4 Food and temp control

Question 1

TCS?

Answer 1

Time/ temp control for safey foods

Question 2

TCS foods require measures to protect them from growth of?

Answer 2

bacteria
molds
yeast
other toxins

Question 3

define temp danger zone?

Answer 3

harmful org grow temp range
Between 40-140

Question 4

TCS food abuse happens when foods are?

Answer 4

-not cooked to recomended internal temp
-not held at proper temp
-not cooled or reheated properly

Question 5

List what foods are volunerable to pathological microorganisms? TCS foods

Answer 5

-raw / cooked meats
-dairy products
-eggs
-cooked veg & pasta
-raw seed sprouts
-cut melons
-cut leafy greens
-unprocessed garlic & oil mixes
-cut tomatoes

Question 6

6 conditions that cause disease causing bacteria to multiply to harmful levels include

Answer 6

1 food 2 acidity
3 time 4 temp
5 oxygen 6 moisture

Question 7

Bacteria multiply to harmful levels in food when food is high in ____, ____, and _____.

Answer 7

food is high in protein, moist, slightly acidic

Question 8

the level of acid can resist growth of harmful bacteria when the pH is between?

Answer 8

foods with low pH are acidc
0 to 7

Question 9

how long will it take for bacteria to replicate to harmful levels?

Answer 9

10 to 20 minutes to multiply
-one bacterium to produce millions of bacteria within a few hours

Question 10

the ideal temp for bacteria to multiply is about?

Answer 10

98.6F
-cooking at high temps kills most bacteria if long enough
-high temps do not destroy toxins

Question 11

Aerobic bacteria

Answer 11

need oxygen to reproduce

Question 12

Anaerobic bacteria

Answer 12

can survive without oxygen

Question 13

define “available water” in refernce to harmful bacteria in foods

Answer 13

• mositure needed for bacteria to reproduce is expressed as AW
• the measure of free moisture
• when water vapor pressure/ vapor pressure or pure water= .85 or more

Question 14

there are eight common allergens that affect 90% of people diagnosed include?

Answer 14

milk – eggs
fish — crustacean
tree nuts— peanuts
wheat & gluten —-soybean

Question 15

symptons of an allergic reaction include?

Answer 15

rash
swelling
difficluty breathing unconsciousness
anaphylaxis
death

Question 16

best practices to reduce allergen issues (back of house) include

Answer 16

-print recipie cards (ingredients listed)
-wipe down surface 1st with soapy water, then sanitize cloth again
-use specially marked tools/ plates
-create policy reflect how each person should handle allergen free menu items

Question 17

Best practices to reduce allergens issues (front of house) incude?

Answer 17

-create policy reflect how each person should handle allergen free menu items
-have a disclaimer, customer should alert server of allergy
-identify special dietary meals on menues (speical icon or soemthing)

Question 18

Good food preservation practices will ?

Answer 18

-help control the safety & quilaty of food
-delay spoilage, prevent growth of pathogenic microorgas
-allow us oppertunity to eat foods from far away places

Question 19

5 main types of food preservation include

Answer 19

cold
heat
Dehydration
sugar
salt

Question 20

how is cold preservation an effective measure against foodborne bacteria?

Answer 20

-slows down growth
-eventually stop the colder food gets
-when temps rise, bacterial will grow
-foods may loose quality with exposure to low temp

Question 21

types of cold presevation include

Answer 21

Refrigeration 34-40F
Chilling just below fridge (for raw meats common)
Freezing below chiling

Question 22

when using cold preservation, when is freezing achieved?

Answer 22

by turning water from liquid to solid
-rapidly - soild crystal make up the newly solidified water are small- best quality

Question 23

in cold preservation, freezing does not stop

Answer 23

microorganisms such as mold and yeasts
nor does it elimate toxins or pathogens
-it does kill parasites, severly restricts decay

Question 24

define heat preseravation

Answer 24

simply raising the temp of food high enought to kill spoilage and pathogenic bactera

Question 25

name types of heat preservation techniques

Answer 25

-pasteurization -ultra heat treatmetn UHT -Sterilization -canning

Question 26

Heat Preservation - pasteurization -types of foods used for?

Answer 26

mostly dairy, eggs, wine foods still must be preserved by other means such as refregertion

Question 27

how is pasteurization accomplished?

Answer 27

involves heating foods up to mild tempatures momentarily and then cooling down immediately

Question 28

even though eggs are pasturized, what is the concern?

Answer 28

concers for the very yound or elderly, or medically fragile -replace raw eggs with pasturized unless combined immediately before cooking a single meal to be served immediately (omlet, cake)

Question 29

define Ultra heat treatment

Answer 29

heat preservation, food itesm are bought to a higher temp (than pasteurization)

Question 30

define Sterilization

Answer 30

heat preservation high enough tep for a long enough time to destroy all org -food losse quality 0r Heat at lower temp for longer time

Question 31

define Canning

Answer 31

heat preservation -requires heat to 249F for 3 minutes "Botulinum cook" object to kill bacterium that causes botulism

Question 32

Dehydration as a means of food preservation, define

Answer 32

entails reducing water inside food eliminte water -beef jerky, banna chips

Question 33

Sugar and Salt as food preservations techniques, define?

Answer 33

adding large amounts both absorbe moister in food rob microorganixm of water that the need to grow

Question 34

Other types of preservation

Answer 34

-modified Atmospher Packaging -smoking -irradication

Question 35

things to consider when picking out a thermometer

Answer 35

-accruate temp needed -understand how to calibrate -how to avoid cross-contamination (use only undamaged, cleaned & sanitized) -use only food service grade device

Question 36

what types of temperature measuring devices can be used?

Answer 36

-thermometers -thermocouples -thermistors -digital or dial face metal stem -infra fred thermocouple

Question 37

two ways to calibrate thermometers are?

Answer 37

-ice point method -boiling point method

Question 38

what is the steps to calibrate a thermometer using the ice point method?

Answer 38

the temperature of a large glass of crushed ice and water should be 32F

Question 39

what are the steps to calibrate a themometer using the boiling point method?

Answer 39

the temp of boiling water should read 212F.

Question 40

when do you calabrate your thermometer?

Answer 40

-before first used -at regular intervals -when there is a damage or inaccurate reading suspected -confirmed case of foodborne illness linked to temp abuse

Question 41

when do you measuare temp of TCS foods?

Answer 41

-as food is received -towards end of cooking periord/ reheating -towards end of thawing periods -frequently measure when hot holding, cold holding, or cooling -check freezer units 1x day