32- 47 Flashcards Preview

Food Manager Safety > 32- 47 > Flashcards

Flashcards in 32- 47 Deck (9)
Loading flashcards...
0

What are the 7 steps in developing an HACCP plan?

1. Conduct a hazardous 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.

1

What are the "two" steps in cooling TCS food?

1. Cool food from 135 to 70 within 2 hours.
2. Cool food from 135 to 41 within 6 hours.

2

Which thermometer or probe is good for checking the temperature of thick food?

Bimettalic stemmed thermometer

3

Which thermometer or probe is good for checking the temperature of thick and thin food?

Thermocouples and Thermistors

4

Which thermometer or probe is good for checking the temperature if liquids, like soups, sauces, and frying oils.

Immersion probes

5

What is the minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked TCS ingredients.

165 for 15 seconds

6

What is the minimum internal temperature for ground meat or seafood, injected meat, and eggs for got held services.

155 for 15 seconds

7

What is the minimum internal temperature for seafood, steaks, pork chops, and eggs that will be served immediately.

145 for 15 seconds

8

What is the minimum internal temperature for roasts of pork, and beef.

145 for 4 minutes