HTF 100 Study Guide - Midterm Guide: Frozen Food, Foodborne Illness, Ground Meat

• School: Ryerson University
• Department: Hospitality/Tourism
• Course: HTF 100
• Professor: Zhen L U

Document Summary

Sanitizing reduces the number of micro-organisms to safe levels. Sterilizing is the destruction of all micro-organism and spores. A chemical sanitizer is a substance that can be used to kill harmful micro-organisms. Three different chemical sanitizers are often used in the food industry - chlorine, iodine, and. Water temperature needs to be 45c (113f) or hotter when added to sanitizing solution. Can sanitize w/o chemical sanitizer by using very hot water: 77c (171f) for 2 mins. Meat received must be 4c or colder and fish/poultry must be packed on ice. 1-2 days: ground meat, fish/shellfish, egg whites/yolk, gravy/au jus, stuffing. 2-3 days: soups, chicken, steaks (2-4 days) 3-4 days: cooked meats, luncheon meats (3-5) You can slow down the growth of micro-organisms in two ways: keep food at safe temperatures, reduce the amount of time that food is in the temperature danger zone. Ice cream: fresh meats & dairy, frozen meats or frozen processed food, frozen fish.