Health Promotion Flashcards

Roasts can be cooked according to a roast cook chart or to ___ degrees F for ___ minutes.

Answer: 130 degrees Fahrenheit for 112 minutes

Roasts can be cooked to a lower internal temperature of 130°F (54°C) but must be held at that temperature for a specific duration, typically 112 minutes, to achieve the same level of pathogen reduction as higher instantaneous temperatures. This 'time-at-temperature' method is an acceptable alternative for certain cuts of meat, ensuring safety through prolonged heat exposure.

How do you thaw frozen food before cooking it?

Answer: Take straight from the freezer to the stove (perfect for tiny portions).

Small portions of frozen food can be cooked directly from the frozen state without prior thawing. This method is safe because the food passes through the temperature danger zone quickly during the cooking process, minimizing the time bacteria have to multiply. It's a convenient and safe option for items like frozen vegetables or small cuts of meat.

You can't work till you haven't taken medication for __ hours and are symptom-free?

Answer: 24

Food handlers who have been ill with symptoms like vomiting or diarrhea must be symptom-free and off medication for at least 24 hours before returning to work. This policy is critical to prevent the spread of foodborne illnesses from sick employees to food and customers. It ensures that the individual is no longer contagious.

How many seconds are held at the cooking temperature?

Answer: At least fifteen seconds

When cooking food to a specific internal temperature for safety, it must typically be held at that temperature for a minimum of 15 seconds. This duration ensures that the heat has penetrated sufficiently throughout the food item to kill harmful bacteria. Different foods and cooking methods may have slightly varied time-at-temperature requirements, but 15 seconds is a common standard.

How hot is it outside right now? -cold grasping -food that needs to be kept frozen solid at all times?

Answer: less than 41 degrees Fahrenheit

Cold holding refers to keeping potentially hazardous foods at a temperature of 41°F (5°C) or lower to inhibit bacterial growth. For frozen foods, they must be kept frozen solid, which inherently means their temperature is well below 41°F. Maintaining these temperatures is crucial for preventing spoilage and ensuring food safety.

Tags for shellfish must be retained on file for __ days.

Answer: 90

Tags for shellfish must be retained on file for 90 days from the date the last shellstock was removed from the container. This regulation is vital for traceback purposes in case of a foodborne illness outbreak. The tags provide information about the harvester, harvest location, and date, allowing authorities to identify and investigate potential sources of contamination.

What is PHF?

Answer: Potentially Hazardous Foods

PHF stands for Potentially Hazardous Foods. These are foods that require time and temperature control to prevent the growth of microorganisms and the production of toxins. They typically have characteristics like high moisture, high protein, and a neutral pH, making them ideal environments for bacterial growth if not handled properly.

What is TCS?

Answer: Time Temperature Control for Safety

TCS stands for Time/Temperature Control for Safety. This term refers to foods that are most susceptible to bacterial growth and require strict control over their temperature and the amount of time they spend in the temperature danger zone. Proper TCS management is fundamental to preventing foodborne illnesses.

What are Pests?

Answer: Rats, cockroaches, and flies

In a food safety context, 'pests' refer to animals like rats, cockroaches, and flies that can contaminate food and food preparation areas. These pests carry bacteria, viruses, and parasites, posing significant health risks. Effective pest control measures are crucial for maintaining a sanitary food environment.

hot dishes from TCS: poultry, duck, and turkey

Answer: It takes a two-step cooling procedure.

Hot TCS (Time/Temperature Control for Safety) dishes, including poultry, duck, and turkey, require a two-step cooling procedure to safely bring their temperature down. First, they must cool from 135°F to 70°F within two hours, and then from 70°F to 41°F or below within an additional four hours. This rapid cooling prevents bacteria from multiplying in the danger zone.