Lesson 2.1 Flashcards
What is the definition of food?
Food is any edible substance, ice, beverage, or ingredient intended for use, and used or sold for, human consumption.
What is meant by ‘potentially hazardous’ food?
‘Potentially hazardous’ food refers to foods that provide suitable conditions for the rapid growth of microorganisms. These include high-protein foods like raw or cooked animal products (meats, poultry, fish, shellfish, milk and milk products), plant proteins such as tofu, starches like cooked rice, pasta, beans, vegetables like potatoes, cut melons, leafy greens, tomatoes, raw seed sprouts, and garlic in oil. Exceptions are foods with low water activity (.85 or less) or high acidity with a pH of 4.6 or below, and air-cooled hard-boiled eggs with shells intact.
What should food establishment staff consider when purchasing food?
The flow of food begins with a purchase order. Staff should use trusted, reliable, and reputable purveyors and wholesalers. It is beneficial to meet with purveyors to discuss expectations, quality and service levels, and the steps to take if expectations are not met, such as rejecting substandard shipments.
What is the proper procedure for receiving food deliveries?
Deliveries should be received when staff has ample time to thoroughly inspect them, avoiding peak customer times. It is important to advise purveyors that deliveries will be refused during busy times and to stagger deliveries throughout the day to avoid being overwhelmed. Home canned food products and foods prepared in a private home cannot be received by a food service establishment.
How should potentially hazardous foods be stored?
All foods must be kept free from adulteration, spoilage, filth, or other contamination. Potentially hazardous foods must be kept hot (140°F or above) or cold (41°F or below) to prevent microorganism growth, as they thrive in the temperature range between 41°F and 140°F.
What is Ready-To-Eat food and how should it be handled?
Ready-To-Eat food is any food product that does not need additional heat treatment or washing. Extra care must be taken to ensure the safety of these foods.
What is the Temperature Danger Zone?
The Temperature Danger Zone is the range of temperatures between 41°F and 140°F, where most microorganisms that cause foodborne illness grow best. Keeping food out of this range is a basic and simple way to ensure food safety.
What types of thermometers are used in food establishments and what are their features?
The most popular thermometer is the bi-metallic stem thermometer, which is inexpensive, easy to use, accurate to + or – 2°F, and easy to re-calibrate, covering a range of 0° to 220°F. Other types include thermocouples, which are very accurate but expensive, and thermistors, which have a digital readout. All thermometers are used by inserting the probe into the thickest part or geometric center of the food.
How are thermometers calibrated using the Boiling-Point Method?
To calibrate a thermometer using the Boiling-Point Method:
1. Bring water to a boil.
2. Place the thermometer probe into the boiling water without touching the bottom or sides of the pan.
3. Wait until the indicator stops moving and record the temperature.
4. If the temperature is 212°F, the thermometer is accurate. If not, adjust the hex nut until the indicator reads 212°F.
How are thermometers calibrated using the Ice-Point Method?
To calibrate a thermometer using the Ice-Point Method:
1. Fill a container with a 50/50 ice and water slush.
2. Stir the slush.
3. Submerge the thermometer probe in the ice-water slush without touching the sides or bottom.
4. Wait until the indicator stops moving and record the temperature.
5. If the temperature is 32°F, the thermometer is accurate. If not, adjust the hex nut until the indicator reads 32°F.
What is the proper method for using thermometers?
The proper method for using thermometers includes:
1. Sanitizing the probe with alcohol wipes or other acceptable methods.
2. Measuring the internal product temperature by inserting the probe into the thickest part or center of the product, taking readings at several points.
3. Ensuring the entire sensing portion of a bi-metallic thermometer is inserted into the food.
4. Waiting for approximately 15 seconds or until the reading is steady before recording it.
5. Cleaning and sanitizing the thermometer for later use.
