Chapter 4- The Flow of Food: An introduction
A thermometer used to measure the temperature of food must be accurate to what temperatures?
+/-2F or +/-1C
How long can food stay in the temperature danger zone before it must be thrown out?
4 hours
Which thermometer is used to measure surface temperatures?
Infrared thermometer
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. what must be done to the cutting board?
It must be washed, rinsed, and sanitized
which practice can help prevent time-temperature abuse?
Limiting the amount of food that can be removed from a cooler for prepping
Which probe should be used to check the temperature of a chicken breast?
Penetration probe
What device can be used to monitor both time and temperature abuse during the shipment or storage of food?
Time-temperature indicator
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
To the dimple in the thermometer stem
Which practice can help prevent cross-contamination?
Using color-coded cutting boards
At what temperature do most foodborne pathogens grow most quickly?
Between 70F and 125F (21C and 52C)