NC Safe Plates Module 4 & 5 (Preparation, Cooking, Cooling & Holding) Already Passed

NC Safe Plates Module 4 & 5 (Preparation, Cooking, Cooling & Holding) Already Passed Calibration Ensuring a temperature measuring device has an accurate reading by testing against a known temperature Commercially processed A food that h as undergone temperature treatments, process and and or packaging by a government inspected facility Core/internal temperature Temperature at the last place in the food to be heated ( usually the center of the thickest part; could be a cold part). Usually the last area to reach the final cook temperature Temperature abuse When food is either left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature. Heat stable toxin Poison that is not destroyed by heating oxygen requirement Microorganisms have different oxygen requirements for growth Spore Protective structure of bacterial cell to assist in surviving adverse conditions. Temperature Danger Zone (TDA) Temperature range from above 41 degrees to below 135 degrees Vegetative cell Living, growing form of bacteria Freezing Will stop the groy of pathogenic microorganisms Thawing methods Refrigerator/ cooler @ 41oF or lower microwave oven Water 70oF or lower as part of cooking process Factors that affect cooking rate initial temp of food food's bulk airflow and hot spots in oven food composition Roast beef 130oF for 112 minutes 145o for 4 minutes Commercially Processed/fully cooked foods 135o F for 15 seconds Poultry/stuffed meats/wild game 165oF for 15 seconds Food Cooked in microwave 165o and held for 2 minutes