Nutrition 372 Exam 3 || with Errorless Answers.
Two stage Cooling method correct answers 135 to 70 in 2 hours and 41 or below in under 4
hours
Recommended cooling method of FDA correct answers Two Stage Cooling Method
Four Hour Method correct answers get from 135 to 41F in 4 hours
Temperature range of fastest bacteria growth correct answers 70F to 125F
Considerations in Cooling Foods correct answers - refrigerator isn't best place
- Consider thickness, distance to center of food
Methods to Cool Food Quickly correct answers - ice bath
- add ice
- stir food frequently
- put into smaller/shallow containers
- cold paddles
- Position for air circulation
Holding Food correct answers ≤41 F or ≥135 F
- heat to 165F before transferring to holding equipment
- check temp every 4 hours
- no mixing old and fresh food
- self-draining ice
No Temp Control (Cold) correct answers - 41F or lower before taking out of fridge
, - label with time removed
- temp can't exceed 70F
- 6 hour hold time (Listeria)
No Temp Control (Hot) correct answers - 4 hour hold time
- 135F or higher when removing
- label with time to discard
- bacillus cereus & clostridium perfringens
Bare Hand Contact correct answers - minimize
- use tongs or gloves to serve ready to eat foods
Flow of Food correct answers The path that food takes in an operation. It begins when you buy
the food and ends when you serve it.
Guidelines for Prevention of Cross-Contamination correct answers - use separate equipment
- clean and sanitize
- prep food at different times
- buy prepared food
Time/Temp control for safety correct answers -food that requires time/temp control for safety to
limit pathogenic microorganism growth or toxin formation
Time/Temp Abuse correct answers - cooking to wrong internal temp
- held at wrong temp
- cooled or reheated incorrectly
How to avoid time/temp abuse correct answers - monitor
Two stage Cooling method correct answers 135 to 70 in 2 hours and 41 or below in under 4
hours
Recommended cooling method of FDA correct answers Two Stage Cooling Method
Four Hour Method correct answers get from 135 to 41F in 4 hours
Temperature range of fastest bacteria growth correct answers 70F to 125F
Considerations in Cooling Foods correct answers - refrigerator isn't best place
- Consider thickness, distance to center of food
Methods to Cool Food Quickly correct answers - ice bath
- add ice
- stir food frequently
- put into smaller/shallow containers
- cold paddles
- Position for air circulation
Holding Food correct answers ≤41 F or ≥135 F
- heat to 165F before transferring to holding equipment
- check temp every 4 hours
- no mixing old and fresh food
- self-draining ice
No Temp Control (Cold) correct answers - 41F or lower before taking out of fridge
, - label with time removed
- temp can't exceed 70F
- 6 hour hold time (Listeria)
No Temp Control (Hot) correct answers - 4 hour hold time
- 135F or higher when removing
- label with time to discard
- bacillus cereus & clostridium perfringens
Bare Hand Contact correct answers - minimize
- use tongs or gloves to serve ready to eat foods
Flow of Food correct answers The path that food takes in an operation. It begins when you buy
the food and ends when you serve it.
Guidelines for Prevention of Cross-Contamination correct answers - use separate equipment
- clean and sanitize
- prep food at different times
- buy prepared food
Time/Temp control for safety correct answers -food that requires time/temp control for safety to
limit pathogenic microorganism growth or toxin formation
Time/Temp Abuse correct answers - cooking to wrong internal temp
- held at wrong temp
- cooled or reheated incorrectly
How to avoid time/temp abuse correct answers - monitor
