74 CHAPTER 12 QUESTION
1. Raw meat has been placed on the refrigerator shelf above the raw vegetables. What type of hazard should the foodservice manager be concerned about?
2. At a picnic, the potato salad was served for lunch at 11 am . The leftovers were then kept on the picnic table until it was time to go home around 4 pm. The potato salad was then put in the refrigerator so it could be eaten the next day. Should it be served or thrown away? Why?
3. The cook is preparing whole chickens for dinner . How does he ensure that the chickens are cooked and safe to eat? What tools can he use to document time and temperature?
4. What are some time and temperature records that need to be maintained at a foodservice facility?
ANSWER
Raw meat should not be placed above raw vegetables in the refrigerator as there is a chance that the juices from the meat will drip onto the vegetables. This could lead to biological hazards like bacteria or toxins being transferred onto the fresh vegetables. If the vegetables were served raw, like in a salad, it could cause foodborne illness for clients.
Thrown away. The potato salad was kept in the temperature danger zone for 4 hours. This is allowed under the Food Code when using a concept called “Time as a Public Health Control”, but the Food Code specifies that it must be discarded at the 4-hour mark.
SUPPLEMENTAL MATERIAL
The cook should use a food thermometer to check the internal temperature of each chicken and place it into the thickest part of the chicken. If it has reached 165˚F, it means that the chicken is cooked and safe to eat. He should use a temperature log to record the cooking temperature as well as holding logs to record holding temperatures of the chickens between cooking and serving.
The facility should have logs for freezer and refrigerator temperatures, which ensure that cold holding is done at the proper temperatures. There should also be logs for endpoint cooking temperatures, which ensure the food was cooked to a proper internal temperature to destroy many pathogens. Logs should also be kept for hot holding temperatures, showing that food was held hot above 135°F to keep it out of the temperature danger zone.
5. The foodservice operation is preparing meat sauce for spaghetti. How should the meat be thawed before preparing the sauce? How should the meat sauce be held once prepared? What steps should be taken to save and use leftover sauce the next day?
6. An elementary school is serving chicken tacos topped with cheese. A student with a dairy allergy comes through the cafeteria line. The employee brushes the cheese off the taco and serves it to the student. Is this acceptable?
7. What are the critical control points (CCPs) in a beef lasagna recipe made using frozen ground beef?
The ground beef could be thawed in the refrigerator, in cold running water, or in the microwave if the meat will be cooked in the sauce immediately afterwards. Once the sauce is prepared, it should be held above 135˚F during hot holding. To save for the next day, the sauce should be properly cooled. It must be cooled from 135°F to 41°F within 6 hours, and must reach 70°F within the first 2 hours of this process. The sauce can be divided into smaller containers to accelerate cooling. The sauce must then be reheated to 165°F for at least 15 seconds the next day to serve.
No. This is a form of cross-contact, where the allergen has already contaminated the other food. Brushing the cheese off can still leave particles of the protein that can cause an allergic reaction. The employee should wash their hands, change gloves, and prepare a separate taco without cheese, provided the other ingredients are free from dairy. If the other ingredients also contained dairy, the employee should provide an alternative meal choice that does not contain dairy.
Critical control points are the steps in the flow of food where hazards can lead to a significant health risk, and thus must be controlled. For beef lasagna, the first CCP would be receiving the frozen ground beef and checking the package to make sure the meat is frozen and there is spoilage. If the frozen meat is thawed upon arrival, the manager does not know how long or under what conditions that occurred, and should reject the meat. The next CCP would be proper thawing using refrigeration, cold water submersion, or microwaving directly before cooking. This ensures the meat does not stay in the temperature danger zone for excessive periods of time. The third CCP would be to ensure the lasagna reaches the proper internal temperature of 165°F.
Foodservice Management—By Design
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