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At what temp and time must poultry be cooked?
Poultry must be cooked to 165°F for an instant.
This ensures Salmonella and other pathogens are destroyed.
How long to cool food from 70°F to 41°F?
Cool food from 70°F to 41°F within 4 hours.
Total cooling time should not exceed 6 hours.
When thawing food under running water, what temp must the water be?
Water must be 70°F or lower when thawing food under running water.
Thaw food under constant flow to wash away loose bacteria.
What is the basic way to prevent cross-contamination?
Keep raw and ready-to-eat food separate to prevent cross-contamination.
Use different cutting boards, utensils, and storage containers.
How long should you wait for a thermometer reading?
Wait at least 15 seconds for a bimetallic thermometer reading.
Keep the probe steady in the thickest part of the food.
What should be done after cutting raw chicken?
After cutting raw chicken, wash, rinse, and sanitize equipment.
This prevents cross-contamination to other foods and surfaces.
What egg products should be used for dishes with little or no cooking?
Use pasteurized eggs for dishes with little or no cooking.
This prevents Salmonella contamination in foods like mayonnaise or Caesar dressing.
How can colored cutting boards prevent cross-contamination?
Colored cutting boards show which food each board is used for.
Assign colors for raw meat, seafood, produce, and ready-to-eat foods.
What happens if food is in the danger zone 4+ hours?
Food in the danger zone for more than 4 hours must be thrown out.
Bacteria grow quickly between 41°F and 135°F, making food unsafe.
What is the minimum cooking temperature for ground meat?
The minimum cooking temperature for ground meat is 155°F for 15 seconds.
This temperature kills bacteria like E. coli that live in ground meat.
What are three ways food can be time-temperature abused?
Food can be time-temperature abused by cooking, holding, or cooling/reheating it wrong.
Always monitor and record temperatures during each step of food flow.
At what temp and time must steaks and chops be cooked?
Steaks and chops must be cooked to 145°F for 15 seconds.
Let cooked meat rest for at least 3 minutes for temperature stabilization.
To what temp must ready-to-eat processed food be reheated?
Ready-to-eat processed food must be reheated to 135°F.
Stir food and cover it to heat evenly and safely.
What kind of thermometer is best for thick food?
A bimetallic stemmed thermometer is best for thick food.
Insert it into the thickest part of the food, avoiding bones or fat.
What is one way to limit time food spends in danger zone?
Take out only small amounts of food during prep to limit time in the danger zone.
Return unused food to refrigeration as soon as possible.
When must ROP fish be removed from its package?
ROP fish must be removed from its package before or right after thawing.
This prevents the growth of botulism bacteria in low-oxygen environments.
What is the minimum internal temperature?
It’s the lowest temperature food must reach to kill pathogens.
Check with a calibrated thermometer in the thickest part of food.
What should always be available to food handlers?
Food handlers should always have their own thermometers.
Each employee must check food and equipment temperatures regularly.
Which probe is best for thin foods like patties or fillets?
A penetration probe is best for thin foods like patties or fillets.
It gives quick, accurate readings for small or flat items.
How can you prevent cross-contamination with equipment?
Use separate equipment for raw and ready-to-eat food to prevent cross-contamination.
Clean and sanitize all tools between each task.
What is the minimum cooking temperature for roasts?
The minimum cooking temperature for roasts is 145°F for 4 minutes.
Use a calibrated thermometer to verify the internal temperature in the thickest part.
What does “time as a control” mean?
Using time instead of temperature to keep food safe for short periods.
Food can be held 4 hours if starting at safe temp.
What is a blast chiller?
A blast chiller cools hot food quickly.
Used to cool large batches of food fast.
What is a consumer advisory?
It’s a menu warning that food may be served raw or undercooked.
Protects guests from illness caused by undercooked items.
Where should you insert a thermometer probe?
Insert the thermometer probe into the thickest part of the food.
Avoid bones, fat, or gristle for an accurate temperature reading.
What is the ice point method?
Calibrating a thermometer in ice water to 32°F.
Avoid touching container sides or bottom.
What method uses cold water and stirring to cool food quickly?
The ice-water bath method uses cold water and stirring to cool food quickly.
Use small containers and stir frequently for faster heat transfer.
Can cooking or freezing destroy seafood toxins?
Cooking or freezing cannot destroy seafood toxins.
Buy seafood from approved, reputable suppliers to avoid toxin risks.
What is the minimum cooking temperature for TCS food in a microwave?
The minimum cooking temperature for TCS food in a microwave is 165°F for an instant.
Stir food halfway through cooking, cover it, and let it stand for even temperature distribution.
What container type cools food fastest?
Shallow stainless steel pans cool food fastest.
Spread food in small portions for faster cooling.
What kind of food should you buy to reduce prep?
Buy prepared food to reduce prep.
This minimizes food handling and risk of cross-contamination.
What kind of thermometer is best for thin food?
A thermocouple or thermistor with a small probe is best for thin food.
It provides quick, accurate readings for items like fillets or patties.
What tool on a bimetallic thermometer adjusts calibration?
The calibration nut on a bimetallic thermometer adjusts calibration.
Use ice-point or boiling-point methods to ensure accuracy.
What is thermometer calibration?
Adjusting a thermometer for accuracy.
Calibrate before each shift or after dropping.
What must you do before cutting produce?
Wash produce under running water before cutting.
This removes dirt and bacteria that could transfer to cut surfaces.
What is the total maximum time for cooling food from 135°F to 41°F?
The total maximum cooling time is 6 hours from 135°F to 41°F.
Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 hours.
What should you do before prepping food?
Clean and sanitize workstations, cutting boards, and utensils before prepping food.
This removes leftover food and prevents contamination of new ingredients.
What are the two main hazards in the flow of food?
The two main hazards in the flow of food are cross-contamination and time-temperature abuse.
Control these hazards through proper storage, handling, and monitoring.
What is the maximum safe time to thaw food above 41°F?
The maximum safe time to thaw food above 41°F is 4 hours.
After 4 hours, bacteria can grow to unsafe levels.
To what temp must previously cooked TCS food be reheated for hot holding?
Previously cooked TCS food must be reheated to 165°F for an instant.
Reheat only once and serve immediately or hold at 135°F or higher.
What does FAT TOM stand for?
FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, Moisture.
These are the six conditions bacteria need to grow.
Which probe is used for liquids like soup or oil?
An immersion probe is used for liquids like soup or oil.
Submerge the probe fully to measure liquid temperature evenly.
What should be removed before using an infrared thermometer?
Remove barriers like glass or metal before using an infrared thermometer.
These materials block accurate surface temperature readings.
How long to cool food from 135°F to 70°F?
Cool food from 135°F to 70°F within 2 hours.
Use ice baths, blast chillers, or stirring with ice paddles to speed cooling.
When should temperatures be recorded?
Record temperatures during receiving, storage, cooking, and holding.
This ensures continuous monitoring of time-temperature control.
What is the minimum internal cooking temperature for fruit, vegetables, grains, and legumes?
The minimum cooking temperature for fruit, vegetables, grains, and legumes is 135°F.
This temperature ensures safe hot holding for these ready-to-eat foods.
How much food should you remove from the cooler at one time?
Only remove as much food from the cooler as you can prep in a short period.
This keeps food out of the temperature danger zone.
What temp must fruits, vegetables, grains, and beans reach for hot holding?
Fruits, vegetables, grains, and beans must reach 135°F for hot holding.
Maintain this temperature to prevent pathogen growth.
How can buying prepared food help?
Buying prepared food reduces handling and cross-contamination.
It also saves time and minimizes time food spends in the danger zone.
At what temp and time must roasts be cooked?
Roasts must be cooked to 145°F for 4 minutes.
Use a calibrated thermometer to check the thickest part of the roast.
When should raw and ready-to-eat foods be prepped if using the same table?
Prep raw and ready-to-eat foods at different times if using the same table.
Clean and sanitize the surface between tasks to prevent cross-contamination.
What is cooling?
Cooling means lowering food temperature quickly and safely.
Cool from 135°F→70°F in 2 hours and 70°F→41°F in 4 hours.
What is a variance?
A variance is permission to change or skip a food safety rule.
Required for specialized processes like smoking or curing on-site.
How long can you parcook food during prep?
Food can be parcooked for up to 60 minutes during prep.
Cool and store parcooked food properly before final cooking.
What is the only way to reduce pathogens in food to safe levels?
The only way to reduce pathogens in food to safe levels is by cooking to the correct temperature.
Follow minimum internal cooking temperatures for each food type.
At what temp and time must ground meat be cooked?
Ground meat must be cooked to 155°F for 17 seconds.
This kills bacteria such as E. coli that live inside ground meat.
What is the minimum cooking temperature for poultry?
The minimum cooking temperature for poultry is 165°F for an instant.
Check the thickest part of the bird or product for accurate readings.
What is the minimum cooking temperature for seafood and steaks?
The minimum cooking temperature for seafood and steaks is 145°F for 15 seconds.
Cook evenly and avoid serving undercooked items to reduce pathogen risk.
What is thawing?
Thawing means safely defrosting frozen food under proper conditions.
Never thaw food at room temperature.
What is the temperature danger zone?
The temperature danger zone is 41°F to 135°F.
Bacteria grow fastest between 70°F and 125°F, so limit time in this range.
