Module 06

What are some situations that require corrective action to throw out the food?

Which food preparation methods requires a variance from regulatory authorities?

Which of these methods of food preparation require a variance from your regulatory authority?

Which of these foods should be cooked to a minimum internal temperature of 155°F for at least 17 seconds?

Which of these are food processing methods that require a haccp plan?

What are some standard methods of food processing?

Which food items must NOT be served to high risk populations?

Produce must be washed thoroughly under running water before what?

What are food additives used for?

Which guidelines should be followed when pooling eggs?

Which is an example of adulterating and misrepresenting food?

How can food handlers prevent cross-contamination and time-temperature abuse when preparing food?

Which is an example of Reduced Oxygen Packaging (ROP)?

Which of these are examples of presenting food honestly to guests?

Why is it unsafe to thaw frozen food at room temperature?

Fish in Reduced Oxygen Packaging (ROP) should remain in the package and frozen until used. When it can be removed from the package depends on how it will be thawed. Which is correct?

What are some guidelines for thawing frozen TCS food in a microwave?

Slacking is gradually (slowly) thawing frozen food in preparation for deep frying. Which is an important guideline to follow when slacking food?

Which is true when using leftover TCS food?

Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower?

When is food from plants (fruits, vegetables) considered a TCS food?

Under what conditions can leftover TCS (Time/Temperature Control for Safety) ingredients be used in a new dish?

How should leafy greens like lettuce and spinach be washed before being cut, cooked, or combined with other ingredients?

How should leafy greens (lettuce, spinach) be washed before cutting, cooking, or combining it with other ingredients?

When should you avoid serving produce that was treated with sulfites?

What cooking process do these steps describe?

1. Cook for less than one hour
2. Promptly cool the food
3. Store at 41°F or lower
4. Cook to its required minimum internal temperature
5. Serve immediately, hot-hold, or cool and store

Small containers of food in an ice-water bath cool faster and more evenly when stirred. What can be used to stir the food to cool it even more quickly?

What equipment can quickly cool a large amount of food by blasting it with cold air?

Food can be cooled quickly in a clean, sanitized prep sink filled with ice water. In addition to separating it into smaller containers, how can you make the food cool faster and more evenly?

Why should coolers and refrigerators only be used to cool large amounts of hot food if they were built for that purpose?

How does the storage container affect how quickly food will cool?

To cool a large amount of food with an ice-water bath, what kind of containers can the hot food be transferred into that will spread out the food and cool it faster?

How does the food’s size affect how quickly it will cool?

How does the thickness or density of the food affect how quickly it will cool?

After cooking, how long do you have to cool TCS food from 135°F to 41°F or lower?

When cooling food in two stages, what should be done next if the temperature requirements for the first stage are met before the two-hour time limit is up?

When cooling food in two stages, what should be done if the temperature requirements for the first stage are NOT met within two hours?

Pathogens grow between 41°F and 135°F. But they grow fastest between 70°F and 125°F. When cooling food in two stages, which stage has the most potential for pathogen growth?

Newly cooked TCS food must be cooled from 135°F to 41°F or lower within six hours. The safest way to do this is in two stages. How long should the stages last?

Why must TCS food be cooled to 41°F or lower within six hours of cooking?

When food is NOT hot-held or served immediately after cooking, it must be removed from the Temperature Danger Zone (TDZ) as quickly as possible. How can this be done?

What should be done as soon as possible once food has been cooked?

What is significant about the TCS foods on this list?

• Unpasteurized eggs
• Unpasteurized milk or juice
• Raw seed sprouts
• Raw or undercooked meat, seafood, or poultry

Why is raw or undercooked ground beef never offered on a children’s menu?

According to the Food and Drug Administration (FDA), what menu should NOT offer raw or undercooked meat, poultry, seafood, or eggs?

Guests must be reminded that eating raw or undercooked food increases their chance of getting a foodborne illness. This is called a reminder. They are often put in the places listed here:

• The menu
• Brochures
• Table-tents
• Signs

What is the recommended way of putting it on the menu?

What should customers be advised about when they order a TCS food item that is served raw or undercooked?

What is the difference between a disclosure and a reminder?

A disclosure informs guests that the food is served raw or undercooked and can be put next to the item on the menu. What’s another way to note a disclosure on your menu?

What kind of notice must be shown when a menu offers raw or undercooked TCS food items?

When is it acceptable to serve TCS food that has NOT been cooked to its required minimum internal temperature?

Operations that par-cook food need written procedures describing how the food will be prepped and stored. What should these procedures explain about storing the food?

Specific requirements must be met at each step to par cooking food. What should the written procedures explain about these requirements to get approved by the local regulatory authority?

Once the final cooking is complete, how should par-cooked food be handled if it is NOT immediately served or held for service?

What must be done with par-cooked food before it can be served or sold?

After the initial cooking, par-cooked food should be cooled and then frozen or refrigerated. How should the food be stored if it is refrigerated at this step?

When par-cooking food, what should be done with the food immediately after the initial cooking?

When par-cooking food, what is the maximum amount of time that the food can be cooked during initial cooking?

Operations must have written procedures approved by their local regulatory authority if they will be par-cooking food. What do these procedures need to explain?

What does an operation need to have before it can par-cook food?

What is it called when an operation begins cooking food during prep and then finishes it just before service?

Why does the temperature of the food need to be checked in at least two places when cooking in a microwave?

Why should you leave the food covered and let it stand for at least two minutes after cooking in a microwave?

Why should food be rotated or stirred halfway through the cooking process in a microwave?

Why should food be covered when cooking in a microwave?

When cooked in a microwave, what is the required minimum internal temperature for TCS food (meat, seafood, poultry, eggs)?

What should be done after checking the temperature in the thickest part of the food and recording the measurement?

Where should the thermometer probe usually be inserted to check the temperature of food?

How should you determine which thermometer to use when checking food temperatures?

Why do we still need to avoid time-temperature abuse if cooking reduces the pathogens in food to a safe level?

Different kinds of food must reach different minimum internal temperatures for a specific amount of time to reduce pathogens to a safe level. What should be done if guests ask for their food to be cooked to a lower temperature?

Once the minimum internal temperature is reached during cooking, what’s next?

What is the only way to reduce pathogens in food to safe levels?

What is often required before an operation can handle or prep food using the following methods?

• Packaging fresh juice on-site for sale at a later time
• Smoking food as a way to preserve it
• Preserve or alter the food so that it no longer needs time and temperature control for safety
• Curing food
• Custom-processing animals for personal use
• Packaging food using a reduced-oxygen packaging (ROP) method
• Sprouting seeds or beans
• Offering live shellfish from a display tank

When does smoking food require a variance?

When can you package fresh juice on-site for retail sale without a variance?

When could your regulatory authority require you to submit a HACCP plan?

What document can your regulatory authority issue that will allow a regulatory requirement to be waived or changed?

What containers should never be used to scoop, store, or carry ice?

What should NOT be used to transfer ice from the ice machine?

Where should ice scoops be stored?

What should be used to transfer ice from an ice machine to other containers?

Sometimes, ice can be added as an ingredient to cool hot food quickly. What kind of ice should NOT be used for this purpose?

What kind of water should be used for making ice?

Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label?

When can leftover TCS food (pasta, chicken, potatoes) be used as an ingredient for salads?

Why do salads containing these previously cooked TCS foods need to be handled with special care?

• Leftover eggs
• Leftover tuna
• Leftover pasta
• Leftover chicken
• Leftover potatoes

Why do salads containing TCS ingredients have a higher risk for foodborne illness?

When is it acceptable to use unpasteurized shell eggs in a dish served to a high-risk population, like those in a hospital or a nursing home?

What situation requires using pasteurized shell eggs for pooling?

When do egg products need to be pasteurized if your operation primarily serves a high-risk population?

What kind of eggs or egg products should you consider using when prepping a dish that requires little or no cooking?

When pooling eggs, what must be done between batches?

When pooling eggs, what should be done soon after mixing them?

What is it called when eggs are cracked open and combined in a container?

When can an operation handle pooled eggs?

What kind of produce should NOT be offered if your operation primarily serves high-risk populations?

What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced?

When is it acceptable to mix different kinds of produce or different batches of the same produce?

What should be avoided when prepping or storing produce?

What can produce be washed or treated with to control pathogens?

What chemicals are sometimes used to treat produce?

How should leafy greens like lettuce and spinach be washed

What kind of produce needs special attention when it’s being washed?

What must be done with produce before it can be cut, cooked, or combined with other ingredients?

What will happen if produce touches a surface after raw meat, seafood, or poultry?

How should eggs, produce, ice, and salads containing TCS ingredients be handled and prepared?

When can frozen fish in reduced-oxygen packaging (ROP) be removed from its packaging?

What should you check for on its label when handling or preparing frozen fish in reduced-oxygen packaging (ROP)?

When should frozen fish in reduced-oxygen packaging (ROP) be thawed?

Remove frozen ROP fish from its package before thawing it in a cooler. When thawing ROP fish under running water, when can it be removed from its package?

What should be done with food after it has been thawed in the microwave?

When thawing frozen food, never let any part of the food go above 41°F for more than four hours. In addition to the time spent thawing, what other time is counted towards this four-hour limit?

Why do the foods on this list require special care during handling and preparation?

• Ice
• Eggs
• Produce
• Salads containing TCS ingredients

Use a clean and sanitized food-prep sink when thawing food under running water. What requirement should the water meet when thawing food this way?

What temperature must a cooler be kept at when it is used to thaw frozen food?

Why is it unsafe to thaw food at room temperature?

What will happen if any part of frozen food is exposed to the Temperature Danger Zone (TDZ) while it’s being thawed?

When the temperature of hot food falls into the Temperature Danger Zone (TDZ), sometimes it can be restored to a safe condition by reheating it. This is called “reconditioning.” But when the food has been at an unsafe temperature for too long, reconditioning will NOT work. How much time can food spend in the Temperature Danger Zone (TDZ) and still be reconditioned?

When food is restored to a safe condition by reheating it, what is this called?

What should be done if food has exceeded the time and temperature requirements that keep it safe?

Food contaminated by bare hands or bodily fluids must be thrown out. What should be done with food handled by a staff member who was excluded for illness?

What happens when produce touches a surface that raw meat, seafood, or poultry has touched?

What should be done with food that has NOT been presented honestly?

How does food need to be presented to guests?

Besides food additives and color additives, what else should NOT be used to misrepresent the appearance of food?

Why should food be presented in a way that does NOT mislead or misinform customers?

When is it NOT acceptable for produce to be treated with sulfites?

Which is a guideline for using food additives?

To control its time in the Temperature Danger Zone (TDZ), what should be done with food as soon as it has been prepped?

Why is it important to limit the amount of food taken from the cooler at once?

How much food should be taken from the cooler for preparation at one time?

How can you prevent pathogens from growing and spreading in your operation?

What is food at risk for during preparation?

Why does food need to be offered to customers in a way that does NOT mislead or misinform them?

What food item does the FDA advise against offering on a children’s menu?

What should be done immediately after pooling eggs?

When is it acceptable to pool shell eggs that are NOT pasteurized?

When should you use pasteurized shell eggs or egg products?

What is reconditioning food?

Why should a large amount of hot food never be cooled in a cooler?

Hot TCS food that will be put in cold storage must be cooled to 41°F or lower within six hours. How does the two-stage cooling method achieve this?

What type of container should be used to cool food quickly?

What type of container allows food to cool faster?

How can a large pot of soup or stew be cooled quickly before storage?

What are some factors that affect the amount of time that it takes to cool food?

What factors affect how quickly food cools?

How can you reduce the size of a large amount of food so that it will cool faster?

How can the density of food affect how long it takes to cool?

Which is an example of a food that should be cooked to a minimum internal temperature of 165°F for less than 1 second (instantaneous)?

Which is true about mechanically tenderized meat?

What does immediate service mean?

Why is it important to measure the internal temperature of the thickest part of the food?