Module 6 Flashcards
The Flow of Food: Preparation
How can you use additives?
You can only use additives approved by authority. Never use more than allowed. Never use it to alter the appearance of food. Be aware of sulfites.
What are the rules for honest presentation?
Food cannot be presented in a misleading way. Must be able to judge the true appearance, color, and quality of food. Do not alter appearance. The food needs to be identified correctly.
What is reconditioning?
Restore food to a safe condition.
What are the four acceptable ways to thaw food?
In a cooler, in a microwave oven (if cooked immediately), consistent running water at 71F or 21C, and thaw food as a part of the cooking process.
What are the rules to thaw vacuum packed fish?
It must be removed from packaging if thawing in refrigeration. Or before or immediately after thawing under water.
How do you package vacuum packed fish?
Freeze the fish before, during, or after packaging. Label saying that the fish must be kept frozen until use.
Should cut watermelons be refrigerated?
Yes, like cut tomatoes and leafy greens, they must be kept at 41F or 5C and lower.
What population should you not serve raw seed sprouts to?
High risk populations.
What should you do with pooled eggs?
Cook them immediately or store them at 41F or 5C and lower.
How can you use pasteurized eggs?
Available in the shell and other egg products like liquid eggs, use them for undercooked products.
What is a variance?
It is a document issued by authority that allows requirements to be waived or changed.
When can you use a variance?
An example would be sprouting seeds or beans. Packaging unpasteurized juice for later sale. Smoking and curing food for preservation. Food additives to reduce time + temp control. Serve live shellfish from a display tank. Using reduced oxygen packaging. Custom-processing animals.
What does the HACCP plan require to apply for a variance?
Plan needs to account food safety risks. You must comply with the HACCP plan and procedures you submit. Make sure to maintain the plan and the variance.
How must records show that you have procedures for monitoring Critical Control Points (CCP)?
Regularly monitor CCP. Take necessary corrective action. Verify the effectiveness of the procedures and process.
What temperature should poultry be cooked to?
It should be cooked to 165F or 74C. Hold the temperature for less than a second. Same goes for stuffing and stuffed pasta with meat, fish, and poultry. Alongside previously cooked foods like casserole.
What temperature should ground meats be cooked to?
It should be cooked to 155F or 68C for 17 seconds. Includes brines and tenderized whole meats, vacuum tumbled meat with marinades, ratites, game meat, and shell eggs.
What temperature should seafood be cooked to?
It should be cooked to 145F or 63C. Whole meats, game, and immediate service eggs should be held for 15 seconds. Roasts will need to be held for 4 minutes.
What temperature should hot-held plants be cooked to?
It should be cooked to 135F or 57C. Fruits, vegetables, grains, and legumes.
When cooking with the microwave, what temperature should all animal/fish products be cooked to>
It should be cooked to 165F or 74C.
What are the steps to microwave cooking?
Cover the food. Halfway through the cooking, mix it. Let it sit for two minutes after done. Then temp check it two different spots.
What are the 5 steps to partial cooking?
First cook, don’t cook for more than 60 minutes. Then cool it down immediately. Freeze or refrigerate it. Heat it to the required minimum temperature. If not use right away, cool it down for storage.
What do you need to document for partially cooked food?
They need something that explains how the food will be prepped and stored. It needs to be approved. And needs to know how it will be monitored and documented. May need corrective actions. How the food will be marked, and separated from ready to eat food.
How should you serve TCS foods that are raw or undercooked?
Make sure there is a note next to it on the menu. Or a asterisk with footnote. Make sure customers are aware of the warnings.
Why are undercooked burgers no good for childdren?
Raw ground beef can be contaminated with E. coli. Same with high-risk populations.
What is the first step to cooling food?
Cool the food from 135F to 70F or 57C to 21C within two hours.
What is the next step to cooling food?
Cool the food from 70F to 41F or 21C to 5C within four hours.
How long is cooling time?
Six hours, but if step one is done quickly, step two can take the rest of the time.
What temperature should food be reheated if cooled and cooked correctly?
Any temperature.
What temperature should food be reheated if it is for a later service?
The internal temperature should be 165F or 74C for 15 seconds. Must be reached within two hours.
What temperature should precooked foods like mozzarella sticks be cooked to?
It must be reheated and reach at least 135F or 57C.
