Podcast
Questions and Answers
Describe the general practices for preventing cross-contamination.
Describe the general practices for preventing cross-contamination.
What should be done to ensure equipment is safe to use?
What should be done to ensure equipment is safe to use?
What should you do regarding the quantity of food removed from the cooler?
What should you do regarding the quantity of food removed from the cooler?
Only remove as much food as you can prep in a short period of time.
What should you do with prepped food?
What should you do with prepped food?
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What guidelines should be followed when using food additives?
What guidelines should be followed when using food additives?
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Food must be offered in a way that misleads customers.
Food must be offered in a way that misleads customers.
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When should food be thrown out?
When should food be thrown out?
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When can food be restored to a safe condition?
When can food be restored to a safe condition?
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Describe the four ways food can be safely thawed.
Describe the four ways food can be safely thawed.
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What does ROP stand for?
What does ROP stand for?
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How should produce be washed?
How should produce be washed?
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Pooled eggs should be handled carefully and cooked promptly.
Pooled eggs should be handled carefully and cooked promptly.
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Leftover TCS salads can be used indefinitely.
Leftover TCS salads can be used indefinitely.
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What is the maximum time food can be held at 41°F or lower?
What is the maximum time food can be held at 41°F or lower?
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What are the rules regarding ice usage?
What are the rules regarding ice usage?
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What is a variance?
What is a variance?
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What foods need variances?
What foods need variances?
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How do you check the temperatures of hot food?
How do you check the temperatures of hot food?
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What is the minimum internal temperature for poultry?
What is the minimum internal temperature for poultry?
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What are the guidelines for cooking food in the microwave?
What are the guidelines for cooking food in the microwave?
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The food must not be cooked for longer than ______ during initial cooking.
The food must not be cooked for longer than ______ during initial cooking.
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What do you need to display on menus with TCS items that are raw or undercooked?
What do you need to display on menus with TCS items that are raw or undercooked?
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It is acceptable to offer raw or undercooked meat on children's menus.
It is acceptable to offer raw or undercooked meat on children's menus.
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What foods should never be served at operations that serve high-risk populations?
What foods should never be served at operations that serve high-risk populations?
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How long do you have to cool foods to 41°F or lower?
How long do you have to cool foods to 41°F or lower?
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What should you do if food has not been cooled to the correct temperature within 2 hours?
What should you do if food has not been cooled to the correct temperature within 2 hours?
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What methods can be used for cooling food?
What methods can be used for cooling food?
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What is the correct way to reheat food for immediate service?
What is the correct way to reheat food for immediate service?
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What is the correct way to reheat food related to hot-holding?
What is the correct way to reheat food related to hot-holding?
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Study Notes
Preventing Cross-Contamination
- Maintain cleanliness of workstations, cutting boards, and utensils to avoid cross-contamination.
- Only remove food from the cooler for immediate preparation to prevent unsafe temperatures.
- Store prepped food back in the cooler or cook it quickly to minimize time at unsafe temperatures.
Additives and Presentation
- Use only approved food additives and never exceed legal amounts.
- Avoid using additives to change food appearance; do not sell treated produce or add sulfites to raw items.
- Present food honestly; do not misrepresent with additives, colored wraps, or deceptive lighting.
Safe Food Handling
- Discard food handled by ill staff, contaminated food (e.g., exposure to bodily fluids), or food exceeding time/temperature safety criteria.
- Food can be safely reheated if it hasn’t been in the temperature danger zone for over 2 hours.
Thawing Foods
- Thaw food safely using one of four methods:
- Refrigeration at 41°F or lower
- Running water at 70°F or lower
- Microwave (cook immediately after)
- As part of the cooking process
Reduced Oxygen Packing (ROP)
- ROP refers to Reduced Oxygen Packing, requiring specific handling and potential variances from regulators.
Washing Produce
- Thoroughly wash produce under running water that is slightly warmer than the produce itself.
Eggs and Mixtures
- Handle pooled eggs with care; either cook promptly after mixing or store at 41°F or lower.
- Use pasteurized eggs for high-risk populations, especially for raw or undercooked dishes.
Leftovers and Storage
- TCS (Time/Temperature Control for Safety) salads must be properly cooked, held, and cooled before usage.
- Discard TCS food held at 41°F or lower after 7 days.
Ice Management
- Use safe drinking water to make ice; never use ice that was previously used to chill food.
- Ice scoops and containers should be clean and never touch raw meat or chemicals.
Regulatory Variances
- Variances may be required for processes like smoking food, adding preservatives, or sprouting seeds.
Temperature Controls
- Use a properly sized thermometer for foods, checking the thickest parts and taking multiple readings.
- Minimum internal temperatures vary:
- 165°F for poultry and stuffing
- 155°F for ground meats
- 145°F for seafood, steak, and shell eggs
- 135°F for fruits and vegetables
Cooking in Microwaves
- Foods must reach 165°F and should be stirred or rotated during cooking for even heat distribution; let stand post-cooking.
Partial Cooking Steps
- Ensure no food is partially cooked for over 60 minutes initially, followed by rapid cooling and thorough reheating before serving.
Consumer Advisories
- Clearly disclose TCS items that are raw or undercooked on menus and remind customers of associated risks.
Children's Menu Restrictions
- Do not offer raw or undercooked animal products on children's menus to protect high-risk populations.
Safe Cooling Practices
- Cool foods from 135°F to 41°F or lower within 6 hours; reheat if not chilled in 2 hours.
Cooling Methods
- Consider factors like food thickness and size for cooling; utilize shallow pans, ice-water baths, or blast chillers for efficiency.
Reheating Food
- For immediate service, reheat to any temperature; for hot-holding, ensure TCS food reaches 165°F for 15 seconds.
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Description
Test your knowledge on essential food safety practices including preventing cross-contamination, safe handling, and proper food storage. This quiz covers guidelines for additives and methods for thawing foods safely. Ensure you're equipped to maintain high safety standards in food preparation.
