CH 5

Question 1

To keep food safe throughout the flow of food you must…

Answer 1

• Prevent cross-contamination

- Prevent time-temperature abuse

Question 2

Cross-contamination - equipment practices

Answer 2

• Use separate equipment for each type of food
• Clean and sanitize all work surfaces, equipment, and utensils after each task
• Prepare raw meat, fish, poultry at different times than ready-to-eat food (when using the same prep table)
• Buy food items that do not require mush prep or handling

Question 3

Food is time-temperature abused when…

Answer 3

• Held in the range of 41F to 135F (5C to 57C)
• Cooked to the wrong internal temperature
• Cooked or reheated incorrectly

Question 4

How to avoid time-temperature abuse:

Answer 4

• Monitor time and temperature
• Make sure the correct kinds of thermometers are available
• Regularly record temperatures and the times they are taken
• Minimize the time that food spends in the temperature danger zone
• Take corrective actions if time-temperature standards are not met

Question 5

Bimetallic stemmed thermometer

Answer 5

• Can check temps from 0F to 220F (-18C to 104C)
• Measures temp through metal stem; insert stem into the food up to the dimple
• Practical for larger/thicker foods
• Calibration nut used to adjust the thermometer for accuracy

Question 6

Thermocouples and thermistors

Answer 6

• Measure temp through a metal probe
• Display temps digitally
• Come with interchangeable probes: immersion probe, surface probe, penetration probe, air probe
• Have a sensing area on the tip of the probe

Question 7

Infrared (laser) thermometers

Answer 7

• Used to measure the surface temperature of food and equipment
• Hold as close to the food or equipment as possible
• Remove anything between the thermometer and the food, food package, or equipment
• Follow manufacturer’s guidelines
• Cannot measure air temp or internal temp of food

Question 8

Time-temperature indicators (TTI)

Answer 8

• Monitor both time and temperature
• Are attached to packages by the supplier
• A color change appears on the device when time-temperature abuse has occured

Question 9

Maximum registering thermometer

Answer 9

• Indicates the highest temperature reached during use

- Used where the temperature readings cannot be continuously observed

Question 10

How to calibrate thermometers

Answer 10

• Ice-point method

- Boiling-point method

Question 11

Boiling-point calibration method

Answer 11

• Bring tap water to a boil in a deep pan
• Put the thermometer stem or probe into the water
• Adjust the thermometer so it reads 212F (100C)
• Note: boiling point of water varies based on elevation

Question 12

Ice-point calibration method

Answer 12

• Fill a large container with crushed ice and water
• Put the thermometer stem or probe into the water
• Adjust the thermometer so it reads 32F (0C)

Question 13

When using thermometers…

Answer 13

• Wash, rinse, sanitize, air dry thermometers before and after using them
• Calibrate them before each shift to ensure accuracy
• Make Sur thermometers used to measure the temp of food are accurate to +/- 2F or 1C
• Only use glass thermometers if they are enclosed in shatterproof casing

Question 14

Using a thermometer

Answer 14

• Insert thermometer stem or probe into thickest part of the product (usually the center)
• Take another reading in a different spot
• Wait for the thermometer reading to steady before recording the temperature