How should partially cooked food be cooked again before serving it?
Heat the food to its required minimum internal temperature
before selling or serving.
How should partially cooked food be cooked again before serving?
How should partially cooked food be cooked again before serving it?
Heat the food to its required minimum internal temperature
before selling or serving.
What must be done with food items that have been partially cooked?
Which of these food items would be acceptable to serve a high-risk population? How should partially cooked food be cooked again before serving it?
Heat food to its required minimum internal temperature before selling
or serving.
When reheating partially cooked food for service it must be heated to its required minimum internal temperature?
When reheating food, the internal temperature of the food must reach
165 F (74 C) within two hours
. Take the temperature to ensure the food has reached 165 F (74 C) for 15 seconds. Once this minimum temperature has been reached, the food should be held at 135 F (57 C) or warmer.
Which of these food items needs to be cooked to the highest internal cooking temperature in order to be safe?
Which food item needs to be cooked at the highest temperature in order to be safe?
Ground duck
(This type of food must be cooked to at least 165°F (74°C) to be safe to serve.)
What types of food can be re served?
You may re-serve only unopened, prepackaged food such as condiment packets,
wrapped crackers
, or wrapped breadsticks.
When partially cooking food for later service What is the max amount of time that the food can be heated during the initial cooking step?
Do not cook the food for longer than
60 minutes
during initial cooking. Cool the food immediately after initial cooking.
What is the perfect serving temperature for pasta with vegetables?
Minimum internal temperature
of 135°F (57°C)
applies to: Commercially processed, ready-to-eat-food that will be hot-held for service (cheese sticks, deep-fried vegetables). Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service.
What is the correct temperature and time use for reheating hot holding food?
Food made in-house and reheated for hot holding must reach an internal temperature of
at least 165°F for 15 seconds
. Food made in a food processing plant, opened in the food establishment, and reheated for hot holding must reach a temperature of 135°F. Reheat food rapidly, within two hours.
What is the temperature danger zone for food?
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 lowest safe temperature to cook meat?
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to
145°F.
When partially cooking food should the initial cooking phase not last?
The first cook/heat can take no longer
than 60 minutes
(no minimum temperature requirement). Cooling of the partially cooked food must begin immediately after the first cook/heat is complete.
What should the food worker do when he is done?
Wash hands for
at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel. Washing your hands thoroughly and frequently is the most important thing a food service worker can do to keep pathogens out of the food he/she prepares.
What food items need to be discarded and not served?
Menu items returned by one customer cannot be re-served to another customer, never re-serve plate garnishes, never re-serve uncovered condiments, do not re-serve
uneaten bread or rolls
.
What method should never be used to thaw food?
Perishable foods should never be thawed on
the counter
, or in hot water and must not be left at room temperature for more than two hours.
Under what circumstances can you hold cold food without temperature control?
- Food must be held at 41 degrees Fahrenheit or less before the food is removed from the temperature control.
- Label the food upon receipt with the time it must be discarded.
