Food Safety & Thermometers Quiz
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Questions and Answers

What is the flow of food?

The path food takes in your operation from purchasing to service.

What temperature range is considered the temperature danger zone?

  • 0F to 41F
  • 165F to 180F
  • 135F to 165F
  • 41F to 135F (correct)
  • What are some ways food can be time-temperature abused?

    Handled in ways like cooked to the wrong minimum internal temperature, held at the wrong temperature, or cooled or reheated incorrectly.

    How can cross-contamination be prevented in the operation?

    <p>By using separate equipment for each type of food, cleaning and sanitizing surfaces and utensils after each task, and preparing foods at different times.</p> Signup and view all the answers

    What is the method for calibrating a thermometer using the ice-point method?

    <p>Submerge the thermometer in ice water until it reads 32F (0C).</p> Signup and view all the answers

    What must be done to the cutting board after trimming raw chicken before prepping vegetables?

    <p>It must be washed, rinsed, and sanitized.</p> Signup and view all the answers

    How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

    <p>Up to the dimple of the thermometer stem</p> Signup and view all the answers

    What probe should be used to check the temperature of a large stockpot of chili?

    <p>Immersion probe</p> Signup and view all the answers

    What device can be used to record time-temperature abuse during the delivery of food?

    <p>Time-temperature indicator</p> Signup and view all the answers

    At what temperatures do most foodborne pathogens grow most quickly?

    <p>Between 70F and 125F</p> Signup and view all the answers

    Which type of thermometer can read temperature without touching the item's surface?

    <p>Infrared</p> Signup and view all the answers

    A thermometer used to measure the temperature of food must be accurate to what temperature?

    <p>+/- 2F or +/- 1C</p> Signup and view all the answers

    Study Notes

    Flow of Food

    • Flow of food refers to the journey food takes from purchasing to serving.
    • Major concerns include cross-contamination and time-temperature abuse.
    • To prevent cross-contamination, use dedicated equipment for different foods and ensure thorough cleaning and sanitizing of all surfaces.

    Time-Temperature Abuse

    • Occurs when food remains in the temperature danger zone (41°F to 135°F or 5°C to 57°C).
    • Prevention includes frequent monitoring of food temperatures using thermometers.

    Using Thermometers

    • Place the thermometer in the thickest part of the food for accurate readings.
    • A bimetallic stemmed thermometer should be inserted from the tip to the end of the sensing area.
    • Wait for the reading to stabilize before recording.

    Proper Thermometer Maintenance

    • Thermometers must be calibrated regularly to ensure accuracy.
    • Clean and sanitize thermometers before and after each use.
    • Avoid using glass thermometers unless they are shatterproof.

    Preventing Time-Temperature Abuse

    • Time-temperature control for safety (TCS) food is abused if:
      • Cooked to improper minimum internal temperatures.
      • Held at incorrect temperatures.
      • Not cooled or reheated properly.

    Preventing Cross-Contamination

    • Employ separate equipment when preparing different food types.
    • Clean and sanitize surfaces and utensils after each task.
    • Prep raw meat, poultry, and seafood separately from ready-to-eat foods.
    • Opt for ingredients that require minimal handling.

    Ice-Point Method for Calibrating Thermometers

    • Fill a container with crushed ice and add cold water until full, stirring well.
    • Submerge the thermometer's sensing area in the mixture for 30 seconds.
    • Adjust the thermometer to read 32°F (0°C) by rotating the head while holding the calibration nut.

    Cleaning and Sanitizing Procedures

    • A cutting board used for raw chicken must be washed, rinsed, and sanitized before preparing vegetables.

    Thermometer Usage

    • A bimetallic thermometer should be inserted up to the dimple for an accurate reading.
    • An immersion probe is suitable for checking the temperature of a large stockpot of chili.

    Devices for Monitoring Time-Temperature Abuse

    • Time-temperature indicators can be utilized to log potential abuses during food delivery.

    Foodborne Pathogens

    • Most pathogens proliferate quickly between 70°F and 125°F (21°C and 52°C).

    Non-Contact Thermometry

    • Infrared thermometers allow for temperature readings without direct contact with the surface of food.

    Thermometer Accuracy Requirements

    • Thermometers used for food must maintain accuracy within +/- 2°F or +/- 1°C.

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    Description

    Test your knowledge on the flow of food, time-temperature abuse, and the proper use of thermometers. Understand key practices to prevent cross-contamination and ensure food safety. Ideal for anyone involved in food handling or management.

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