ProStart Level 1
Name
Chapter 2.3 Preventing Hazards in the Flow of Food Due date
You are expected to COMPLETE ALL WRITTEN CHAPTER ASSIGNMENTS ON TIME. You may turn the
assignment in early. Not completing the required chapter work will result in a lower class grade and may result in
you being removed from the class at semester. NO CREDIT WILL BE GIVEN FOR INCOMPLETE ASSIGNMENTS.
You need to READ the information in the chapter – Do not just look up the information.
This information will be on the National Restaurant Association Level 1 exam which will also be your semester final.
Answer all questions fully. I will not grade the assignment if you don’t follow these directions!
You can email me the completed assignment at dsosa@tfd215.org
Completed assignments will be graded as follows:
Early
7 extra
credit points
On time
100 points
maximum
Late 1 day
90 points
maximum
Late 2 days
80 points
maximum
Late 3 days
70 points
maximum
Late 4 days
60 points
maximum
Late 5 days
50 point
maximum
Objectives: After reading Section 2.3, you should be able to answer the following questions:
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Identify ways to prevent cross-contamination.
Identify ways to prevent time-temperature abuse.
List different temperature-measuring devices and their uses.
Identify characteristics of an approved food source.
Identify criteria for accepting or rejecting food during receiving.
Outline proper procedures for storing food.
Identify the minimum internal temperature requirements for cooking various TCS food.
Outline proper procedures for holding, cooling, and reheating TCS food.
Identify ways to handle food ready for service.
Outline proper procedures for preparing and serving food for off-site service.
Directions: Fill in the blanks as you read the section in the textbook or listen to lecture or
demonstration.
Cross-Contamination
1. What is cross-contamination? 2 pts.
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2. Define the Flow of Foods: 2 pts.
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3. What are the steps in the Flow of Foods? 2 pts.
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4. What is the most basic way to prevent cross-contamination? 2 pts.
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Time-Temperature Abuse
1. What is the temperature danger zone and why is it called this?
2 pts.
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2. How can time-temperature abuse be prevented? 2 pts.
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3. When should time-temperature abused food be thrown out? 2 pts.
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Thermometers
1. Define calibration: 2 pts.
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2. Compare the different types of thermometers used to measure temperature. 5 pts.
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Purchasing
1. What is an approved food source? 2 pts.
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2. What is included in a restaurants supply chain? 2 pts.
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Receiving
1. What are the criteria for accepting or rejecting food during receiving? 5 pts.
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Product Quality
1. What are the signs of time-temperature abuse?
5 pts.
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Shellfish
1. What are the specifications for receiving shellfish received?
5 pts.
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Eggs/ Milk and Dairy
1. What are the specifications for receiving eggs?
2 pts.
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2. What are the specifications for receiving milk and dairy products? 2 pts.
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Storage
1. What is the procedure for storing TCS foods? 2 pts.
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2. What does FIFO stand for? Explain the FIFO method of stock rotation. 2 pts.
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(Continue on the next page)
Preventing Cross-Contamination
1. How should food be properly stored in a refrigerator? Why? 5 pts.
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Preparation
1. How can time-temperature abuse be avoided during preparation? 2 pts.
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2. What two important points to remember about thawing foods? 2 pts.
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3. What are the four ways used to thaw TCS food? 2 pts.
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Cooking
1. What is the most important point to remember about cooking food? 2 pts.
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(Continue on the next page)
2. What are the proper steps to check food temperature correctly? 5 pts.
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3. What is the minimum internal temperature for the following foods? 5 pts.
a.
Veal
b.
Rice that will be hot-held for service
c.
Seafood
d.
Ground meat
e.
Poultry
Holding, Cooling, and Reheating
1. What temperature should TCS foods be held safely? 2 pts.
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2. Describe the process for cooling TCS food? 2 pts.
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3. Identify ways you can cool food more quickly. 2 pts.
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4. What is the procedure for reheating TCS foods? 2 pts.
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Serving
1. What is the biggest threat to ready to be served food? What action must be taken? 5 pts.
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2. What are the specific procedures to keep food for off-site service safe? 5 pts.
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3. What are the guidelines to use when serving food? 3 pts.
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4. What factors are most important to Melisa Bouchard as she works to improve safety in the flow of food?
2 pts.
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5. At the Uptown Grille, Brian received the order from FoodCorp International. As he stored the food, what
should he have checked? Did you notice any “red flags”? 2 pts.
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6. What would happen if there were a major power outage in your area? Could this be a threat to a restaurant
or foodservice operation? How? What could be done to protect the operation? 2 pts.
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7. Where in the flow of food, do you think cross-contamination is most likely to occur? Why? 2 pts.
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