Questions and Answers
What is the most basic way to prevent cross-contamination?
Keep raw and ready-to-eat food away from each other.
Which of the following are ways of preventing cross-contamination? (Select all that apply)
What are ways of preventing time-temperature abuse? (Select all that apply)
TCS food should be thrown out if it stays in the temperature danger zone for four hours or more.
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Which of the following indicates TCS food is being time-temperature abused? (Select all that apply)
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What are different types of temperature-measuring devices?
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What is the most important tool you have for food safety?
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What is the calibration nut on a bimetallic stemmed thermometer used for?
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Recording __________ regularly can help avoid time-temperature abuse.
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TCS food has been __________ if it remains in the temperature danger zone for extended periods of time.
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A food handler must wash, rinse, and sanitize a cutting board after trimming raw chicken before preparing vegetables to avoid cross-contamination.
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A bimetallic stemmed thermometer must be inserted __________ into food to give an accurate reading.
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A(n) _________ probe should be used to check the temperature of a large stockpot of chili.
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Where is a time-temperature indicator (TTI) most commonly found?
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What should a food handler do after dropping a bimetallic stemmed thermometer on the floor?
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A hanging thermometer in a walk-in cooler should be accurate to within how many degrees Fahrenheit?
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The bimetallic stemmed thermometer has a dimple on it to indicate the end of the temperature-sensing area.
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An infrared or laser thermometer does not have to touch the surface of food to check the temperature accurately.
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Study Notes
Cross-Contamination Prevention
- Keep raw and ready-to-eat foods separated to prevent cross-contamination.
- Use separate equipment, clean and sanitize surfaces, prepare food at different times, and consider buying prepared foods to mitigate risks.
Time-Temperature Abuse Prevention
- Monitor food temperatures regularly with appropriate tools.
- Record temperature data consistently to ensure time and temperature control.
- Implement corrective actions when deviations occur.
Temperature Danger Zone
- TCS (Time-Temperature Control for Safety) food is considered in the danger zone if held between 41°F and 135°F (5°C and 57°C).
- Significant pathogen growth occurs between 70°F and 125°F (21°C and 52°C).
- TCS food must be discarded if it remains in the danger zone for over four hours.
Handling TCS Food
- TCS food is time-temperature abused if it’s cooked to incorrect minimum internal temperatures, held at unsuitable temperatures, or cooled/reheated improperly.
Temperature Measuring Devices
- Various temperature-measuring devices include immersion probes for liquids, surface probes for flat surfaces, penetration probes for thin foods, air probes for ovens/coolers, infrared thermometers for non-contact readings, and time-temperature indicators (TTI).
Importance of Thermometers
- Thermometers, especially bimetallic stemmed thermometers, thermocouples, and thermistors, are crucial for ensuring food safety.
Bimetallic Stemmed Thermometer Features
- Key components include: calibration nut for accuracy, easy-to-read markings for quick checks, and a dimple that indicates the correct temperature sensing area.
Calibration Methods
- Ice Point Method: Adjust thermometer using water and ice to read 32°F (0°C).
- Boiling Point Method: Adjust using boiling water to read 212°F (100°C) without touching the pan.
Guidelines for Thermometer Use
- Ensure thermometers are cleaned and sanitized regularly, calibrated for accuracy within +/- 1°F, used only in shatterproof casings, and temperatures checked frequently.
Recording Temperatures
- Regularly record and post temperature readings outside coolers, freezers, prep areas, and near cooking equipment to avoid time-temperature abuse.
Food Safety Regulations
- TCS food must be discarded if held in the temperature danger zone for four hours or longer.
- Any cutting board used for raw chicken must be washed, rinsed, and sanitized before preparing other foods.
Thermometer Usage
- A bimetallic stemmed thermometer must be inserted into food up to the dimple for an accurate reading.
- An immersion probe is required for checking large batches like a stockpot of chili.
Location of Time-Temperature Indicators (TTI)
- TTIs are commonly attached to food shipment packaging to provide real-time temperature tracking.
Thermometer Maintenance
- If a bimetallic stemmed thermometer is dropped, it should be recalibrated before use.
Temperature Accuracy
- A hanging thermometer in a walk-in cooler should maintain accuracy within 3°F.
- Infrared thermometers do not need to contact food surfaces to provide accurate temperature readings, unlike bimetallic stemmed thermometers which indicate the sensing area with a dimple.
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Description
This quiz covers key concepts from Chapter 5 of the HMS 222 course. It focuses on preventing cross-contamination and time-temperature abuse in food safety practices. Test your knowledge with these flashcards to ensure a solid understanding of important food safety guidelines.
