Cross-Contamination
What is one way to keep raw and ready-to-eat foods from contaminating each other?
Use separate equipment for each type of food.
Food is abused any time it spends too long in what temperature range?
41°F–135°F (the danger zone).
Which thermometer has a metal stem and measures from the tip to the dimple?
Bimetallic stemmed thermometer.
What is the name of the temperature range where bacteria grow fastest?
The temperature danger zone.
Before using a thermometer, what should you do to it?
Wash, rinse, sanitize, and air-dry it.
Before and after every task, what must be done to prep areas and tools?
Clean and sanitize them.
Not cooking food to the correct internal temperature is an example of what?
Time–temperature abuse.
Thermocouples and thermistors measure temperature using what?
A metal probe with a digital display.
What lower limit marks the beginning of the danger zone?
41°F.
How accurate must a food thermometer be?
Within ±2°F.
What scheduling trick helps reduce cross-contamination at a single prep table?
Prep raw foods at a different time than ready-to-eat foods.
What’s one monitoring step to prevent time–temperature abuse?
Regularly record temperatures and the times they were taken.
What thermometer measures only surface temperatures?
Infrared (laser) thermometer.
Why is minimizing time in the danger zone critical?
Microorganisms multiply rapidly in this range.
What part of food should a thermometer probe be inserted into?
The thickest part.
What purchasing strategy reduces the risk of contamination from overhandling?
Buy foods that are already prepared or partially prepped.
Why must food be moved through the danger zone quickly during cooling?
Slow cooling increases bacterial growth risk.
What tool shows the highest temperature reached during cooking?
Maximum registering thermometer.
What types of food require the nearest consistent monitoring for danger zone exposure?
TCS foods (Time/Temperature Control for Safety foods).
What is one reason a thermometer may need recalibration?
It was dropped or exposed to temperature shock.
What barrier between foods must be avoided when storing or prepping produce?
Raw meat, poultry, and seafood must be kept separate from unwashed produce.
What should a food handler do if food is found outside safe temperature limits?
Take corrective action—such as reheating or discarding.
What device attached to packaging changes color if product safety is compromised by time-temperature abuse?
Time–temperature indicator (TTI).
At what point must food be discarded when held without temperature control?
When it has been in the danger zone too long, depending on the food type (typically 4 hours).
What is the ice-point calibration method used to set a thermometer to?
32°F (0°C).