking)
Cook partially - then finish before service
Four methods for thawing TCS Foods (one card each)
Refrigeration - thaw food in a cooler, at 41 F or lower
Four methods for thawing TCS Foods (one card each)
Running water - Submerge food in running drinkable water at 70 F or lower, use sanitized sink
Never let food go above 41 F for four or more hours
Four methods for thawing TCS Foods (one card each)
Microwave - thaw in microwave only if going to be cooked immediately
Four methods for thawing TCS Foods (one card each)
Cooking - Thaw food as a part of the cooking process
ie) frozen burgers
All minimum internal cooking temperatures (six cards total) 165 F for 15 seconds
- Poultry
- Stuffing w/ fish, meat, poultry
- stuffed meat, seafood, poultry, pasta
- dishes that include previously cooked TCS food
All minimum internal cooking temperatures (six cards total) 155 F for 15 seconds
Ground Meat Injected meat Mechanically tenderized meat Ratites Ground seafood Shell eggs that will be held for hot service
All minimum internal cooking temperatures (six cards total) 145 for 15 seconds
Seafood
Steaks
Commercially Raised gamed
Shell eggs served immediately
All minimum internal cooking temperatures (six cards total) 145 F for 4 minutes
Roast
All minimum internal cooking temperatures (six cards total) 135 F (no min. time)
Fruit
Vegetables
All minimum internal cooking temperatures (six cards total) 175 F
Tea
When serving a high-risk population never serve:
Raw seed sprout
Raw or undercooked egg, meat, seafood
unpasteurized milk or juice
Customer Advisory
Disclosure - Must note Raw or Undercooked TCS food
includes what item is raw in footnote
Reminder - Must advice guest who order TCS food that is raw or under cooked that there is increase in risk
Partial Cooking guidlines
- do not cook food for longer than 60 minutes
- cool food immediately after cooking
- freeze or refrigerate after cooling
- heat the food to min internal before sale
- Cool the food if it will not be served immediately or held for the service
Temperature Requirements for Cooling Food
Cool TCS food from 135 F to 41 F or lower within 6 hours
from 135 F to 70 F within 2 hours
from 70 F to 41 F in the next four
Temperature Requirements for Reheating Food (TCS and Commercially processed)
how you reheat depends on how you intend to use food
- immediate service - can reheat food to any temp, as long as it was cooked and cooled coreclty
- Hot holding - must be reheated to 165 F for 15 seconds
- processed / ready to eat food - 135 F internal temp
