Exam 2 Flashcards
general Preparation
equipment quantity storage additives presentation corrective actions
Thawing
cooler running water microwave cooking slacking
• Identify methods for preventing cross-contamination
o Establishing specific personal hygiene policies
o Training food handlers on those policies and retraining them regularly
o Modeling correct behavior for food handlers at all times
o Supervising food safety practices at all times
o Revising policies according to changes in law and food safety science
o Use separate equipment
o Clean and sanitize
o Prep foods at different times
o Buying prepared foods
• Identify methods for preventing time-temperature abuse
o Monitoring o Tools o Recording o Time and temp. control o Corrective actions
o Bimetallic stemmed thermometers
Temps from 0-220F
Large or thick food
Sensing area from tip to dimple
o Thermocouples
Sensing area on tip of probe
Thick and thin
o Thermistors
Sensing area on tip of probe
Thick and thin
o Immersion probes
liquids
o Surface probes
Flat cooking equipment
o Penetration probes
Internal temp. of food
Thin foods
o Air probes
Temp. inside coolers and ovens
o Infrared
Do not touch surfaces
Temps of foods and equipment surfaces
o Max. reaching temp.
Indicates highest temp reached during use
o Time temp indicator
A color change shows up if the food has been time temp abused
o Ice point method
o Ice point method
Fill large container with crushed ice, add tap water until container is full
Put thermometer stem or probe in ice water
Wait 30 seconds
Adjust so it reads 32F