When reheating potentially hazardous food for hot-Holding you should reheat to?
When reheating potentially hazardous food for hot-holding, reheat the food to: A. 135F for 15 sec, within 2 hrs B. 145F for 15 sec, within 4 hrs C. 155F for 15 sec, within 4 hrs D. 165F for 15 sec, within 2 hrs
How can time and temperature abuse of food be prevented?
All of the following practices can help prevent time and temperature abuse except: A. Thawing food in a refrigerator at 41F or below B. Thawing steaks in a microwave and promptly refrigerating them for later use
How can I prevent cross contamination during food preparation?
All of the following practices can help prevent cross contamination during food preparation except: A. Throwing out unused batter or breading after each shift B. Using a clean, plastic cup to scoop ice
How should a food worker clean pesticides from frozen food?
Under clean running water at 80 degrees F A. Placing frozen food in a clean tray at room temperature A food worker notices a can of pesticide on the top shelf in the supply room. The employee should: A. Do nothing if the rest of the shelf is empty B. Place the pesticide with heavy-duty cleaning supplies
What is the process of heating a food to a specific temperature for a definite length of time?
The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known as. Pasteurization. The process applied to fruits and vegetables to inactivate natural food enzymes is known as. blanching.
What is food technology?
Food Technology is a misnomer for Food Science. Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food. Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.
How long can you keep produce at room temperature?
hold the produce or meat at room temperature so that the metabolic reactions continue to progress for at least 3 days. elevate the temperature of the produce or meat as quickly as possible to assure that quality is maintained. cool the produce or meat as soon as possible to extend the shelf-life. Fruit stored under refrigeration conditions ...
How to extend shelf life of meat after harvest?
After the harvest of vegetables or the slaughter of animals it is necessary to. cool the produce or meat as soon as possible to extend the shelf-life. wait for a significant period of time before placing under refrigerated conditions. hold the produce or meat at room temperature so that the metabolic reactions continue to progress ...
Who regulates the radiation used to irradiate food?
The Food and Drug Administration (FDA) is responsible for regulating the sources of radiation that are used to irradiate food. The FDA approves a source of radiation for use on foods only after it has determined that irradiating the food is safe.
Why sterilize food?
Sterilized foods are useful in hospitals for patients with severely impaired immune systems, such as patients with AIDS or undergoing chemotherapy. Foods that are sterilized by irradiation are exposed to substantially higher levels of treatment than those approved for general use.
What is the FDA requirement for irradiated foods?
The FDA requires that irradiated foods bear the international symbol for irradiation. Look for the Radura symbol along with the statement “Treated with radiation” or “Treated by irradiation” on the food label. Bulk foods, such as fruits and vegetables, are required to be individually labeled or to have a label next to the sale container.
Why do we need to store irradiated food?
Irradiated foods need to be stored, handled, and cooked in the same way as non-irradiated foods, because they could still become contaminated with disease-causing organisms after irradiation if the rules of basic food safety are not followed.
How does ionizing radiation affect food?
Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer. The Food and Drug Administration (FDA) ...
What is the purpose of irradiating food?
Irradiation can serve many purposes. Prevention of Foodborne Illness – to effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli ( E. coli ). Preservation – to destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods.
What is the purpose of irradiating tropical fruits?
Control of Insects – to destroy insects in or on tropical fruits imported into the United States. Irradiation also decreases the need for other pest-control practices that may harm the fruit. Delay of Sprouting and Ripening – to inhibit sprouting (e.g., potatoes) and delay ripening of fruit to increase longevity.