Suffolk County Food Managers Test Questions And Answers.

Time/Temperature Controlled for Safety Foods (TCS Foods) - Milk and Milk Products, Meat (Beef, Pork, and Lamb), Shell Eggs, Poultry, Fish, Shellfish, Crustaceans, Cooked Potatoes, Cooked Rice, Cooked Pasta, Cooked Beans, Cooked Vegetables, Soy Products, Sprouts, Seed Sprouts, Sliced Melons, Cut Tomatoes, Leafy Greens, Garlic and Oil Mixtures. Temperature Danger Zone (TDZ) - 41°F to 135°F Do not store food between these temperatures. TCS foods cannot be stored where? - The Temperature Danger Zone (TDZ) When does a Food-borne Illness become an Outbreak? - When 2 or more people get sick with the same symptoms after eating the same food Who puts out the Model Food Code? And what does the Model Food Code do? - The FDA, Inspects food that transports to other states Who inspects meat, poultry, eggs and food that crosses the state lines? - The USDA What temperature must cold food be received at? - 41° F or Less What exceptions are there for Receiving Cold Food? - Live Shellfish 45° F (Must be cooled to 41°F or lower within 4hrs.) Milk 45°F (Must be cooled to 41°F or lower within 4hrs.) Shell Eggs45° F (Must be cooled to 41°F or lower within 4hrs.) What temperature must hot food be received at? - 135°F or Higher How must frozen foods be received? - Solid when received When receiving, what signs require rejection? - Fluid or Water stains on bottom of case or if ice crystals or frozen liquids are on the food packagingCooking Minimum Internal Temp Cooked Fruits/Vegetables - 135 Cooking Minimum Internal Temp Roasts of Pork, Beef, Veal, Lamb, Fish - 145 for 4min Cooking Minimum Internal Temp Seafood - 145 Cooking Minimum Internal Temp Shell Eggs - If Served Immediately 145 if hot held 155 Cooking Minimum Internal Temp Ground Meat - 155 Cooking Minimum Internal Temp Poultry and Stuffed Meats/Fish - 165 for 15 seconds Cooking Minimum Internal Temp foods Cooked in a microwave - 165, let stand covered for 2min after to even out temperature Holding Temp Hot Holding - 135 or higher Holding Temp Cold Holding - 41 or Lower How to Cool TCS foods - Cool TCS foods from 135 to 41 within Six Hours, 135 - 70 within 2hrs or less, 70 - 41 within next 4hrs or less In what kind of pans must food be put in for cooling? - Shallow Pans What size portions must roasts be cut into for cooling? - 6lbs or less portions before cooling How must food be reheated? - To 165 for 15 seconds within 2hrs. If the food is a commercially processed and packaged ready to eat food, reheat to 135 F internal tempHow to Thaw/Defrost - Bet Way is under Refrigeration. Either Under Refrigeration, Running Water (70F), or microwave if cooked immediately. To what degree must thermometers be accurate to? - +/- 2F Biological Contaminants - Microorganisms get in food. Ex. Bacteria, Virus, Saliva Chemical Contaminants - Chemicals (ie Sanitizers, Detergents, Pesticides) get in food. Reaction of Metals that food equipment is made from Physical Contaminants - Foreign Objects get into food. EX. Screw, Staple, Twist Ties, Glass, Dirt, Bugs, Metal Shavings, Bones, Stones, Pits Ready to eat TCS foods must be labeled and date marked if held for how long? - 24 hrs