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Hazards in the Flow of Food
Monitoring Time and Temperature (Chapter 4)
Thermometers
100

Rapid growth zone for pathogens

What is 70f-125f

100

What are the 4 attachment probes for a thermocouple?

Immersion          penetration

surface               air

100

What do Bi-metallic stemmed thermometers measure?

What are thick foods such as a roast, turkey or ham.

200
The danger zone
What is 41F to 135F
200
Use of immersion probes
What is check temp of liquids
200
Time-temp indicator (TTI) used for what?
What is checking time-temp abuse during shipment or storage of food
300

using color coded cutting boards can help prevent this.

What is cross contamination.

300
Use of surface probes
What is check temp of flat cooking equipment
300
Thermometers must be used to what accuracy?
What is +/-2F or +/-1F
400

The best way to avoid spreading viruses

What is good personal hygiene.

400

Use of penetration probes

What is check internal temp of thin food such as burger patties, chicken and fish cutlets

400
When can glass thermometers be used?
What is when when placed in shatterproof casing
500

4 Ways to prevent cross-contamination (page 4.2)

What is using separate equipment, cleaning and sanitizing, prepping raw and RTE food at different times, and buying prepared food.

500
Use of air probes
What is Check temp inside coolers and ovens
500

Where should the probe be inserted when checking internal temp of food?

What is the thickest part