1. CHAPTER 8
The flow of food:
preparation

2. Test Your Food Safety Knowledge (True or False) 1
Test Your Food Safety Knowledge (True or False) 1. Ground beef should be cooked to a minimum internal temperature of 1400F (600C) for 15 seconds. 2. Fish cooked in a microwave must be heated to a minimum internal temperature of 1450F (630C). 3. Potentially hazardous food must be cooled from 1350F to 700F (570C to 210C) within 4 hours and from 700F to 410F (210C to 50C) or lower within the next 2 hours. 4. If potentially hazardous food is reheated for hot holding, the internal temperature must reach 1550F (680C) for 15 seconds within 2 hours. 5. It is acceptable to thaw a beef roast at room temperature.
Ground beef should be cooked to a minimum internal temperature of 1400F (600C) for 15 seconds.
Fish cooked in a microwave must be heated to a minimum internal temperature of 1450F (630C).
Potentially hazardous food must be cooled from 1350F to 700F (570C to 210C) within 4 hours and from 700F to 410F (210C to 50C) or lower within the next 2 hours.
If potentially hazardous food is reheated for hot holding, the internal temperature must reach 1550F (680C) for 15 seconds within 2 hours.
It is acceptable to thaw a beef roast at room temperature.

3. Test Your Food Safety Knowledge (True or False) False False False False False
Ground beef should be cooked to a minimum internal temperature of 1400F (600C) for 15 seconds. False
Fish cooked in a microwave must be heated to a minimum internal temperature of 1450F (630C). False
Potentially hazardous food must be cooled from 1350F to 700F (570C to 210C) within 4 hours and from 700F to 410F (210C to 50C) or lower within the next 2 hours. False
If potentially hazardous food is reheated for hot holding, the internal temperature must reach 1550F (680C) for 15 seconds within 2 hours. False
It is acceptable to thaw a beef roast at room temperature. False

4. Slacking Process of gradually thawing frozen food in preparation for deep-frying. Minimum Internal Temperature The required minimum temperature the internal portion of food must reach to sufficiently reduce the number of microorganisms that might be present. This temperature is specific to the type of food being cooked. Food must reach and hold its required internal temperature for a specific amount of time.
Instructor Notes
7-4

5. The Four Acceptable Methods for Thawing Food
The Four Acceptable Methods for Thawing Food In a refrigerator, at 41F (5C) or lower Submerged under running potable water, at a temperature of 70F (21C) or lower In a microwave oven, if the food will be cooked immediately after thawing As part of the cooking process
The Four Acceptable Methods for Thawing Food
In a refrigerator, at 41F (5C) or lower
Submerged under running potable water, at a temperature of 70F (21C) or lower
Instructor Notes
If food is thawed improperly, foodborne microorganisms that may be present can rapidly grow to unsafe levels.
When thawing food under running water, water flow must be strong enough towash loose food particles into the overflow drain.
When thawing food as part of the cooking process, the product must meet the required minimum internal cooking temperature.
In a microwave oven, if the food will be cooked immediately after thawing
As part of the cooking process
8-2

6. When preparing raw meat, fish, and poultry, foodhandlers should:
Preparing Raw Meat, Fish, and Poultry When preparing raw meat, fish, and poultry, foodhandlers should: Wash their hands properly Use clean and sanitized work areas, equipment, and utensils Remove only as much product from storage as necessary Store prepared meat, or cook it as quickly as possible
When preparing raw meat, fish, and poultry, foodhandlers should:
Wash their hands properly
Use clean and sanitized work areas, equipment, and utensils
Remove only as much product from storage as necessary
Store prepared meat, or cook it as quickly as possible
Instructor Notes
If gloves are worn when preparing these items, they should be changed before starting each new task.
Foodhandlers should remove from refrigerated storage only as much product as can be prepared at one time.
When returning prepared meat to refrigeration, it should be stored properly to prevent cross-contamination.
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7. When preparing salads containing potentially hazardous ingredients:
Preparing Salads Containing Potentially Hazardous Food When preparing salads containing potentially hazardous ingredients: Only use meat and poultry that was safely handled prior to use Do not use ingredients until ready for use Chill utensils prior to using them Preparing the salads in small batches
When preparing salads containing potentially hazardous ingredients:
Only use meat and poultry that was safely handled prior to use
Do not use ingredients past their use-by dates
Refrigerate ingredients until ready for use
Chill utensils prior to using them
Prepare the salads in small batches
Instructor Notes
Chicken, tuna, egg, pasta, and potato salads all have been known to cause foodborne-illness outbreaks. They are made from food that can support the rapid growth of microorganisms.
Since these food items usually will not be cooked after preparation, there is no chance to kill microorganisms that can be introduced during preparation.
Make sure leftover meat and poultry have been properly cooked, held, cooled, and stored before using it in salads.
Make sure leftovers used for salad have not been left in the refrigerator too long.
Leftover meat and poultry should be discarded after seven days if refrigerated at 41°F (5°C).
Prepare food in small batches so large amount amounts of food do not sit out at room temperature for long periods of time.
8-4

8. Prepping Specific Food
When prepping produce:
Make sure produce does not touch surfaces exposed to raw meat and poultry
Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41°F (5°C) or lower
Do not serve raw seed sprouts if you primarily serve high-risk populations

9. Prepping Specific Food
When prepping produce:
Wash it thoroughly under running water before:
Cutting
Cooking
Combining with other ingredients
Produce can be washed in water containing ozone to sanitize it
Check with your local regulatory authority
Instructor Notes
Wash fruit and vegetables thoroughly under running water, The water should be a little warmer than the produce. Pay special attention to leafy greens such as lettuce and spinach. Remove the outer leaves, and pull the lettuce or spinach completely apart and rinse thoroughly.
Produce can be washed in water containing ozone to sanitize it. Check with your local regulatory authority to see if this is allowed in your jurisdiction.

10. When preparing eggs and egg mixtures:
Preparing Eggs and Egg Mixtures When preparing eggs and egg mixtures Handle pooled eggs (if allowed) with special care Clean and sanitize equipment and utensils used to prepare eggs Use pasteurized shell eggs or egg products when : Serving high-risk populations Preparing dishes requiring little or no cooking.
When preparing eggs and egg mixtures:
Handle pooled eggs (if allowed) with special care
Clean and sanitize equipment and utensils used to prepare eggs
Use pasteurized shell eggs or egg products when:
Serving high-risk populations
Preparing dishes requiring little or no cooking
Instructor Notes
Untreated shell eggs are considered potentially hazardous because they are able to support the rapid growth of microorganisms.
Pooled eggs are eggs that are cracked open and combined into a common container. They must be handled with care because bacteria in one egg can spread to the rest of them.
Pooled eggs must also be cooked promptly after mixing, or should be stored at 41F (5C) or lower.
Containers used to hold pooled eggs must be washed and sanitized before holding another batch.
Never use empty food containers to store chemicals or put food in empty chemical containers.
Eggs dishes requiring little or no cooking include mayonnaise, eggnog, Caesar salad dressing, and hollandaise sauce.
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11. When battering food: When breading food:
Preparing Batter and Breading When battering food: Consider making batter with pasteurized eggs Prepare batter in small batches Throw out unused batter after each shift When breading food: Refrigerate it as quickly as possible if it will be used later Throw out unused breading after each shift
When battering food:
Consider making batter with pasteurized eggs
Prepare batter in small batches
Throw out unused batter after each shift
When breading food:
Refrigerate it as quickly as possible if it will be used later
Throw out unused breading after each shift
Instructor Notes
Batters and breading prepared with milk or eggs are potentially hazardous. Therefore, unneeded batter should be stored at 41F (5C) or lower.
You should never use the same batter or breading for more than one product. Throw out any unused batter at the end of the shift.
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12. Photo courtesy of Tony Soluri and Charlie Trotter
Preparing Fruit and Vegetables When preparing produce: Do not allow contact with surfaces exposed to raw meat or poultry Wash it thoroughly under running water before cutting, cooking, or combining with other ingredients Do not add sulfites Refrigerate and hold cut melons at 41F or lower since they are potentially hazardous food. If your establishment primarily serves high-risk populations, do not serve raw seed sprouts.
When preparing produce:
Do not allow contact with surfaces exposed to raw meat or poultry
Wash it thoroughly under running water before cutting, cooking, or combining with other ingredients
Do not add sulfites
Refrigerate and hold cut melons at 410F (50C) or lower since they are potentially hazardous food.
If your establishment primarily serves high-risk populations, do not serve raw seed sprouts.
Instructor Notes
Cut melons should be held at 41°F (5°C) or lower.
Raw seed sprouts should not be served if the establishment primarily serves a high-risk population.
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Photo courtesy of Tony Soluri and Charlie Trotter

13. Soaking or Storing Produce in Water
When soaking or storing produce in standing water or an ice-water slurry, do not mix different items or multiple batches.

14. Fresh Juice
Fresh Juice
If juice is prepared and packaged on site for sale at a later time, a variance from the regulatory agency is needed.

15. Fresh Juice
Fresh Juice
The juice must also be treated according to an approved HACCP plan OR
label with the following phrase:
Warning: this product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly and people with weakened immune systems.

16. Ice When scooping ice from an ice machine:
Ice When scooping ice from an ice machine Use a sanitized container and scoop Store outside of the ice machine in a sanitary location Do not use a glass as a scoop Do not let hands come in contact with ice
When scooping ice from an ice machine:
Use a sanitized container and scoop
Store scoops outside of the ice machine in a sanitary location
Do not use a glass as a scoop
Do not let hands come in contact with ice
Instructor Notes
Ice used as an ingredient or used to chill food must be made from potable water.
Ice used to chill food or beverages should never be used as an ingredient.
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17. Preparation Practices That Require a Variance
A variance is required whenever an establishment:
Smokes food or uses food additives as a method of food preservation.
Cures food.
Custom-processes animals for personal use.
Packages food using a reduced-oxygen packaging method.
Serves raw or undercooked fish, eggs, shellfish or meat (excluding steaks).
Sprouts seeds or beans.
Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety
Packaging fresh juice on-site for sale at a later time, unless the juice has a warning label

18. Preparation Practices That Require a Variance
You need a variance if prepping food in these ways: continued
Packaging food using a reduced-oxygen packaging (ROP) method
Sprouting seeds or beans
Offering live, molluscan shellfish from a display tank
Custom-processing animals for personal use (i.e. dressing a deer)
Instructor Notes
Clostridium botulinum and Listeria monocytogenes are risks to food packaged using a reduced-oxygen packaging method. This includes MAP, vacuum-packed and sous vide food.

19. Cooking Food
Cooking Food When cooking potentially hazardous food, the internal portion must: Reach the required minimum internal temperature Hold that temperature for a specific amount of time.
When cooking potentially hazardous food, the internal portion must:
Reach the required minimum internal temperature
Hold that temperature for a specific amount of time
Instructor Notes
To reduce the number of microorganisms that might be present on food to safe levels, it must be cooked to its required minimum internal temperature. That temperature varies from product to product. Minimum standards have been developed for most cooked food and are included in local and state health codes.
The only way to be certain food has reached the required minimum internal cooking temperature is to check it using a calibrated thermometer.
Potentially hazardous food that is not cooked to its required minimum internal temperature generally does not pose an unacceptable risk of foodborne illness to the healthy customer. However, if a customer is in a group at risk for foodborne illness, consuming raw or undercooked, potentially hazardous food could possibly increase the risk of illness, sometimes seriously.
High-risk customers should be advised of the potential risk if they ask about or specifically request undercooked food or any potentially hazardous food (or ingredient) that is raw or not fully cooked.
8-9

20. Cooking Requirements for Specific Food
Minimum internal cooking temperature:
165°F (74°C) for 15 seconds
Poultry—whole or ground chicken, turkey, or duck
Stuffing made with fish, meat, or poultry
Stuffed meat, seafood, poultry, or pasta
Dishes that include previously cooked, TCS ingredients
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21. Cooking Poultry Poultry (whole or ground duck, chicken, turkey) Minimum Internal Cooking Temperature: 165°F for 15 seconds
Poultry
(whole or ground duck, chicken, turkey)
Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds
Instructor Notes
Poultry has more types and higher counts of microorganisms than other meat, which is why it should be cooked more thoroughly.
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22. Stuffing/Stuffed Meats
Cooking Stuffing and Stuffed Meat Stuffing/Stuffed Meats Minimum Internal Cooking Temperature: 165°F for 15 seconds
Stuffing/Stuffed Meats
Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds
Instructor Notes
Stuffing poses a hazard because it can be made with potentially hazardous food. It also acts as insulation, preventing heat from reaching the center of meat or poultry.
Stuffing should be cooked separately, particularly when cooking whole large birds or large cuts of meat.
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23. Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds
Dishes That Include Potentially Hazardous Ingredients When including previously cooked, potentially hazardous ingredients in the dish: Minimum Internal Cooking Temperature: 165°F for 15 seconds When including raw potentially hazardous ingredients in the dish: Cook raw ingredients to their required minimum internal temperatures
When including previously cooked, potentially hazardous ingredients in the dish:
Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds
When including raw potentially hazardous ingredients in the dish:
Instructor Notes
When cooking dishes that include previously cooked, potentially hazardous ingredients, these ingredients should be cooked to a minimum internal temperature of 165°F (74°C) for fifteen seconds.
For example, when adding cooked ground beef to a red sauce, the beef within the dish must be reheated to 165F (74C) for fifteen seconds.
When cooking dishes that include raw potentially hazardous ingredients, these ingredients must be cooked to their required minimum internal temperatures.
For example, when cooking jambalaya you must ensure that the raw shrimp reaches 145°F (63°C) for fifteen seconds.
Cook raw ingredients to their required minimum internal temperatures
8-12

24. Cooking Requirements for Specific Food
Minimum internal cooking temperature:
155°F (68°C) for 15 seconds
Ground meat—beef, pork, and other meat
Mechanically tenderized meat
Injected meat—including brined ham and flavor-injected roasts
Ground seafood—including chopped or minced seafood
Eggs that will be hot-held for service
Instructor Notes
The FDA recommends that mechanically tenderized meat be cooked to a minimum internal temperature of 155˚F (68˚C) for 15 seconds.

25. Photo courtesy of Cooper-Atkins Corporation
Cooking Ground Meats Ground Meats (ground beef, pork, other meat or fish) Minimum Internal Cooking Temperature: 155°F for 15 seconds
Ground Meats
(ground beef, pork, other meat or fish)
Minimum Internal Cooking Temperature: 155°F (68°C) for 15 seconds
Instructor Notes
Most whole-muscle cuts of meat are likely to have microorganisms only on their surface. When meat is ground, microorganisms on the surface are mixed throughout the product.
Ground meat may also be cooked to the following alternative internal temperatures:
145°F (63°C) for 3 minutes
150°F (66°C) for 1 minute
155°F (68°C) for 15 seconds
158°F (70°C) for < 1 second
8-13
Photo courtesy of Cooper-Atkins Corporation

26. Cooking Injected Meats Injected Meats (including brined ham and flavor-injected roasts) Minimum Internal Cooking Temperature: 155°F for 15 seconds
Injected Meats
(including brined ham and flavor-injected roasts)
Minimum Internal Cooking Temperature: 155°F (68°C) for fifteen seconds
Instructor Notes
Injected meats may also be cooked to the following alternative internal temperatures:
145°F (63°C) for 3 minutes
150°F (66°C) for 1 minute
155°F (68°C) for 15 seconds
158°F (70°C) for <1 second
8-14

27. Cooking Requirements for Specific Food
Minimum internal cooking temperature:
145°F (63°C) for 15 seconds
Seafood—including fish, shellfish, and crustaceans
Steaks/chops of pork, beef, veal, and lamb
Commercially raised game
Shell eggs that will be served immediately
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28. Pork, Beef, Veal, Lamb Minimum Internal Cooking Temperature:
Cooking Pork, Beef, Veal, and Lamb Pork, Beef, Veal, Lamb Minimum Internal Cooking Temperature: Steaks/Chops: 145°F for 15 seconds Roasts: 145°F for 4 minutes
Pork, Beef, Veal, Lamb
Minimum Internal Cooking Temperature:
Steaks/Chops: 145°F (63°C) for 15 seconds
Roasts: 145°F (63°C) for 4 minutes
Instructor Notes
Roasts may also be cooked to the following alternative internal temperatures:
130°F (54°C) for 112 minutes
131°F (55°C) for 89 minutes
133°F (56°C) for 56 minutes
135°F (57°C) for 36 minutes
136°F (58°C) for 28 minutes
138°F (59°C) for 18 minutes
140°F (60°C) for 12 minutes
142°F (61°C) for 8 minutes
144°F (62°C) for 5 minutes
145°F (63°C) for 4 minutes
8-15

29. Fish Minimum Internal Cooking Temperature: 145˚F (63˚C) for 15 seconds
Cooking Fish Fish Minimum Internal Cooking Temperature: 145°F for 15 seconds
Fish
Minimum Internal Cooking Temperature: 145˚F (63˚C) for 15 seconds
Instructor Notes
Ground, chopped, or minced fish must be cooked to a minimum internal temperature of 155°F (68°C) for fifteen seconds.
Stuffed fish or stuffing containing fish must be cooked to a minimum internal temperature of 165°F (74°C) for fifteen seconds.
8-16

30. Shell Eggs For Immediate Service
Cooking Shell Eggs Shell Eggs For Immediate Service Minimum Internal Cooking Temperature: 145°F for 15 seconds Shell Eggs That Will Be Hot-Held Minimum Internal Cooking Temperature: 155°F for 15 seconds
Shell Eggs For Immediate Service
Minimum Internal Cooking Temperature: 145˚F (63˚C) for 15 seconds
Shell Eggs That Will Be Hot-Held
Instructor Notes
When cooking eggs, foodhandlers should remove from storage only as many as will be used immediately.
Egg trays (flats) should never be stacked near a grill or stove.
Minimum Internal Cooking Temperature: 155°F (68°C) for 15 seconds
8-17

31. Fruit or Vegetables That Will Be Hot-Held for Service
Cooking Fruit or Vegetables Fruit or Vegetables that will be hot-held for Service Minimum Internal Cooking Temperature: 135°F
Fruit or Vegetables That Will Be Hot-Held for Service
Minimum Internal Cooking Temperature: 135°F (57°C)
Instructor Notes
Cooked vegetables must never be held at room temperature.
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32. Cooking Commercially Processed, Ready-To-Eat Food Commercially Processed, Ready-To-Eat Food That Will Be Hot-held for Service (includes cheese sticks, deep-fried vegetables, chicken wings, etc) Minimum Internal Cooking Temperature: 135°F for 15 seconds
Commercially Processed, Ready-to-Eat Food That Will Be Hot-held for Service
(Includes cheese sticks, deep-fried vegetables, chicken wings, etc.)
Minimum Internal Cooking Temperature: 135°F (57°C) for 15 seconds
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33. Partial Cooking
If partially cooking meat, seafood, poultry, or eggs or dishes containing these items:
Never cook the food longer than 60 minutes during initial cooking
Cool the food immediately after initial cooking
Freeze or refrigerate the food after cooling it
Heat the food to at least 165˚F (74˚C) before selling or serving it
Cool the food if it will not be served immediately or held for service.
Instructor Notes
Your local regulatory authority may require you to have written procedures that explain how the food cooked by this process will be prepped and stored. these procedures must be approved by the regulatory authority and describe the following:
How the requirements will be monitored and documented
Which corrective actions will be taken if requirements are not met
How these food items will be marked after initial cooking to indicate that they need further cooking
How these food items will be separated from ready-to-eat food during storage, once initial cooking is complete
Instructor Notes
Some operations partially cook food during prep and then finish cooking it just before service..
If refrigerating the food, make sure it is held at 41˚F (5˚C) or lower.
Your local regulatory authority may require you to have written procedures that explain how the food cooked by this process will be prepared and stored. These procedures must be approved by the regulatory authority and must describe:
How the requirements will be monitored and documented
Corrective actions that will be taken if requirements are not met
How food items will be marked after initial cooking to indicate that they require further cooking
How food items will be separated from ready-to-eat foods during storage once initial cooking is complete

34. Consumer Advisories
If your menu includes raw or undercooked TCS items, you must:
Note it on the menu next to the items
Asterisk the item
Place a footnote at the menu bottom indicating the item is raw, undercooked, or contains raw or undercooked ingredients
Advise customers who order this food of the increased risk of foodborne illness
Post a notice in the menu
Provide this information using brochures, table tents, or signs
Instructor Notes
If your menu includes TCS items that are raw or undercooked, you must note it on the menu next to these items. This can be done by placing an asterisk next to the item that points customers to a footnote at the bottom of the menu. The footnote must include a statement that indicates the item is raw or undercooked, or contains raw or undercooked ingredients.
You must advise customers who order food that is raw or undercooked of the increased risk of foodborne illness. You can do this by posting a notice in your menu. You can also provide this information using brochures, table tents, signs, or other written methods.
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35. Children’s Menus
Children should not be offered these items raw or undercooked:
Meat
Poultry
Seafood
Eggs
Instructor Notes
The FDA advises against offering raw or undercooked meat, poultry, seafood, or eggs to children. This is especially true for undercooked ground beef, which may be contaminated with shiga toxin-producing E. coli O157:H7.

36. Reheating Roasts
Roasts can be reheated to these alternative temperatures:
Temperature
Time
130˚F (54˚C)
112 minutes
131˚F (55˚C)
89 minutes
133˚F (56˚C)
56 minutes
135˚F (57˚C)
36 minutes
136˚F (58˚C)
28 minutes
Insert photo of a roast
138˚F (59˚C)
18 minutes
140˚F (60˚C)
12 minutes
142˚F (61˚C)
8 minutes
144˚F (62˚C)
5 minutes
145˚F (63˚C)
4 minutes
Instructor Notes
Roasts can be reheated to the alternative temperatures listed in the slide, depending on the type of roast and the oven used. Check your local regulatory requirements.

37. Cooking Potentially Hazardous Food in a Microwave Potentially Hazardous Food Cooked In A Microwave (eggs, poultry, fish, and meat) Minimum Internal Cooking Temperature: 165°F
Potentially Hazardous Food Cooked In A Microwave (eggs, poultry, fish, and meat)
Minimum Internal Cooking Temperature: 165˚F (74˚C)
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38. When cooking food in a microwave:
When cooking food in a microwave: Cover it to prevent surface from drying out Rotate/stir it halfway through cooking process Let it stand for 2 minutes after cooking Check temperature in several places
When cooking food in a microwave:
Cover it to prevent surface from drying out
Rotate/stir it halfway through cooking process
Let it stand for 2 minutes after cooking
Check temperature in several places
Instructor Notes
Rotate or stir the food halfway through the cooking process to distribute the heat more evenly.
Let the food stand two minutes after cooking to let the product temperature equalize.
Check the temperature in several places to ensure that it is cooked through.
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39. What is the minimum internal cooking
temperature for each of these items?
1. Ahi tuna steak
2. Green beans that will be hot-held
3. Ground pork
4. Lamb chops
5. Shell eggs for immediate service
6. Duck
7. Precooked frozen hot wings
8. Steak
9. Chicken enchiladas prepared with previously cooked chicken
10. Pork loin injected with marinade
Instructor Notes
Answers:
1. Ahi tuna steak: 145F (63C)
2. Green beans: 135F (57C)
3. Ground pork: 155F (68C)
4. Lamb chops: 145F (63C)
5. Shell eggs: 145F (63C)
6. Duck: 165F (74C)
7. Hot wings: 135F (57C)
8. Steak: 145F (63C)
9. Chicken enchiladas: 165F (74C)
10. Injected pork loin: 155F (68C)
8-22

40. What is the minimum internal cooking
temperature for each of these items?
1. Ahi tuna steak F. (630C)
2. Green beans that will be hot-held 1350F. (570C)
3. Ground pork F. (680C)
4. Lamb chops 1450F. (630C)
5. Shell eggs for immediate service 1450F. (630C)
6. Duck F. (740C)
7. Precooked frozen hot wings F (570C)
8. Steak F (630C)
9. Chicken enchiladas prepared with previously cooked chicken 1650F (630C)
10. Pork loin injected with marinade F (680C)
Instructor Notes
Answers:
1. Ahi tuna steak: 145F (63C)
2. Green beans: 135F (57C)
3. Ground pork: 155F (68C)
4. Lamb chops: 145F (63C)
5. Shell eggs: 145F (63C)
6. Duck: 165F (74C)
7. Hot wings: 135F (57C)
8. Steak: 145F (63C)
9. Chicken enchiladas: 165F (74C)
10. Injected pork loin: 155F (68C)
8-22

41. Which of the following statements is true about microwave cooking?
1. Leave food uncovered so that excess moisture can escape.
2. Cooked food should be left to stand for 30 seconds.
3. Fish cooked in a microwave should be heated to 145F (63C).
4. Food should be stirred halfway through the cooking process.
5. Food should be rotated right before it is removed from the microwave.
Instructor Notes
Answer: Statement 4 is the only one that is true.
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42. Statement 4 is the only one that is true.
Which of the following statements is true
about microwave cooking?
1. Leave food uncovered so that excess moisture can escape.
2. Cooked food should be left to stand for 30 seconds.
3. Fish cooked in a microwave should be heated to 145F (63C).
4. Food should be stirred halfway through the cooking process.
5. Food should be rotated right before it is removed from the microwave.
Instructor Notes
Answer: Statement 4 is the only one that is true.
Statement 4 is the only one that is true.
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43. Icon courtesy of the International Association for Food Protection
Cooling Requirements 135°F to 70°F within 2 hours and then from 70°F to 41°F or lower in an additional 4 hours
Cool potentially hazardous food from:
135°F to 70°F (57°C to 21°C) within 2 hours
and then from
70°F to 41°F (21°C to 5°C) or lower in an additional 4 hours
Instructor Notes
Since only two hours are allowed for cooling food from 135°F to 70°F (57°C to 21°C), potentially hazardous food is passed through the middle of the temperature danger zone (its most dangerous part) quickly and safely.
If the food has not reached 70°F (21°C) within two hours, it must be discarded or reheated to 165°F (74°C) for fifteen seconds within two hours and then recooled.
Some jurisdictions do not require two-stage cooling and only require food to be cooled to 41°F (5°C) or lower in less than four hours.
8-24
Icon courtesy of the International Association for Food Protection

44. Several factors affect how quickly food will cool, including:
Cooling Food Several factors affect how quickly food will cool, including: Thickness or density of the food The container in which the food is stored
Several factors affect how quickly food will cool, including:
Thickness or density of the food
The container in which the food is stored
Instructor Notes
The thicker the food, the more slowly it will cool.
Stainless steel containers transfer heat from food faster than plastic, and shallow pans transfer heat faster than deep pans.
Refrigerators should not be used to cool hot food, since most are not designed to cool it quickly.
8-25

45. Safe methods for cooling food include:
Methods for Cooling Food Safe methods for cooling food include: Reducing the quality or size of the food Using ice-water baths Using a blast chiller Stirring the food
Safe methods for cooling food include:
Reducing the quantity or size of the food
Using ice-water baths
Using a blast chiller
Instructor Notes
To reduce the quantity or size of the food you are cooling, cut large food items into smaller pieces, or divide large containers of food into smaller containers.
After food is divided into smaller quantities, it can be cooled in an ice-water bath by placing the pots or pans into a sink or large pot filled with ice water.
Stirring food will help it cool faster and more evenly. Some manufacturers make plastic paddles that can be filled with water and frozen. Stirring food with these cold paddles cools food quickly.
Other methods for cooling food include:
Adding ice or cool water as an ingredient. This works for recipes requiring water as an ingredient.
Using a steam-jacketed kettle (if properly equipped). Simply run cold water through the jacket to cool food in the kettle.
Stirring the food
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46. Once food has cooled to 70°F (21°C), store it by:
Storing Cooked Food Once food has cooled to 72°F, store it by: Placing it in shallow stainless steel pans Placing pans on top shelves in refrigeration units Positioning pans so air circulates around them Monitoring it to ensure cooling to 41°F or lower in 4 hours
Once food has cooled to 70°F (21°C), store it by:
Placing it in shallow stainless steel pans
Placing pans on top shelves in refrigeration units
Positioning pans so air circulates around them
Monitoring it to ensure cooling to 41°F (5°C) or lower in 4 hours
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47. Is the soup safe to serve?
1. A stockpot of soup was held for service at 135F (57C).
2. The stockpot was placed into an ice-water bath at 8:00 A.M.
3. At 10:00 A.M., the soup was 90F (32C).
4. At 11:00 A.M., the soup was 70F (21C).
5. The soup was poured into shallow pans.
6. The pans were placed in the walk-in on the top shelf.
Instructor Notes
Answer: The soup is not safe to serve. It should have been cooled from 135F (57C) to 70 (21C) within two hours, but it actually took the soup three hours to reach this temperature.
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48. Is the soup safe to serve?
1. A stockpot of soup was held for service at 135F (57C).
2. The stockpot was placed into an ice-water bath at 8:00 A.M.
3. At 10:00 A.M., the soup was 90F (32C).
4. At 11:00 A.M., the soup was 70F (21C).
5. The soup was poured into shallow pans.
6. The pans were placed in the walk-in on the top shelf.
Instructor Notes
Answer: The soup is not safe to serve. It should have been cooled from 135F (57C) to 70 (21C) within two hours, but it actually took the soup three hours to reach this temperature.
The soup is not safe to serve. It should have been cooled from 1350F (570C) to 700F (210C) within two hours, but it actually took the soup three hours to reach this temperature.
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49. Reheating Potentially Hazardous Food When reheating food for hot-holding, heat it to an internal temperature of: 165°F for 15 seconds within 2 hours
When reheating food for hot-holding, heat it to an internal temperature of:
165°F (74°C) for 15 seconds within 2 hours
Instructor Notes
If the food has not reached 165°F (74°C) for fifteen seconds within two hours, it must be discarded.
Food reheated for immediate service to a customer, such as the roast beef in a roast beef sandwich, may be served at any temperature as long as it was properly cooked first.
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50. Food reheated for immediate service:
Can be reheated to any temperature if it was cooked and cooled correctly
Food reheated for hot-holding:
Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within two hours
Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F (57°C)
Instructor Notes
These guidelines apply to all heating methods, such as ovens or microwave ovens.
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51. Beef stew must be cooled from 1350F to 700F (570C to 210C) within ___ hours and from 700F to 410F (210C to 50C) or lower in the next ___ hours.
4, 2
2, 4
3, 2
2, 3
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52. Beef stew must be cooled from 1350F to 700F (570C to 210C) within ___ hours and from 700F to 410F (210C to 50C) or lower in the next ___ hours.
4, 2
2, 4
3, 2
2, 3
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53. Which is not a safe method for thawing frozen food?
Thawing it by submerging it under running potable water at 700F (210C) or lower.
Thawing it in the microwave and cooking it immediately afterward.
Thawing it at room temperature.
Thawing it in the refrigerator overnight.
Instructor Notes
Answer: 2 and 5 should be rejected.
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54. Which is not a safe method for thawing frozen food?
Thawing it by submerging it under running potable water at 700F (210C) or lower.
Thawing it in the microwave and cooking it immediately afterward.
Thawing it at room temperature.
Thawing it in the refrigerator overnight.
Instructor Notes
Answer: 2 and 5 should be rejected.
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55. Stuffed pork chops must be cooked to a minimum internal temperature of
1350F (570C) for fifteen seconds.
1450F (630C) for fifteen seconds.
1550F (680C) for fifteen seconds.
1650F (740C) for fifteen seconds.
Instructor Notes
Answer: 2 and 5 should be rejected.
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56. Stuffed pork chops must be cooked to a minimum internal temperature of
1350F (570C) for fifteen seconds.
1450F (630C) for fifteen seconds.
1550F (680C) for fifteen seconds.
1650F (740C) for fifteen seconds.
Instructor Notes
Answer: 2 and 5 should be rejected.
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57. When reheating potentially hazardous food for hot holding, reheat the food to
1350F (570C) for fifteen seconds within 2 hours.
1450F (630C) for fifteen seconds within 2 hours.
1550F (680C) for fifteen seconds within 2 hours.
1650F (740C) for fifteen seconds within 2 hours.
Instructor Notes
Answer: 2 and 5 should be rejected.
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58. When reheating potentially hazardous food for hot holding, reheat the food to
1350F (570C) for fifteen seconds within 2 hours.
1450F (630C) for fifteen seconds within 2 hours.
1550F (680C) for fifteen seconds within 2 hours.
1650F (740C) for fifteen seconds within 2 hours.
Instructor Notes
Answer: 2 and 5 should be rejected.
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59. Meat, poultry and fish cooked in a microwave must be heated to at least
1400F (600C).
1450F (630C).
1550F (680C).
1650F (740C).
Instructor Notes
Answer: 2 and 5 should be rejected.
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60. Meat, poultry and fish cooked in a microwave must be heated to at least
1400F (600C).
1450F (630C).
1550F (680C).
1650F (740C).
Instructor Notes
Answer: 2 and 5 should be rejected.
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61. Eggs that will be cooked and hot held for later service must be cooked to an internal temperature of
1400F (600C) for fifteen seconds.
1450F (630C) for fifteen seconds.
1550F (680C) for fifteen seconds.
1650F (740C) for fifteen seconds.
Instructor Notes
Answer: 2 and 5 should be rejected.
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62. Eggs that will be cooked and hot held for later service must be cooked to an internal temperature of
1400F (600C) for fifteen seconds.
1450F (630C) for fifteen seconds.
1550F (680C) for fifteen seconds.
1650F (740C) for fifteen seconds.
Instructor Notes
Answer: 2 and 5 should be rejected.
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63. All of these practices can help prevent cross-contamination during food preparation except
Preparing food in small batches.
Throwing out unused batter or breading after each shift.
Preparing raw meat at a different time than fresh produce.
Cleaning and sanitizing pooled egg containers between batches.
Instructor Notes
Answer: 2 and 5 should be rejected.
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64. All of these practices can help prevent cross-contamination during food preparation except
Preparing food in small batches.
Throwing out unused batter or breading after each shift.
Preparing raw meat at a different time than fresh produce.
Cleaning and sanitizing pooled egg containers between batches.
Instructor Notes
Answer: 2 and 5 should be rejected.
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65. What is the proper way to cool a large stockpot of clam chowder?
Allow the stockpot to cool at room temperature.
Put the hot stockpot into the walk-in refrigerator to cool.
Divide the clam chowder into smaller containers and place them in a n ice-water bath.
Put the hot stockpot into the walk-in freezer to cool.
Instructor Notes
Answer: 2 and 5 should be rejected.
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66. What is the proper way to cool a large stockpot of clam chowder?
Allow the stockpot to cool at room temperature.
Put the hot stockpot into the walk-in refrigerator to cool.
Divide the clam chowder into smaller containers and place them in an ice-water bath.
Put the hot stockpot into the walk-in freezer to cool.
Instructor Notes
Answer: 2 and 5 should be rejected.
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67. All of these practices can help prevent time and temperature abuse except
Thawing food in a refrigerator at 410F (50C).
Chilling all ingredients used to make tuna salad.
Leaving food in the refrigerator until all ingredients are ready to be mixed.
Thawing steaks in a microwave and promptly refrigerating them for later use.
Instructor Notes
Answer: 2 and 5 should be rejected.
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68. All of these practices can help prevent time and temperature abuse except
Thawing food in a refrigerator at 410F (50C).
Chilling all ingredients used to make tuna salad.
Leaving food in the refrigerator until all ingredients are ready to be mixed.
Thawing steaks in a microwave and promptly refrigerating them for later use.
Instructor Notes
Answer: 2 and 5 should be rejected.
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69. Which food item has been safely cooked?
Hamburger cooked to an internal temperature of 1350F (570C) for 15 seconds.
Pork chops cooked to an internal temperature of 1450F (630C) for 15 seconds.
Whole turkey cooked to an internal temperature of 1550F (680C) for 15 seconds.
Fish cooked to an internal temperature of 1350F (570C) for 15 seconds.
Instructor Notes
Answer: 2 and 5 should be rejected.
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70. Which food item has been safely cooked?
Hamburger cooked to an internal temperature of 1350F (570C) for 15 seconds.
Pork chops cooked to an internal temperature of 1450F (630C) for 15 seconds.
Whole turkey cooked to an internal temperature of 1550F (680C) for 15 seconds.
Fish cooked to an internal temperature of 1350F (570C) for 15 seconds.
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