Questions and Answers
What should you do if food has not cooled to 70°F within two hours?
Reheat it.
What are the temperature requirements for cooling TCS food?
The denser the food, the more quickly it will cool.
False
What factors affect the cooling of food?
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You should divide large food items into __________ to let them cool faster.
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What is an effective method for cooling food quickly?
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What temperature should TCS food be reheated to for hot holding?
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What is the ideal temperature for reheating commercially processed and packaged ready-to-eat food?
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What should you do with food containers before storing them for further cooling?
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What are general preparation practices?
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Food that has become unsafe should be thrown out unless it can be safely reconditioned.
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What is reconditioning in food safety?
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Food should be thawed at room temperature.
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Match the methods for thawing TCS food:
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What is slacking in terms of food preparation?
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What should never be done with pooled eggs?
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Produce should be washed thoroughly under running water to remove ______.
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Ice can be contaminated just like any other food.
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What is required for cooking TCS food to a safe level?
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Children's menus should include raw or undercooked eggs.
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When thawing food under running water, the water must be at or below ______.
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What special care should be taken when prepping produce?
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What happens if food is held in the temperature danger zone?
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Study Notes
General Preparation Practices
- Equipment must be clean and sanitized to ensure food safety.
- Only remove a small quantity of food from the freezer to prep quickly and avoid time in the danger zone.
- Always return or cook prep food rapidly to maintain safety standards.
- Use only approved additives; do not use them to alter the appearance of food, especially in fresh produce, which should never contain sulfites.
- Present food honestly without misleading enhancements like color additives or artificial lighting.
Corrective Actions
- Unsafe food must be disposed of unless it can be safely reconditioned.
- Discard food if handled by restricted staff or contaminated by bodily fluids.
- Follow strict time and temperature guidelines to maintain food safety.
Reconditioning
- Some foods can be reheated to restore safety, provided they haven't been in the temperature danger zone for over two hours.
Thawing
- Do not thaw frozen food at room temperature to prevent pathogen growth.
Methods for Thawing TCS Food
- Refrigeration: Thaw food at or below 41°F, allowing several days for large items.
- Running Water: Submerge food under drinkable running water at 70°F or lower, using a sanitized prep sink, and ensure food does not exceed 41°F for over four hours.
- Microwave: Thaw food in the microwave only if cooked immediately after.
- Cooking: Cook frozen items directly from the freezer, ensuring they reach safe internal temperatures.
Slacking
- The practice of gradually thawing frozen food for deep-frying preparation.
Prepping Specific Foods
- Handle meat, seafood, poultry, eggs, and produce with extra care to avoid contamination.
- Raw meats are a primary source of cross-contamination; ensure clean surfaces and utensils are used.
Salads Containing TCS Food
- Foodborne illnesses often arise from cold salads like chicken or egg salads, which do not undergo further cooking.
- Prepare in small batches, follow safe storage practices, and chill ingredients well.
Eggs and Mixtures
- Only use pasteurized eggs or egg products for raw or undercooked dishes, especially in high-risk populations.
Cooking and Minimum Internal Temperatures
- Cooking is essential to reduce pathogens to safe levels; specific temperatures for various foods include:
- 165°F for 15 seconds: All poultry and stuffed dishes.
- 155°F for 15 seconds: Ground meats and mechanically tenderized meats.
- 145°F for 15 seconds: Seafood and whole cuts of beef and pork.
- 135°F (no minimum time): Fruits, vegetables, grains, and legumes for hot holding.
Cooling and Reheating
- Cool TCS food from 135°F to 41°F within six hours: initially from 135°F to 70°F within two hours, then to 41°F within four hours.
- Factors like food thickness, size, and storage container influence cooling speed; smaller and shallower containers allow for faster cooling.
Consumer Advisories
- Notify patrons on menus about TCS items that are raw or undercooked, particularly concerning risks of foodborne illnesses—especially for children.
High-Risk Populations
- Avoid serving raw or undercooked items, especially unpasteurized products, to vulnerable populations, such as children and the elderly.
Food Handling
- Use ice safely as food and ensure it is made from potable water. Avoid using ice that has served to cool food as an ingredient.
- Keep produce clean and avoid cross-contamination with raw meats to prevent foodborne illnesses.
Variance
- Required for certain food preparation methods that deviate from standard safety regulations, such as smoking food or using reduced-oxygen packaging.
These notes encapsulate the essential principles of food safety regarding preparation, cooking, and handling as stipulated by the SERVSAFE guidelines.### Cooling Methods for Food
- Metal (stainless steel) pans transfer heat away from food faster than plastic.
- Shallow pans disperse heat more effectively than deep ones.
- Avoid cooling large amounts of hot food in standard coolers to prevent insufficient cooling and potential food safety risks.
Effective Cooling Techniques
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Ice Water Bath
- Divide food into smaller containers.
- Immerse containers in a clean sink or large pot filled with ice water.
- Stir food often to promote even cooling.
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Ice Paddle
- Use plastic paddles filled with ice or frozen water to stir hot food.
- Food cools faster when combined with an ice-water bath and stirred with an ice paddle.
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Blast or Tumble Chiller
- Blast chillers use high-speed cold air to quickly cool large quantities of food.
- Tumble chillers rotate bags of hot food in cold water, effective for thick items like mashed potatoes.
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Ice or Cold Water as an Ingredient
- Reduce water in recipes for soups or stews.
- Add cold water or ice post-cooking to cool the dish and compensate for less initial water.
Food Storage and Handling
- Loosely cover containers to allow cooling while preventing contamination.
- When storing uncovered, place containers above raw meats to avoid cross-contamination.
Reheating Foods
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For Immediate Service
- Reheat to any temperature as long as food was properly cooked and cooled.
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For Hot Holding
- Reheat TCS (Time/Temperature Control for Safety) food to an internal temperature of 165°F for at least 15 seconds within a two-hour timeframe.
- Reheat commercially processed ready-to-eat foods, such as cheese sticks, to at least 135°F.
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Description
Test your knowledge on General Preparation Practices from SERVSAFE Chapter 8. This quiz covers essential guidelines for equipment sanitation, food storage, and the use of additives in food preparation. Perfect for anyone studying food safety and sanitation standards.
