Freezing, Slacking,
and Thawing. Hot and
cold holding(28
questions and
answers)
What methods are used to properly thaw PHF (TCS) food to limit the
growth of microorganisms?
Foods or Time/Temperature Control for Safety (PHF (TCS)) foods
should be held under refrigeration at------ or less, or -------- or less
during slacking.
41 F, 45 F
If a ---------- is used for thawing then the food must be immediately
transferred to conventional cooking equipment, with no interruption
in the process.
microwave oven
Describe defrosting via submerge in running water. Water
temperature must be -----------. Ready to eat foods thawed in this
manner can not exceed ------------. The thawed portions of a raw
animal food can not be above ------ for more than ------hours. The
hourly limit includes what processes?
, The water must be 21°C (70°F) or less, and flowing with sufficient
velocity to maintain circulation and to wash away loose particles.
Ready-to-eat (RTE) foods thawed in this manner can not exceed 5°C
(41°F) or 7°C (45°F).
The thawed portions of a raw animal food can not be above 5°C
(41°F) for more than 4 hours. The 4 hour limit is the cumulative time
the food is exposed to the running water and the time needed for
preparation for cooking, or the time it takes under refrigeration to
lower the food temperature to 5°C (41°F) or less.
What are some questions to ask the PIC about defrosting?
What method of thawing is being used?
What are the time and temperature specifications for proper
thawing?
How are the time and temperature parameters of thawing being
measured or monitored?
If a food establishment has existing, older equipment that is not
capable of maintaining a cold holding temperature of 5°C (41°F) or
less, it must maintain a cold holding temperature of 7°C (45°F) or
less, and be upgraded or replaced within _____ years of the adoption
of the Food Code by the regulatory authority.
5 years
TRUE OR FALSE: "Slacking" can be done at room temperature.
True. Although it is best to slack a frozen food at refrigeration
temperatures, the Food Code permits slacking at any temperature
as long as the food remains frozen.
What are the time and temperature limits for cooling a cooked food?
Bacterial growth and/or toxin production can occur in PHF (TCS)
foods if they remain in the temperature "Danger Zone" of ----- too
long.
41-135 F
---------- has historically been identified as one of the leading
contributing factors to foodborne illness.
and Thawing. Hot and
cold holding(28
questions and
answers)
What methods are used to properly thaw PHF (TCS) food to limit the
growth of microorganisms?
Foods or Time/Temperature Control for Safety (PHF (TCS)) foods
should be held under refrigeration at------ or less, or -------- or less
during slacking.
41 F, 45 F
If a ---------- is used for thawing then the food must be immediately
transferred to conventional cooking equipment, with no interruption
in the process.
microwave oven
Describe defrosting via submerge in running water. Water
temperature must be -----------. Ready to eat foods thawed in this
manner can not exceed ------------. The thawed portions of a raw
animal food can not be above ------ for more than ------hours. The
hourly limit includes what processes?
, The water must be 21°C (70°F) or less, and flowing with sufficient
velocity to maintain circulation and to wash away loose particles.
Ready-to-eat (RTE) foods thawed in this manner can not exceed 5°C
(41°F) or 7°C (45°F).
The thawed portions of a raw animal food can not be above 5°C
(41°F) for more than 4 hours. The 4 hour limit is the cumulative time
the food is exposed to the running water and the time needed for
preparation for cooking, or the time it takes under refrigeration to
lower the food temperature to 5°C (41°F) or less.
What are some questions to ask the PIC about defrosting?
What method of thawing is being used?
What are the time and temperature specifications for proper
thawing?
How are the time and temperature parameters of thawing being
measured or monitored?
If a food establishment has existing, older equipment that is not
capable of maintaining a cold holding temperature of 5°C (41°F) or
less, it must maintain a cold holding temperature of 7°C (45°F) or
less, and be upgraded or replaced within _____ years of the adoption
of the Food Code by the regulatory authority.
5 years
TRUE OR FALSE: "Slacking" can be done at room temperature.
True. Although it is best to slack a frozen food at refrigeration
temperatures, the Food Code permits slacking at any temperature
as long as the food remains frozen.
What are the time and temperature limits for cooling a cooked food?
Bacterial growth and/or toxin production can occur in PHF (TCS)
foods if they remain in the temperature "Danger Zone" of ----- too
long.
41-135 F
---------- has historically been identified as one of the leading
contributing factors to foodborne illness.
