eFoodHandlers Chapter 3QUESTIONS WELL ANSWERED!

eFoodHandlers Chapter 3QUESTIONS WELL ANSWERED!FDA Food and Drug Administration Danger Zone Between 41F and 135F - a temperature range where microbes grow and multiply Small Batches A way to work with food in small amounts at a time to reduce the time the foods spend in the danger zone TCS Time/Temperature Control for Safety Time/Temperature Control for Safety foods that need to be stored in controlled temperatures outside the danger zone (41F - 135F) Dial Thermometer Has a large clock face, a metal probe, that goes 2-2.5 inches into food for 20 seconds to measure temperature of thick foods Digital Thermometer Has a digital screen and a metal probe, goes about 1/2 inch into food for 5 seconds to measure temperature of thin foods How to Calibrate a thermometer Place the metal stem into a cup of crushed ice and water - it should read 32°F A Food Thermometer should read between 0F and 220F Sanitize the thermometer after each use to measure the temperature of a food Sanitize the thermometer any time it is placed on an unsanitized surface Sanitize the thermometer any time it may have been exposed to contamination Cooking temperature - Poultry 165F Cooking temperature - Bread Stuffing 165F Cooking temperature - casseroles 165F Cooking temperature - stuffed meat and meat mixtures 165F Cooking temperature - Meatloaf 165F Cooking temperature - Ground beef 155F for 17 seconds Cooking temperature - flaked fish 155F for 17 seconds Cooking temperature - ground venison/game meat 155F for 17 seconds Cooking temperature - pinned meats like swiss steak 155F for 17 seconds Cooking temperature - pork chops 145F for 15 seconds Cooking temperature - beef steaks 145F for 15 seconds Cooking temperature - Beef roasts 145F for 4 minutes Cooking temperature - pork roasts 145F for 4 minutes Cooking temperature - fish and seafood 145F for 15 seconds Cooking temperature - Stuffed seafood or stuffed fish 165F Cooking temperature - Eggs in the shell for immediate service 145F for 15 seconds Cooking temperature - Eggs in the shell to serve later 155F for 15 seconds Cooking temperature -Foods cooked in the microwave 165F, let stand 2 minutes before serving. Cooking temperature - cold cooked food reheat to 165F within 2 hours Steam tables hold food at 135F Holds food at cold temperatures refrigerator Holds food at cold temperatures Ice bath Ice bath for cold holding Must surround the container to the top level of the food. Thawing in the refrigerator Safest thawing method, place in a container to catch drips and into the refrigerator Thawing under cold running water Cover food in 70F water or cooler that is running continuously until the food is thawed Thawing as part of the cooking process Place frozen food in a pan to thaw and cook in one process Thawing as part of the cooking process Toast frozen bread Thawing in the microwave Once a microwave is used to thaw - finish the cooking process immediately. Cooling in a shallow pan Put food in a pan, spread no more than 2 inches deep, place on top shelf of refrigerator, do not cover or stack Check temp - 41F cover and refrigerate Cooling by size reduction For large pieces of meat - wear gloves cut meat 4 inches thick max spread cut pieces on tray not touching place uncovered at top self of refrigerator Check temp - 41F - cover and refrigerate Cooling - Two Phase Cooking temp to 70F in 2 hours 70F to 41F in 4 hours for a total of 6 hours. Cooling - Two Phase Put full, hot, food container in an empty sink Fill sink with ice as high as the food in the container Add water to the level of the food Stir, check temp. 70F within 2 hours Refill ice, stir check, cool to 41F within 4 hours