Food Safety Chapter 5

Questions and Answers

What is the purpose of a Time-Temperature Indicator (TTI)?

To indicate if food has been time-temperature abused during shipment or storage (correct)

To provide nutritional information about the food

To calibrate thermometers for accurate readings

To measure the ambient temperature of a storage area

What should be done if a thermometer cannot be calibrated?

It should be adjusted manually for accuracy

It can continue to be used without any changes

It should be stored in a controlled environment

It should be replaced (correct)

Which procedure is part of calibrating a thermometer?

Storing it in a freezer for 24 hours

Submerging the sensing area in ice water for 30 seconds (correct)

Dipping it in boiling water for 5 minutes

Adjusting it at room temperature

Why is it important to keep storage cases clean for thermometers?

To ensure accurate temperature readings Signup and view all the answers

What happens to the color change in a Time-Temperature Indicator (TTI)?

It indicates time-temperature abuse and is not reversible Signup and view all the answers

At which point in the food flow can cross contamination occur?

At almost any point within the flow of food Signup and view all the answers

What is an effective method to prevent cross contamination during food prep?

Using colored cutting boards and utensil handles Signup and view all the answers

How should raw and ready-to-eat foods be handled during preparation?

They should be prepped at different times to minimize risk Signup and view all the answers

What is considered time-temperature abuse in food preparation?

Holding food at temperatures between 41°F and 135°F Signup and view all the answers

Which of the following practices is crucial for maintaining food safety during food prep?

Cleaning and sanitizing equipment before and after tasks Signup and view all the answers

What is the correct temperature range for holding food to prevent pathogen growth?

41°F - 135°F Signup and view all the answers

Which thermometer is specifically designed to measure the internal temperature of food?

Metal Probe Thermometer Signup and view all the answers

What type of thermometer cannot measure air temperature?

Infrared Thermometer Signup and view all the answers

Which of the following best describes the Maximum Registering Thermometer?

It indicates the highest temperature reached during use. Signup and view all the answers

What is the acceptable accuracy range for thermometers measuring the temperature of food?

<ul> <li>or - 2°F</li> </ul> Signup and view all the answers

Which food example is particularly susceptible to unsafe holding temperatures due to pathogen growth?

Pre-cooked chicken breasts Signup and view all the answers

What is the required accuracy for thermometers that measure air temperature?

<ul> <li>or - 3°F</li> </ul> Signup and view all the answers

What is the advantage of the sensing area located at the tip of a metal probe thermometer?

Facilitates checking temperatures of both thick and thin food. Signup and view all the answers

What should be done when checking the temperature of food?

Insert the thermometer stem or probe into the thickest part and check multiple spots. Signup and view all the answers

How should food be cooled to ensure safety against pathogens?

Correctly by following safe cooling practices. Signup and view all the answers

Under what condition are glass thermometers permitted for use?

When enclosed in shatterproof casing. Signup and view all the answers

What is one of the main limitations of an infrared (laser) thermometer?

Cannot measure ambient air temperatures. Signup and view all the answers

Study Notes

Preventing Cross Contamination

Cross contamination can occur at various stages in the food flow: purchasing, receiving, storing, prepping, cooking, holding, cooling, reheating, and serving.
Prevent cross contamination by using separate equipment for raw and ready-to-eat foods.
Utilize color-coded cutting boards and utensil handles to differentiate between food types.
Clean and sanitize equipment and surfaces before and after each task to mitigate risks.
Always prep raw foods separately from ready-to-eat foods; if possible, prepare RTE food before raw food handling.
Rapid growth of pathogens occurs in the temperature range of 41°F to 135°F.

Time-Temperature Abuse

Time-temperature abuse occurs when food is not held, cooked, or cooled at the correct temperatures, leading to pathogen survival and growth.
Cook foods to the proper internal temperatures:
- Poultry and other meats need a minimum of 165°F.
- Ground meats should be cooked to at least 155°F.
- Seafood must reach a minimum of 145°F.
Foods should be cooled promptly and reheated correctly to prevent pathogen proliferation.

Thermometer Types

Metal-probe thermometers measure temperatures and display readings digitally; the sensing area is at the tip allowing for accurate checks on both thick and thin foods.
Infrared (laser) thermometers measure surface temperatures but cannot assess internal food temperatures or air temperature.
Maximum registering thermometers indicate the highest temperature reached, useful in settings where continuous monitoring isn't feasible, such as dishwashing machines.
Time-temperature indicators (TTIs) are tags that change color if food experiences time-temperature abuse during transport or storage, with changes being irreversible.

Thermometer Calibration and Maintenance

Calibration is necessary for accuracy; if thermometers cannot be calibrated, they should be replaced.
Regular calibration involves adjusting a thermometer to read 32°F by recording water’s freezing point, or 212°F for boiling water.
Procedure for freezing point calibration:
- Mix ice with water in a large container and submerge the thermometer’s sensing area for 30 seconds.
- Clean and sanitize thermometers before use and check storage cleanliness.
Thermometers measuring food temperatures should be accurate within + or - 2°F; air temperature accuracy needs to be within + or - 3°F.
Glass thermometers are permissible only if shatterproof casing is used to avoid breakage during use.

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Description

This quiz focuses on Chapter 5 concerning food safety, specifically on preventing cross-contamination along the food flow process. You'll learn about the various stages from purchasing to serving, and how to mitigate risks at each stage. Test your knowledge on best practices for food handling and safety.