Only remove as much food from the cooler as you can prep in a short period of time, Return prepped food to the cooler or cook it as quickly as possible, Make sure workstations, cutting boards, and utensils are clean and sanitized

Food must be thrown out in the following situations

When it is handled by staff who have been restricted or excluded from the operation due to illness, When it is contaminated by hands or bodily fluids from the nose or mouth,

Four Methods for Thawing Food

Thaw food in a cooler, keeping its temperature at 41°F (5°C) or lower, Submerge food under running water at 70°F (21°C) or lower, Thaw food in a microwave, only if cooked immediately after thawing, Thaw as part of the cooking process

proper way of handling ice

Never use ice as an ingredient if it was used to keep food cold, Transfer ice using clean and sanitized containers and scoops, Never hold ice in containers that held chemicals, or raw meat, seafood, or poultry

You need a variance if prepping food in these ways

Packaging fresh juice onsite for sale at a later time, unless the juice has a warning label, Smoking food to preserve it but not to enhance flavor,

When cooking TCS food, the internal portion must

Reach the required minimum internal temperature, Hold that temperature for a specific amount of time

When checking temperatures

Pick a thermometer with a probe that is the correct size for the food, Check the temperature in the thickest part of the food

Minimum internal cooking temperature

Poultry—whole or ground chicken, turkey or duck, Stuffing made with fish, meat, or poultry, Stuffed meat, seafood, poultry, or pasta, Dishes that include previously cooked, TCS ingredients

Minimum internal cooking temperature

Ground meat—beef, pork, and other meat, Injected meat—including brined ham and flavor-injected roasts, Mechanically tenderized meat, Ratites including ostrich and emu, Ground seafood

Guidelines for Microwave Cooking

Cover food to prevent the surface from drying out, Rotate or stir it halfway through cooking so heat reaches the food more evenly, Let it stand for at least 2 minutes after cooking to let the food temperature even out

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servsafe chapter 6

Question	Answer
When prepping food	Only remove as much food from the cooler as you can prep in a short period of time, Return prepped food to the cooler or cook it as quickly as possible, Make sure workstations, cutting boards, and utensils are clean and sanitized
Food must be thrown out in the following situations	When it is handled by staff who have been restricted or excluded from the operation due to illness, When it is contaminated by hands or bodily fluids from the nose or mouth,
Four Methods for Thawing Food	Thaw food in a cooler, keeping its temperature at 41°F (5°C) or lower, Submerge food under running water at 70°F (21°C) or lower, Thaw food in a microwave, only if cooked immediately after thawing, Thaw as part of the cooking process
proper way of handling ice	Never use ice as an ingredient if it was used to keep food cold, Transfer ice using clean and sanitized containers and scoops, Never hold ice in containers that held chemicals, or raw meat, seafood, or poultry
You need a variance if prepping food in these ways	Packaging fresh juice onsite for sale at a later time, unless the juice has a warning label, Smoking food to preserve it but not to enhance flavor,
When cooking TCS food, the internal portion must	Reach the required minimum internal temperature, Hold that temperature for a specific amount of time
When checking temperatures	Pick a thermometer with a probe that is the correct size for the food, Check the temperature in the thickest part of the food
Minimum internal cooking temperature	Poultry—whole or ground chicken, turkey or duck, Stuffing made with fish, meat, or poultry, Stuffed meat, seafood, poultry, or pasta, Dishes that include previously cooked, TCS ingredients
Minimum internal cooking temperature	Ground meat—beef, pork, and other meat, Injected meat—including brined ham and flavor-injected roasts, Mechanically tenderized meat, Ratites including ostrich and emu, Ground seafood
Guidelines for Microwave Cooking	Cover food to prevent the surface from drying out, Rotate or stir it halfway through cooking so heat reaches the food more evenly, Let it stand for at least 2 minutes after cooking to let the food temperature even out

Created by: csantos03

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