Vocabulary
The transfer of pathogens from one surface or food to another
What is cross-contamination?
Keep raw and ready-to-eat food away from each other
What is the most basic way to prevent cross-contamination?
the temperature range when food is considered to have been time-temperature abused
What is 41 degrees Fahrenheit to 135 degrees Fahrenheit?
the most important tool you have to monitor temperature
What is the thermometer?
Calibration through ice water
What is Ice point method
When food stays too long at temperatures that are good for pathogen growth
What is time-temperature abuse?
DAILY DOUBLE!!
What are the 4 guidelines to prevent cross-contamination?
1. Separating equipment
2. Cleaning and sanitizing
3. Prepping food at different times
4. Buying prepared food
the 3 ways food is handled when it's being temperature abused
What is cooked to the wrong internal temperature, held at the wrong temperature, and cooled or reheated incorrectly?
3 types of thermometers that are commonly used in operations
What are the bimetallic stemmed thermometers, thermocouples, and thermistors?
Calibration should be done when
What is before each shift and delivery arrivals
The temperature range between 41 degrees Fahrenheit and 135 degrees Fahrenheit; foodborne pathogens grow well in it
What is the temperature danger zone?
Thermometers must be (blank), (Blank), and (blank), before being put away.
What is wash, rinsed and sanitized.
DAILY DOUBLE!!!!!
the least amount of hours that food can stay in the temperature danger zone before you have to throw it out
What is 4 hours?
Thermometer that must be inserted to the dipple to get an accurate read
What is BiMetallic Stemmed Thermometer
DAILY DOUBLE!!!
How long does it take for a bimetallic stemmed thermometer to get an accurate read after inserting it
What is 15 seconds
Food that requires time and temperature control for safety
What is TCS food?
To use one set of cutting boards, utensils, and containers for each type of meat
What is separating equipment?
DAILY DOUBLE!!!
70 degrees Fahrenheit to 125 degrees Fahrenheit
What is the temperature range in which pathogens grow much faster?
What is 4
When temping a beef roast, where should you insert the probe?
What is the thickest part.
DAILY DOUBLE!!!!
The path that food takes through your operation
What is the flow of food?
to buy food items that don't require much prepping or handling
What is buying prepared food?
5 areas in which time-temperature abuse can be avoided
What are monitoring, tools, recording, time and temperature control, and corrections?
The device that can be found on food deliveries that monitors temperatures.
What is Time-Temperature indicator
Glass thermometers pose what risk
What is a physical contaminant.