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Questions and Answers
What is the flow of food?
When is food considered to be in the temperature danger zone?
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?
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What is the purpose of immersion probes?
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What do surface probes check?
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What are penetration probes used for?
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Which thermometer type provides accurate temperature readings without touching food?
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What does it mean to clean and sanitize thermometers?
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How should temperatures be checked in food?
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What is calibration?
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What does accuracy refer to in measurements?
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What is a potential risk of using glass thermometers?
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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.
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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.
