Podcast
Questions and Answers
What is the purpose of a Time-Temperature Indicator (TTI)?
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?
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?
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?
Why is it important to keep storage cases clean for thermometers?
What happens to the color change in a Time-Temperature Indicator (TTI)?
What happens to the color change in a Time-Temperature Indicator (TTI)?
At which point in the food flow can cross contamination occur?
At which point in the food flow can cross contamination occur?
What is an effective method to prevent cross contamination during food prep?
What is an effective method to prevent cross contamination during food prep?
How should raw and ready-to-eat foods be handled during preparation?
How should raw and ready-to-eat foods be handled during preparation?
What is considered time-temperature abuse in food preparation?
What is considered time-temperature abuse in food preparation?
Which of the following practices is crucial for maintaining food safety during food prep?
Which of the following practices is crucial for maintaining food safety during food prep?
What is the correct temperature range for holding food to prevent pathogen growth?
What is the correct temperature range for holding food to prevent pathogen growth?
Which thermometer is specifically designed to measure the internal temperature of food?
Which thermometer is specifically designed to measure the internal temperature of food?
What type of thermometer cannot measure air temperature?
What type of thermometer cannot measure air temperature?
Which of the following best describes the Maximum Registering Thermometer?
Which of the following best describes the Maximum Registering Thermometer?
What is the acceptable accuracy range for thermometers measuring the temperature of food?
What is the acceptable accuracy range for thermometers measuring the temperature of food?
Which food example is particularly susceptible to unsafe holding temperatures due to pathogen growth?
Which food example is particularly susceptible to unsafe holding temperatures due to pathogen growth?
What is the required accuracy for thermometers that measure air temperature?
What is the required accuracy for thermometers that measure air temperature?
What is the advantage of the sensing area located at the tip of a metal probe thermometer?
What is the advantage of the sensing area located at the tip of a metal probe thermometer?
What should be done when checking the temperature of food?
What should be done when checking the temperature of food?
How should food be cooled to ensure safety against pathogens?
How should food be cooled to ensure safety against pathogens?
Under what condition are glass thermometers permitted for use?
Under what condition are glass thermometers permitted for use?
What is one of the main limitations of an infrared (laser) thermometer?
What is one of the main limitations of an infrared (laser) thermometer?
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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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