Chapter 4 Flashcards
How can you prevent cross contamination- generally?
Keep ready-to-eat and raw food separated, when possible use separate equipment for each type of food, Clean and sanitize all surfaces, equipment and utensils after each task
How can you prevent time-temperature abuse- generally?
Have policies and procedures including monitoring food and recording time and temperatures, make sure correct types of thermometers are available, use timers to check how long foods are in the danger zones
What is the correct way to use and maintain thermometers?
Clean and sanitize thermometers before and after each use, put stem or probe in thickest part, take another temperature in a different spot, wait for temperature to steady before recording, should be calibrated regularly using the ice point method or the boiling point method
A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board?
It must be washed, rinsed, and sanitized.
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
To the dimple in the thermometer stem
Which probe should be used to check the temperature of a chicken breast?
Penetration probe
At what temperature do most foodborne pathogens grow most quickly?
Between 70 F and 125 F
Which practice can help prevent time-temperature abuse?
Limiting the amount of food that can be removed from a cooler for prepping
Which thermometer is used to measure surface temperatures?
Infrared thermometer
A thermometer used to measure the temperature of food must be accurate to what temperature?
+/- 2 F
Which practice can help prevent cross-contamination?
Using color coded cutting boards
What device can be used to monitor both time and temperature abuse during the shipment or storage of food?
Time temperature indicator
How long can food stay in the temperature danger zone before it must be thrown out?
4 Hours
