Ch 4-7 module assignment

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Miami Dade College, Miami *

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1200

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Chemistry

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Jan 9, 2024

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1. Read each question carefully to understand its focus and what information is being requested. 2. Take your time to think about the relevant information and concepts related to the question. 3. Use the textbook to gather information and provide page numbers. 4. Provide clear and concise answers using appropriate terminology for questions requiring definitions or explanations. 5. For questions that ask for examples or specific details, ensure that the examples provided are relevant and support the main points of your answer. 6. Organize your response logically, making it easy to follow and understand. Use proper sentence structure, grammar, and punctuation. 7. Keep your answers focused on the question and avoid irrelevant information. 8. Proofread your response to ensure it is well-written, coherent, and error-free. 9. Double-check your answers to ensure they are accurate and complete, addressing all aspects of the question. Chapter Four 1. (PG 4.3) Describe methods to prevent cross-contamination. Methods include using separate equipment for raw and ready-to-eat foods. Cleaning and sanitizing all work surfaces, equipment, and utensils before and after each task. Prep raw and ready-to-eat foods at separate times. Buying prepared foods to reduce the risk of cross contamination. 2. (PG 4.4) List strategies to prevent time-temperature abuse. Monitor what food items need to be checked and how often they should be checked for temperature and how long they have been at that temperature. Having the correct tools to ensure all food items are the correct temperature and for the correct number of times. Recording the temperature of food items periodically to ensure it is safely being held. Limiting the amount of food spent in the temperature danger zone controlling its time and temperature. Having corrective actions in place for when procedures are not being properly followed. 3. (PG 4.11 and video on how to calibrate a thermometer) Explain the two methods for calibrating a thermometer. The two methods for calibrating a thermometer include the boiling point method and the ice point method. For the boiling point method, you must first bring a pot of water to a boil. Second you must place the stem of the thermometer a minimum of five centimeters in the middle without touching the sides and wait minimum of 30 seconds before adjusting with an adjusting nut to 212° F (100°C). For the Ice point method, first, fill a large container with ice and add water until the container is full and thoroughly give it a mix. Put the thermometer stem or probe in the ice water making sure the sensing area is submerged, wait 30 seconds or until the indicator stops moving not letting the stem or probe touch the container. Third, adjust the thermometer so it reads 32° F (0°C) 4. (PG 4.8) What is the purpose of an infrared (laser) thermometer? Infrared or laser thermometers are used to check the temperature of food and equipment surfaces.

5. (Module video) What steps should be taken before using a thermometer? When using a thermometer make sure it is correctly calibrated before it is used, and it has been correctly cleaned and sanitized before every use. Chapter Five 6. (PG 5.2-5.3) Describe how to choose an approved, reputable supplier. When searching for approved reputable suppliers consider reviewing the suppliers most recent inspection reports, their manufacturing process, proper receiving and storage, processing, shipping, cleaning, and sanitizing, personal hygiene, staff training, recall program, and their HACCP program. 7. (PG 5.3-5.8) When is the optimal time for receiving deliveries, and what actions should be taken? The optimal time for receiving deliveries is off-peak hours or after hours. Staff that receives deliveries must provide a visual inspection of all aspects including the delivery truck, signs of contamination, signs of pests, correct delivery temperatures, checking products, making sure cans have no dents, no bloated or leaking packaging, water-stained packaging, correct use by dates, food items with signs of pest damage, moldy food, texture of meat, fish, and poultry. 8. (PG 5.4-5.5) Explain the procedures for handling rejected items and product recalls. When dealing with rejecting items set the items aside, inform the delivery and ensure that you receive a signed adjustment or credit slip. When dealing with recalls you must identify the food item by matching the information from the recall notice to the item, removing the item from inventory and placing it in a secure and appropriate location, labeling the item so that it is not returned to inventory and referring to the vendors notification for what to do with the food item. 9. (PG 5.5) Describe the process of taking temperatures for meat, poultry, fish, ROP, MAP, and packaged food. For meat, poultry and fish insert the thermometer stem or probe directly into the thickest part of the food, the center is usually the thickest part. For ROP and MAP foods place the thermometer stem or probe in between two packages, if the package allows, fold it around the thermometer stem or probe. Be careful not to puncture the package. For packaged foods open the package and place the thermometer stem or prob into the food. The sensing area must be fully immersed in the food. The stem or probe must not touch the package. 10. (PG 5.6) What should be the temperature for cold TCS food, live shellfish, shucked shellfish, milk, shell eggs, and hot TCS food? Cold TCS food should be received at 41° F or lower, Live shellfish can be received at an air temperature of 45° F and internal temperature no greater than 50° F and must be cooled to 41° F or lower in 4 hours or less. Shucked shellfish and milk can be received at 45° F and must be lowered to 41° F in 4 hours or less. and shell eggs can be received at an air temperature of 45° F or lower. 11. (PG 5.3-5.4) What factors should be considered when receiving deliveries? The must be from an approved supplier, it has been placed in the correct storage location to maintain the required temperature, if it was protected from contamination in storage, no signs of contamination and if it is honestly presented. 12. (PG 5.8) Explain the proper storage procedures for shellfish. Shellfish must be received with a shell stock identification tag which ensures they are from an approved source and when and where they were harvested. They must be stored in its original container and do

not remove the shell stock identification tag until the last shellfish has been used, after keeping the tag on file for 90 days. 13. (PG 5.10-5.11) Describe the process of labeling and date marking food and explain why these procedures are crucial. Labeling and date marking are very important in ensuring food is safe. Food must be labeled if it is not stored in its original container, food labels must include the common name of the food. TCS foods held for longer than 24 hours must be marked with dates and times since when foods are refrigerated for long periods of time bacteria can grow to high numbers. This is why the date marking must indicate when the food must be sold, eaten, or thrown out with the food name, date, and time. 14. (PG 5.12) What is the required accuracy range for temperature measuring devices? They must be accurate to +/- 3° F or +/-1.5° C. 15. (PG 5.13) Explain the FIFO method. The FIFO method is a rotation system used to use oldest food items or food items with earlier use by dates compared to other food items with later use by dates. 16. (PG 5.14) Describe how to prevent cross-contamination during storage. To prevent cross contamination in storage you must store all items in designated storage areas, stores items at least 6 inches off the floor and away from walls, store single use items in its original packaging, store food in containers intended for food, using containers that are durable, leakproof, and able to be sealed, or covered, never use empty food containers to store chemicals and vice versa, clean all dollies, carts, transporters, and trays often, store food in clean and sanitized containers, store dry linens away from food, and having correct storage order. Chapter Six 17. (PG 6.2) What guidelines must be followed when using food additives? Only use additives approved by your local regulatory authority, and do not sell produce that was treated with sulfites before it was received in the operation. 18. (PG 6.3) Under what conditions can food be reconditioned? Foods that have not spent longer than 2 hours in the temperature danger zone and are ensured to have been properly handled can safely be brought back up to safe temperatures, making it food safe once again. This is called reconditioning; you can’t recondition food that has spent longer than 4 hours in the temperature danger zone cannot be reconditioned and must be thrown out. 19. (PG 6.3) Explain when food must be discarded. Food must be discarded when it is handled by staff that have been excluded from the operation due to illness, when it is contaminated by hands or bodily fluids, or when it has exceeded the time and temperature requirements designed to keep food safe. 20. (PG 6.4) Describe the methods for thawing food. There are four methods to thaw food correctly. The first method is by placing the food item in the fridge from the freezer, keeping it at 40°F or lower until it is completely thawed. Second method includes placing the food item under running, drinkable water at 70° or lower and the food items temperature must never exceed 41°F. Third method involves using a microwave, where the food must be immediately cooked and in conventional cooking equipment. Lastly you can thaw it as part of the cooking process, meaning cook directly from frozen and bring up to safe temperatures.

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21. (PG 6.7) Define a variance and explain when it is required. When you are trying to prepare things in a special manner, one must request a variance from your local regulatory authority allowing any conflicting regulatory requirements to be waived or changed for you to prepare certain foods in certain ways. You will need a variance when packaging fresh juice on site for sale, smoking food to preserve it, using food additives, curing foods, custom processing animals for personal use, packing food using a reduced oxygen packing method, sprouting seeds, and when offering love shellfish from a display tank. 22. (PG 6.11) List the appropriate cooking temperatures for poultry, ground beef, ground seafood, shell eggs for hot service, seafood, eggs served immediately, roasts, and fruits/vegetables. Appropriate cooking temperature for poultry is - 165°F, ground beef - 155°F, ground seafood - 155°F, shell eggs for hot held service - 145°F, seafood 145°F, eggs served immediately 145°F, roasts - 145°F, and fruits and vegetables must stay at 41°F or lower for cold holding food and 135°F for hot held foods. 23. (PG 6.16-6.18) Explain the procedures for cooling and reheating food. Once a TCS food reaches 135°F or its minimum internal temperature then it must be cooled to 70°F in 2 hours. The food then must go from 70°F to 41°F or lower within 2 hours because these times and temperatures ensure that foods pass through the temperature danger zone with as little risk as possible. 24. (PG 6.18) Describe the process for reheating food for hot holding. Food for hot holding must be heated to 165°F and ensure it reaches temperature in 2 hours. For commercially manufactured foods heat then to 135°F. Chapter Seven 25. (PG 7.3) When is it acceptable to hold cold food without time-temperature control, and for how long? It is acceptable to serve cold food for 6 hours with no time temperature control if the temperature does not drop below 70°F and no high-risk population is being served. 26. (PG 7.4) When is it acceptable to hold hot food without temperature control, and for how long? It is acceptable to hold hot food for 4 hours with no time temperature control and can be served as long as no one in the high-risk population is served from this food. 27. (PG 7.6) When is it permissible not to wear gloves? It is acceptable to not wear gloves when you are handling food that needs to be further cooked such as cheese on a pizza, or any situation if you are not touching any ready-to-eat foods and are constantly washing your hands. 28. (PG 7.11) What are the procedures for managing offsite food service? When managing an off-site food service, you must transport food in a way that prevents any delays causing foodborne illnesses to happen, ensure you have the correct food packaging to transport food, make sure labels are correctly labeled with use by dates and times, reheating and serving instructions, and a clear statement of the food item contained inside.