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HSP 218 Exam 2

Terms in this set (54)

What is the temperature danger zone?
between 41 and 135 degrees
what type of probe would be best to check the temperature of soups and sauces?
an immersion probe
What is cross contamination?
the spread of pathogens from food or unwashed hands to prep tables, utensils, equipment, or other food.
how do you calibrate a thermometer using the ice-point method?
by placing the probe of the thermometer into ice water and adjusting it to the temperature at which water freezes.
what is the best thermometer for measuring thin foods?
a penetration thermometer
what are some guidelines to prevent cross contamination of food?
1. use separate equipment for raw and RTE foods
2. clean and sanitize hands, work areas, and equipment before and after use
3. prep raw and RTE foods at different times
a thermometer used to measure the temperature of food must be accurate to what temperature?
+/- 2 degrees F
what device do you use to record time-temperature abuse in a delivery vehicle?
a time-temperature indicator
what is the best thermometer for measuring the surface of flat cooking equipment?
an infrared thermometer
how far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
it must be inserted up to the dimple
at what temperature do most foodborne pathogens grow most quickly?
between 70 and 125 degrees
what kind of thermometer must be used to measure the temperature of a cooler/oven?
an air probe thermometer
what is the best method for checking the temperature of a delivery of fresh fish?
by inserting a thermometer probe into the thickest part of the fish
what is required when receiving fish that will be served raw or partially cooked?
it must be correctly frozen before you receive it
what is the acceptable criteria for receiving meat?
1. color: beef (bright cherry red), lamb (light red), pork (light pink)
2. texture: firm flesh that springs back when pressed lightly
3. odor: none
what is the most important factor to consider when choosing a food supplier?
the food supplier must have been inspected and complies with local, state, and federal laws
what is the correct temperature for shell eggs upon receiving?
45 degrees or lower
what should be done with an item that has been recalled?
the item must be removed from inventory, placed in a secure location, and labelled appropriately to keep it from being used or discarded.
what do ice crystals mean on frozen food?
it means there has been time-temperature abuse
how do you correctly check the temperature of ROP foods?
by inserting the probe between the packages fo the food
what is the correct temperature for cold TCS foods upon receiving?
41 degrees or lower
what is a deep chiller and what does it do?
1. modified fridge/freezer
2. prevents formation of large ice crystals which affects the texture of fish
3. extends the shelf life of a wide variety of products and fresh meats
what is FIFO?
First in First Out
what does the acronym ROP stand for?
ROP = Reduced Oxygen Packaging
(T/F) Ready-to-Eat TCS foods MUST be discarded after the "use by" date.
True
how many days out should the "discard date" for potentially hazardous foods be?
seven days from the date of the oldest product used
what is ethylene?
is is an odorless, tasteless gas which is produced by most "tree fruits"
what produce is ethylene sensitive?
lettuce, leafy greens, carrots, bananas, and peppers
what produce are ethylene producers?
apples, pears, avocadoes, apricots, and tomatoes
what two produce foods should you not refrigerate?
tomatoes and citrus (unless you need to store citrus for long periods of time)
how far above the floor should food be stored?
on shelves that are at least 6 inches above the floor and away from walls
how do you organize a cooler?
by internal cooking temperature in ascending order:
1. chopped lettuce
2. fish
3. pork roast
4. poultry
if you prepare food on Nov 6, 2019 at 12pm, what is the proper discard date and what should be included on the label?
discard date: Nov 12, 2019 at 12pm
label: should have the date, time, type of food, and discard date
what is the best way to organize these foods in a fridge:
Fish, whole meat, RTE foods, wings, and ground meat.
From top to bottom:
1. RTE foods
2. fish
3. whole meat
4. ground meat
5. wings
what are the four proper ways to thaw food?
1. refrigeration
2. running water: submerge under water that is 70 degrees or lower
3. microwave: cooked immediately after thawing
4. cooking as part of the thawing process
what are the guidelines for reheating foods?
reheated for hot holding: reheat to an internal temperature of 165 degrees for <1 second (instantaneous)
requirements for cooling food?
1. 135-70 degrees in 2 hours
2. 70-41 degrees in 4 hours
what are some ways to help prevent time-temperature abuse?
1. label foods with the discard date
2. prepare food in small batches
3. only remove necessary food for use
4. thaw food correctly
5. follow prep guidelines for specific foods
what is the minimum internal temperature for ground beef?
155 degrees for 17 seconds
what are the minimum internal cooking temperatures for:
poultry, hamburgers, seafood, roasts, and fruits/veggies?
1. poultry: 165 degrees for <1 second
2. ground meat: 155 degrees for 17 seconds
3. seafood: 145 degrees for 15 seconds
4. roasts: 145 degrees for 4 minutes
5. fruits and veggies: 135 degrees
how long can you hold cold food using time without temperature control?
up to six hours
how long can hot food be held using time without temperature control?
up to four hours
what is the internal holding temperature for hot and cold foods?
hot: 135 degrees
cold: 41 degrees
what foods that have been on the table CAN you reserve?
unopened ketchup packets or prepackaged food
what foods that have been on the table can you NOT reserve?
returned menu items, plate garnishes, bread/rolls
what is the minimum temperature for TCS foods to be held at?
135 degrees
how often must you check the temperature of food that is being held with temperature control?
at least every four hours
what are some kitchen staff guidelines for safe food service?
1. avoid bare-hand contact with foods
2. use serving utensils and keep them separate
3. store utensils with the handles facing upwards and outwards
4. use special precautions when refilling take-home containers
what are some guidelines for preventing cross-contamination in self-serve areas?
1. install sneeze guards
2. label all foods
3. do not serve raw and ready-to-eat foods next to each other
what should happen if toilets do not flush?
1. find other restrooms for staff to use during operating hours
2. stop operation if restrooms are unavailable
what are the 7 HACCP principles?
1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
what is a Food Safety Management System (FSMS)?
it is a group of practices and procedures intended to prevent FBI's, rather than cure them
what are the 6 Active Managerial Control Steps?
1. identify risks
2. monitor
3. corrective action
4. management oversight
5. training
6. re-evaluation
what are the 5 common risk factors that causes FBI's?
1. purchasing food from unsafe sources
2. failing to cook food correctly
3. holding food at incorrect temperatures
4. using contaminated equipment
5. practicing poor personal hygiene
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