Virtual Food Safety Exam- Module 5

Continuing to cook a hamburger that has not reached an internal temperature of 155ºF for 15 seconds

Throwing out potato salad that has remained at room temperature for longer than 4 hours

Measure the temperature of chicken on a steam table

Rejecting a delivery of fish received at an internal temperature of 60ºF

Final cooking temperatures

Employee food safety training

Recipes or flow charts

Material Safety Data Sheets (MSDS)

Cook chicken breasts to an internal temperature of 165ºF for 15 seconds.

Store uncooked chicken breasts at 41ºF

Discard cooked chicken breasts if they remain between 41ºF and 135ºF more than 4 hours.

Hold chicken hot for service at 135ºF

Identifying corrective actions

Establishing critical limits

Assessing hazards

Revising recipes

Verification

Monitoring

Record keeping

Hazard analysis

Identifying potential food hazards

Determining where hazards occur in the flow of food

Construct a flow chart

Grouping food items by how they are processed in an establishment

Food should be discarded.

A hazard can be controlled.

A less expensive ingredient can be substituted.

A supervisor should take over.

The point at which food arrives at the door of your establishment

The temperature to which food should be reheated

The last step at which you can prevent, eliminate, or reduce the risk of food hazards

The point at which you decide whether food should be served to the customer

Identifying and preventing, eliminating, or reducing hazards throughout the flow of food.

Verifying that food is fresh when it is delivered.

Protecting meat from spoilage.

Producing food in large quantities.

Identifying corrective actions

Establishing critical limits

Determining critical control points

Establishing monitoring procedures