Term
| what are the general preparation practices in food service |
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Definition
make sure workstations, cutting boards and utensils are cleaned and sanitized (equipment)
only remove food from the cooler that you can prepare in a short period of time (quantity)
return prepared food to the cooler as quickly as possible (storage) |
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Term
| 4 methods for Thawing food |
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Definition
1. In a refrigerator at 41F or lower
2. Submerge under running H2O @ 70F or lower
3. In a microwave oven, food must be cooked immediately after thawing
4. Thawing as part of the cooking process |
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Term
| Prepping Produce Guidelines |
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Definition
to prevent Cross contamination- fruits and veg cant be on surfaces exposed to raw meat
Wash thoroughly
Sanitize ( ozone is allowed)
for Storage or soaking- keep in ice bath mixture
Fresh cut must be refrigerated at 41F or lower (melon slices, cut tomatoes, leafy greens)
Do not serve raw see sprouts to high risk populations |
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Term
| Prepping eggs/egg mixtures guidelines |
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Definition
Cook promptly after mixing or store at 41F or lower
Clean/sanitize between batches
Use pasteurized eggs for dishes that require little or no cooking |
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Term
| Prepping Salads-TCS guidelines |
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Definition
Leftovers have been cooked, held and cooled correctly
throw out food held at 41F or lower after 7 days |
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Term
| Packaging fresh juice on-ste |
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Definition
has to bepasteurized
labeled by federal law |
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Term
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Definition
make from safe drinking water
clean and sanitize ice scoops and containers
never touch ice with hands or flass scoops
never carry ice in containers that have held raw meat, seafood, poultry or chemicals |
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Term
| Minimal internal temperature for poultry( whole/ground, chicekn, turkey, duck) stuffing /dishes made with TCS ingredients, |
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Definition
| 165F (74C) for 15 seconds |
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Term
| Minimal internal temperature for ground beef, pork, ground seafood, hot held eggs, mechanically tenderized meat |
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Definition
| 155F (68C) for 15 seconds |
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Term
| Minimal internal temperature for seafood (fish, shellfish, crustaceans) steaks of pork, beef, veal, lamb |
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Definition
| 145F (63C) for 15 seconds |
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Term
| Minimal internal temperature for roasts of pork, beef, veal. lamb |
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Definition
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Term
| Minimal internal temperature for commercially processed ready to eat foods, fruit vegetables and grains that will be hot-held for service |
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Definition
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Term
| Guidelines for cooking TCS food in the microwave |
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Definition
meat, seafood, poultry and eggs cooked to 165F (74C)
must be
covered
rotated or stirred halfway through cooking
let stand for 2 min after cooking
check temperature in 2 places |
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Term
| Steps for partial cooking during preparation |
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Definition
1. Do not cook food for longer than 60 min during initial cooking
2. cool immediatly after initial cooking
3. freeze/refrigerate after cooling @ 41F or lower
4. Heat food to atleast 165F for 15 sec before serving |
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Term
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Definition
disclose if items are raw or under cooked on the menu
remind customers that raw/under cooked items are at an increased risk of food-borne illness |
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Term
| Cooling Food requirements |
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Definition
Cool TCS food from 135F to 41F or lower within 6 hours
1. cool food from 135F to 70F within 2 hours
2. 70F-41F or lower within the next 4 hours |
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Term
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Definition
1. ice-water bath - place containers in ice baths in sinks
2. blast chiller - blasts of cold air across food at high speeds to remove heat
3. stir with ice paddle
4. place in a tumble chiller |
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Term
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Definition
density of the food - less dense cools more quickly
size of the food- large items take longer to cool
1. cut large food items
2. divide into smaller shallow pans -heat will disperse fast |
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Term
| reheating food for hot-holding |
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Definition
| must be reheated to an internal temperature of 165F for 15 sec within 2 hours |
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Term
| reheating food for immediate service |
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Definition
| can be reheated to any temp if it was cooked and cooled correctly |
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Term
| How long can you hold cold food without temperature control for 6 hours if |
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Definition
- it was held at 41F or lower before serving
-does not exceed 70F during service
- labels specifying when it was removed from the refrigerator and time it must be thrown out |
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Term
| How long can you hold cold food without temperature control for 4 hours if |
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Definition
- it was held at 135F or higher before removing it from a temperature control
-label specifying when it must be thrown out |
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Term
| hold hot food at 135F or higher will prevent what pathogen from growing |
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Definition
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Term
| Hold coling food at 41F or lower will prevent this pathogen from growing |
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Definition
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Term
| To prevent contamination when serving food from the kitchen staff |
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Definition
min bare-hand contact with food
use clean sanitized utensils for each food and after each task
use serving utensils with long handles to keep hands away from food
practice good personal hygiene |
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Term
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Definition
that been returned by one customer to another
plate garnishes
uncovered condiments
uneaten bread/rolls |
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Term
| What type of food can be reserved |
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Definition
unopened, prepackaged food
-condiment packets
-wrapped crackers/bread sticks |
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Term
| How do you prevent contamination and time temperature abuse in Self-service areas |
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Definition
install sneeze guards
label containers
separate raw and ready to eat food
dont let customers reuse dirty plates and utensils |
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Term
| What is the proper location of sneeze guards |
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Definition
| 14" above the counter and extend 7" beyond the food |
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Term
| procedure for off-site service |
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Definition
1.use insulated, food-grade containers at the correct temperature
2. clean delivery vehicle regularly
3. label food with a use-by date time and reheating instructions
4. service site has right utilities
5. store raw meat, seafood and ready to eat items separately |
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Term
| food safety procedures in vending machines |
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Definition
-pdt shelf life
-keep TCS food at right temp
-dispense TCS food in original container
-wash and wrap fresh fruit with edible peels before putting them into the machine |
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