How to Use These Flashcards
- Tap the card to see the answer.
- If you got it wrong, tap ✗ to move to the next card.
- If you got it right, tap ✓ to move to the next card.
- When you finish, you can review again — this time you’ll only see the cards you missed.
Prep ready-to-eat food before raw food
A beef roast
Check temperatures in the thickest part of food
Soup cooling from 135°F to 70°F
Why divide large food into smaller containers for cooling?
How does proper cooling keep food safe?
Chicken breast cooked fully
Why use pasteurized eggs in dishes that aren't cooked fully?
Fish and whole cuts need less heat than poultry
A sanitized cutting board
Immersion probes only measure surfaces
Pathogens grow fastest between 70°F and 125°F
Reheated soup on buffet line
Thawing vacuum-packed salmon
Why calibrate thermometers regularly?
Cutting boards with colors for different foods
Why must food reach its minimum internal cooking temperature?
Chili cooled in 7 hours
Why should thermometers be cleaned and sanitized before use?
Why must cooks use separate equipment for allergen orders?
Regular checks protect food throughout flow
Pathogens grow fastest in what range?
Why must staff know the Big Nine food allergens?
Buying precooked or prewashed foods reduces handling
Cross-contact example: cooking shrimp and chicken in the same fryer oil
Why keep emergency contact info for allergic reactions?
Returning food to the cooler quickly
Rinsing lettuce leaves before salad prep
Why cool food from 135°F to 41°F within 6 hours?
Why stir food while cooling?
Meat sauce cooled in sink of ice water
Why serve pasteurized juice to children and the elderly?
Take readings in multiple spots
Soup stirred with ice paddle
Cheese sticks reheated
Caesar dressing made with eggs
Why record temperatures?
Reducing batch sizes lowers time in unsafe temperatures
Frozen chicken thawed under running water
A hamburger patty
Raw chicken juice on a cutting board used for salad
Plant-based foods can still carry pathogens
Microwaved chicken pieces
Soup stored in deep plastic bins
Why discard food that’s been in the danger zone too long?
Chicken salad stored for 10 days
Prevents cross-contamination
Pasta salad cooling
Why cool food from 135°F to 70°F within 2 hours?
A grilled steak
Why use a thermometer probe for thick food?
How does time-temperature abuse cause foodborne illness?
Why label packaged foods with allergen information?
Barriers like glass or metal block readings
More time in the danger zone = more growth
Poultry and stuffed foods need the highest cooking temperature
Parasites need a host to live and reproduce
FAT TOM represents the six conditions that bacteria need to grow
Hot soup held below temp for 2 hours
Yellow for poultry, red for meat, green for produce
Why discard ice used to cool food?
Sneezing on ready-to-eat food
Why use special controls for sous vide cooking?
Probe needed only at the tip
A prep sink with cold running water
Smoking food for preservation
Toxins in fish or shellfish can cause illness quickly
Grinding meat spreads pathogens inside
Why use shallow pans for cooling food?
Rinsing alone after raw chicken prep
Why limit time food spends in the danger zone?
Insert thermometer to the dimple
Why use approved additives in food?
Partially cooked chicken wings
Soup at 120°F for 2 hours
What happens if food is left too long in the danger zone?
Why use color-coded cutting boards?
Why never use glass thermometers in food?
Precooked chicken breasts or bagged lettuce
Why is allergen cross-contact dangerous?
Parasites are prevented mainly through supplier approval and correct cooking
How can cross-contamination happen during prep?
Rice held on a buffet line
Bimetalic-stemmed thermometers are good for thick foods, like roasts
Thermocouples and thermistors
Why use pasteurized eggs in nursing homes or hospitals?
Prepping salad before raw chicken
Why wash fruits and vegetables before cutting or cooking?
Why avoid pooling raw eggs?
Abuse occurs anytime food is not handled safely
Why separate raw seafood, poultry, and meat during prep?
Microwaves cook unevenly, so food needs higher heat
