165°F or above for 15 seconds – Poultry, baluts, stuffing containing fish, meat, poultry or ratites, stuffed pasta, fish, meat, poultry or ratites, and wild game animals.
Which foods must be cooked to at least 165 F?
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.
What food should be cooked to a minimum internal temperature of 165 F for 15 seconds?
Duck: cook to an internal temperature of 165˚F (74˚C) for fifteen seconds.
Which one of these foods must be cooked to at least 165 F quizlet?
Poultry should always be cooked to 165°F. This ensures that all pathogens related to the poultry are completely killed during the cooking process.
What food must be cooked to at least 155 degrees for 15 seconds?
Cooking Potentially Hazardous Foods Type of Food Minimum Internal Temperature Time Eggs (hot held for service) 155 degrees Fahrenheit 15 seconds Ham 155 degrees Fahrenheit 15 seconds Poultry (whole or ground) 165 degrees Fahrenheit 15 seconds Reheated Foods 165 degrees Fahrenheit 15 seconds.
What is the danger zone for food temps?
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. TCS food must pass through the temperature danger zone as quickly as possible. Keep hot food hot and cold food cold.
When you display food in ice the food must be?
Be 35° f (1.6°c) or colder.
Which food must be cooked to a minimum internal temperature of 165 for 1 second?
… The grill cook must check the temperature of each chicken breast after cooking. Each chicken breast must reach the minimum internal temperature of 165°F (74°C) for <1 second.
What is the minimum internal cooking temperature for scrambled eggs?
160 °F Product Minimum Internal Temperature & Rest Time Eggs 160 °F (71.1 °C) Fish & Shellfish 145 °F (62.8 °C) Leftovers 165 °F (73.9 °C) Casseroles 165 °F (73.9 °C).
Which food has been refrigerated correctly?
What is the correct order for storing food in a refrigerator? Raw meat, poultry and fish should be stored in the following top-to-bottom order in the refrigerator: whole fish, whole cuts of beef and pork, ground meats and fish, and whole and ground poultry.
When must you call your manager about your health?
The FDA Food Code lists the following as symptoms that must be reported by food handlers to their managers: vomiting, infected sores, diarrhea, yellowing of the skin or eyes, or a sore throat accompanied by a fever. It is possible that you have a longer list of reasons to work than to call in sick.
What two body parts must be cleaned before food preparation?
Wet hands with running water, (at least 1000F) Apply soap. Vigorously scrub lathered fingers, fingertips, and between fingers. And scrub hands & arms for at least 10-15 seconds. Rinse under clean running water. Dry clean hands/arms.
What should the food worker do to keep the food safe?
To prevent cross-contamination, keep raw and ready-to-eat foods separate throughout storage and preparation. Food workers should clean and sanitize surfaces, equipment, and utensils between uses with different foods, especially after preparing raw meat.
Which food do you need to cook at least 155?
155 Degrees Fahrenheit: Chopped or ground beef or pork need to reach this temperature and maintain it for at least 15 seconds. Eggs you cook but intend to hold for a short period of time also should be cooked to this temperature.
What food do you need to cook to 155?
Minimum internal temperature of 155℉ (68℃) for 17 seconds applies to: Ground meat—including beef, pork, and other meat. Injected meat—including brined ham and flavor-injected roasts. Mechanically tenderized meat. Ground seafood—including chopped or minced seafood. Eggs that will be hot-held for service.
What is the correct way to check a sanitizer?
To perform this test, take a tissue paper and draw a circle in the middle of it with the help of a pen. Now pour some drops of hand sanitizer inside this circle. If the ink starts to fade away and spills, it means your hand sanitizer is fake.
What is the 2 4 hour rule?
Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can’t be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.
How long can refrigerated food be ready?
Refrigerated, ready-to-eat, potentially hazardous food prepared and held for more than 24 hours in a food establishment must be marked with the date of preparation and must be discarded if not consumed within 7 calendar days from the date of preparation.
What is considered room temperature for food?
Kitchen Fact: Room temperature is an environment that is 70°Fahrenheit (21°Celsius). Knowing standard room temperature is very useful when cooking. If you know the actual temperature in your kitchen, you can compare it against standard room temperature and make any necessary adjustments to your cooking.
What jewelry can a food handler wear?
What jewelry can food handlers wear while working? According to the FDA, food workers can only wear a plain ring like a wedding band while they work. The ring should not have any grooves where pathogens can hide.
In what types of food do bacteria grow quickly?
Moisture: Bacteria need moisture to survive and will grow rapidly in moist foods. This is why dry and salted foods are at lower risk of being hazardous.
What is the correct way to check a sanitizer to see if it is too strong or too weak?
How must you make or use sanitizer? Use test strips to make sure the sanitizer is not too strong or too weak. Mix the right amount of sanitizer with the right amount of water.
What is the 2 stage cooling method?
The two-stage cooling method is a Food and Drug Administration Food Code recommended procedure for cooling food in restaurants and foodservice establishments. In the two-stage cooling method, food must be cooled from 140 °F to 70 °F within two hours and to 41 °F or lower within four hours.
What causes a sanitizer to not work well?
The presence of water, food, fatty materials, feces and blood on hands can significantly reduce the effectiveness of an alcohol-based hand sanitizer. Viruses such as norovirus are also a concern in foodservice settings. Norovirus is the leading cause of foodborne outbreaks.
What is the first step in the cooling process?
The first step is to reduce the temperature from 135°F to 70°F within two hours of preparation; the second step is to reduce the temperature from 70°F to 41°F or colder within an additional four-hour period. Total cooling time should never exceed six hours.
How hot do eggs need to be cooked?
Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
What is the correct critical limit for cooking raw eggs?
Cook raw shell eggs that are broken for immediate preparation and service to heat all parts of the food to a temperature of 63°C (145°F) or above for 15 seconds.
What is the minimum internal cooking temperature for whole lobster?
All lobsters should be cooked until the internal temperature reaches a minimum of 145 degrees Fahrenheit.