TrainCan ADVANCED.fst flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Temperature danger zone

The range between 4°C and 60°F (40°F and 140°F) in which bacteria multiply most rapidly. Cold food must stay at or below 4°C and hot food at or above 60°C.

Two-hour rule

Perishable food left in the danger zone for more than two cumulative hours must be discarded. When the ambient temperature exceeds 32°C (90°F), the limit is one hour.

Two-stage cooling

Cooked food must cool from 60°C to 21°C within two hours, then from 21°C to 4°C within four more hours, for a maximum total cooling time of six hours.

Reheating requirement

Previously cooked food must be reheated to at least 74°C (165°F) within two hours, held at 60°C or above, and reheated only once before service or discard.

Poultry cooking temperature

Poultry, stuffed foods, and dishes containing poultry must reach an internal temperature of at least 74°C (165°F) throughout before being served.

Ground meat temperature

Ground beef, pork, and other ground meats must be cooked to at least 71°C (160°F) because grinding spreads surface bacteria throughout the product.

Whole cut pork temperature

Whole cuts of pork, beef, and lamb must reach 63°C (145°F) and rest for at least three minutes before carving or serving to ensure pathogen destruction.

Thermometer calibration

A probe thermometer is calibrated in ice water at 0°C and boiling water at 100°C; recalibrate when readings deviate by more than 1°C.

Safe thawing methods

Thaw food under refrigeration at 4°C or below, under cold running water at 21°C or less, in a microwave if cooked immediately, or during the cooking process.

First-in-first-out rotation

Stock rotation in which older products are used before newer ones. All stored food should be labelled with preparation or receipt date to support this system.

Raw food storage order

Store raw meat, poultry, and seafood below ready-to-eat foods, with the highest-risk raw items on the bottom, to prevent drip contamination of cooked or prepared foods.

Handwashing duration

Hands must be wet, soaped, and scrubbed for at least 20 seconds, covering palms, backs, between fingers, and under nails, then rinsed and dried with a single-use towel.

When to wash hands

Wash hands after toilet use, handling raw meat, touching face or hair, coughing, sneezing, or handling garbage, and before starting work or putting on gloves.

Exclusion from work

Workers with vomiting, diarrhoea, jaundice, fever with sore throat, or infected hand wounds must not handle food and need medical clearance before returning.

Reportable illnesses

Salmonella Typhi, Shigella, E. coli O157:H7, hepatitis A, and norovirus must be reported to the manager immediately; exclusion may be required by public health rules.

Glove use rules

Gloves do not replace handwashing. Wash hands before donning gloves, change gloves between tasks, and never wash or reuse disposable gloves.

Clean versus sanitize

Cleaning removes visible soil with detergent; sanitizing reduces microorganisms to safe levels. The correct order is clean, rinse, then sanitize with an approved chemical or heat.

Sanitizer concentrations

Common approved chemical sanitizers are chlorine at about 100 ppm and quaternary ammonium at about 200 ppm, applied for the contact time specified on the product label.

Manual warewashing method

Using two or more compartments: wash in detergent, rinse in clean water, sanitize by immersion, then air-dry. Sanitized items must never be towel-dried.

Biological contamination

Illness-causing microorganisms such as bacteria, viruses, and parasites. This is the most common cause of foodborne illness in food service operations.

Chemical contamination

Contamination by cleaning agents, sanitizers, pesticides, or other chemicals. Store these separately from food and never in unlabelled or food containers.

Physical contamination

Foreign objects such as glass, metal fragments, hair, or packaging entering food. Prevent with covered storage, equipment checks, and no jewellery or loose items.

High-risk foods

Foods high in protein and moisture with low acidity, such as meat, poultry, seafood, dairy, eggs, cooked rice, and cut melons, which require strict time-temperature control.

Cross-contamination prevention

Use separate colour-coded boards and utensils for raw and ready-to-eat food, sanitize surfaces between tasks, and store raw items below cooked ones.

Major food allergens

Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, and often sesame must be declared. Menu descriptions must accurately list these ingredients.

Allergen reaction response

Treat a reported allergic reaction as an emergency, call emergency services, and never promise an allergen-free dish without verifying every ingredient and preparation step.

HACCP seven principles

Hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and record keeping. These form the structure of a food safety plan.

Critical control point

A step where control is essential to prevent, eliminate, or reduce a hazard to an acceptable level. Cooking and cold holding are typical critical control points.

Critical limit breach

When a critical limit is exceeded, a documented corrective action such as reheating, recooling, or discarding the food must be applied and recorded.

Pest control basics

Keep garbage in covered, leak-proof containers, remove waste frequently, seal exterior openings, and store chemicals away from food to prevent pest attraction and infestation.

Bacteria growth conditions

Bacteria need food, moisture, suitable temperature, time, and often oxygen or a specific acidity level. Controlling time and temperature is the most effective prevention.

Freezer storage temperature

Freezers should keep food frozen solid at -18°C (0°F) or below. Freezing stops bacterial growth but does not kill microorganisms present in the food.