Study Guide 2 : Flow of Food
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Poultry needs to be cooked to 165 degrees for 15 seconds
FIFO means first in and first out
The best way to check to see if TCS food is safe to eat is by checking the internal temperature
7 days is the maximum TCS foods can be stored in refrigerator before throwing it out
Dry goods can be stored between 50-70 degrees
Holding cooked vegetables at 120 degrees or higher is a unsafe practice
You should cool hot items in shallow containers and shock them in ice bath
Leave foods to be delivered to an off-site cater covered with plastic or foil wrap
Hamburger patties need to be cooked to internal temperature of 155 degrees for 15 seconds
Always wash and sanitize cutting boards after using for raw meats
Check temperature of vacuum packed food with thermometer placed in between the packages
The maximum temperature eggs can be received at is 45 degrees
A manager of a food service operation needs to monitor critical control points as the food flows
through the establishment
Food supplies need to be at least 6 inches off the floor to help prevent pests
Employees, managers, and customers are affected by the HACCP plan
HACCP plan is based on flow charts for each food
Holding cups by the rim is an unsafe handling practice
Fresh pork should be pink with white fat on it
TCS foods that have been held at 140 or higher must be tossed after 4 hours
Do not schedule food delivery at peak service hours
Check TCS food every 2 hours with a thermometer
Use a clean and sanitized ice scoop to get ice from machine
A new restaurant that has just opened needs to conduct a Hazard Analysis first
Do not accept cans that are dented
Do not hold forks by the tines(prongs)
Refrigerator is the best way to thaw food
Check refrigerators temperature daily
To keep foods at 41 degrees, the refrigerator needs to be set at 39 degrees
Receiving food is vital because that is the first point of contact
A USDA stamp is a sign that the wholesaler meets USDA grading standards
Cold foods should not be held at temperature below 41 degrees
The goal of a HACCP plan is to identify and control possible hazards throughout the flow of food
You can store serving utensils in the food as long as they extend above the rim
TCS food must be discarded after 4 hours inside the danger zone
Raw chicken with a USDA stamp is safe to eat as long it is cooked to 165 degrees