Ch. 4: The Flow of Food: An Introduction

Question 1

What is the flow of food?

Answer 1

The path that food takes though your operation

Question 2

What’s the easiest way to prevent cross-contamination?

Answer 2

Keep raw and RTE Food away from each other

Question 3

What is the TDZ?

Answer 3

between 41 and 135 degrees F

Question 4

Where do pathogens grow most rapidly?

Answer 4

between 70 and 125 degrees F

Question 5

What are 3 ways time-temperature abuse can occur?

Answer 5

Food to the wrong internal temperature
Food held at the wrong temperature
Food cooled or reheated incorrectly

Question 6

How many hours in the TDZ before food needs to be tossed?

Answer 6

4

Question 7

What are 4 guidelines for preventing cross-contamination

Answer 7

Use separate equipment for raw and RTE Food
Clean and sanitize before and after tasks
Prep raw and RTE Food at different times
Buy prepared food

Question 8

What are 5 Policies/Procedures to avoid time-temperature abuse?

Answer 8

Monitor the food
Have the correct tools
Record temps regularly
Time/Temp Control procedures in place (limit amount of food out of cooler at a time, timers out, etc.)
Take corrective action when needed

Question 9

What are the 3 main types of thermometers

Answer 9

Bimetallic stemmed thermometers
Thermocouples
Thermistors

Question 10

What’s the temp range of a bimetallic stemmed thermometer?

Answer 10

0-220 degrees F

Question 11

Three needed features of a bimetallic stemmed thermometer?

Answer 11

Calibration nut
Easy-to-read markings (at least 2 degree increments)
Dimple (marks the end of temp-sensing area)

Question 12

Features of thermocouples and thermistors? (3)

Answer 12

Measure through a metal probe
Digital display
Sensing area is on the tip (don’t have to insert them as far

Question 13

4 types of probes of thermocouples and thermistors?

Answer 13

Immersion probes (liquid temps)
Surface probes (flat cooking equip)
Penetration probes (int. temps of food)
Air probes (inside coolers and ovens)

Question 14

Three guidelines for infrared thermometers?

Answer 14

Distance (As close as possible w/o touching it)
Barriers (not through metal or glass)
Follow mfr. directions for most accurate readings

Question 15

What is a maximum registering thermometer?

Answer 15

Indicated the highest temp reached during use

Question 16

What is a time temperature indicator (TTI)?

Answer 16

Tags attached to packaging that changes color if it has been time/temp abused. Not reversible.

Question 17

What are temp. recording devices?

Answer 17

Devices that constantly check and record temps

Question 18

Info on cleaning and sanitizing thermometers? (3)

Answer 18

Must be W/R/S before and after use–as well as the storage cases. Make sure the sani is for food-contact surfaces

Question 19

4 times thermometers need to be calibrated?

Answer 19

After being bumped/dropped
After being exposed to extreme temp changes
Before deliveries arrive
Before each shift

Question 20

3 calibration things to keep in mind

Answer 20

Some cannot be calibrated and must be replaced
Some must be sent back to mfr. for calibration
Always follow mfr. directions on calibration

Question 21

How accurate do thermometers have to be?

Answer 21

For food +-2 F

For air +-3F

Question 22

Can you use glass thermometers?

Answer 22

Only when they have a shatterproof casing

Question 23

2 steps to checking temps?

Answer 23

Insert probe into thickest part of the food

Tale another reading in a different spot

Question 24

Two ways to calibrate thermometers?

Answer 24

Boiling-point method (212F)

Ice-point method (32F)

Question 25

Three steps of ice-point method?

Answer 25

Fill large container w ice (crushed is best) Add tap water till full
Put stem/probe in icewater–wait 30 sec or till not moving
Adjust w/ tool to 32F