Ch. 6: The Flow of Food: Preparation

Question 1

Guidelines for equipment?

Answer 1

Workstations, cutting boards, and utensils must be clean and sanitized

Question 2

Guidelines for quantity of food?

Answer 2

Only remove as much food from cooler as can be prepped in a short period of time

Question 3

Guidelines for food storage?

Answer 3

Return prepped food to cooler or cook it ASAP

Question 4

Guidelines for additives? (5)

Answer 4

Only use approved additives
NEVER more than is lawful
NEVER to alter appearance
Don’t buy produce that was treated w/ sulfites
NEVER add sulfites to produce that will be eaten raw

Question 5

Guidelines for presentation? (7)

Answer 5

Not misleading/misinforming
Must be able to judge true appearance/color/quality of food
No food/color additives to misrepresent
No colored overwraps to misrepresent
No lights to mispresent
Must be presented the way it was described
Any food not honestly presented must be thrown out

Question 6

Guidelines for corrective actions? (4)

Answer 6

Unsafe food must be tossed unless it can be safely reconditioned
Toss food handled by staff who’ve been restricted/excluded due to illness
Toss food contaminated by hands/bodily fluids
Toss food that’s exceeded time/temp reqs.

Question 7

Define reconditioning

Answer 7

Restoring food to a safe condition. (EG hot food held in the TDZ for less than two hours can be reheated on stove to M.I.T. and put back in hot holding)

Question 8

1 MAJOR rule for thawing food?

Answer 8

NEVER thaw at room temp

Question 9

4 methods for thawing TCS food?

Answer 9

Fridge (keep 41F-)
Running water (potable 70F- strong enough flow, WRS sink, NEVER let go over 41F longer than 4hrs (includes thaw time plus prep and cooling))
Microwave (if will be conventionally cooked immediately after thawing)
Cooking

Question 10

Thawing ROP Fish? (3)

Answer 10

Usually must be frozen until ready for use.
Remove from pkg before thawing in fridge
Remove from pkg before or immediately after thawing under running water

Question 11

What should produce not touch to avoid cross-contam?

Answer 11

Surfaces exposed to raw meat, seafood or poultry

Question 12

How to wash produce? (4)

Answer 12

Thoroughly under running water before cutting, cooking, or combining with other ingredients
Water slightly warmer than produce
Be extra careful with leafy greens (remove outer leaves and take completely apart before rinsing)
Sometimes chemicals can be used, such as ozone, refer to local regulations

Question 13

When storing/soaking produce in standing water what needs to be known?

Answer 13

To not mix different items or items from multiple batches of the same thing.

Question 14

What temperature should you hold fresh cut produce?

Answer 14

41F-

Question 15

Where can you not serve raw seed sprouts?

Answer 15

An operation where the main clients are high-risk

Question 16

How to handle pooled eggs? (3)

Answer 16

Only if allowed by local authorities
Cook immediately after mixing or store a 41F-
Clean and Sani containers before making a new batch

Question 17

What eggs are best when eggs will be undercooked?

Answer 17

Pasteurized

Question 18

When serving high risk populations what kind of eggs should you use?

Answer 18

Pasteurized if it will be undercooked or pooled.

Unpasteurized is fine if it will be Fully cooked

Question 19

Guidelines for TCS Salads? (2)

Answer 19

Only use leftover TCS foods if it was cooked, held, cooled, and stored properly
Do not use leftover TCS food that’s been held for more than 7 days

Question 20

What kind of water do you need to make ice?

Answer 20

Potable

Question 21

Can you use ice in food if it was used to cool food?

Answer 21

No

Question 22

Guidelines for ice scoops/containers? (5)

Answer 22

Must be cleaned and sanitized
Held outside of machine in clean protected location
Never hold/carry ice in containers that held raw proteins/chemicals
Never touch ice w hands
Never use a glass to scoop ice

Question 23

What is a variance?

Answer 23

A document issued by regulatory authority that allows a regulatory requirement to be waived/changed

Question 24

What might you need when applying for a variance?

Answer 24

A HACCP plan that accounts for any food safety risks for how you plan to prep the food item

Question 25

What are reasons a variance would be needed? (8)

Answer 25

Packaging fresh juice for later sale unless it has a compliant warning label Smoking food only to preserve it Using food additives to preserve/alter food so it doesn't need time/temp control Curing food Custom processing animals for personal use Packaging food using an ROP method Sprouting seeds or beans Offering live shellfish from a display tank

Question 26

Temp checking guidelines? (3)

Answer 26

Pick a thermometer w/ correct probe size Check temp in thickest part Take at least two readings in different locations

Question 27

Temp: Poultry (whole and ground)

Answer 27

165F for 15 secs

Question 28

Temp: Stuffing made with fish, meat, or poultry

Answer 28

165F for 15 secs

Question 29

Temp: Stuffed meat, seafood, poultry, or pasta

Answer 29

165F for 15 secs

Question 30

Temp: Dishes with previously cooked TCS foods?

Answer 30

165F for 15 secs

Question 31

Temp: Ground meat

Answer 31

155F for 15 secs

Question 32

Temp: Injected meat (brined ham and flavor injected roasts)

Answer 32

155F for 15 secs

Question 33

Temp: Mechanically tenderized meat

Answer 33

155F for 15 secs

Question 34

Temp: Ratites (mostly flightless birds, ostrich, emu)

Answer 34

155F for 15 secs

Question 35

Temp: Ground seafood (includes chopped/minced)

Answer 35

155F for 15 secs

Question 36

Temp: Shell eggs that will be hot held

Answer 36

155F for 15 secs

Question 37

Temp: Seafood

Answer 37

145F for 15 secs

Question 38

Temp: Steaks/chops of meats

Answer 38

145F for 15 secs

Question 39

Temp: Commercially raised game

Answer 39

145F for 15 secs

Question 40

Temp: Shell eggs immediately served

Answer 40

145F for 15 secs

Question 41

Temp: Meat roasts

Answer 41

145F for 4 min

Question 42

Temp: Produce, grains, legumes that will be hot held

Answer 42

135F no min time

Question 43

Microwave cooking requirements? (5)

Answer 43

``` Proteins must be cooked to 165F Cover the food so it doesn't dry out Rotate/stir halfway thru cooking Let stand, covered at least 2 min Check temp in at least two places ```

Question 44

5 Parcooking Steps?

Answer 44

Do not cook longer than 60 min during 1st cooking Cook immediately after 1st cooking Freeze/refrigerate after cooking it--must be held at 41F-. Store away from RTEF Heat the food to required min. int. temp before serving Cool food properly if it won't be served immediately or held for service

Question 45

Procedures required for parcooking? (4)

Answer 45

How the requirements will be monitored/documented Which corrective actions will be taken if reqs are not met How food will be marked after 1st cooking to indicate it needs more cooking How food will be separated form RTE food after 1st cooking

Question 46

If TCS food is raw/undercooked there must be disclosures and reminders that state:

Answer 46

That the food is raw/undercooked | That that increases risk of foodborne illnesses

Question 47

Can you offer raw/undercooked meat/poultry/seafood/eggs on a children's menu?

Answer 47

No, especially not ground beef

Question 48

5 Things you can never serve to a mainly high-risk population

Answer 48

``` Raw seed sprouts Raw/undercooked eggs Raw oysters Rare hamburgers Unpasteurized milk/juice ```

Question 49

1st cooling step

Answer 49

From 135F to 70F w/i 2 hrs

Question 50

2nd cooling step

Answer 50

From 70F to 41F w/i the next 4 hrs

Question 51

If food hasn't cooked to 70F w/i 2 hours what needs to happen?

Answer 51

Reheat and then cool again

Question 52

If you can cool the food from 135-70f in less than 2 hrs what can you do?

Answer 52

Use the remainder of the total 6 hrs to finish cooling.

Question 53

3 factors than affect how quickly food will cool

Answer 53

Thickness/density Size Storage container type

Question 54

NEVER cool food this way

Answer 54

Large amounts of hot food in cooler

Question 55

4 safe methods for cooling food

Answer 55

Ice-water bath (freq. stir) Blast chiller Ice paddle Ice/cold water as an ingredient (make sure to adjust recipe)

Question 56

Storing food for further cooling?

Answer 56

Loosely cover or if can't do that make sure it's placed above other items to avoid cross contamination

Question 57

Reheating food for immediate service

Answer 57

Reheat to any temp, as long as it was originally cooked/cooled correctly

Question 58

Reheating food for hot holding

Answer 58

TCS food to 165 for 15 sec w/i 2 hrs | If commercially processed/packaged RTE food, must be to at least 135F