Chapter 3- The Flow Of Food Flashcards Preview

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Flashcards in Chapter 3- The Flow Of Food Deck (17)
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1

What is the range of temperatures for the temperature danger zone?

40'c to 60'c (40'f-140'f)

2

Why is there concern about food reaching the danger zone?

Range of temperatures where harmful microorganisms and pathogenic bacteria grow most rapidly

3

List four things to observe when purchasing or receiving food

•leaks or tears
•best before dates
•signs that frozen food has been thawed and re-frozen (temperature abuse)
•check cans for dents

4

What temperature must food be stored in a refrigerator?

4'C(40'f)

5

What temperature must frozen food be stored at?

-18'c(0'f)

6

What are safe methods to thaw frozen food?

• 4'c(40'f) temp fridge
• cold water in sink
•Thaw in microwave "defrost"
Thaw food as part of continuous cooking process

7

What is a good minimum internal cooking temperature for most food?

74'c(165'F)

8

What is hot holding and what is the required temperature?

If cooked food is not going to be served or cooked immediately it needs to be held at 60'C (140'F) or above

9

Why must hot food be cooked quickly if it's not going to be served right away?

The faster food is cooled the less time it spends in the danger zone

10

What are safe methods to cool hot food quickly ?

•shallow containers or pans
•ice water bath
•cut up and debone large pieces of meat
•use and ice wand

11

What does HACCP stand for and how is it used during the flow of food?

Hazard Analysis and Critical Control Point
Used to create safe food by identifying, monitoring, and controlling potential hazards at each stage in the flow of food

12

How do you calibrate a probe thermometer using the ice point method?

•Fill container with crushed and water
• insert stem into the centre
• dial must hit 0C

13

The Ontario food premises regulation defines a potentially "hazardous food" as:

Food able to support growth of pathogenic organisms or the to productions of the toxins

14

Potentially hazardous foods are:

•meat, fish, poultry, and eggs
• dairy products
• bean sprouts

15

List Nine stages in the flow of food

•receiving
•storage
•thawing
• preparation
•cooking
•hot-holding
•cooling
•reheating
• serving

16

Cross-contamination refers to:

Transfer of pathogens from raw to ready to eat food

17

What is Hazard Analysis and Critical Control Point (HACCP)

Food safety system that helps identify chemical, physical, and biological hazards