Which is the correct way to handle TCS food in a microwave oven?
Stir it halfway through the cooking process to disperse heat evenly
. You just studied 16 terms!
What process should be followed when using a microwave to thaw food?
What process should be followed when using a microwave to thaw food?
Cook food immediately after thawing
.
Which two guidelines should a food handler follow to cook poultry in a microwave oven?
Cook all poultry to a
safe minimum internal temperature of 165 °F as
measured with a food thermometer. Eggs and casseroles containing eggs, 160 °F. Fish should reach 145 °F. After removing food from the microwave, always allow standing time of at least 3 minutes.
When using a microwave oven for reheating TCS food for hot holding the internal temperature of the food must be?
Food that will be served immediately can be reheated to any temperature as long as the food was cooked and cooled properly. Food reheated for hot-holding must reach an internal temperature of
165°F within two hours
. The food needs to stay at this temperature for at least 15 seconds before serving.
What is the correct temperature for receiving cold TCS food?
Holding Food
Once a TCS food has been cooked, it must be held at the correct internal temperature for that food. Cold TCS food must maintain a temperature of
41 F (5 C) or colder
, while hot TCS food must maintain a temperature of 135 F (57 C) or hotter.
What is the maximum time food can be in the danger zone?
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration
over 2 hours
.
What is the danger zone for food temperatures?
The temperature range in which disease causing bacteria grow best in TCS food is called the temperature danger zone. The temperature danger zone is
between 41°F and 135°F.
Can you eat food that has been microwaved in aluminum foil?
Can I eat food that has been microwaved with foil? While
you should never put foil in the microwave
, if your food somehow makes it out without any serious issues or damage to the microwave, it should be safe to eat.
Is it safe to microwave food in foil?
The FDA reiterates that
food completely covered in aluminum foil should not be put in the microwave here
. The electric fields in microwaves cause charges to flow through metal. Thin pieces of metal like aluminum foil are overwhelmed by these currents, causing them to heat up so quickly that they can ignite.
How many hours can you hold ready to eat TCS food?
TCS foods that are ready-to-eat can be safely consumed in a
four hour
window. If they have not been temperature controlled, they should be discarded after four hours. Hot held and cold held foods can be served for four hours without temperature controls if they are discarded after the four-hour time limit.
Is banana A TCS food?
If low acid fruits are added to commercially canned high-acid fruits, the resulting fruit mixture should be considered a
TCS food
(i.e. bananas added to canned peaches or fruit cocktail).
Are shell eggs a TCS food?
Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic- …
Which items should be rejected?
Appearance Reject food that is moldy or has an abnormal color. Food that is moist when it should be dry, such as
salami
, should also be rejected. Do not accept any food item that shows signs of pests or pest damage. Texture Reject meat, fish, or poultry that is slimy, sticky, or dry.
When should eggs be rejected?
When should eggs be rejected?
If something is out of the recommended range
, it should be rejected. Cold Food All TCS cold foods should be received at 41 ° F or less. The shelled egg is obtained at 45 ° F or less.
Which temperature for receiving refrigerated food is not correct?
Chilling foods to proper temperatures is one of the best ways to slow the growth of these bacteria. To ensure that your refrigerator is doing its job, it's important to keep its temperature at
40 °F or below
; the freezer should be at 0 °F.
