1PRS-PCH-CRS
1. Purchasing
2. Receiving
3. Storage
4. Preparation
5. Cooking
6. Holding
7. Cooling
8. Reheating
9. Service
2ServSafe Manager 9th Edition
Ch 4 Flow of Food Intro
3Define Time-Temperature Abuse
Allowing TCS food to stay too long between 41 F and 135 F
4What is the Temperature danger zone?
41 F to 135 F
5Why does in matter if food is in the temperature danger zone?
bacteria double every 20 minutes in this zone
6When moving from one step to the next on the flow of food, how can you avoid cross-contamination (5)
separate equipment
clean and sanitize between tasks
proper storage order
handwashing
proper containers
7What should be the speed food moves through the flow?
quickly
8The risk of cross-contamination rises the longer food sits during which 3 areas of the flow?
prep
cooling
service
steps 4, 7, 9
9Temperature must be monitored at which points in the flow of food? (5)
receiving
cooking
holding
cooling
reheating
2, 5, 6, 7, 8
10What is a common tool for temperature monitoring?
thermometer
11Describe the required thermometer
bimetallic stemmed OR thermocouple/thermistor
accurate to plus or minus 2 F
12Describe 4 steps of proper use of the thermomenter
insert into the thickest part
avoid bone
wait for the reading to steady
clean and sanitize before and after use
13Describe the ice-point method of calibration
32 F in ice water slurry
14At the RECEIVING step, what is the main risk?
time-temp abuse
15What is the focus to prevent time-temp abuse
check temps
16At the STORAGE step, what is the main risk?
cross-contamination
17What is the focus for the prevention of storage cross-contamination
storage order
18At the PREP step, what is the main risk?
cross-contamination
19What is the focus for the prevention of prep cross-contamination
clean, sanitize
handwash
20At the COOKING step, what is the main risk?
undercooking
21What is the focus for the prevention of Cooking undercooking
use correct temps
22At the HOLDING step, what is the main risk
danger zone
23What is the focus for the prevention of Holding danger zone
keep food less than 41F or greater than 135 F
24At the COOLING step, what is the main risk
slow cooling
25What is the focus for prevention of the Cooling rish of slow cooling
time limits
26At the REHEATING step, what is the main risk
not hot enough
27What is the focus for prevention for "not hot enough" at the reheating step?
165 F within 2 hours
28At the SERVICE step, what is the main risk
contamination
29What is the focus for the prevention of contamination at the service step
utensils, hygiene
30What are the TWO BIG ENEMIES in the flow? (every mistake falls into)
1. Time-temperature abuse
2. Cross-contamination
31What steps do TCS foods need strict control at?
every step
32Give some examples of TCS foods
cooked rice, baked potatoes, sliced melons, garlic-in-oil mintures, cut tomatoes or leafy greens
33What type of food is reheating used on?
previously cooked food
cooled food
34What is the temp regulation for reheating?
164 F for 15 seconds, within 2 hours