Food Safety Day 2 Flashcards
When should a penetration probe be used?
One example: chicken
When should an immersion probe be used?
In liquids
Which thermometer can only test the surface of food?
Infrared thermometers
Which thermometer is used for final rinse temps in a dishwasher?
Maximum registering thermometer
Where should a thermometer tip be placed?
In the thickest part of food
Poultry cooking temp
165 degrees
Stuffing and casserole internal temp
165 degrees 1 second
Ground meat internal temp (and brined ham and roasts)
155 17 seconds with thermometer
Fish and marinaded steaks internal temp
155 degrees hold thermometer to 17 seconds
Fish and shellfish, pork, eggs
145 for 15 seconds
Roasts
145 for 4 minutes
Hot holding foods
135 degrees
Cooking temp in microwave
165 degrees (always stir or rotate during cooking) check temp in at least two place
Correctly cooling temps
Cool from 135 to 70 degrees
What cools faster?
Less dense foods like chicken broth
Small items
Foods in stainless steel
Reheating temps should be what?
Food made in house should be heated to 165. Food made in processing plants should be reheated to 135
When cool tcs food how long do you have to cool from 135 to 70 degrees
2 hours
How long can you hold cold TCS foods without temp control?
Up to six hours
How long can you hold hot TCS foods without temperature control?
Up to four hours
Who can you never serve TCS food to that has no received temperature control?
High risk groups like kids and elderly
What is the proper hold temp for hot food?
135 or higher
Proper hold temp for cold foods?
41 degrees
How long until you should do a temp check on hot hold foods?
Every four hours
What is focused on controlling five common risk factors of foodborne illness?
Active managerial control
Pest management program is an example of what type of program?
Food safety
What are the three steps of implementing active managerial control?
Identify risks, corrective action and training
Management oversight
Verify staff is following procedures (walk around and observe)
How do managers show that they know how to keep food safe?
Become certified in food safety
Lighting intensity is measured in
Foot candles or lux
All lift bulbs should
Have covers or be shatter proof
When there is grease build up on walls what does this mean?
Ventilation isnt working properly
When installing tabletop equipment on legs, the space between the base and the tabletop should be how many inches?
4 inches or 10 cm
What is the only reliable way to prevent back flow?
Air gap
Should you dry a table when sanitizing?
No let it air dey
When you are interrupted during a task should you sanitize the knife and cutting board?
Yes, it could have been contaminated
How long can you use equipment before you need to clean and sanitize it?
Four hours for uninterrupted work (if you are interrupted you need to clean and sanitize)
What is the right dishwasher temp for most machines?
165 degrees
Sanitize order
Cleaning tools (next to sinks on the left), detergent in water 165 degrees, clean water for rinsing, then water and sanitizer (so clean, clean again, rinse then sanitize)
Should you dry dishes with a towel?
No always air dry. Towels and paper towels can contaminate
How often should dishwashing machines be checked for cleanliness
Once a day and cleaned as needed
