Food Safety

93 flashcards by MentisLibrary

The temperature danger zone, safe internal temperatures, cross contamination, storage times, and the pathogens behind foodborne illness. Core knowledge for ServSafe study and for any home kitchen.

What is the temperature danger zone for food?
Between 41 and 135 degrees Fahrenheit
What is the four hour rule for food left in the danger zone?
Food held between 41 and 135 F for more than 4 total hours must be discarded
Under the home two hour rule, when must perishable food be refrigerated?
Within 2 hours, or within 1 hour if the air temperature is above 90 F
What does TCS food mean?
Time and Temperature Control for Safety food, formerly called potentially hazardous food
What is the safe minimum internal cooking temperature for all poultry?
165 F for 15 seconds
What is the safe minimum internal temperature for ground beef, pork and other ground meat?
155 F for 17 seconds, or 160 F in USDA home guidance
What is the safe minimum internal temperature for whole cuts of beef, pork, veal and lamb?
145 F held for 3 minutes of rest time
What is the safe minimum internal temperature for fish?
145 F, or until the flesh is opaque and separates easily with a fork
To what temperature should eggs for immediate service be cooked?
145 F, while eggs held for later service go to 155 F
To what temperature must previously cooked leftovers be reheated for hot holding?
165 F within 2 hours
What is the required internal temperature for stuffing, casseroles and other mixed dishes containing meat?
165 F
What is the two-stage cooling rule?
Cool from 135 F to 70 F within 2 hours, then from 70 F down to 41 F or lower within 4 more hours
Name three effective methods for cooling hot food quickly.
Shallow pans, an ice water bath with stirring, and ice paddles or adding ice as an ingredient
At what temperature must hot food be held?
135 F or above
At what temperature must cold food be held?
41 F or below
What are the four safe methods for thawing frozen food?
In the refrigerator, under cold running water, in the microwave, or as part of the cooking process
Why is thawing food on the counter unsafe?
The outer surface warms into the danger zone and grows bacteria long before the center thaws
How do you calibrate a thermometer using the ice point method?
Fill a cup with crushed ice and water, insert the stem, wait for it to stabilize, and adjust to read 32 F
What is the boiling point method of thermometer calibration?
Submerge the stem in boiling water and adjust the reading to 212 F
Where should a bimetallic stem thermometer be inserted?
Into the thickest part of the food, away from bone, fat and the pan
What does FAT TOM stand for?
Food, Acidity, Time, Temperature, Oxygen and Moisture, the six conditions bacteria need to grow
What pH range do most foodborne bacteria prefer?
Slightly acidic to neutral, roughly pH 4.6 to 7.5
What does water activity measure, and what level supports bacterial growth?
It measures available moisture, and most pathogens need a water activity above about 0.85
What is the difference between a foodborne infection and a foodborne intoxication?
An infection comes from swallowing live pathogens that grow in you, an intoxication from swallowing a toxin they already produced
What foods are most associated with Salmonella?
Poultry, eggs, meat, unpasteurized dairy, and raw produce such as sprouts and melons
What foods are most associated with E. coli O157:H7?
Undercooked ground beef, unpasteurized milk and juice, raw leafy greens and contaminated water
What makes Listeria monocytogenes unusual among foodborne pathogens?
It can grow at refrigeration temperatures
What is the most common bacterial cause of diarrheal illness linked to raw poultry?
Campylobacter
Which pathogen is nicknamed the food service germ or the buffet germ?
Clostridium perfringens
Which bacterium produces the toxin responsible for botulism?
Clostridium botulinum