When will bacteria grow after being frozen?
When food is thawed and left in the danger zone
What are the 3 safe ways to thaw food?
- in the fridge (usually a day or more)
- in cold water (leak/water proof packaging) that is changed every 30 minutes
- in the microwave (only small quantities and unevenly)
What can be cooked from a frozen state?
Small quantities of food and internal temperature must be checked
How should food never be thawed?
At room temperature
What 3 ways should the risk of cross-contamination be reduced?
- clean and sanitized all used
- separate cutting boards for raw vs ready-to-eat
- keep raw foods away from cooked and spoiled dishes away from clean
What is a critical control point for hazardous foods?
The cooking step
How do you check that food has reached its critical limit temp?
Check internal temperature with a thermometer
How should thermometers be maintained?
Cleaned and sanitized after each use and calibrated frequently for accuracy
Where should thermometers be used?
Where coldest temp is most likely which is thickest part of meat or middle of soup, and take it several places
Where should temps be measured on a grill?
In cold spots
How should temp be checked in microwaved food?
In different parts of solids and liquids should be stired
What needs to be done before food is placed in a hot holding unit?
Preheated to safe temperature (74 degrees)
What temp does hot holding maintain?
60 degrees or higher
Why is improper cooling dangerous?
Lots of time in the danger zone
How fast and to what temps must hot food be cooled?
from 60 to 20 degrees within 2 hours
then from 20 to 4 degrees within 4 hours
What are the methods of rapid cooling?
- ice bath for the hot container
- stirring with ice/cooling wands
- dividing into small portions and cooling in shallow metal pans in cooler
What specific methods are required for poultry?
- package and storage must ensure no drips
- keep cold until right before prep
- never rinse raw poultry
- use separate cutting board
- wash hands immediately
- wash and sanitize utensils and surfaces
- always cook to 74 degrees or hotter
- cook stuffing to 74 degrees or more
What 2 pathogens are most common to poultry?
- campylobacter
- salmonella
