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chapter 6 servsafe

question on chapter 6 servsafe

QuestionAnswer
how to Prevent an outbreak? thawing food correctly, cook food to minimum internal temperature
gerneral prepartion guidelines include: equipment, quantity, storage, additives, presentation, and corrective action
how to correctly thaw foods: refrigerator, running water 70F or lower, microwave cook immediately after, cooking
ice can be used for things like: cooling of foods and consumption
never do this to ice: never hold ice in containers that have had raw meat in them, never touch ice with hands or use glass to scoop ice.
how do you check for internal temperature pick a probe that is the correct size for the food and check the thickest part of the food, take readings in different locations
when cooking any foods in the microwave they must be at 165 F, cover the food to prevent the surfaces from drying out.
partial cooking foods guidelines: don't cook for longer than 60 minutes, cool the food after intial cooking, heat the food to at least 165F for 15 seconds before using
al menus should have disclosure, reminder of uncooked foods
FDA advise against serving raw or uncooked foods to children
what are the methods for cooling down foods? ice water bath, blast chiller, ice paddle, ice or cold water as an ingredient.
cross contamination can occur when prep tables are not cleaned and sanitazed in between each use
what does MAP and ROP stand for? modified atmosphere packaging and receiving reduced oxygen packages
reject canned foods if damaged, dented, rusted and has a swollen end
what temperature should foods be at when reheating partially cooked foods 165F
Created by: Shancous17
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