The flow of food Flashcards
What is a key-drop delivery
receive shipment while business is not operating; supplier is given access and puts inventory where it belongs
Temperature requirements for receival: Cold tcs foods
41F or lower
Temperature for receival: Live Shellfish
air temp of 45F, internal of no greater than 50F; cool to 41 in four hours
Temperature for receival: shucked shellfish
45F or lower; cool to 41 in four hours
Temperature for receival: milk
45F or lower; cool to 41F in four hours
Temperature for receival: shell eggs
air temp of 45F or lower
Temperature for receival: Hot TCS foods
135F or higher
Receival requirements for frozen foods
frozen solid, no ice crystals, no fluid stains
How long must a shellfish identification tag be kept
90 days from the removal of the last shellfish
How many days can TCS foods be kept when stored correctly
7 days
What is the expiration date fo the dish based on
the earliest use-by-date of any food ingredient involved
How accurate does a freezer’s thermometer have to be
within 3 degrees F
Where should the thermometer be placed in a freezer
in the warmest section; by the door to the top
How many inches do storage and appliances be off the floor
6 inches
What is the storage order of a fridge
Top: ready-to-eat foods
Seafood
Whole cuts of beef/pork
Ground meat/fish
poultry
Methods of thawing frozen foods
refrigeration, running water, microwave, and cooking
What is slacking
gradual thawing of frozen food to prep it for deep-frying; allows for even cooking
What should occur after pooling eggs
cook immediately or store at 41 degrees F
What is the purpose of a HAACP plan
accounts for any food safety risks related to ways you prep the food item
Cook Temp/Time: Poultry
165F; <1 second (instantaneous)
Cook Temp/Time: Ground meat, shell eggs for hot service
155F for 17 seconds
Cook temp/Time: seafood, cuts of meat, shell eggs to be served immediately
145F for 15 seconds
Cook Temp/Time: roasts
145F for 4 minutes
Cook Temp/Time: TCS
135F; no minimum time
What guidelines should be followed when using the microwave oven to cook TCS foods?
cover food, rotate/stir halfway through process, let rest for 2 minutes, check temp in 2 places
When partially cooking, how long can you cook the food when first cooking?
60 minutes maximum
Cool TCS food from 135F to 41F or lower within ___ hours
six
what must you do f the TCS food has not cooled to 70F within 2 hours
reheated and cooled again
How long can you hold cold food without temperature control
6 hours
