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
Q

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

A

40’c to 60’c (40’f-140’f)

2
Q

Why is there concern about food reaching the danger zone?

A

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

3
Q

List four things to observe when purchasing or receiving food

A
  • leaks or tears
  • best before dates
  • signs that frozen food has been thawed and re-frozen (temperature abuse)
  • check cans for dents
4
Q

What temperature must food be stored in a refrigerator?

A

4’C(40’f)

5
Q

What temperature must frozen food be stored at?

A

-18’c(0’f)

6
Q

What are safe methods to thaw frozen food?

A

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

7
Q

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

A

74’c(165’F)

8
Q

What is hot holding and what is the required temperature?

A

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
Q

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

A

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

10
Q

What are safe methods to cool hot food quickly ?

A
  • shallow containers or pans
  • ice water bath
  • cut up and debone large pieces of meat
  • use and ice wand
11
Q

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

A

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
Q

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

A
  • Fill container with crushed and water
  • insert stem into the centre
  • dial must hit 0C
13
Q

The Ontario food premises regulation defines a potentially “hazardous food” as:

A

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

14
Q

Potentially hazardous foods are:

A
  • meat, fish, poultry, and eggs
  • dairy products
  • bean sprouts
15
Q

List Nine stages in the flow of food

A
  • receiving
  • storage
  • thawing
  • preparation
  • cooking
  • hot-holding
  • cooling
  • reheating
  • serving
16
Q

Cross-contamination refers to:

A

Transfer of pathogens from raw to ready to eat food

17
Q

What is Hazard Analysis and Critical Control Point (HACCP)

A

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