Temperature
Item used to check internal temperature of food.
What is a thermometer
Temperature of 4°C(40°F) can be used to slow down bacterial growth.
What is Cold Holding Zone.
Internal temperature requirement for Pork.
What is 71°C/160°F.
T/F: You can eat leftovers of a leftover.
False. (it passes through the danger zone twice allowing bacteria to grow)
Probe is inserted here to check the temperature of food.
What is the thickest or middle part.
Food prepared and held at room temperature has a limit.
What is 2 hours.
Safe Internal temp for poultry (pieces or ground).
What is 74°C/180°C
T/F: Cooling foods too slowly is one of the leading causes of foodborne illness.
True.
Food kept between 4°C/40°F and 60°C/140°F is where bacteria grows and multiplies fast.
What is the danger zone.
Temperature of 60°C (140°F) or above is used to hold food (ex.buffets).
What is Hot Holding Zone
The safe internal temp for ground meat.
What is 71°C/160°F.
Raw food or juices come into contact with ready to eat food is an example of _________.
Cross-contamination.
Resetting the thermometer to 0°C (32°F) after checking temperature.
What is Recalibration
T/F: Uncooked fully thawed meat can be refrozen.
False.
Safe internal temp for fish.
what is 70°C/158°F.
Food being reheated must reach a safe internal temp within this time frame.
What is 2 hours.
Method of using crushed ice and water to recalibrate a thermometre.
What is Ice Point Method
Reheated food needs to meet this temperature before eating.
What is 74°C/165°F.
Minimum length of time needed to verify temperature with probe.
What is at least 15 seconds.
Food prepared at room temperature should be cooled within a certain period of time.
What is 2 hours. (must reach 4°C or less within 4 hours -use fridge)