Suffolk County Food Managers Test

Time/Temperature Controlled for Safety Foods (TCS Foods)

Milk and Milk Products, Meat (Beef, Pork, and Lamb), Shell Eggs, Poultry, Fish, Shellfish, Crustaceans, Cooked Potatoes, Cooked Rice, Cooked Pasta, Cooked Beans, Cooked Vegetables, Soy Products, Sprouts, Seed Sprouts, Sliced Melons, Cut Tomatoes, Leafy Greens, Garlic and Oil Mixtures.

Temperature Danger Zone (TDZ)

41°F to 135°F Do not store food between these temperatures.

TCS foods cannot be stored where?

The Temperature Danger Zone (TDZ)

When does a Food-borne Illness become an Outbreak?

When 2 or more people get sick with the same symptoms after eating the same food

Who puts out the Model Food Code? And what does the Model Food Code do?

The FDA, Inspects food that transports to other states

Who inspects meat, poultry, eggs and food that crosses the state lines?

The USDA

What temperature must cold food be received at?

41° F or Less

What exceptions are there for Receiving Cold Food?

Live Shellfish 45° F (Must be cooled to 41°F or lower within 4hrs.) Milk 45°F (Must be cooled to 41°F or lower within 4hrs.) Shell Eggs45° F (Must be cooled to 41°F or lower within 4hrs.)

What temperature must hot food be received at?

135°F or Higher

How must frozen foods be received?

Solid when received

When receiving, what signs require rejection?

Fluid or Water stains on bottom of case or if ice crystals or frozen liquids are on the food packaging

Cooking Minimum Internal Temp Cooked Fruits/Vegetables

135

Cooking Minimum Internal Temp Roasts of Pork, Beef, Veal, Lamb, Fish

145 for 4min

Cooking Minimum Internal Temp Seafood

145

Cooking Minimum Internal Temp Shell Eggs

If Served Immediately 145 if hot held 155

Cooking Minimum Internal Temp Ground Meat

155

Cooking Minimum Internal Temp Poultry and Stuffed Meats/Fish

165 for 15 seconds

Cooking Minimum Internal Temp foods Cooked in a microwave

165, let stand covered for 2min after to even out temperature

Holding Temp Hot Holding

135 or higher

Holding Temp Cold Holding

41 or Lower

How to Cool TCS foods

Cool TCS foods from 135 to 41 within Six Hours, 135 - 70 within 2hrs or less, 70 - 41 within next 4hrs or less

In what kind of pans must food be put in for cooling?

Shallow Pans

What size portions must roasts be cut into for cooling?

6lbs or less portions before cooling

How must food be reheated?

To 165 for 15 seconds within 2hrs. If the food is a commercially processed and packaged ready to eat food, reheat to 135 F internal temp

How to Thaw/Defrost

Bet Way is under Refrigeration. Either Under Refrigeration, Running Water (70F), or microwave if cooked immediately.

To what degree must thermometers be accurate to?

+/- 2F

Biological Contaminants

Microorganisms get in food. Ex. Bacteria, Virus, Saliva

Chemical Contaminants

Chemicals (ie Sanitizers, Detergents, Pesticides) get in food. Reaction of Metals that food equipment is made from

Physical Contaminants

Foreign Objects get into food. EX. Screw, Staple, Twist Ties, Glass, Dirt, Bugs, Metal Shavings, Bones, Stones, Pits

Ready to eat TCS foods must be labeled and date marked if held for how long?

24 hrs

How long can TCS foods be stored for?

7 days if held at 41 F or less, they also should be labeled with the expiration or throw out date

Factors that Affect the Growth of Bacteria

FAT TOM Food, Acidity, Tim, Temperature, Oxygen, Moisture

What Acidity level does bacteria not grow well?

pH of 4.6

How Should food be stored?

At least 6in off floor & away from wall

Where must shellfish come from and with what?

An approved Supplier and sold with a completed tag. Tags must be retained for 90 days from the time the last one was sold