CH 5 Flashcards

1
Q

To keep food safe throughout the flow of food you must…

A
  • Prevent cross-contamination

- Prevent time-temperature abuse

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2
Q

Cross-contamination - equipment practices

A
  • Use separate equipment for each type of food
  • Clean and sanitize all work surfaces, equipment, and utensils after each task
  • Prepare raw meat, fish, poultry at different times than ready-to-eat food (when using the same prep table)
  • Buy food items that do not require mush prep or handling
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3
Q

Food is time-temperature abused when…

A
  • Held in the range of 41F to 135F (5C to 57C)
  • Cooked to the wrong internal temperature
  • Cooked or reheated incorrectly
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4
Q

How to avoid time-temperature abuse:

A
  • Monitor time and temperature
  • Make sure the correct kinds of thermometers are available
  • Regularly record temperatures and the times they are taken
  • Minimize the time that food spends in the temperature danger zone
  • Take corrective actions if time-temperature standards are not met
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5
Q

Bimetallic stemmed thermometer

A
  • Can check temps from 0F to 220F (-18C to 104C)
  • Measures temp through metal stem; insert stem into the food up to the dimple
  • Practical for larger/thicker foods
  • Calibration nut used to adjust the thermometer for accuracy
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6
Q

Thermocouples and thermistors

A
  • Measure temp through a metal probe
  • Display temps digitally
  • Come with interchangeable probes: immersion probe, surface probe, penetration probe, air probe
  • Have a sensing area on the tip of the probe
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7
Q

Infrared (laser) thermometers

A
  • Used to measure the surface temperature of food and equipment
  • Hold as close to the food or equipment as possible
  • Remove anything between the thermometer and the food, food package, or equipment
  • Follow manufacturer’s guidelines
  • Cannot measure air temp or internal temp of food
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8
Q

Time-temperature indicators (TTI)

A
  • Monitor both time and temperature
  • Are attached to packages by the supplier
  • A color change appears on the device when time-temperature abuse has occured
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9
Q

Maximum registering thermometer

A
  • Indicates the highest temperature reached during use

- Used where the temperature readings cannot be continuously observed

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10
Q

How to calibrate thermometers

A
  • Ice-point method

- Boiling-point method

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11
Q

Boiling-point calibration method

A
  • Bring tap water to a boil in a deep pan
  • Put the thermometer stem or probe into the water
  • Adjust the thermometer so it reads 212F (100C)
  • Note: boiling point of water varies based on elevation
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12
Q

Ice-point calibration method

A
  • Fill a large container with crushed ice and water
  • Put the thermometer stem or probe into the water
  • Adjust the thermometer so it reads 32F (0C)
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13
Q

When using thermometers…

A
  • Wash, rinse, sanitize, air dry thermometers before and after using them
  • Calibrate them before each shift to ensure accuracy
  • Make Sur thermometers used to measure the temp of food are accurate to +/- 2F or 1C
  • Only use glass thermometers if they are enclosed in shatterproof casing
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14
Q

Using a thermometer

A
  • Insert thermometer stem or probe into thickest part of the product (usually the center)
  • Take another reading in a different spot
  • Wait for the thermometer reading to steady before recording the temperature
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