Solutions to Exercises, Lesson 7 - Food Service Sanitation and Inspections I

Food Service Sanitation and Inspections I
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SOLUTIONS TO EXERCISES, LESSON 7

Failure to maintain a safe product temperature. (para 7-2)

45 F, 140 F (para 7-4)

b. F Foods with a large surface area cool more rapidly than foods with a small

surface area. Or foods with a small surface area cool at a slower rate than

foods with a large surface area. (para 7-5d)

c. F Large, deep portions of food cool at a slower rate than small, shallow

portions. Or small, shallow portions of food cool more rapidly than large, deep

c. The beef was exposed to danger zone temperatures for periods of time that

totaled 5 hours, 2 hours more than the 3 hour limit.

150 minutes (thawing)

45 minutes (on counter)

15 minutes (cooling)

90 minutes (on counter)

300 minutes = 5 hours (para 7-4)

a. Unsatisfactory. Food service personnel should use shallow containers with a

maximum depth of 3 inches. Shallow containers allow foods to cool rapidly.

b. Satisfactory. Cutting food into smaller pieces increases surface area. A large

surface area promotes rapid cooling. (para 7-6b)

c. Unsatisfactory. Personnel should not overload a refrigeration unit with hot

foods to be cooled. This prevents the refrigeration unit from cooling

adequately and endangers the foods inside the unit. (para 7-6c)

d. Satisfactory. Stirring or agitating the contents of a container encourages

cooling and allows the inner portion of the food to cool. (para 7-6b)

MD0181

7-13