1What 2 things contribute to prep being one of the highest-risk points in the flow of food?
time-temperature abuse
cross-contamination
2ServSafe Manager Ch 6
The Flow of Food: Preparation
3How many safe ways are there to thaw TCS food?
4
4What are the 4 safe ways to thaw TCS food
Refrigerator, running water, microwave, as part of cooking
5State the rule for the refrigerator method of thawing food
41 F or lower
6State the rule for the running water method of thawing food
70 F or lower, strong enough to flush away particles
7State the rule for the microwave method of thawing food
only use microwave if cooking immediately after
8State the rule for "as part of cooking" method of thawing food
go straight to the cooking process
9Can food be safely thawed on the counter?
NO
10To prevent cross-contamination during prep, you must have separate equipment for what?
raw
ready-to-eat
11To prevent cross-contamination during prep, what should you do between tasks
clean and sanitize
12To prevent cross-contamination during prep, what should the food handler do if switching tasks?
wash hands
13To prevent cross-contamination during prep, can raw and ready-to-eat be prepped at the same time
no, raw and ready-to-eat prepped at different times
14To prevent cross-contamination during prep, should separate containers be used?
YES
15Food should not sit out to long during prep to prevent which abuse?
time-temperature abuse
16Name 3 best practices for time control during prep?
remove only small amounts from the cooler
return food quickly
prep in small batches
17What should you do with food that sits out too long during prep?
Discard
18What are the produce washing rules?
wash produce under running water
no soap or chemicals
use brush for firm produce
Wash before cutting
refrigerate cut produce
19If using ice as a coolant, can it be reused
yes, as a coolant
20If using ice as an ingredient, what is the rule
must be made from potable water
never reused
21Unless commercially prepared, a garlic-in-oil mixture has what 3 rules
must be stored at 41 F
labeled
time controlled
22What is egg pooling?
cracking many eggs into one container
23What are 2 rules for pooled eggs?
cook pooled eggs to 155 F
use pasteuried eggs for high-risk populations
24What do you call the term that means a food requires regulatory approval?
variance
25What are 6 types of food that require variance?
smoking food to preserve it
curing food
using food additives to preserve
reduce oxygen packaging ROP
custom processing animals
sprouting seedseans
26In addition to temperature, what other variable must be controlled
TIME
27What are 4 rules for time-controlled food
food can be out of temp control for a max of 4 hours
food must be labeled with a discard time
food cannot be returned to cooler
food must start at proper temp
28For time-controlled food, throw away after how much time
4 hours
29Are you allowed to let food sit out during prep?
NO
30With produce what comes first, cut or wash?
wash
31Do you need variance for ROP/smoking/curing
yes
32What temp must pooled eggs be cooked to
155 F