Chapter 5 The Flow of Food Intro

Question 1

What is cross contamination?

Answer 1

Transfer of pathogens.

Question 2

What is the temperature danger zone? Pathogens grow even faster…

Answer 2

41-135

70-125

Question 3

How many hours can food stay in the temperature danger zone before it is thrown out?

Answer 3

2 hours

Question 4

Most basic way to prevent cross-contamination?

Answer 4

Keep raw and ready to eat food away from each other.

Question 5

How can you prevent cross contamination?

Answer 5

Keep raw food away from RTE foods
Use separate equipment for raw and RTE food
Clean and sanitize before and after tasks

Question 6

Prep raw and RTE food at different times
Buy prepared food
Avoid time-tem abuse

Question 7

Check notes on thermometers

Question 8

Ways to calibrate a thermometer

Answer 8

Ice-point method - adjusts thermometer to temp at which water freezes
Boiling point method - adjusts thermometer to temp at which water boils

Question 9

When should you calibrate a thermometer 4

Answer 9

After they have been bumped or dropped
After they have been exposed to extreme temperature changes
Before deliveries arrive
Before each shift

Question 10

Accuracy of temperature food

Answer 10

To within +- 2 F

Question 11

Accuracy of air temperature

Answer 11

To within +-3F

Question 12

Important considerations in taking temp

Answer 12

Insert thermometer in thickest part of food

Take another reading in a different spot - temps may vary in different areas

Question 13

Time bimetallic thermometer must be inserted before you record the food temperature.

Answer 13

15 seconds