Food Safety and Preparation Flashcard Chapter 8

Front

What are two ways to reduce the risk of time-temperature abuse and cross-contamination during food preparation?

Back

Use separate cutting boards and wash hands frequently

Front

What are the guidelines for using food additives?

Back

Only use approved additives and never use more than allowed

Front

List the four safe methods for thawing TCS food.

Back

In the refrigerator, under running water, in the microwave, and as part of the cooking process

Front

What precautions should be taken when preparing salads containing TCS food?

Back

Use pre-chilled ingredients and prepare in small batches

Front

What is the only way to reduce pathogens in food to safe levels?

Back

Cooking the food to the right temperature

Front

What is the correct refrigeration temperature for storing eggs that are cracked and mixed together?

Back

41°F or lower

Front

Which of the following is NOT a method for safely thawing food?

• Refrigeration at 41°F or lower
• Running water at 70°F or lower
• Leaving it on the counter
• As part of the cooking process

Back

Leaving it on the counter

Front

Minimum internal temperature for cooking poultry?

Back

165°F for less than 1 second

Front

Why is it important to disclose raw or undercooked items on a menu?

Back

To warn about increased risk of illness

Front

What should be done with food that cannot be safely reconditioned?

Back

Throw it out