Food Handler's Lesson 4 The Danger Zone questions and answers
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Course
Food handlers licence
Institution
Food Handlers Licence
Food Handler's Lesson 4 The Danger Zone questions and answers
Batch cooking - answer Prepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out.
Quick Thawing m...
Food Handler's Lesson 4 The Danger Zone questions and answers
Batch cooking - answer Prepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out.
Quick Thawing method - answer Place the food in the prep sink under cold, running water for no more than two hours. Afterward, clean and sanitize the sink and anything else the water may
have touched
Slow Thawing method - answer Place the tightly wrapped frozen item, such as a roast, on the lowest rack of the refrigerator. Leave room around it for air to circulate. Depending on size, slow
thawing may take up to three days. This is the safest method for thawing foods
Cooking method - answer Some foods, such as meat patties or seafood, are small enough to go straight into cooking while still frozen; other foods have to be thawed
Microwave Thawing method - answer Thaw food in microwave over only if it will then be cooked immediately
NEVER thaw foods on the counter at room temperature, that's the.... - answer Danger Zone
Refrigeration is out - answer Stop serving food. Measure food temperatures with a metal stem thermometer. If the food is 41 F or colder, move it immediately to another fridge, if available. If not, keep the door shut. One the power comes back on, measure it again. It the T moved into the Danger Zone, throw the food out
Stove/oven/hot holding stops working... - answer Use approved methods to cool food that was cooking then refrigerate it. If cooked food in a defective hot holding station falls below 135 degrees, throw the food out. Hot water is off - answer No hot water means you cannot sanitize. Stop food service immediately.
Major service interruptions - answer When having problems with water, sewer, power or heating, the best course of action is to close the restaurant until these essential services are restored.
Bimetal stemmed thermometers - answer A thermometer that is used to measure internal temperatures of food. Insert the lower third of its pointed metal stem into the food and read the circular gauge. This thermometer should never be left in food that is cooking in an oven, microwave or on a stove. Health inspectors generally prefer you to use another probe-type thermometer.
Thermocouple - answer Measures temperature electronically by inserting its probe into the food.
Time Temperature Indicator - answer It looks like a label on a food package. This thermometer contains liquid crystals that change color if it reaches an unsafe temperature. This tells you if food has been in the Danger Zone.
Digital Thermometers - answer Measure temperature by inserting the pointed metal tip into the
food and reading the digital display.
Food-Specific Thermometers - answer Use this device to measure just one type of food (meat, deep-fried foods, candy, etc.) and no other.
Equipment Thermometers - answer Measure temperatures in ovens, refrigeration equipment, holding carts and other cooking, storage or serving equipment. Place refrigerator thermometers
in a place where they are easy to read.
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