Trinity Lindemann Ch. 8

Question 1

Slacking

Answer 1

decrease or reduce in intensity, quantity, or speed

Question 2

Pooled Eggs

Answer 2

are eggs that are cracked open and combined in a common container

Question 3

Variance (2 Examples)

Answer 3

is a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed…

Question 4

Minimum Internal Temperature

Answer 4

the only way to reduce pathogens in food to safe levels is to cook it to its correct internal temp, its different for each food, once reached you must hold the food at this temp for a specific amount of time

Question 5

Partial Cooking

Answer 5

some operations partically cook food during prep and then finish cooking it just before service

Question 6

Four methods for thawing TCS Foods

Answer 6

Refrigeration, running water, microwave, cooking

Question 7

All minimum internal cooking temperatures

Answer 7

Poultry (165 - 1 sec.); Ground beef (155 - 17 sec.); Seafood (145 - 15 sec.); Roasts (145 - 4 min.); Veg,Grain,Fruit (135 - no mini time.); Tea (175.);

Question 8

When serving a high-risk population never serve:

Answer 8

Raw seed sprouts; Raw or undercooked eggs, meat, or seafood; Unpasterized milk or juice

Question 9

Customer Advisory

Answer 9

Disclosure, Reminder (have on the menu a reminder or disclosure of how well done or undercooked the meat is

Question 10

temperature requirements for cooling food

Answer 10

must be cooled from 135˚F (57˚C) to 41˚F (5˚C) or lower within six hour

Question 11

Temperature requirements for reheating food (TCS & commercially processed)

Answer 11

to at least 165oF (74oC) for 15 seconds Foods reheated in a microwave are rotated or stirred, covered, held for 2 minutes and achieve an internal temperature of 165oF