- Who is considered a person in charge?
- What is the 4 hour 2 hour rule?
- What is the highest recommended refrigerated temperature?
- What is the 2 stage cooling method?
- What is the best alternative to safely cooling foods?
- What are the 3 methods for cooling food?
- When should you wash your hands in a food service?
- How long in the cooling process do you have to get from 135 * F 57 * C to 70 * F 21 * C?
- What is the fastest way to cool food safely?
- What two body parts must be clean before food preparation?
- What is the maximum time allowed for stage 1 cooling?
- What is the temperature 135 F 57 C required for?
- What is not a safe method for cooling food?
- How quickly should hot food be cooled and placed in a fridge for eating later?
- Can you use the dishwashing sink to wash your hands?
Who is considered a person in charge?
The PIC can be the owner of the business or a designated person, such as a shift leader, chef, kitchen manager or similar individual who is always present in the work site and has direct authority, control or supervision over employees who engage in the storage, preparation, display or service of foods..
What is the 4 hour 2 hour rule?
What is the 4-hour/2-hour rule? Studies show that food can be safely held out of temperature control for short periods of time without significantly increasing the risk of food poisoning. … However, the total time in the temperature danger zone must not be longer than 4 hours.
What is the highest recommended refrigerated temperature?
The U.S. Food and Drug Administration (FDA) says the recommended refrigerator temperature is below 40°F; the ideal freezer temp is below 0°F. However, the ideal refrigerator temperature is actually lower: Aim to stay between 35° and 38°F (or 1.7 to 3.3°C).
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 (60° C) to 70° F (21° C) within two hours and to 41° F (5° C) or lower within four hours.
What is the best alternative to safely cooling foods?
Approved and efficient ways to cool food include:Ice-water bath and frequently stirring the food. … Ice paddles (plastic container filled with water and frozen) used to stir food in an ice-water bath.Adding ice as an ingredient (if water is an ingredient).Blast or tumble chiller.More items…
What are the 3 methods for cooling food?
The methods of cooling are:Stir soups, sauces, gravies and chilies while the container is in an ice water bath. … Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate. … Cut solid foods, such as roasts of meat, into portions of six pounds or less after cooking and prior to cooling.More items…
When should you wash your hands in a food service?
Hands should be washed as often as necessary and always: Before starting work. Before handling cooked or ready-to-eat food. After handling or preparing raw food.
How long in the cooling process do you have to get from 135 * F 57 * C to 70 * F 21 * C?
The general rule: Foods that need time and temperature control for safety (TCS food, for short) must be cooled from 135˚F (57˚C) to 41˚F (5˚C) or lower within six hours. Follow these guidelines: First, cool food from 135˚F to 70˚F (57˚C to 21˚C) within two hours. lower in the next four hours.
What is the fastest way to cool food safely?
Cover pans of hot food and move them to a colder area e.g. a storage room, or stand them in cold water. You can also use ice to speed up chilling. This will make the contents of the pans chill more quickly. Stir food regularly while it is chilling down.
What two body parts must be clean 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 is the maximum time allowed for stage 1 cooling?
four hoursThe most important thing to remember is that the temperature of all cooked foods should be reduced to 41ºF or colder as quickly as possible. The cooling time, however, should never exceed the maximum time allowed for the selected method (either four hours for the one-stage method or six hours for the two-stage method).
What is the temperature 135 F 57 C required for?
Reheating Food 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.
What is not a safe method for cooling food?
Improper cooling of potentially hazardous foods is one of the leading causes of foodborne illness. METHODS OF COOLING POTENTIALLY HAZARDOUS FOODS: … Place the food in shallow pans or containers made of heat-conducting material such as stainless steel. Keep the food depth in the container at 2- inches or less.
How quickly should hot food be cooled and placed in a fridge for eating later?
keep chilled food out of the fridge for the shortest time possible during preparation. cool cooked food quickly at room temperature and then place in the fridge within one to two hours.
Can you use the dishwashing sink to wash your hands?
The sink must be clean and sanitized before beginning the washing process. The drains must be in good working order and the water must be heated to at least 110°F. Also, no one may wash their hands in a sink that is being used for dishwashing.