31 terms

serve safe chapter 3-6

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Terms in this set (...)

When is it acceptable to handle ready to eat foods with bare hands?
only when the ingredients are added to a dish that does not contain raw meat and will be heated to 145 degrees or to a dish with raw meat that will be heated to correct internal temperatures of the meat.
What jewelry is allowed when working around prep areas?
only a plain band ring
What is the temperature danger zone?
41 - 135
What is the temperature range in which pathogens grow most rapidly?
70 - 125
What is the maximum amount of time a food can stay in the temperature danger zone before being thrown out?
four or more hours
What is the bimetallic stemmed thermometer used for?
checking hot or cold holding and receiving of large or thick foods. insert stem up to the dimple
What can thermocouples and thermistors measure the temperature of?
liquids, equipment surfaces, thin foods, and air
What can be measures by infrared thermometers?
outside temperatures of food and equipment surfaces
What temperature should cold TCS food be received?
41 degrees
What temperature should live shellfish be received? Air, Internal, and stored.
45 degree air, 50 degree internal, 41 degrees within four hours of storage
what temperature should shucked shellfish be received, and stored?
45 degrees and cool to 41 for storage
what temperature should milk be received and stored?
45 degrees and 41 within four hours
What temperature and type should shell eggs be received?
45 degree air temp
What temperature should hot TCS food be received?
135 +
How should frozen food be received?
frozen solid
How long can ready to eat TCS food be stored in a refrigerator?
7 days including the date it was made
What is the acceptable temperature fluctuation for storage units?
+/- 3 degrees
How high off the floor must food supplies be stored?
6 inches
What is the height order for storing meats and ready to eat foods in the same cooler?
Ready to eat, seafood, whole cuts of beef/pork, ground meats and ground fish, and whole/ground poultry
What are the internal temperature requirements for cooking poultry, stuffing made with fish or poultry, stuffed meat, previously cooked TCS foods?
165 for 15 seconds
What are the internal temperature requirements for cooking ground meat, injected meat, mechanically tenderized meat, ratites, ground seafood, shell eggs that will be hot held for service?
155 for 15 seconds
What are the internal temperature requirements for cooking seafood, steak/chops, commercial game, shell eggs served immediately?
145 for 15 seconds
What are the internal temperature requirements for cooking roasts?
145 for 4 minutes
What is the lowest internal temperature a roast can be cooked and how long must it remain at that temperature?
130 for 112 minutes
What are the internal temperature requirements for cooking fruit, veggies, grains, and legumes that will be hot held for service?
135
How must meat, seafood, poultry, and eggs be cooked in a microwave oven?
cooked to 165, cover, rotate and stir throughout cooking, let stand for two minutes, check temp
What is the maximum time a food can be partially cooked for later use?
60 minutes
What are the time temperature requirements for cooling foods?
cool to 70 degrees within two hours and then 41 degrees in the next four hours
What happens if food has not cooled to the correct temperature in the first two hours?
reheat and try again
What is the reheating requirements for TCS foods?
internal temp of 165 for 15 seconds within two hours
What is the reheating requirements for commercially processed and packaged ready to eat foods?
135 degrees