Culinary Arts ServSafe Final Test
Terms
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- time/temperature abuse
- food has been time-temperature abused any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms.
- 3 types of contamination
- physical, chemical, biological
- potentially hazardous foods
- FATTOM: food, low acidity, time, temperature, oxygen, moisture
- contamination vs. cross contamination
- The presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduces by humans or the environment. vs. Occurs when microorganisms are transferred from one surface to another.
- 3 ways food becomes unsafe
- time/temperature abuse, cross-contamination, poor personal hygiene
- danger zone
- The temperature rance between 41° F and 140° F (5° C and 60° C) within which most foodborne bacteria grow and reproduce.
- water activity
- The amount of miosture available in food for microorganisms to grow. Potentially hazardous food as water (aw) values of .85 or above.
- 4 phases of bacteria growth
-
lag- when bacteria first meets food
log- expansion
stationary- no food is left, as many are growing as dying
death- population dies - foodborne illness examples
- clostriduim perfringens, bottulism, staph
- gras
- generally regarded as safe
- ciguatera/scombroid poisoning
- caused by time/temperature abuse, toxin histamine
- food allergies
- peanuts, shellfish, dairy, wheat, nut trees, soy products
- to prevent contamination
- personal hygiene, proper attire, handwashing,
- flow of food 7 steps
- recieve, store, prep, cook, hold, cool, serve
- thermometers
- bi-metallic: immersion probe, surface probe, penetration probe, air probe, infrared probe, and infrared
- ways to take temperature
- between objects, insert in object, wrap around object, place between solid objects
- calibrating
- ice method, boiling point method
- acceptable temperatures for beef, lamb, pork
- 41, cherry red (beef), light red (lamb), pink (pork)
- acceptable temperatures for chicken
- no discoloration, firm, should spring back, below 41
- acceptable temperatures for fish
- bright, firm, red gills, clear eyes, smells like the ocean
- acceptable temperatures for shellfish
- alive, firm, closed shells, smells like ocean 45 or lower
- acceptable temperatures for eggs
- 45 of lower, undamaged, clean