Controlling Time and Temperature Flashcards
Understand the importance of time and temperature control in food safety, including proper handling from receiving to preparation, cooking, cooling, and reheating. (37 cards)
Define:
TCS food
Food that needs time and temperature control for safety.
Examples include milk, poultry, and shellfish.
What is the temperature danger zone?
41°F to 135°F (5°C to 57°C)
Pathogens grow well in this range.
What should you do if you find food at incorrect temperatures?
- Report to your manager
- Take corrective action
Corrective action may include cooking, reheating, or throwing out the food.
What temperature should cold TCS food be received at?
41°F (5°C) or lower
Always follow manufacturers’ instructions.
What is the correct internal cooking temperature for poultry?
165°F (74°C) for 15 seconds
What is the proper method to thaw TCS food?
- In a cooler at 41°F (5°C) or lower.
- In a microwave if cooked immediately.
- Submerged under running water at 70°F (21°C) or lower.
- As part of the cooking process.
How should TCS food be held safely?
- Keep hot food at 135°F (57°C) or higher.
- Keep cold food at 41°F (5°C) or lower.
- Check the food’s temperature at least every four hours.
What is the cooling process for TCS food?
- Cool food from 135°F to 70°F within two hours.
- Cool food from 70°F to 41°F (5°C) or lower in the next four hours.
What should you do if food has not reached 70°F within 2 hours?
Reheat the food and then cool it again.
What is the first step in controlling time and temperature?
Check the temperature, quality, and packaging of the food upon receiving it.
What should be included on off-site food labels?
- name of food
- use-by date and time
- reheating and service instructions
What is the required internal temperature for reheating food that will be held for later service?
165°F (74°C) for 15 seconds
It must reach this temperature within two hours.
What is the minimum internal temperature for commercially processed ready-to-eat food, such as deep fried cheese sticks?
135°F (57°C)
True or False:
Hot-holding equipment can be used to reheat food.
False
Never use hot-holding equipment to reheat food unless it has been made for it.
What should you do if you are unsure how food should be reheated in your operation?
Ask your manager how food should be reheated in your operation.
Fill in the blank:
Coolers are good at keeping food cold but aren’t so great at cooling down large amounts of ______.
hot food
What is the correct cooling method for a pot of stew that starts at 135°F?
It should be cooled from 135°F to 70°F (57°C to 21°C) in two hours and to 41°F (5°C) in the next four hours.
Which soup reheating scenario is correct for hot-holding?
a. soup reheated to 145°F (63°C) for 15 seconds within two hours
b. soup reheated to 165°F (74°C) for 15 seconds within two hours
b. soup reheated to 165°F (74°C) for 15 seconds within two hours
What temperature should cooked hamburger reach to be considered safe?
155°F (68°C)
What is the cooking temperature for fruits and vegetables?
135°F
This temperature helps ensure that produce is safe to eat.
What is the cooking temperature for solid cuts of meat?
145°F
This temperature is crucial for killing pathogens in meat.
What is the cooking temperature for fish?
145°F
Ensuring fish is cooked to this temperature is necessary for safety.
What is the cooking temperature for eggs meant for immediate consumption?
145°F
This temperature ensures that eggs are safe to eat right away.
What is the cooking temperature for eggs meant for later consumption, such as at a buffet?
155°F
This higher temperature is necessary to ensure safety when eggs are held for longer periods.
