Hazards in the Flow of Food
This can happen at almost any point in the flow of food.
What is cross-contamination
Cooked to the wrong internal temperature, held at the wrong temperature, cooled or reheated incorrectly
What are ways food can be temperature abused
Bimetallic stemmed, thermocouples, thermistors
What are types of thermometers
This must be done to thermometers before and after use to prevent cross-contamination.
What is cleaning & sanitizing
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces
What is cross-contamination
Purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, and service
What is the order of the flow of food
The longer food stays in the temperature danger zone, the more time __________ have to grow.
What are pathogens
This type of thermometer has a calibration nut, easy-to-read markings, and a dimple on the stem that shows the end of the temperature-sensing area
What is a bimetallic stemmed thermometer
After they have been bumped or dropped, after exposure to extreme temperature changes, before deliveries arrive, and before each shift.
What is calibrating thermometers
This must be done after completing each prep task to reduce the risk of cross-contamination
What is clean & sanitize
Most foodborne illnesses happen because TCS food has been
What is time-temperature abuse
If a food is held in the TDZ for ________ or more hours, it must be thrown out.
What is 4
These types of thermometers (2) measure temperatures through a metal probe. The sensing area is on the tip of the probe. They are good for checking both thick & thin foods.
What are thermocouples and thermistors
Thermometers used to measure the temperature of food must be accurate within ____ degrees F or ____ degrees C.
What is plus or minus 2 degrees F, or plus or minus 1 degree C.
Limiting the amount of food that can be removed from the cooler (refrigerator) when prepping it can help prevent
What is time-temperature abuse
The range of the temperature danger zone in which pathogens survive & grow
41 degrees F. to 135 degrees F.
Use separate equipment for raw and ready-to-eat food, clean & sanitize before & after tasks, prep raw and ready-to-eat food at different times, buy prepared foods.
What are guidelines for preventing cross-contamination between food
This type of probe is used to check the temperature of liquids, such as soups, sauces, & frying oil
What is an immersion probe
Insert the probe/thermometer into the thickest part of the food, then take another reading in a different spot. Wait for the thermometer to steady before reading it.
What is the correct way to check food temperatures
This temperature measuring device is designed for measuring surface temperatures
What is an infrared themometer
The temperature range in which pathogens grow rapidly.
70 degrees F to 125 degrees F
What are ways to prevent time-temperature abuse
These thermometers measure the temperature of food and equipment surfaces.
What is an infrared thermometer
Boiling Point (212 degrees f) method and ice-point (32 degree f) method
What are 2 ways to calibrate thermometers
This type of thermocouple probe (thermometer) should be used to check the temperature of a pork roast
What is a penetration probe