Le Cordon Bleu Quiz 2/Exam 2 - Questions And
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Terms in this set (40)
time/ temperature control safety foods- food
what is the definition of products that under the right circumstances support
TCS foods? the growth of foodborne illness causing
microorganisms
are dried meats dried meat/ fruits has no moisture, acid, time doesnt
considered TCS(PHfs)? matter no moisture
why or why not?
what does PHF stand potentially hazardous foods
for?
what are the three direct
methods of cross indirect
contamination? drip
what are some ways to when possible use different prep areas to prepare
prevent cross poultry, raw meat and fish than are used to prepare
contamination? ready-to-eat-foods.
what does FIFO stand first in first out
for?
at what temperature are 41 degrees
nearly all TCS foods
(PHFs) stored are or
below?
Nearly all TCS foods 41 degrees
(PHFs) are received at
what temperature or
below?
, if food is thawed in the cook the food
microwave, what must be
done immediately
afterward?
what type of water is the potable water
only water that can be
used in food preparation,
cleaning food, and food
contact areas?
what is the best way to air gasp
prevent backflow from a
cross connection?
what is the acceptable 0-220 degrees
temperature range for a
thermometer used in a
food preparation area?
when using hot water for 171 degrees , for 30 sec
sanitizing, at what
temperature must the
water at least be and
how long must the object
be submerged?
list three types of chlorine
chemical sanitizers most iodine
commonly used in the quats
food safety community? santizier
what does CIP stand for? cleaning in place
what resource would you NSDS sheets
check for information
about hazards of a
specific chemical and
directions for safe use?
Freezer temperatures 0 degrees
should be maintained at
Answers
Save
Terms in this set (40)
time/ temperature control safety foods- food
what is the definition of products that under the right circumstances support
TCS foods? the growth of foodborne illness causing
microorganisms
are dried meats dried meat/ fruits has no moisture, acid, time doesnt
considered TCS(PHfs)? matter no moisture
why or why not?
what does PHF stand potentially hazardous foods
for?
what are the three direct
methods of cross indirect
contamination? drip
what are some ways to when possible use different prep areas to prepare
prevent cross poultry, raw meat and fish than are used to prepare
contamination? ready-to-eat-foods.
what does FIFO stand first in first out
for?
at what temperature are 41 degrees
nearly all TCS foods
(PHFs) stored are or
below?
Nearly all TCS foods 41 degrees
(PHFs) are received at
what temperature or
below?
, if food is thawed in the cook the food
microwave, what must be
done immediately
afterward?
what type of water is the potable water
only water that can be
used in food preparation,
cleaning food, and food
contact areas?
what is the best way to air gasp
prevent backflow from a
cross connection?
what is the acceptable 0-220 degrees
temperature range for a
thermometer used in a
food preparation area?
when using hot water for 171 degrees , for 30 sec
sanitizing, at what
temperature must the
water at least be and
how long must the object
be submerged?
list three types of chlorine
chemical sanitizers most iodine
commonly used in the quats
food safety community? santizier
what does CIP stand for? cleaning in place
what resource would you NSDS sheets
check for information
about hazards of a
specific chemical and
directions for safe use?
Freezer temperatures 0 degrees
should be maintained at
