Lesson 2: Flashcards
(19 cards)
What are potentially hazardous foods?
Foods that provide suitable conditions for rapid growth of microorganisms
Why should vendors be informed about shipment times?
Shipments will not be received in busy hours because review of product should not be interrupted by customer service
This ensures that food safety checks are thorough.
What is the danger zone of temperature for food safety?
41 to 140 degrees
Food should not be stored or held in this temperature range to prevent microbial growth.
Name the three kinds of thermometers used in food safety.
- Bimetallic stem
- Thermocouple
- Thermistor
Each type has its own advantages in terms of cost and accuracy.
What are the methods for calibrating a thermometer?
- Ice point method (slush)
- Boiling point method
Calibration ensures accuracy in temperature readings.
How should a thermometer be used for accurate readings?
- Sanitize with alcohol wipe
- Insert probe into thickest part / center of the product
- Wait until temp indicator stops moving
- Best to test in a few spots
- Re-sanitize for future use
What is required for receiving fresh meat?
USDA inspection stamp (not the grading stamp)
The inspection stamp indicates that the meat is safe for consumption.
What are causes for rejecting fresh meats?
- Brownish, greenish or black discoloration
- Purple blotches
- Slimy, sticky, or dry texture
- Torn or broken packaging
- Strong odor
These indicators suggest spoilage or contamination.
What is the required temperature for frozen meat?
At or below 0 degrees
This temperature prevents thawing and refreezing, which can compromise quality.
What temperature should fresh meat/fish be at upon receipt?
41°F or below
Maintaining this temperature helps prevent bacterial growth.
What is the required temperature for lox (smoked fish)?
38°F or below
Keeping lox at this temperature ensures safety and quality.
What are the requirements for receiving eggs?
- Delivered in refrigerated trucks
- Must be kept at an ambient temperature of 45°F
Proper handling is essential to prevent spoilage.
What conditions must canned food meet to be accepted?
- Not dented on any of its three seams
- Not severely rusted, severely dented, leaking, or swollen
Damaged cans can lead to foodborne illnesses.
What are the temperature requirements for dairy products?
Must be at 41 degrees or below and well within expiration date
Proper storage is critical to prevent spoilage.
What must dry foods be like to be accepted?
- Actually dry
- In unbroken packaging
- No rodent tooth marks or signs of bugs
These conditions help ensure the safety and quality of dry foods.
What should be done when dry foods are removed from their original containers?
They must be stored in tightly covered, rodent-proof containers made of stainless steel or food-grade plastic with proper labels
This prevents contamination and maintains quality.
What are the temperature requirements for refrigerated and frozen processed foods?
- Refrigerated: under 41 degrees
- Frozen: under 0 degrees with no signs of refreezing
Proper temperature control is vital for food safety.
What should be checked for in the packaging of processed foods?
Packaging must be intact
Damaged packaging can lead to contamination.
