Lesson 8 Flashcards
What is the importance of thawing food properly before cooking?
Proper thawing is crucial to ensure that food thaws evenly, preventing the outer portions from entering the Temperature Danger Zone (41°F to 140°F) while the inside is still frozen. This helps avoid bacterial growth that can cause foodborne illnesses.
What are the acceptable methods for thawing frozen foods according to the New York City Health Code?
The acceptable methods include: 1. Storing frozen foods in a refrigeration unit at 41°F or below until thawed. 2. Submerging frozen foods under cold running water for no more than two hours. 3. Using a microwave oven, provided that the thawed food is immediately cooked without interruption.
What is cross-contamination, and how can it occur in a food preparation setting?
Cross-contamination is the transfer of harmful microorganisms from raw or contaminated food to cooked or ready-to-eat food. It can occur through various ways, such as: 1. Handling raw chicken and then preparing a salad without washing hands. 2. Using the same cutting board for raw and cooked foods without proper cleaning. 3. Storing raw products above cooked products, allowing juices to drip onto the cooked items.
What practices can food workers follow to prevent cross-contamination?
Food workers can prevent cross-contamination by: 1. Washing hands thoroughly after handling raw food. 2. Using separate cutting boards for raw and cooked foods. 3. Storing raw products below cooked products to prevent dripping.
Why is bare hand contact with ready-to-eat foods prohibited, and what alternatives are recommended?
Bare hand contact with ready-to-eat foods is prohibited to prevent contamination from food workers, who might carry harmful microorganisms even if they wash their hands. Alternatives include using utensils like tongs, spatulas, spoons, deli paper, or sanitary gloves.
Under what conditions should disposable gloves be changed?
Disposable gloves should be changed when they become contaminated, torn, or when the food worker leaves the preparation area. Gloves should also be changed frequently to prevent perspiration and bacterial buildup inside the gloves.
What are the required internal cooking temperatures for different types of food to ensure safety?
The required internal temperatures are: 1. Poultry, stuffed meat, and stuffing containing meat: 165°F for 15 seconds. 2. Pork and foods containing pork: 150°F for 15 seconds. 3. Shell eggs and foods containing shell eggs: 145°F for 15 seconds. 4. Ground meat and foods containing ground meat: 158°F for 15 seconds. 5. Meat and fish: 140°F for 15 seconds. 6. Rare roast beef: Various temperatures based on time, with a minimum of 130°F for 121 minutes.
What guidelines should be followed for microwave cooking to ensure food safety?
Guidelines for microwave cooking include: 1. Arranging food evenly and covering the dish. 2. Cooking large cuts of meat at medium power for longer periods. 3. Stirring or rotating food halfway through cooking. 4. Letting food stand for two minutes after microwaving. 5. Using a food thermometer to verify the temperature, adding 25°F to ensure thorough cooking.
What are the NYC Health Code requirements for cooling potentially hazardous foods?
Foods must be cooled from 140°F to 70°F within two hours and from 70°F to 41°F within an additional four hours. This rapid cooling minimizes the time food spends in the Temperature Danger Zone, limiting bacterial growth.
What methods can be used to cool food rapidly and safely?
Methods for rapid cooling include: 1. Leaving food uncovered during cooling. 2. Using shallow pans and spreading food thinly. 3. Using an ice water bath or directly adding ice to foods. 4. Using a blast chiller or rapid chill unit. 5. Cutting large pieces of meat into smaller portions.
What are the requirements for reheating potentially hazardous foods?
Reheated foods must reach 165°F for 15 seconds within two hours. Foods reheated in a microwave must reach 190°F and stand covered for two minutes. Hot holding units should not be used for reheating; they are designed only to keep hot foods hot.
Why are dedicated food-washing sinks important, and what are the requirements for using them?
Dedicated food-washing sinks prevent cross-contamination by ensuring that raw and ready-to-eat foods are washed separately. The sinks must be used only for food washing, cleaned, and sanitized before use, and never used as utility or hand-washing sinks.
What are the requirements for cooking food outdoors?
Requirements for outdoor cooking include: 1. Obtaining necessary permissions from relevant agencies. 2. Maintaining control of the cooking space. 3. Providing a hand wash sink. 4. Protecting food and equipment from contamination. 5. Storing food and utensils indoors when not in use. 6. Constructing a suitable floor and ensuring sufficient lighting.
What is Time as a Public Health Control, and how is it implemented?
Time as a Public Health Control allows potentially hazardous foods to be held without temperature control for a limited time. To implement it, measure and label the food’s starting temperature, track the time, and ensure hot food is served within four hours and cold food within six hours. Cold food must be discarded if it exceeds 70°F after four hours.
