Preparation Flashcards
Learn safe food preparation, cooking, cooling, and reheating techniques to minimize the risk of foodborne illness.
What additives are allowed during food preparation?
Only use additives approved by your local regulatory authority.
Is it permissible to use additives to alter the appearance of food?
Never use additives to alter the appearance of food.
What are the restrictions on selling produce treated with sulfites?
Do not sell produce treated with sulfites before it was received in the operation.
Can sulfites be added to produce that will be eaten raw?
Never add sulfites to produce that will be eaten raw.
What should be done with food not represented honestly?
Food must be thrown out.
When should food be thrown out due to handling by staff?
When handled by staff restricted or excluded from the food operation due to illness.
What is one method for thawing food?
Thaw food in a cooler, keeping its temperature at 41°F or lower.
What is another method for thawing food?
Submerge food under running water.
What is the maximum temperature for thawing food under running water?
70°F or lower
(21°C)
Never let the temperature of the food go above 41°F (5°C) for longer than four hours.
What is the maximum amount of time food can be above 41°F during thawing?
Food should never remain above 41°F for more than four hours during the thawing process.
Can food be thawed in a microwave?
Yes, only if cooked immediately after thawing.
What should you do when thawing frozen fish in reduced-oxygen packaging?
Remove fish from packaging before thawing under refrigeration or running water.
What must be done to produce before cutting, cooking, or combining with other ingredients?
Wash it thoroughly under running water.
What is a guideline for soaking or storing produce in standing water?
Do not mix different items or multiple batches of the same item.
At what temperature should sliced melons, cut tomatoes, and cut leafy greens be held?
At 41°F (5°C) or lower.
Which food items should not be served if primarily serving high-risk populations?
- raw seed sprouts
- raw or undercooked eggs, meat, or seafood.
What should be considered when handling pooled eggs?
- Cook promptly after mixing or store at 41°F (5°C) or lower
- Clean and sanitize containers between batches
What type of eggs should be used when cooking for high-risk populations?
Use pasteurized shell eggs.
Unpasteurized shell eggs can be used if the dish will be cooked all the way through (i.e. omelets, cakes)
What should be ensured for salads containing TCS food?
Leftover TCS ingredients must have been handled safely.
What is the maximum storage time for salads containing TCS food?
Store for less than seven days at 41°F or lower.
Can ice used to keep food cold be used as an ingredient?
Never use ice as an ingredient if it was used to keep food cold.
What must be done with ice when transferring it?
Transfer ice using clean and sanitized containers and scoops.
What are some activities that require a variance for a Food Service Operation?
- Packaging fresh juice on-site for sale at a later time, unless labeled
- Smoking food to preserve it but not to enhance flavor
- Using food additives to alter food safety requirements
- Curing food
- Packaging food using a reduced-oxygen packaging method
- Sprouting seeds or beans
- Offering live shellfish from a display tank
- Custom-processing animals for personal use
What is required for packaging fresh juice on-site for sale?
A variance is needed unless the juice has a warning label.
