Flow of Food
Preventing Cross Contamination
Preventing Time+Temp Abuse
Monitoring Time+Temp
General Thermometer Guidelines
100

Buying from reputable suppliers, getting in food, placing it correctly

What is Purchasing, Receiving, and Sotring

100
Using Dry/wet Measuring cups, bowls, measuring spoons, seperate cutting boards
What is separate equipment?
100
70-125 degrees farenheit
What is the time when bacteria grows most rapidly?
100

Checks temperatures between 0 and 220 degrees farenheit

What is bimetallic stemmed thermometers?

100

DAILY DOUBLE!

Ensures accuracy of thermometers

What is calibrate before every use?

200
Washing, cutting, making food, and making sure the temperature is correct.
What is Preparation, Cooking, Holding?
200
Washing down counters and equipmtment
What is cleaning and sanitizing?
200
Time-temp danger zone
What is 41-135 degrees Fahrenheit?
200
Uses a metal probe, but has interchangeable probes
What is thermocouples/thermistors?
200
glass thermometers are safe
What is only in a shatterproof casing?
300
Getting food out of the danger zone swiftly and effectively, making food warm again, giving to the customer
What is Cooling, Reheating, and Serving?
300
Prepping ready to eat and then foods that have to be cooked
What is Prep food at different times?
300
Cooking to the wrong temp, holding at the wrong temperature,cooked/re-heated incorrectly
What is time/temp abuse
300
Measures the surface temperature
What are infrared thermometers?
300
To clean thermometers they are
What is washed, rinsed, sanitized, and air dried?
400

DAILY DOUBLE!

One of the major ways to keep food safe

What is preventing cross contamination

400
An easy way to prevent cross sontamination
What is buy prepared food?
400
Steps to avoid time/temp abuse
What is Monitor time and temp, keep records, minimize time/temp danger zone exposure?
400
Monitors both time and temp, and are attached to packages by suppliers
What are time/temp indicators?
400
To ensure an accurate read
What is take temperature in more than one spot
500
The second major way to ensure food safety
What is prevent time and temperature abuse?
500
Cuts down chances of food-borne diseases
What is the importance of cross contamination?
500

DAILY DOUBLE!

taking corrective action

What is done when time/temp abuse happens?

500
Tape used to measure the highest temperature reached during use
What is maximum registering tape?
500

DAILY DOUBLE!

The thermometer must be placed

What is into the thickest part of the meat?

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