Thermometers & Calibration
Thermometers that measure food must be accurate to…
+/- 2°F (1°C)
What is the temperature range of the Temperature Danger Zone?
41°F–135°F (5°C–57°C)
What must food handlers do when handling ready-to-eat food?
Wear gloves
At what maximum temp can milk & eggs be received?
45°F
If an imminent health hazard occurs (e.g., water outage), service must stop and…
Notify regulatory authority
When calibrating in boiling water at sea level, what temp should it be adjusted to?
212°F (100°C)
Pathogens grow most rapidly at temperatures between…
70°F–125°F (21°C–52°C)
Why is thawing food overnight on a prep table unsafe?
Exposed to the danger zone, pathogens can grow
What must food be done with before storing it?
Wrapped or covered
Three components of active managerial control include identifying risks, training, and…
Corrective action
When using the ice-point technique, to what temperature should a thermometer be adjusted?
32°F (0°C)
At what internal temperature should cold TCS food be received?
At what minimum temperature must hot TCS food be received?
41°F or lower
Why must food handlers avoid handling food with bare hands when serving high-risk populations?
Because they are more likely to get sick from contamination.
A chef buys fish from a local fisherman. Is it approved?
No, not inspected
A manager’s responsibility to actively control risk factors is called…
Active managerial control
Which thermocouple probe is used for soup?
Immersion
At what minimum temperature must hot TCS food be received?
135°F
How should food be cooled using the two-stage method?
Cool from 135°F to 70°F within 2 hours, then 70°F to 41°F within 4 hours.
How far off the floor should food be stored?
6 inches (15 cm)
Which is an example of a critical control point (CCP)?
Required minimum internal cooking temps
Which device measures surface temperatures?
Infrared Thermometer
Food must be thrown out after remaining in the temperature danger zone for…
4 Hours
Which practice requires a variance?
Packaging food using Reduced Oxygen Packaging (ROP)
Meaning of large ice crystals on frozen food?
Food thawed & refrozen
What 3 phases must a crisis management program focus on?
Preparation, Response, Recovery