1
Q
To keep food safe throughout the flow of food you must…
A
- Prevent cross-contamination
- Prevent time-temperature abuse
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
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
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
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
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
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
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
9
Q
Maximum registering thermometer
A
- Indicates the highest temperature reached during use
- Used where the temperature readings cannot be continuously observed
10
Q
How to calibrate thermometers
A
- Ice-point method
- Boiling-point method
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
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)
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
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
