Deck 8

Question 1

Slacking

Answer 1

gradual thawing of frozen food to prep it for deep frying

Question 2

Pooled eggs

Answer 2

Cracked open and combined eggs in one container

Question 3

Variance

Answer 3

allows a regulatory requirement to be waived or changed
ie.) packaging fresh juice on site,
and smoking food to preserve (not for flavor)

Question 4

Minimum internal temp

Answer 4

Best temp to cook food in order reduce pathogens in food to safe levels

Question 5

Partial cooking (parcooking)

Answer 5

Cook partially - then finish before service

Question 6

Four methods for thawing TCS Foods (one card each)

Answer 6

Refrigeration - thaw food in a cooler, at 41 F or lower

Question 7

Four methods for thawing TCS Foods (one card each)

Answer 7

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

Question 8

Four methods for thawing TCS Foods (one card each)

Answer 8

Microwave - thaw in microwave only if going to be cooked immediately

Question 9

Four methods for thawing TCS Foods (one card each)

Answer 9

Cooking - Thaw food as a part of the cooking process

ie) frozen burgers

Question 10

All minimum internal cooking temperatures (six cards total) 165 F for 15 seconds

Answer 10

• Poultry
• Stuffing w/ fish, meat, poultry
• stuffed meat, seafood, poultry, pasta
• dishes that include previously cooked TCS food

Question 11

All minimum internal cooking temperatures (six cards total) 155 F for 15 seconds

Answer 11

Ground Meat
Injected meat
Mechanically tenderized meat
Ratites 
Ground seafood
Shell eggs that will be held for hot service

Question 12

All minimum internal cooking temperatures (six cards total) 145 for 15 seconds

Answer 12

Seafood
Steaks
Commercially Raised gamed
Shell eggs served immediately

Question 13

All minimum internal cooking temperatures (six cards total) 145 F for 4 minutes

Answer 13

Roast

Question 14

All minimum internal cooking temperatures (six cards total) 135 F (no min. time)

Answer 14

Fruit

Vegetables

Question 15

All minimum internal cooking temperatures (six cards total) 175 F

Answer 15

Tea

Question 16

When serving a high-risk population never serve:

Answer 16

Raw seed sprout
Raw or undercooked egg, meat, seafood
unpasteurized milk or juice

Question 17

Customer Advisory

Answer 17

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

Question 18

Partial Cooking guidlines

Answer 18

1. do not cook food for longer than 60 minutes
2. cool food immediately after cooking
3. freeze or refrigerate after cooling
4. heat the food to min internal before sale
5. Cool the food if it will not be served immediately or held for the service

Question 19

Temperature Requirements for Cooling Food

Answer 19

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

Question 20

Temperature Requirements for Reheating Food (TCS and Commercially processed)

Answer 20

how you reheat depends on how you intend to use food

1. immediate service - can reheat food to any temp, as long as it was cooked and cooled coreclty
2. Hot holding - must be reheated to 165 F for 15 seconds
3. processed / ready to eat food - 135 F internal temp