Dietary-Final Cooking Temperatures

Question 1

Cooking - Critical Control point to prevent food borne illness

Answer 1

Monitoring the internal temperatures monitoring 15 seconds to determine when microorganism no longer survive and food is safe for consumption.

Question 2

Internal Temperatures - Poultry & Stuffed foods

Answer 2

165 degrees F - Monitor 15 seconds - Safe consumption

Question 3

Internal Temperatures - Ground beef, pork, fish and eggs held for service

Answer 3

at least 155 degrees F

Question 4

Fish and other meats

Answer 4

145 degrees F monitoring 15 seconds

Question 5

Unpasteurized eggs

Answer 5

145 degrees F monitoring 15 seconds - Cook until white is set and yolk congealed

Question 6

Cooking raw animal foods in microwave

Answer 6

Foods should be rotated and stirred during the cooking process to heat 165 degrees F; allowed to stand covered for at least 2 minutes after cooking to obtain temperature equilibrium.

Question 7

Reheating Foods

Answer 7

165 degrees F for monitoring at least 15 seconds before holding for hot service.

Question 8

Reheating Foods- Ready to eat foods taken from sealed container or intact package

Answer 8

heated to at least 135 degrees F for holding for hot service.

Question 9

Fresh, Frozen , or canned fruits and vegetables that are cooked do not require the same level of microorganism destruction as raw meat food.

Answer 9

Cooking to a hot holding temperature 135 degrees F to prevent the growth of pathogenic bacteria

Question 10

Thawing items submerging under cold water

Answer 10

at 70 degrees F or below, water running fast enough to agitate and float off loose ice particles

Question 11

Refrigerated Storage

Answer 11

PHF/TCS Food maintained at or below 41 degrees F or 0 degrees F to keep frozen

Question 12

PHF

Answer 12

Potentially Hazardous Food

Question 13

TCS

Answer 13

Time/Temperature control for safety

Question 14

Freezing does not kill bacteria

Answer 14

Rapid death of most bacteria occurs at 165 degrees F

Question 15

Danger zones

Answer 15

Temperatures above 41 degrees F and below 135 degrees F that allow rapid growth of pathogenic microorganism that can cause foodborne illness. Potentially Hazardous Foods (PHF), or Time/Temperature Control for Safety (TCS). Food held in in danger zone for more than 4 hours (if being prepared from ingredients at ambient temperature) or 6 hours ( if cooked and cooled) may cause a food borne illness outbreak if consumed.

Question 16

Cooked potentially hazardous foods that are subject to time and control for safety are best cooled rapidly within

Answer 16

2 hours from 135 degrees F to 70 degrees
and within 4 hours to the temperature of approximately 41 degrees.
Total time for cooling from 135 to 41 should not exceed 6 hours.

Question 17

Modified Consistency diets

Answer 17

drop into the danger zone (below 135 degrees F) the mechanically altered diet must be reheated to 165 degrees F for 15 seconds

Question 18

Maximum length of time that foods can be held on a steam table is a total of

Answer 18

4 hours

Question 19

Foods may be reheated only once to

Answer 19

165 degrees F

Question 20

Reheated foods are best discarded if not eaten within

Answer 20

2 hours after reheating

Question 21

Machine Washing and Sanitizing

Answer 21

Dishwashing machines use heat or chemical sanitizing methods

Question 22

High Temp. dishwasher (heat sanitization) - Wash

Answer 22

150 - 165 degrees F wash

Question 23

High Temp. dishwasher (heat sanitization) - Final Rinse

Answer 23

180 degrees F final rinse
160 degrees F at the rack level/dish surface reflects 180 degrees at the manifold
165 degrees F for a stationary rack, single temp. machine.

Question 24

Low Temp. dishwasher (chemical sanitization) - Wash

Answer 24

120 degrees F wash and,

50 PPM hypochlorite (Chlorine) in dish surface in final rinse

Question 25

Manual washing and sanitizing

Answer 25

3-step process: wash- hot water and detergent rinse, remove soap residue and sanitize - hot water or chemical solution

Question 26

Manual washing and sanitizing -Post washing and rinsing, dishes and utensils are sanitized by immersion in

Answer 26

Hot water at least 171 F for 30 seconds or

Question 27

Manual washing and sanitizing -Post washing and rinsing, dishes and utensils are sanitized by immersion in

Answer 27

Chemical sanitizing solution used according to manufacture's instructions Chlorine 50-100 ppm 10 seconds contact time

Question 28

Manual washing and sanitizing -Post washing and rinsing, dishes and utensils are sanitized by immersion in

Answer 28

Chemical sanitizing solution used according to manufacture's instructions Iodine 12.5 ppm minimum 30 seconds contact time

Question 29

Manual washing and sanitizing -Post washing and rinsing, dishes and utensils are sanitized by immersion in

Answer 29

``` QAC space (Quaternary) and contact time per manufacture's instructions 150-200 ppm (Ammonium Compound ```

Question 30

Cleaning fixed equipment (mixers, slicers and other)

Answer 30

removeable parts are washed and sanitized | non removable parts are cleaned with detergent and hot water, rinsed, air-dried, and sprayed with sanitizing sloution