ServSafe - Food Handler 4b - TCS Foods

Updated with the 2017 FDA Food Code

Multiple Choice

Is This a Safe Way to Thaw Food?

• Yes

• No

• Maybe

Multiple Choice

What are the four ways that are acceptable to thaw food?

• Cooking

  On the counter

  dishwasher

  Fridge

• On the porch

  Car

  In Cold Water

  140^o Water

• Microwave

  In hot water

  Garage

  On the counter

• Cooking

  Fridge

  Microwave

  In cold water

Multiple Choice

What does ROP stand for?

• Rancidity

  Ojo De Liebre Paella

• Radicchio

  Oechsle

  Pandowdy

• Reduced

  Oxygen

  Packaging

• Racking

  Olive Boat

  Paella Pan

Four Acceptable Ways To Thaw TCS Food

Page 3-6

Controlling Time and Temperature From Receiving Through Preparation

Thawing ROP Fish

●
Usually must stay frozen until used

●
Remove the fish from the packaging either:

o
Before thawing it under refrigeration

o
Before or immediately after thawing it under
running water

Page 3-6

Controlling Time and Temperature From Receiving Through Preparation

Multiple Choice

Do you prep large batches TCS food?

• Yes

• No

• Maybe

When Prepping TCS Food

●
NEVER prep TCS food in large
batches.

●
Small batches keep ingredients from
sitting out for long periods of time.

●
Quickly return prepped food to
coolers.

Page 3-6

X

Controlling Time and Temperature From Receiving Through Preparation

Cooking TCS Food

●
Cooking reduces pathogens in
food to safe levels.

Page 3-8

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

Multiple Select

Poultry includes what animal meat?

• Duck

• Chicken

• Turkey

• Beef

Multiple Choice

What Internal Temperature Should Poultry Be Cooked To?

• 145˚F (63˚C) for 15 seconds

• 165˚F (74˚C) for <1 second (Instantaneous)

• 155˚F (68˚C) for 17 seconds

• 135˚F (63˚C) for 15 seconds.

What Internal Temperature Should
Poultry Be Cooked To?

Poultry (including whole or ground chicken,
turkey, or duck)

●
165˚F (74˚C) for <1 second (Instantaneous)

Page 3-8

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

Multiple Choice

What Internal Temperature Should Ground Meat Be Cooked To?

• 165˚F (74˚C) for <1 second (Instantaneous)

• 135˚F (63˚C) for 15 seconds.

• 145˚F (63˚C) for 15 seconds

• 155˚F (68˚C) for 17 seconds

What Internal Temperature Should
Ground Meat Be Cooked To?

Ground meat (including beef, pork, and
other meat)

●
155˚F (68˚C) for 17 seconds

Page 3-8

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

Multiple Choice

What Internal Temperature Should Egg Be Cooked To?

• 165˚F (74˚C) for <1 second (Instantaneous)

• 135˚F (63˚C) for 15 seconds.

• 155˚F (68˚C) for 17 seconds

• 145˚F (63˚C) for 15 seconds

What Internal Temperature Should Eggs That
Will Be Hot-Held Be Cooked To?

Shell eggs that will be hot-held

●
155˚F (68˚C) for 17 seconds

Page 3-8

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

Multiple Choice

What Internal Temperature Should Seafood Be Cooked To?

• 165˚F (74˚C) for <1 second (Instantaneous)

• 145˚F (63˚C) for 15 seconds

• 135˚F (63˚C) for 15 seconds.

• 155˚F (68˚C) for 17 seconds

What Internal Temperature Should
Seafood Be Cooked To?

Seafood (including fish, shellfish,
and crustaceans)

●
145˚F (63˚C) for 15 seconds

Page 3-8

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

Multiple Choice

What Internal Temperature Should Eggs For Immediate Service Be Cooked To?

• 145˚F (63˚C) for 15 seconds

• 135˚F (63˚C) for 15 seconds.

• 165˚F (74˚C) for <1 second (Instantaneous)

• 155˚F (68˚C) for 17 seconds

What Internal Temperature Should Eggs
For Immediate Service Be Cooked To?

Shell eggs for immediate service

●
145˚F (63˚C) for 15 seconds

Page 3-8

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

Multiple Choice

What Internal Temperature Should Meat Be Cooked To? Pork, beef, veal, and lamb

• 135˚F (63˚C) for 15 seconds.

• 155˚F (68˚C) for 17 seconds

• 145˚F (63˚C) for 15 secondsSteaks or chops 145˚F (63˚C) for 15 seconds.

  Roasts 145˚F (63˚C) for 4 minutes

• 160˚F (71˚C)

What Internal Temperature Should Meat
Be Cooked To?

Pork, beef, veal, and lamb

●
Steaks or chops 145˚F (63˚C) for 15 seconds

●
Roasts 145˚F (63˚C) for 4 minutes

Page 3-8

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

Multiple Choice

What Internal Temperature Should Food From Plants Be Cooked To?

Fruit, vegetables, grains (including rice and pasta), and beans will be hot-held for service.

• 155˚F (68˚C) for 17 seconds

• 145˚F (63˚C) for 15 seconds

• 135˚F (63˚C) for 15 seconds.

• 165˚F (74˚C) for <1 second (Instantaneous)

What Internal Temperature Should Food
From Plants Be Cooked To?

Fruit, vegetables, grains (including rice and
pasta), and beans that will be hot-held for
service

●
135˚F (57˚C)

Page 3-8

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

Multiple Select

Which high-risk populations are most susceptible to food-borne illness?

• Elderly

• Preschool-Aged Children

• People with compromised immune systems

• Middle-Aged Individuals

• Teenagers

Cooking for Populations at Risk for
Foodborne Illness

Higher-risk groups include:

●
Elderly people

●
Preschool-age children

●
People with compromised
immune systems

Page 3-9

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

Cooking TCS Food in Microwaves

Cook meat, seafood, poultry, and eggs to
165˚F (74˚C)

Follow these additional guidelines:

●
Cover the food

●
Rotate or stir halfway through cooking process

●
Let food stand for two minutes

●
Check temperature in two places

Page 3-9

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

At What Temperatures Should Hot
and Cold TCS Food Be Held?

●
Keep hot food at 135˚F (57˚C)
or higher.

●
Keep cold food at 41˚F (5˚C)
or lower.

●
Check the temperature of the food
regularly—at least every four hours.

Page 3-9

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

Multiple Select

What are approved ways to cool food to appropriate temperatures?

• Adding ice to food

• Blast chiller

• Stirring food with ice paddles

• Ice Bath

• Putting the food in the refrigerator

Cooling Methods

Cool TCS food using one of these methods:

●
Ice water baths

●
Stirring food with ice paddles

●
Adding ice to food

●
Blast chiller

Page 3-10

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

Multiple Select

How should you never cool food items?

• Cool food at room temperature

• Blast chiller

• Ice Bath

• Cool large amounts of food in the refrigerator

• Putting the food in the refrigerator

What’s Wrong With the Way This
Food Is Being Cooled?

●
NEVER cool food at room
temperature.

●
NEVER cool large amounts of hot
food in a cooler.

Page 3-10

A large amount of
food is being cooled

in a cooler.

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

TCS Food Cooling Process

Page 3-10

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

Multiple Choice

Which soup was correctly reheated for hot-holding.

• Soup reheated to 145˚F (63˚C) for 15 seconds within two hours.

• Soup reheated to 165˚F (74˚C) for 15 seconds within two hours.

Reheating TCS Food For Hot-Holding

●
Heat TCS food to an internal
temperature of 165˚F (74˚C)
for 15 seconds.

●
The food must reach this temperature
within two hours.

Page 3-10

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating

Multiple Choice

Which stew was cooled correctly?

• Pot of stew that was cooled from 135˚F to 70˚F (57˚C to 21˚C) in four

  hours, and to 41˚F (5˚C) in the next two hours.

• Pot of stew that was cooled from 135˚F to 70˚F (57˚C to 21˚C) in two hours, and to 41˚F (5˚C) in the next four hours.

What’s Wrong With the Way This
Food Is Being Reheated?

●
NEVER use hot-holding equipment
to reheat food unless it has been
made to do this.

●
Ask your manager how food should
be reheated.

Food is being reheated

in a hot-holding unit

Page 3-10

Controlling Time and Temperature When Cooking, Holding, Cooling, and Reheating