Module 4 Flashcards
Flow of Food: An Introduction
What is the flow of food?
Purchasing, receiving, storing, and service. Sometimes the steps are preparation, cooking, holding, cooling, and reheating.
What mistakes can add up and create foodborne illnesses.
The supplier may have had the food frozen, but on the way to the warehouse the food may thaw. That food may not be stored correctly or not be cooked to the correct internal temperature.
What is the biggest hazard to food as it flows through the operation?
Time and temperature abuse. Cross contamination.
Where is the TCS food danger zone?
It is anytime it stays between 41F and 135F (5C and 57C).
What danger zone does pathogens grow the fastest in?
70F and 125F, or 21C and 52C.
How long can food stay in the temperature danger zone before you have to throw it out?
Up to 4 hours.
What are the common types of thermometers?
Bimetallic stemmed thermometers, thermocouples, and thermistors.
What temperatures can bimetallic stemmed thermometers check?
Between 0F to 220F (-18C to 104C).
What does the bimetallic stemmed thermometer have?
An indicator head (indicates food temp), calibration nut, and stem with a dimple.
How far should a bimetallic stemmed thermometer be in food?
It only needs to go up to the dimple. Which is the temperature sensing area.
How far should a thermocouple and a thermistor be stuck into food?
The temperature sensing area is on the tip of the probe.
What are penetration probes good for?
Sharp thin tip can be used to penetrate meat products. The thin tip is also good to check the temperature of thin food.
What probe is best for soup?
The immersion probe is the best as you want to get to the center of the pot. Best for liquids.
What is the best probe for the surface temperature of a griddle?
The surface probe. It is made to check the surface temperature of a flat cooking surface.
What prove is best to check the temperature of a cooler?
The air probe. When you check the cooler temperature, you are checking the temperature of the air inside.
What are infrared thermametors?
They measure the temperature of food and equipment surfaces. They do not need to touch the surface to do it. But cannot measure air or internal temperature.
What is the maximum registering thermometer?
It can record the highest temperature reached. Good for when it is hard to observe temperature. Like dishwasher final rinse.
What is the time-temperature indicator?
It is used by suppliers. It can do what is in its name. It is a tag that is attached to the food packaging. It has an irreversible color change when it is time temperature abused.
What are temperature recording devices?
Used by suppliers directly on delivery trucks. It checks and records temperature during shipment. Also to ensure that the vehicle was at a safe temperature.
When should you clean and sanitize your thermometers?
Before and after they are used to prevent cross contamination.
How do you calibrate a thermometer?
With the temperature water freezes, at 32F or 0C. Adjust it to the point water boils. At 212 F or 100C.
What is thermometer accuracy?
It must be accurate up to +/- 2F or +/- 1C for food. For air, +/- 3F or +/- 1.5C.
