what is the most effective way to control the growth of bacteria in food? - maintain proper food time
and temperature.
what is the most effective ways of preventing the contamination of food? - handwashing
what is the total time that any potentially hazardous food can be exposed to the temperature danger
zone? - 4 hrs
describe the difference between 'clean" and "sanitized" ? - *clean-that all debris has been washed away
with a cleaning agent. * Sanitized -sanitizing solution is used to reduce level of harmful microorganisms
to safe levels.
when should thermometers be calibrated? - (1) before and after each shift (2) before a day's deliveries
(3) after suffering a severe shock, such as being dropped or a dramatic temperature change.
describe the procedure for calibrating probe thermometers using the 'ice-point method" - step 1: fill a
large container with cold tap water & crushed ice, stir the mixture well. step 2: place the thermometer
stem into the ice water so that the sensing area is completely submerged. step 3: holding the calibration
not with a wrench or other tool turn the needle of the thermometer's indicator head until it reads 32 F.
to reheat a product that has been held under refrigeration or has fallen below 140 F, rapidly reheat to
(what temperature?)reaching that temperature within (how long?),and hold that temperature for (how
long?) - 165, 2 hrs, 15 secs
why must prepared food items match the published nutritional information? - to comply with state or
local health dept regulations and laws, and for the protection of our guest.
to ensure the safety of frozen foods when thawing , always thaw under: - (1) refrigeration at temps
between 33F-41F (2) under potable running water at a temperature of 70F or below (no more than 2
hrs) (3)in the microwave as a part of the final cooking process.
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