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What must you do to keep bacteria from growing on potentially hazardous food (PHF)? Keep them out of the Danger Zone between 41°F and 135°F, and test them with your food thermometer. When putting raw meat in a refrigerator, it is most important to put it: Below ready-to-eat foods.Follow these tips: Keep hot food hot, by holding foods above the temperature of 140 degrees Fahrenheit. Keep cold food cold by storing and holding foods below 40 degrees Fahrenheit. Have a food thermometer to check the temperatures of your food when cooking food or holding food.The State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served.
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How do you keep potentially hazardous food safe?
Follow these tips: Keep hot food hot, by holding foods above the temperature of 140 degrees Fahrenheit. Keep cold food cold by storing and holding foods below 40 degrees Fahrenheit. Have a food thermometer to check the temperatures of your food when cooking food or holding food.
What do you do with potentially hazardous foods?
The State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served.
Potentially Hazardous Food
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When handling potentially hazardous foods PHF what must be controlled?
Potentially Hazardous Foods (PHFs):
Potentially hazardous Foods (PHFs) are foods that require time and temperature control in order to prevent bacteria growth.
Why should you cool potentially hazardous food PHF quickly?
Why should you cool potentially hazardous food (PHF) quickly? To slow the growth of bacteria.
What is a correct way to thaw potentially hazardous food PHF )?
Food can also be thawed by placing the frozen food under cool running water. The food item or items must be placed in a rimmed container such as a pot or bowl. The food must be completely submerged under potable running water at a temperature of 70°F or below.
What is the best way to know if a refrigerator is keeping potentially hazardous food PHF at or below 41f?
What is the best way to know if a refrigerator is keeping potentially hazardous food (PHF) at or below 41°F? Use a food thermometer to check the temperature of food that has been in the refrigerator several hours.
How hot do you need to hot hold potentially hazardous food PHF?
All hot potentially hazardous foods should be 135°F or above before placing the food out for display or service.
See some more details on the topic How do you keep potentially hazardous food PHF safe? here:
Potentially Hazardous Food | Office of Environmental Health …
All potentially hazardous food should be kept below 41oF (for cold foods) or above 135oF (for hot foods) except during necessary preparation time or a short …
Washington State Food Handlers (with pics) Flashcards | Quizlet
What is the best way to know if a refrigerator is keeping potentially hazardous food (PHF) at or below 41°F? Use a food thermometer to check the temperature …
Potentially Hazardous Foods (PHFs) – Environmental Health
Note: Food employees must keep PHFs out of the “danger zone” (42°F -134°F). Mason County, WA. (360) 427-9670. Departments Mailing and Physical Addresses
How To Identify PHF Food Safety Anywhere You Are
All potentially hazardous foods or PHF displayed for sale in temperature danger zone of 41 to 135 degrees Fahrenheit requires to have the PHF …
What are the ways in holding potentially hazardous cold food?
Examples of cold holding methods include walk-in coolers, prep coolers, cold top tables, holding foods on ice, refrigerated displays, and the use of refrigerated trucks. It is important that the temperature of the food itself be 41°F or below at all times.
Which of the following is an example of a potentially hazardous potentially hazardous food PHF?
Potentially Hazardous Food – TCS
Examples of such foods are: milk and milk products, hamburgers, chicken, burritos, chili, eggs, fish, cooked rice, cooked beans, egg rolls, cooked pasta, meat gravies, custard desserts and some cream-filled pastries and cut vegetables, i.e. lettuce, tomatoes, cantaloupe, bean sprouts.
What does potentially hazardous mean?
Potentially hazardous means requiring temperature control due to the capacity to support the rapid and progressive growth of infectious microorganisms or the growth of toxic microorganisms.
What is potentially hazardous food What 3 characteristics do these food share?
Potentially hazardous foods have certain characteristics that support the growth of pathogenic microorganisms or the production of toxins. Factors affecting microbial growth include the nutrients, moisture, acidity (pH) and gas atmosphere of the food.
What potential food hazard should the worker consider?
There are four primary categories of food safety hazards to consider: biological, chemical, physical, and allergenic. Understanding the risks associated with each can dramatically reduce the potential of a foodborne illness.
What are potentially hazardous food?
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What must be immediately done to potentially hazardous food that has been in the temperature danger zone for longer than 4 hours?
If your business receives, displays, transports or stores potentially hazardous food in the temperature danger zone (between 5°C and 60°C), you must ensure that 2-hour/4-hour rule is followed. Potentially hazardous food that requires reheating must be reheated rapidly (in under 2 hours) to 60°C or hotter.
Which is the correct way to reheat potentially hazardous food?
Cooled, potentially hazardous food needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? Reheat to 165°F or hotter – within 2 hours.
How do you keep temperature control for safety food TCS safe?
Maintain hot TCS food at 135°F or above. Properly cooked roasts may be held at 130°F or above. TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours. TCS food prepared from ingredients at room temperature must be cooled to 41°F or below within 4 hours.
Which of the following is not an approved method to thaw potentially hazardous foods?
Defrosting food under cold running water is the least recommended method of defrosting as it can be easy for the food item to reach temperatures within the Temperature Danger Zone. If you must use this method, use a clean and sanitised sink that is large enough to allow the food item to be completely covered by water.
How do you thaw TCS food?
- TCS food can be thawed one of four ways:
- Refrigeration — thaw at a temperature of 41℉ or lower.
- Running Water — submerge food under running water at 70℉ or lower.
- Microwaving — only to be used if food will be cooked immediately after thawing.
- Cooking — include thawing in the cooking process.
Why are some foods called potentially hazardous food PHF )?
Potentially hazardous foods are foods that must be kept at a particular temperature to minimise the growth of food poisoning bacteria that may be in the food, or to stop the formation of toxins.
How hot do you need to hot hold potentially hazardous food quizlet?
Hot Holding 135° F – Hot foods must be held at 135° F or above.
What is the maximum number of days TCS foods can be safely kept under refrigeration at 41 F?
Date mark TCS food held longer than 24 hours. Refrigeration slows the growth of most bacteria, but some types will grow well at refrigeration temperatures: Ready-to-eat TCS food stored at 41°F (5°C) or lower can only be stored for a maximum of 7 days. After this time some types of bacteria can grow to dangerous levels.
When you use ice to keep food cold How do you know if the food is at a correct temperature?
If you use ice to keep the food cold on a salad bar or food display, be sure that the ice comes up to the level of the food that is in the pan or the dish. Food must be colder than 41°F when you put it in the ice.
What is the maximum time food can be in the danger zone?
This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour. Keep hot food hot—at or above 140 °F.
Potentially Hazardous Foods
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What is the maximum temperature for holding cold potentially hazardous food?
Potentially hazardous foods shall be at an initial temperature at or below 41 degrees Fahrenheit (5 degrees Celsius) when removed from cold holding temperature control, or at or above 140 degrees Fahrenheit (60 degrees Celsius) when removed from hot holding temperature control.
What are the guidelines for keeping food safe during receiving?
- Clean—Wash hands and surfaces often.
- Separate—Don’t cross-contaminate.
- Cook—Cook to proper temperatures, checking with a food thermometer.
- Chill—Refrigerate promptly.
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