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2
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100
these can keep food safe be creating a barrier between hands and food.
What are gloves.
100
calibrating the thermometer by immersing it into an ice bath is which method?
What is ice point method.
100
calibrating your thermometer by immersing the probe into boiling water is which method.
What is boiling point method.
100
what is the temperature danger zone
What is 41-135
100
shrimp, crab and lobster are known as
What is crustaceans
200
do not wear this, as it may flake off into food.
What is nail polish.
200
these thermometers should not be used to measure air temp, or the internal temps of food.
What is infrared or laser
200
some suppliers attach these self- adhesive tags to food shipments to determine if the temp has exceeded safe limits during shipment.
What is Time temperature indicators.
200
the transfer of microorganisms from one food or surface to another
What is cross-contamination.
200
all processed crustaceans must be received at an internal temp of
What is 41 or lower.
300
hand antiseptics should only be used after this.
What is proper hand washing.
300
air temp probes are used to measure this.
What are temps inside refrigerators or ovens
300
immersion probes are designed to measure temps of this.
What is liquids
300
the path of food though your establishment.
What is the flow of food.
300
live crustaceans must be shipped alive, packed in this
What is seaweed
400
Hand antiseptics must comply with these.
What is FDA standards.
400
penetration probes are used to measure these.
What is internal temps of food
400
these measure temperatures through a metal probe or sensing area and display the results on a digital readout.
What is thermocouples and thermistors
400
How long must shellstock identification tags remain attached to the delivery container?
What is until all shellfish have been used.
400
shucked shellfish must be received at an internal temp of
What is 41 or lower.
500
Never use this type of thermometer to monitor the temps of foods.
What is glass.
500
surface probes measure the temps of this.
What is flat cooking equipment.
500
this type of thermometer measures temp through a metal probe with a sensor toward the end.
What is bimetallic stemmed thermometer.
500
to be acceptable, shellfish must have shells that are
What is closed and unbroken.
500
live shellfish must be received on ice or at an air temp of
What is 45 or lower.
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