Food Safety Fundamentals Flashcards

What is the proper two-stage cooling method for cooked foods?

Answer: Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours

The two-stage cooling method requires food to drop from 135°F to 70°F within 2 hours, then from 70°F to 41°F within an additional 4 hours.

Which of the following is an approved method for thawing frozen food safely?

Answer: Under running cold water (70°F or below)

Thawing under running cold water at or below 70°F is an approved method because it keeps the food's surface temperature safe.

What minimum internal temperature must hot foods be held at in a steam table or warming unit?

Answer: 135°F

Hot foods must be held at 135°F or above during hot-holding to prevent bacterial growth in the danger zone.

What is the correct minimum internal temperature for cooking whole muscle beef steaks served to the general public?

Answer: 145°F

Whole muscle beef steaks must reach a minimum internal temperature of 145°F with a 3-minute rest time to be considered safe.

Which food item requires a minimum internal cooking temperature of 155°F?

Answer: Ground beef patties

Ground beef must reach 155°F because grinding distributes surface pathogens throughout the meat.

How should a food manager verify that a hot-holding unit is maintaining food at a safe temperature?

Answer: Check temperature at least every 2 hours with a calibrated thermometer

Food temperatures in hot-holding units should be checked at least every 2 hours with a calibrated thermometer to ensure safety.