Question: What are the safeguards in cooking potentially hazardous food?

How do you keep potentially hazardous foods safe?

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 display period. Hot or cold holding equipment may be required to store and display food during an event.

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.

When handling potentially hazardous foods What must be controlled?

Always keep potentially hazardous food under temperature control: keep hot food hot – 60ºC or above. keep cold food cold – 5ºC or below.

What are 5 potentially hazardous foods?

Potentially Hazardous Foods (PHFs):

  • Cooked or Raw Animal Products: Meat, fish, and poultry. …
  • Cooked fruits or vegetables (including cooked starches)
  • Raw seed sprouts.
  • Cut melons.
  • Fresh herb-in-oil mixtures.
  • Garlic-in-oil mixtures.
  • Cut leafy greens (as of 5/1/13)
  • Cut tomatoes (as of 5/1/13)
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When cooking foods you must cook to a proper?

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.

What are the three main characteristics of potentially hazardous foods?

A PHF is a food that:

  • Contains moisture – usually regarded as a water activity greater than 0.85.
  • Contains protein.
  • Is neutral to slightly acidic – typically having a pH between 4.6 and 7.5.

What are the 4 types of food hazards?

There are four types of hazards that you need to consider:

  • Microbiological hazards. Microbiological hazards include bacteria, yeasts, moulds and viruses.
  • Chemical hazards. …
  • Physical hazards. …
  • Allergens.

What are the 3 types of food hazards?

There are three types of hazards to food. They are • biological, chemical • physical.

Which of the following is an example of a potentially hazardous potentially hazardous food?

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.