| A | B |
|---|
| 9 steps of the flow of food | 1) Purchasing 2) Receiving 3) Storing 4) Preparing 5) Cooking 6) Holding 7) Cooling 8) Reheating 9) Serving |
| define flow of food | what happens to food from purchasing to serving |
| what is the most basic way to keep from cross contamination of foods | keep raw and ready-to-eat away from each other |
| 4 guidelines for prevention of cross contamination | 1) use separate equipment for preparing each type of food. 2) clean and sanitize everything after each task. 3) prep food at different times. 4) buy prepared food. |
| Super temperature danger zone (STDZ) | between 70 and 125 |
| temp where pathogens grow especially fast | pathogens grow between 70 and 125 |
| TCS food must be thrown out if it stays in the temp danger zone for how many hours | 4 or more |
| 5 ways food handlers can avoid time-temp abuse | 1) monitor food. 2) tools-thermometer and timer 3) Record temps regularly 4) Time & Temp control control 5) corrective actions |
| 4 types of thermometers | 1) bimetallic stemmed thermometer 2) thermocouples 3) thermistors 4) infrared (laser) |
| what is a bimetallic thermometer? | measures temps through a metal stem |
| thermocouples and thermistors | check temp through a metal probe |
| 4 types of temperature probes | 1) Immersion 2) Surface 3) Penetration 4) Air |
| what is the ice-point method for calibrating a thermometer | to adjust it based on temp at which water freezes |
| what is the boiling-point method for calibrating thermometers | to adjust it based on temp at which water boils |
| how long do you keep thermometer in either ice water or boiling water to calibrate it | 30 seconds |
| what is the time & temp control device | Time-Temp Indicator (TTI) |
| mnemonic for 9 steps of flow of food | Purple Reptiles See Pretty Cookies Hanging, Can't Resist Stealing |
| Cross-contamination for flow of food:Purchasing | vendor holds/stores improperly, not reputable |
| Cross-contamination for flow of food: Receiving | Students cross contaminate (cheetoh fingers) |
| Cross-contamination for flow of food: Storing | TTA, not stored properly |
| Cross-contamination for flow of food: Preparing | same utensils. Basic cross contamination |
| Cross-contamination for flow of food: Cooking | TTA, cross contact allergens |
| Cross-contamination for flow of food: Holding | TTA, cheetoh fingers |
| Cross-contamination for flow of food: Cooling | TTA |
| Cross-contamination for flow of food: Reheating | TTA |
| Cross-contamination for flow of food: Serving | cheetoh fingers, cross contact (CC), poor personal hygiene (PPH) |
| 3 ways foods become TTA | 1) cooked improperly 2) held at wrong temp too low 3) not cooled or reheated properly |
| 2 ways to prevent cross-contamination | control TTA & control Personal Hygiene |
| mnemonic for 5 ways to avoid TTA | Monkeys Take Rabbits To Court |
| 4 devices to control temps | 1) bimetallic stemmed thermometer 2) thermocouples 3) thermistors 4) infrared (laser) |
