ServSafe Manager Chapter 4 Flashcards
Steps of the flow of food in order
Purchasing–Receiving–Storing–Preparation–Cooking–Holding–Cooling–Reheating–Service
3 ways that food is time-temperature abused
1.) cooked to the wrong internal temperature
2.) held at the wrong temperature
3.) cooled or reheated incorrectly
What is the temperature danger zone?
temperature at which pathogens grow (41F - 135F)
Temperature where bacteria grows RAPIDLY
70F - 125F
What are the 4 guidelines for preventing cross-contamination
1.) use separate equipment for raw and ready-to-eat food
2.) clean and sanitize before and after tasks
3.) prep raw and ready-to-eat food at different times
4.) buy prepared food
5 ways to avoid time-temperature abuse
1.) monitoring
2.) tools
3.) recording
4.) time and temperature control
5.) corrective actions
3 different types of thermometers
1.) bimetallic stemmed thermometer
2.) thermocouples
3.) thermistors
Types of probes (4)
1.) immersion probe
2.) surface probe
3.) penetration probe
4.) air probe
immersion probe
good to check the temperature of liquids such as soups, sauces, and oils
surface probe
good to check the temperature of flat cooking equipment such as griddles
penetration probe
good to check the internal temperature of food; helpful for checking temps on thin foods such as hamburger patties or fish fillets
air probe
good to check the temperature inside coolers and ovens
TTI
time-temperature indicator–used to identify if food has been time-temperature abused during shipment or storage
How often should one calibrate a thermometer? (4 reasons)
1.) after they have been bumped or dropped
2.) after they have been exposed to extreme temperature changes
3.) before deliveries arrive
4.) before each shift
2 ways to calibrate a thermometer
1.) boiling point method
2.) ice-point method
