Journey of Food

Question 1

most common causes of foodborne illness

Answer 1

time and temperature

Question 2

temperature danger zone

Answer 2

41 F to 135 F

Question 3

pathogenic bacteria multiple fastest at this temp

Answer 3

between 70 F and 125 F

Question 4

best way to measure temperature

Answer 4

temperature probe

Question 5

air probes

Answer 5

• found in fridges, freezers, ovens

- does not measure food temp

Question 6

immersion probes

Answer 6

ideal for soups, sauces, frying, or cooking oils

Question 7

penetration probes

Answer 7

ideal for meat, poultry and fish

Question 8

where to place probe in food

Answer 8

thickest part of the food

-usually the center

Question 9

how to clean probe

Answer 9

with a sanitizing wipe

Question 10

how to calibrate a probe thermometer

Answer 10

• boil water: should read 210, 212, or 214 F

- crushed ice + tap water: 30, 32, or 24 F

Question 11

how soon to store delivered chilled & frozen food

Answer 11

within 15 minutes

Question 12

when to refuse delivery

Answer 12

• chilled foods above 41 F
• eggs in shells above 45
• frozen food it thawed, partly thawed
• packaging is dirty, wet, damaged
• cans are dented, bulging, rusty, leaking
• signs of mold or spoilage
• labeled past expiration date

Question 13

order to store delivered food

Answer 13

1. chilled & fresh
2. frozen food
3. canned and dry storage food
4. non-food items

Question 14

best way to store bulk products

Answer 14

• remove from original packing
• store in plastic storage box with resealable lid
• label box, allergens, expiration date

Question 15

ready to eat TCS food must be eaten within

Answer 15

7 days

-must be labeled if held after 24 hours

Question 16

FIFO

Answer 16

First In - First Out

Question 17

dry goods storage

Answer 17

• 6in+ above the ground
• not against wall (d/t moisture)
• sealable lids
• label with use by date
• potatoes need a cool dark storage

Question 18

ready to eat food storage

Answer 18

store above any other foods

Question 19

raw food storage

Answer 19

store at bottom

Question 20

defrosting in fridge

Answer 20

• safest method
• 24 hours for every 5lb of food
• defrost at bottom of fridge
• once fully defrosted, use food within 2-3 days

Question 21

defrost in microwave

Answer 21

• food may cook in some areas, with others partly frozen

- must cook immediately

Question 22

cold water thawing

Answer 22

food must be bagged while thawing