Wrap Up: Time-Temp, Cleaning/Sanitizing, & Pests

Cooling Foods Properly Includes:

• Ice Bath

• Blast Chiller

• Dividing into smaller portions

• Leaving on the counter for a set amount of time.

Temper danger zone - food left out for more than ________ .

• 1 hour

• 3 hours

• 4 hours

• 2 hours

Cleaning = removing harmful substances to safe levles.

• False

• True

3 compartment sink:

• Wash, Sanitize, Rinse

• Rinse, Wash, Sanitize

• Wash, Rinse, Sanitize

Human error is the leading cause of accidents.

• True

• False

Improper ways to THAW food:

• Under running water

• At room temperature

• In the microwave

• Gradually in the fridge

TCS stands for:

• Time/Temp. Control for Safety

• Time Control for Safety

• All will work

• Temperature Control for Safety

Temperature Danger Zone:

• 41-135 degrees

• 70-125 degrees

• 80-100 degrees

• 45-145 degrees

Freeze foods at 5 degrees

• True

• False

Control pests by:

• All will work

• Professional Extermination

• Creating environments where no food is found

• Building them out of the facility