Podcast
Questions and Answers
What is the flow of food?
What is the flow of food?
When is food considered to be in the temperature danger zone?
When is food considered to be in the temperature danger zone?
What is cross-contamination?
What is cross-contamination?
The spreading of bacteria or other pathogens from one food to another
Which of the following is NOT a method to avoid time-temperature abuse?
Which of the following is NOT a method to avoid time-temperature abuse?
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What is the purpose of immersion probes?
What is the purpose of immersion probes?
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What do surface probes check?
What do surface probes check?
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What are penetration probes used for?
What are penetration probes used for?
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Which thermometer type provides accurate temperature readings without touching food?
Which thermometer type provides accurate temperature readings without touching food?
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What does it mean to clean and sanitize thermometers?
What does it mean to clean and sanitize thermometers?
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How should temperatures be checked in food?
How should temperatures be checked in food?
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What is calibration?
What is calibration?
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What does accuracy refer to in measurements?
What does accuracy refer to in measurements?
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What is a potential risk of using glass thermometers?
What is a potential risk of using glass thermometers?
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Air temperature in food storage should be within +/- ______F or +/- ______C.
Air temperature in food storage should be within +/- ______F or +/- ______C.
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Food temperature in food storage should be within +/- ______F or +/- ______C.
Food temperature in food storage should be within +/- ______F or +/- ______C.
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Study Notes
Flow of Food
- Represents the journey food takes from receipt to service.
Time-Temperature Control
- Refers to temperature maintenance between 41ºF and 135ºF, known as the temperature danger zone.
Cross-Contamination
- Occurs when bacteria or pathogens transfer from one food item to another, posing a safety risk.
Avoiding Time-Temperature Abuse
- Essential practices include:
- Monitoring food temperatures
- Using accurate thermometers
- Maintaining records
- Implements procedures to minimize time in the danger zone
- Taking corrective actions when necessary
Immersion Probes
- Designed for measuring temperatures of liquids, such as soups, sauces, and frying oils.
Surface Probes
- Used to assess temperatures of flat cooking surfaces like griddles.
Penetration Probes
- Ideal for checking the internal temperatures of food, especially thin items like hamburger patties and fish fillets.
Infrared (Laser) Thermometers
- Provide accurate temperature readings for food and equipment surfaces.
- Minimize cross-contamination and damage as they do not contact food; unsuitable for measuring air or internal temperatures.
Cleaning and Sanitizing Thermometers
- Must be washed, rinsed, sanitized, and air-dried before and after each use to ensure safety.
Checking Temperatures
- Insert thermometers into the thickest part of the food product for accurate readings.
Calibration
- Refers to adjusting equipment to ensure it functions effectively and accurately.
Accuracy
- The term describes how closely a measurement corresponds to the actual value.
Glass Thermometers
- Consist of a hollow glass stem and bulb filled with mercury or alcohol and can be hazardous if broken.
- Must be used within a shatterproof casing to prevent contamination.
Air Temperature in Food Storage
- Should be maintained within +/-3ºF or +/-1.5ºC for proper safety compliance.
Food Temperature in Food Storage
- Must be maintained within +/-2ºF or +/-1ºC for optimal safety and quality assurance.
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Description
Test your knowledge on the flow of food and importance of time-temperature control to ensure food safety. This quiz covers essential practices to avoid cross-contamination and maintain proper food temperatures. Understand the use of different thermometers and their roles in the kitchen.
