servsafe module 3 Flashcards
1
Q
temperature danger zone
A
Temperature range in which food becomes unsafe.
41°F - 135°F
5°C - 57°C
2
Q
TCS food
A
time & temperature control for safety food
3
Q
which products are TCS food?
A
- milk & dairy
- poultry
- meat
- shellfish & crustaceans
- shell eggs
- all plant-based food items ONCE cooked (rice, beans, vegetables)
- sliced melons, tomatoes, seeds
- onion, garlic
4
Q
thermometers
A
- wash, rinse, sanitize, and air dry BEFORE & AFTER use
- keep storage cases clean
- adjust thermometers (calibrate)
5
Q
how to use thermometers
A
- stick the thermometer into the thickest part of the food
- wait until the reading becomes steady
- write down the temperature
- always take another reading in a different spot to confirm it
6
Q
food safety
A
When receiving food, check the temperature, quality, and packaging to ensure Its safe.
7
Q
receiving TCS food
A
- Hot TCS food should be received at 135°F (57°C) or higher
- Cold TCS food should be received at 41°F (5°C) or lower
8
Q
receiving frozen food
A
- reject frozen food with fluids, water stains, frozen liquids, or large ice crystals
- reject expired food
- reject smelly & unpleasant looking food
- reject dry, slimy, sticky, or smelly meat & shellfish
9
Q
cooler rules
A
- do not overload
- do not open more than you have to
10
Q
How long can you store ready to eat TCS food?
A
7 days stored at 41°F (5°C) or lower
- Must be marked if it will be held longer than 24 hrs (when made & when sold)
11
Q
labelling food
A
- label any food taken out of original packaging
- day & date sold, eaten, or thrown out
- food delivered off site must include reheating & serving instructions
12
Q
FIFO
A
first-in, first-out
13
Q
rotating stored food
A
- check expiration date
- store food with earlier use-by dates IN FRONT of food with later dates
- use food in front first
14
Q
thawing food (4 acceptable ways)
A
- keep out of the temperature danger zone
1. keep in cooler at 41°F or lower
2. microwave oven (IF COOKED IMMEDIATELY)
3. using water (submerged at 70°F or lower)
4. thaw as part of the cooking process
15
Q
food time & tempeatures
A
- poultry: 165°F (74°C) for 1 second
- hot-held shell eggs & ground meat: 155°F (68°C) for 17 seconds
- immediate shell eggs & seafood & steak, lamb: 145°F (63°C) for 15 seconds
- roasts: 145°F (63°C) for 4 minutes
- plant-based food: 135°F (57°C)
