Podcast
Questions and Answers
What are the TCS foods? (Select all that apply)
What are the TCS foods? (Select all that apply)
- Nuts
- Baked Potatoes (correct)
- Untreated garlic/oil mixture (correct)
- Milk (correct)
Should you keep meat if it is sticky, slimy, dry, or expired?
Should you keep meat if it is sticky, slimy, dry, or expired?
False (B)
You shouldn't thaw TCS foods at room temperature?
You shouldn't thaw TCS foods at room temperature?
True (A)
What are the three groups of people that have a higher risk of getting a food borne illness?
What are the three groups of people that have a higher risk of getting a food borne illness?
At what temperature should seafood be heated and for how many seconds?
At what temperature should seafood be heated and for how many seconds?
You should stick the thermometer into the thinest part of the food.
You should stick the thermometer into the thinest part of the food.
You should wash, rinse, sanitize, and air-dry the thermometer after using it.
You should wash, rinse, sanitize, and air-dry the thermometer after using it.
If you find food in incorrect temperatures, should you keep it cooking?
If you find food in incorrect temperatures, should you keep it cooking?
Always thaw TCS food at room temperature?
Always thaw TCS food at room temperature?
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Study Notes
TCS Foods
- TCS (Time/Temperature Control for Safety) foods include: Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated garlic/oil mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut fruits, and vegetables.
Meat Safety
- Sticky, slimy, dry, or expired meat should be discarded as it indicates spoilage.
Thawing TCS Foods
- TCS foods must not be thawed at room temperature due to the risk of bacterial growth.
High-Risk Groups for Foodborne Illness
- Three groups at increased risk of foodborne illnesses:
- Elderly individuals
- Preschool-age children
- People with compromised immune systems, such as those undergoing chemotherapy.
Seafood Cooking Temperature
- Seafood must be cooked to an internal temperature of 145 °F (63 °C) for at least 15 seconds.
Thermometer Use
- A thermometer should be placed in the thickest part of the food for accurate temperature reading, not the back.
Thermometer Cleaning
- To clean a thermometer, it should be washed, rinsed, sanitized, and air-dried, without using hand sanitizer or drying with a towel.
Incorrect Food Temperatures
- If food is found at incorrect temperatures, cooking should be halted and the manager notified immediately.
Thawing Practices
- Never thaw TCS food at room temperature; this practice increases the risk of foodborne pathogens.
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