General Info Flashcards
What is the temperature danger zone?
Between 41 f and 135 f
Frozen foods must be bellow 0 f
Cold food must be bellow 41
Hot food must be above 135
How long can food be in the TEmperature DAnger zone?
4 hours
What are common food allergens?
Fish, Shellfish, Eggs, Milk, Wheat, Soy, Peanuts, Tree nuts
What are four different types of microorganisms?
Viruses, Bacteria, Parasites, and Fungi
What are the two groups of microorganisms?
Pathogenic and Spoilage
How can you identify pathogenic microorganisms?
Invisible to the eye, cannot be smelled or tasted.
How can you identify Spoilage Microorganisms?
They can be seen and smelled, usually do not cause illness, and result in spoiled food.
What does TCS stand for?
Temperature control for Safety
What is the acronym for conditions that provide favorable environment for bacteria to grow?
FAT TOM
what does FAT TOM stand for?
Food
Acidity - acidic or neutral pH allow growth
Temperature - TCS
-
Time - 4 hours
Oxygen - most organisms require oxygen
Moisture
what does FIFO stand for?
First In First Out
What are three methods to thaw food?
-Refrigeration - safest - 41 or lower until thawed
-Cold water - drinking water 70 or less
-Microwave - ideal only if cooking immediately after
What temperature must all food cooked in microwaves reach?
165
Set for 2 minutes to ensure even heat
What temperature should all childrens food be?
155
What is the process for non-continuous cooking?
Cook initially for no longer than 60 minutes
Cool in accordance with TCS
Hold at correct cool and frozen food temps
Reheat all products to correct minimum temperatures
Any food not stored immediately must be cooked and stored.
What is the two stage cooling process?
Hot food cooled from 135 to 70 in 2 hours
Then 70 to 41 or less in another 4 hours
If not 70 in the first 2 hours must be heated to 165 for 15 seconds or thrown away.
What are four cooling techniques?
Blast chiller
Ice baths
Chill sticks or paddles
Small batch cooling
How long can date marked food be kept?
7 days
What chemicals are approved for sanitizing?
Chlorine, iodine, quaternary ammonium
What are the temperatures for hot water sanitization?
Moving racks - 180
Stationary racks - 165
Manually sanitizing water must be what temperature?
171 for 30 seconds
What are the three types of food contaminants?
Biological - microorganisms
Chemical - cleaning products, metal residue, and pesticides
Physical contaminants - hair, bandage, dirt, chipped equipment, etc.
