The Flow of Food 2023 with complete solution

cross contamination the transfer of harmful microorganisms or other contaminants to food from other foods, cutting boards, utensils, etc. to prevent contamination use _ _, and _ and _ all surfaces and equipment after each task separate equipment, clean, sanitize it's considered time-temperature abuse when an item is held at _ degrees F to _ degrees F for _ hours or longer 41, 135, 4 Time-temperature abuse is practiced when food item is cooked to wrong _ _, _ at wrong temperature, and _ or _ incorrectly internal temperature, held, cooked, reheated _, _, _, and _ food properly cook, hold, cool, reheat food must be discarded if held _ hours or more in _ 4, TDZ TDZ stands for Temperature Danger Zone cook foods to required temperature as _ as possible fast reheat foods to _ degrees F within _ hours 165, 2 cool foods from _ degrees F to _ degrees F within _ hours 135, 70, 2 cool foods from _ degrees F to _ degrees F or less within _ hours 70, 41, 4 total cooling time = _ degrees F to _ degrees F in at least _ hours 135, 41, 6 it's okay to heat and reheat hot foods, but _ after _ reheating (bc food has been in _ too many times) discard, one, TDZ the most commonly used and often affordable thermometer is the _ _ dial-faced thermometer one must wait _ to _ seconds for dial to stay while using the _ thermometer 10, 20, dial-faced _ and _ measure temperatures through a metal probe thermocouples, thermistors dial-faced thermometer thermocouples characteristics of thermocouples and thermistors display results on digital readout, many come with interchangeable probes, sensing area is on the tip of the probe, can tell temp almost instantly, measures from tip infrared thermometers take _ temp of _ and _, does _ require _ with food, and reduces risk of _-_, must be held _ to food, and removes _ b/w thermometer and product. surface, food, equipment, not, contact, cross-contamination, close, barrier TTIs stand for Time-Temperature Indicators TTIs monitors both _ and _ time, temperature Time-Temperature Indicators (TTI) TTI are _ to _ by _, a _ change appears when time-temperature is _ attached, packages, suppliers, color, abused Maximum registering tape _ _ temperature reached during use indicates highest use thermometers accurate to +/- _ degrees F or +/- _ degrees C 2, 1 new thermometers must be _ calibrated the two methods of calibration: boiling method and ice method an approved food source has been _ and is in compliance with _ _. inspected, applicable laws inspections may be by _, _, or _-_ inspector USDA, FDA, third-party inspections should be based on _ or _ GAP's, GMP's GAP stands for Good Agricultural Practices GMP stands for Good Manufacturing Practices GMP is _'s _ sanitation and processing requirements for produce safe food FDA's minimum Cold TCS food receive _ degrees F or lower unless otherwise specified 41 Hot TCS food receive _ degrees F or warmer 135 solid frozen foods should be _ _ with no signs of _ solidly frozen, thawing live shellfish receive an air temp of _ degrees F and an internal temp no greater than _ degrees F 45, 50 shucked shellfish should be received at _ degrees F or lower 45 shucked shellfish should be cooled to _ degrees F or lower in _ hours 41, 4 shellfish should be cooled to _ degrees F or lower in _ hours 41, 4 shell eggs receive at an air temp of _ degrees F or lower 45 milk should be _ degrees F or lower 45 milk should cool to _ degrees F or lower within _ hours 41, 4 ROP foods-reduced oxygen packaging shellfish must be received with _ _ _ shellfish identification tags shellfish must have indication of where they were _ harvested Keep shellfish identification on file for _ days from date _ shellfish was used from container 90, last keep FDA documentation _ days after _ fish 90, purchasing inspection for meat and poultry- packaging must have _ or state department of _ stamp. USDA, agriculture The Inspection stamp indicates that the _ and _ plant have met certain _. product, processing, standards _ _ both liquid, frozen, dehydrated _ must also have a USDA inspection mark Egg products, eggs USDA _ is a _ stamp that is _ and _ for by processors and packages Prime, grade, voluntary, paid Store cooked and ready-to-eat foods _ raw foods above labeling food packaged on-site for retail sale must have _ name, _ of food, if two or more ingredients, list ingredients in order by _, list artificial _ and _ including chemical preservatives, name and place of business of _, _, or _, source of each major food _ contained in the food common, quantity, weight, colors, flavors, manufacture, packer, distributor, allergen