Term
| 5. 3 ways to keep food safe throughout the flow of food |
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Definition
| Prevent cross-contamination; prevent time-temp. abuse; using the correct thermometer |
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Term
| 4 ways to prevent cross-contamination |
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Definition
1. Using separate equipment
2. Cleaning & sanitizing
3. Prepping food at different times
4. Buying prepared food |
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Term
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Definition
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Term
| 5 ways to avoid time temp. abuse |
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Definition
1. Monitoring
2. Using correct tools
3. Recording
4. Time & temp. control (temp. danger zone)
5. Corrective actions |
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Term
| bimetallic stemmed thermometer |
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Definition
| practical for checking the temp. of large or thick food; measures temperature through its metal stem |
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Term
| thermocouples and thermistors |
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Definition
| measure temp. through a metal probe, display temperatures digitally, come with interchangeable probes |
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Term
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Definition
| use these to check the temp. of liquids, including soups, sauces, & frying oil |
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Term
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Definition
| use these to check the temp. of flat cooking equipment like griddles |
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Term
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Definition
| use these to check the internal temp. of of food; especially useful for thin food like hamburgers and fish |
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Term
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Definition
| use these to check the temp. inside coolers and ovens |
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Term
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Definition
| measure the temp. of food & equipment surfaces; do not need to touch the surface to check its temp. |
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Term
| cleaning & sanitizing thermometers |
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Definition
| must be washed, rinsed, sanitized, and air-dried |
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Term
| calibration of thermometers |
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Definition
| calibrate thermometers regularly to ensure accuracy |
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Term
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Definition
| must measure temp. of food to +/- 2F or +/- 1C |
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Term
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Definition
| insert the probe into the thickets part of the food (usually the center) and wait for the reading to steady (at least 15 sec) |
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Term
| 5 general thermometer guidelines |
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Definition
1. Cleaning & sanitizing
2. Calibration
3. Accuracy
4. Glass thermometer safety
5. Checking temperatures |
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Term
| 3 things a bimetallic stemmed thermometer must have |
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Definition
1. Calibration nut (adjust accuracy of thermometer)
2. Easy-to-read markings (scaled in at least 2 degree increments)
3. Dimple (mark on stem that shows the end of the temp.-sensing area) |
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Term
| temperature range where pathogens grow the fastest (different from TDZ) |
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Definition
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Term
| 2 components of purchasing & receiving |
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Definition
| Approved reputable suppliers & deliveries |
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Term
| Approved reputable suppliers |
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Definition
-Ensure good food safety practices (USDA, FDA, GMP, GAP, audit reports)
-Develop relationship with suppliers
-Review inspection reports |
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Term
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Definition
| Arrange them so they arrive one at a time and during off‐peak hours |
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Term
| 3 guidelines for receiving and inspecting |
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Definition
1. Have enough trained staff available to promptly receive, inspect, and store food
2. Authorize staff to accept, reject, and sign for deliveries
3. Have policies and procedures for rejecting deliveries |
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Term
| checking temp. of meat, poultry, & fish |
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Definition
Insert the thermometer stem or probe into the
thickest part of the food (usually the center) |
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Term
| checking temp. of ROP food (MAP, vacuum-packed, & sous vide foods) |
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Definition
-Insert the thermometer stem or probe between 2
packages
–As an alternative, fold packaging around the thermometer stem or probe |
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Term
| checking temp. of other packaged food |
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Definition
| Open the package and insert the thermometer stem or probe into the food |
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Term
| temp. criteria for receiving cold food |
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Definition
| at 41 ̊F (5 ̊C) or lower, unless otherwise specified |
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Term
| temp. criteria for receiving hot food |
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Definition
| at 135 ̊F (57 ̊C) or higher |
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Term
| temp. criteria for receiving frozen food |
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Definition
| Should be frozen solid when received with no fluids or water stains in case bottoms and no ice crystals or frozen liquids |
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Term
| 2 reasons you should reject food |
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Definition
1. It has an abnormal color
2. It has an abnormal or unpleasant odor |
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Term
| 2 reasons you should reject meat, fish, or poultry |
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Definition
1. It is slimy, sticky, or dry
2. It has soft flesh that leaves an imprint when touched |
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Term
| 5 reasons to reject items |
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Definition
1. Tears, holes, or punctures in their packaging; likewise, reject cans with swollen ends, rust, or dents
2. Broken cartons or seals or dirty wrappers
3. Leaks, dampness, or water stains
4. Signs of pests or pest damage
5. Expired code or use‐by dates |
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Term
| criteria for receiving eggs |
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Definition
-At an air temperature of 45 ̊F (7 ̊C) or lower
-Must be clean and unbroken when you
receive them
-Liquid, frozen, and dehydrated egg products must be pasteurized as required by law and have a USDA inspection mark |
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Term
| criteria for receiving milk & dairy products |
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Definition
-Must be received at 45 ̊F (5 ̊C) or lower, unless otherwise specified by law. Cool to 41 ̊F or lower within 4‐hours
-Must be pasteurized & comply with USDA grade A standards |
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Term
| criteria for receiving raw shucked shellfish |
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Definition
| Make sure that raw shucked shellfish are packaged in nonreturnable containers |
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Term
| criteria for receiving live shellfish |
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Definition
Chucked shellfish received at 45 ̊F (7 ̊C) or lower 45 and cooled down to 41 within 4 hours
-Must have identification tags which remain attached to delivery container until they are used |
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Term
| When should you reject shellfish? |
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Definition
| If they are muddy, have broken shells, or are dead |
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Term
| criteria for receiving produce |
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Definition
| Sliced melons, cut tomatoes and other fresh cut fruits and vegetables must be received at 41 ̊F (5 ̊C) or lower |
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Term
| criteria for receiving pre-packaged juice |
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Definition
| must be purchased from a supplier with a HACCP plan & must be pasteurized |
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Term
| labeling & storage guidelines |
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Definition
1. Label all TCS, ready-to-eat food prepped in-house that you have held for longer than 24 hours
2. Store them for a max of 7 days at 41 ̊F (5 ̊C) or lower
3. Throw out after 7 days |
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Term
| rotation in storage guidelines |
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Definition
1. Rotate food to use the oldest inventory
first (FIFO)
2. Make a schedule to throw out stored food on a regular basis |
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Term
| temperature in storage guidelines |
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Definition
1. Keep TCS food at 41 ̊F (5 ̊C) or lower
2. Check temperatures of stored food and storage areas at the beginning of the shift |
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Term
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Definition
| From top-to-bottom: ready-to-eat food --> seafood --> whole cuts of beef & pork --> ground meat & ground fish --> whole & ground poultry |
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Term
| how should products be stored? |
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Definition
| Away from walls & at least 6" off the floor In durable, leak proof, sealed/covered containers intended for food and NOT empty chemical containers |
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Term
| how should dirty linens be stored? |
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Definition
| Away from food in clean, nonabsorbent containers or washable laundry bags |
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Term
| where should food never be stored? |
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Definition
-Locker or dressing rooms
-Restroom or garbage rooms
-Mechanical rooms
-Under unshielded sewer lines or leaking water lines
-Under stairwells |
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Term
| frozen storage temp. guidelines |
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Definition
-Set the temperatures of coolers to keep the internal temperature of TCS food at 41 ̊F (5 ̊C) or lower
–Set freezers to keep products frozen |
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Term
| frozen storage guidelines |
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Definition
-Schedule regular maintenance
–Monitor food temperature regularly
–Check coolers temperatures at least once during each shift |
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Term
| air flow guidelines for frozen storage |
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Definition
-DO NOT overload coolers or freezers
–Keep cooler’s doors closed as much as possible
-Use open shelving (don't line shelves with paper or foil) |
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Term
| dry storage temp. guidelines |
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Definition
| Temperature between 50 ̊F and 70 ̊F (10 ̊C and 21 ̊C) |
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Term
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Definition
-Store dry food away from walls and at least six inches off the floor
-Make sure dry‐storage areas are well ventilated to help keep temperature and humidity constant |
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