Chapter 4 - The Flow of Food - An Introduction

Question 1

Flow of Food

Answer 1

The path food takes through your operation.

Question 2

Cross Contamination Prevention

Answer 2

Separate raw and ready-to-eat food
Use separate equipment - such as color-coded cutting boards
Clean and sanitize
Prepare raw and RTE food separately

Question 3

Time Temperature Abuse

Answer 3

Occurs when food is held in the temperature danger zone (41F - 135F).
Cooked to the wrong internal temperature.
Held at the wrong temps.
Incorrectly cooled or reheated.

Question 4

Avoid Time Temperature Abuse

Answer 4

Monitor time and temperature.
Have thermometers available.
Frequently take the temperature of food - must check every 4 hours.

Question 5

Types of Thermometers

Answer 5

Bimetallic Thermometer
Thermometers and Thermistors
Infrared/Laser Thermometers
Maximum Registering Thermometer
Time Temperature Indicator

Question 6

Bimetallic Thermometer

Answer 6

Has a long stem with an easy-to-read dial and a calibration nut for easy calibration.
Used for foods that are thick enough to cover the dimple of the stem.

Question 7

Thermometers and Thermistors

Answer 7

Has a variety of probes.
Immersion for liquids like soup and sauces.
Surface for flat cooking surfaces like a griddle.
Penetration - especially useful for thin foods like a fish fillet.
Air for air monitoring in the cooler or oven.

Question 8

Infrared/Laser Thermometers

Answer 8

Measure the surface temperature - not to be used to determine internal temperature.

Question 9

Maximum Registering Thermometer

Answer 9

Shows the highest temperature reached - perfect to run through the dishwasher to determine the rinse water temperature.

Question 10

Time Temperature Indicator

Answer 10

Used when shipping food and shows the length of time that package was in the danger zone, a color change appears on the device.

Question 11

General Thermometer Guidelines

Answer 11

Wash, rinse, sanitize, and air-dry thermometers before and after using them.
Calibrate them after they’ve been bumped or dropped, after they’ve been exposed to extreme temperature changes, before deliveries arrive, and before each shift.
Calibrate using the ice point or boiling point method.

Question 12

Accuracy of Food Thermometers

Answer 12

Accurate +/- 2F

Question 13

Accuracy of Air Thermometers

Answer 13

Accurate +/- 3F