Questions and Answers
List foods considered potentially hazardous (PHFs).
Cooked or raw animal products: meat, fish, and poultry; dairy products; cooked fruits or vegetables; raw seed sprouts.
What is the temperature range in the temperature danger zone?
Between 40 °F and 140 °F.
Why should you refrain from keeping food in the temperature danger zone?
Food poisoning bacteria multiply between 5°C and 60°C.
What is the maximum amount of time PHFs should be in the temperature danger zone?
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Which ingredients alter the pH of foods and slow down bacterial growth?
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Why do dehydrated foods have a long shelf-life?
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Describe why foods stored in MAP packaging last longer.
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How do you kill bacteria in food?
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How do you kill a virus in food?
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Which food is associated with Trichinella spiralis?
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List examples of chemical hazards.
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List examples of physical hazards.
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List examples of biological hazards.
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List common food allergens.
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Describe safe methods of thawing food.
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The internal temperature you should reach when cooking steak rare is __________.
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Describe hot-held foods and how they are kept hot.
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Study Notes
Potentially Hazardous Foods (PHFs)
- Includes cooked or raw animal products: meat, fish, poultry.
- Dairy products, cooked fruits or vegetables, and raw seed sprouts are also considered PHFs.
Temperature Danger Zone
- Defined as the temperature range between 40 °F and 140 °F.
- Bacteria rapidly multiply in this zone, potentially doubling in 20 minutes.
- Food should not be left in this temperature range for more than 2 hours to avoid food poisoning.
Risks of the Temperature Danger Zone
- Food poisoning bacteria thrive between 5°C and 60°C (41°F and 140°F).
- Keeping foods outside this range reduces the risk of illnesses.
Time Limits for PHF Storage
- PHFs should not exceed 2 hours within the temperature danger zone.
pH Alteration and Bacteria Growth
- Cooking food to at least 165°F effectively kills harmful bacteria.
- Proper cooling and refrigeration of leftovers within 2 hours help limit bacterial growth.
Shelf Life of Dehydrated Foods
- Dehydrated foods have extended shelf lives due to moisture removal, creating stability.
Modified Atmosphere Packaging (MAP)
- MAP extends the shelf life of fresh food by replacing air inside packaging with a gas mix that preserves freshness.
Killing Bacteria in Food
- Cook foods to a minimum of 165°F to ensure bacteria are killed effectively.
Killing Viruses in Food
- Cooking food to 70°C (158°F) in all parts effectively kills sensitive viruses.
- No infections have been reported from properly cooked poultry products containing H5N1.
Trichinella Spiralis
- A parasitic infection from consuming undercooked or raw pork, causing trichinosis.
Examples of Chemical Hazards
- Include acids, cleaning products, heavy metals (e.g., mercury, lead), paint, and pesticides.
Examples of Physical Hazards
- Include electricity, radiation, pressure, noise, heights, and vibrations.
Examples of Biological Hazards
- Pathogens such as mold, sewage, airborne illnesses, and animal droppings.
Common Food Allergens
- Eggs, tree nuts, peanuts, shellfish, wheat, soy, and fish.
Safe Methods of Thawing Food
- Thaw in the refrigerator, cold water, microwave, or cook from frozen without thawing.
Internal Cooking Temperatures
- Steak varieties:
- Rare: 130-140°F
- Medium Rare: 145°F
- Medium: 160°F
- Well Done: 170°F
- Ground beef: 160°F
- Leftovers and chicken: 165°F
Hot-Held Foods
- Must be maintained at 135°F or above to prevent bacterial growth.
- Preheat equipment like steam tables and holding cabinets to ensure safety.
Cooling Foods Before Refrigeration
- Safe cooling methods should be applied to minimize bacterial growth before food is stored.
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Test your knowledge with these flashcards covering Chapters 7-9 of Culinary studies. Learn about potentially hazardous foods and the temperature danger zone critical for food safety. Perfect for culinary students preparing for exams.
