Module 6 - ServSafe Flashcards
There are only FOUR acceptable ways to thaw food in the operation
- In a cooler
- In a Microwave
- Thawing it in water
- Thaw as part of the cooking process
NEVER thaw to room temperature
Pasteurized Eggs are for?
Undercooked products
It is okay to serve as long as you make sure it’s pasteurized
What is a Variance?
A document issued by an authority that allows a regulatory requirement to be waived or changed
Minimal Cooking Temperature for POULTRY?
165F for less than a second
Minimal Cooking Temperature for MEATS NOT INTACT? (Ground beef, pork, etc…)
155F for 17 seconds
Minimal Cooking Temperature for SEAFOOD?
145F for 15 seconds
Minimal Cooking Temperature for ROASTS (Beef, Pork, Lamb, Roasts)?
145F for 4 Minutes
Minimal Cooking Temperature for FOOD FROM PLANTS?
135F
Steps to cook products in a microwave? (3)
- Cover the food
- Rotate or stir food halfway
- Leave food to stand for two hours
Should you serve raw food or undercooked meat to a high risk population? Yes or No?
NO!
First Step to cooling down food -
What temperature should you cool food down to?
How long should this first part of the process take?
- 135F to 70F
- Within TWO hours
Second Step to cooling down food -
What temperature should you cool food down to after reaching 70F?
How long should this second part of the process take?
- 70F-41F
- Within FOUR hours
What is the total cool downtime for food (First cooling down and second cooling down?)
Can the total cool downtime surpass 6 hours?
- 6 Hours
- No!
Should you try cooling down food in large batches?
No!
Separate them in smaller batches
Can food be left slightly uncovered during the cooling process? Yes or No?
Yes
