when checking temps of reduced oxygen packaged food, insert thermometer... |
between 2 packages (or fold packaging around stem or probe) |
when checking temps of other packaged food, insert thermometer |
straight into the food |
reject items w/ |
tears, holes, dents, broken cartons, dirty wrappers, leaks, dampness, water stains, signs of pests, expired dates |
reject food if it has abnormal.... |
color or odor |
reject meat, fish or poultry if: |
slimy, sticky or dry, has soft flesh that leaves an imprint when touched |
receiving and inspecting fish: |
must be received at 41 or lower, show no signs of thawing, bright shiny skin; not dull or dry, mild smell, not strong "fishy" smell |
receiving and inspecting crustaceans |
must be received at 41 or lower, live lobster and crab must be received alive, dead lobster and crab must be rejected |
shellfish - raw shucked |
make sure packaged in nonreturnable containers, containers must be labeled w/ packers name, address and certification number, containers smaller than 1/2 gallon have either a best if used by or sell by date, containers bigger than 1/2 gallon must have date shellfish were shucked |
shellfish - live |
receive with shellstock ID tag, these tags must remain attached to delivery container until all shellfish have been used, employees must write on tags the date the last shellfish was sold or served from container, operators must keep these tags on file for 90 from the date written on them, reject if very muddy, have broken shells, or are dead |
receiving and inspecting meat |
must be inspected by USDA or state dept of agriculture, receive at 41 or lower, bright cherry red color (beef) light red color (lamb and pork), firm flesh with no odor |
receiving and inspecting poultry |
must be inspected by USDA or state dept of agriculture, receive at 41 or lower, no discoloration and firm flesh, no odor |
receiving and inspecting eggs |
must be clean and unbroken, shell eggs must be received at an air temp of 45 F or lower, liquid, frozen, and dehydrated egg products must be pasteurized as required by law and have USDA inspection mark, eggs must comply w/ USDA grade standards |
receiving and inspecting milk and dairy products |
receive at 41 or lower unless otherwise specified, must be pasteurized and comply w/ USDA grade A standards |
receiving and inspecting produce/prepackaged juice |
produce: sliced melons and cut tomatoes must be received at 41 or lower, juice: purchased from supplier with a HACCP plan, must be treated (pasteurize) to prevent, eliminate or reduce pathogens |
receiving and inspecting refrigerated food |
receive at 41 or lower, packaging in good condition |
frozen processed food receiving and inspecting |
received frozen (no liquid at bottom or large ice crystals), packaging intact |
ROP receiving and inspecting |
receive at 41 or less or frozen, packaging intact w/ no tears/leaks |
canned food receiving and inspecting |
no swollen ends, leaks/bad seals, rust, dents or missing labels |
receiving and inspecting dry food |
packaging in good condition, no odor, tears, stains, no signs of rodents or insects |
UHT pasteurized and aseptically packaged food receiving and inspecting |
receiving at temps suggested by manufacturer, seals and packaging intact |
most important factor in choosing an approved food supplier |
has been inspected and complies w/ local, state and federal laws |
warmest acceptable receiving temperature for eggs |
45 F |
a box of sirloin steaks carries a state dept of agriculture inspection stamp. what does this indicate |
the meat and processing plant have met USDA or a state dept of agriculture's standards |
which foods require USDA inspection stamp |
meat and poultry, egg products |
T or F: potato salad that has been prepared in house and stored at 41 F must be discarded after 3 days |
F - 7 days |
these areas typically used to hold TCS food at 41 F or lower - slows growth of microorganisms and helps keep them from growing to levels high enough to cause illness |
refrigerated storage |
areas used to hold frozen food at temps that will keep it frozen, does not kill all microorganisms but slows growth substantially (-10 F) |
frozen storage |
used to hold dry and canned food. to maintain quality of this food, areas should be kept at appropriate temp and humidity levels. should be clean, well ventilated and well lit (85-95% humidity), 50 to 70 F |
dry storage |
amount of time food will remain suitable for use |
shelf life |
top to bottom order for storing different raw food in same fridge |
RTE food, whole fish, whole meat, ground meat, poultry |
storage requirements for live shellfish |
must be stored in original container at air temp of 45 F or lower. shellstock ID tags must be kept on file for 90 days from date last shellfish was sold or served from container |
FIFO method |
used to ensure refrigerated, frozen, and dry products are properly rotated during storage. oldest products used first |
when storing RTE TCS food that was prepared on site, what info must be included on label |
sell by or discard date |
what temp should dry storage rooms be kept |
50 to 70 F |
a restaurant that has prepared tuna salad can store it at 41 or lower for a max of how many days |
7 |
its important to avoid lining cooler shelves w/ aluminum foil b/c foil |
can restrict flow of cold air |
4 proper ways to thaw food |
refrigeration, running water, microwave, as a part of cooking |
thawing in refrigerator takes how long |
24-48 hours, depends on size/density of food |
thawing w/ running water |
use cold water, not warm, in a container that's draining, submerge in enough water to cover product while thawing |
thawing w/ microwave |
if you microwave food, you must continue to cook it from then on |
thawing as a part of cooking |
deep frying doesn't require thawing, frozen foods like french fries, frozen veggies or ground beef patties |
practices that require a variance |
smoking food as a way of preserving it, using food additives or components to preserve or alter food so it no longer needs time/temp control for safety, curing food, custom-processing animals, packaging food using ROP method, sprouting seeds or beans, offering live, molluscan shellfish from a display tank |
internal cooking temp or commercially processed RTE food |
135 F for 15 seconds |
seafood, pork, beef, veal and lamb internal cooking temp |
145 F for 15 seconds |
ground, injected or mechanically tenderized meat internal cooking temp |
155 F for 15 seconds |
poultry, stuffing and stuffed meat, fish and pasta |
165 for 15 seconds |
TCS food cooked in a microwave internal cooking temp |
165 for 15 seconds |
establishments serving populations at high risk cannot serve: |
sunny side up eggs, raw oysters, rare hamburgers, raw seed sprouts |
times it takes to cool food |
cool food from 135 to 70 F in 2 hours, cool food from 70 to 41 within an additional 4 hours |
total cooling time cannot be longer than __ hours |
6 |
safe methods for cooling food |
place in an ice water bath, stir with an ice paddle, place in a blast chiller, place in a tumble chiller |
what are the time and temp requirements for reheating TCS food for hot holding |
165 for 15 seconds within 2 hours |
minimum internal cooking temp for eggs that will be hot held for later service |
155 F |