What is the danger zone, and what is the temperatures where pathogens grow the fastest?
100
indicator head, calibration nut, stem, dimple, sensing area
What are the parts of a bimetallic thermometer?
100
digital display, sensing areas on probe tip, check thin and thick food
What are characteristics of thermocouples and thermistors?
100
thermometers that don't need to touch a surface, hold close to food or equipment, remove barriers, follow directions
What is an infrared thermometer?
200
Keep raw and ready-to-eat food away from each other
What is the main way to prevent cross-contamination?
200
Cooked to wrong internal temp. held at wrong temp, cooled or reheated incorrectly
What are the ways TCS food can be abused?
200
0-220 degrees
What are the temperatures a bimetallic thermometer can measure?
200
probe suitable for liquids
What is an immersion probe?
200
thermometer used to measure final rinse temp in dishwasher
What is a maximum registering thermometer?
300
use separate equipment, clean and sanitize, prep food at different times, buy prepared food
What are ways to keep raw and ready-to-eat food separate?
300
Thrown out
What must be done if TCS food is in the danger zone for 4 or more hours?
300
Insert ___________in middle of thickest part of food.
What is a stem of a bimetallic thermometer?
300
surface probe or infrared thermometer can measure this
What are thermometers good for measuring flat cooking equipment like a griddle?
300
device that monitors time and temp and is attached to packaging by supplier; device changes color to indicate time-temp abuse
What is time-temp indicator TTI?
400
color coded cutting boards, separate utensils
What are ways to keep equipment separate?
400
Monitoring food temps at regular intervals, use the right thermometers, record temps regularly
What are policies and procedures to help avoid time temp abuse?
400
Part of the thermometer that the stem must be inserted up to
What is the dimple?
400
penetration probe
What is a probe that can measure internal temp of food?
400
fill with crushed ice, put thermometer in water submerge 30 sec, adjust 32 F; do not let stem touch container
What is the method for calibrating using ice point method?
500
salmonella spp
What is a pathogen that contaminates via cross contamination?
500
Reheating soup that falls below 135 in 2 hours is an example.
What is corrective action?
500
boiling point 212, ice point method 32
What are the methods to calibrate a bimetallic thermometer?
500
air probe
What kind of probe can check internal temp inside cooler or oven?
500
before and after use clean, sanitize and air dry, calibrate before each shift and first delivery, accuracy within 2 degrees for food, accuracy for temp food storage w/I 3 degrees, no glass thermometers, bimetallic take at least 15 sec