Preventing Foodborne Illnesses Flashcards
What is the FDA cooling requirement?
A. 135F - 70F in 4 hrs and 70F - 41F in next 2hrs
B. 165F - 125F in 2hrs and 135F - 41F in the next 4hrs
C. 165F - 70F in 2hrs and 70F - 41F in the next 4hrs
D. 135F - 70F in 2hrs and 70F - 41F in the next 4hrs
D. 135F - 70F in 2hrs and 70F - 41F in the next 4hrs
How should you measure the temperature of packaged foods?
A. Place the thermometer stem on top of the package
B. Place the package on top the thermometer stem
C. Place the thermometer stem between packages
D. Hold the thermometer stem against the packages for 1 minute
C. Place the thermometer stem between packages
What should a thermometer read when when placed in an ice slush? A. -10F B. 0F C. 32F D. 41F
C. 32F
Which of following is NOT an acceptable method of thawing?
A. Refrigerator
B. Under cool running water
C. Defrosting in the microwave then refrigerating
D. As part of the cooking process
C. Defrosting in the microwave the refrigerating
If you must prepare a large batch of ham sandwich for later service, make:
A. Them all at one time, then cover and refrigerate them
B. Them all at one time and refrigerate them uncovered
C. Several at one time, then cover and refrigerate them
D. Several at one time, then cover and leave them on the counter
C. Several at one time, then cover and refrigerate
During a catering job, if your customer asks you to serve home-canned tomatoes:
A. Accept the tomatoes (since it was a request) and hear them to 165F
B. Accept the tomatoes and cool them to 41F or below
C. Reject the tomatoes if they have not been kept refrigerated
D. Reject the tomatoes because home-canned foods must never be used
D. Reject the tomatoes because home-canned foods must never be used
Which of the following is NOT a proper method for rapid cooling?
A. Ice bath + regular stirring
B. Using shallow pans
C. Cutting food into smaller pieces before cooling
D. Covering tightly + refrigeration
E. Adding ice as an ingredient
D. Covering tightly + refrigeration
