Chapter 5 HMS 222

How to calibrate and maintain different temperature-measuring devices

ice-point method Boiling point method

A(n) _________ probe should be used to check the temperature of a large stockpot of chili.

immersion

Different types of temperature-measuring devices and their uses

immersion probes, Surface Probes, Penetration Probes, Air Probes, Infrared (Laser) Thermometers, time-temperature indicator (TTI)

Which thermometer does not have to touch the surface of food to check the temperature​ accurately

infrared or laser

The most basic way to prevent cross contamination?

keep raw and ready-to-eat food away from each other

Surface Probes

measures temp of flat surfaces

Air Probes

measures temp of ovens and coolers

time-temperature indicator (TTI)

measures time and temp

Ways of preventing time-temperature abuse

monitoring Tools Recording Time and Temperature Control Corrective Actions

Fact

TCS food has been time-temperature abused any time it remains between 41°F and 135°F (5°C and 57°C). This is called the temperature danger zone because pathogens grow in this range. They grow especially fast between 70°F and 125°F (21°C and 52°C). TCS food must be thrown out if it stays in the temperature danger zone for four hours or more.

Recording __________ regularly, and posting them on clipboards outside of coolers, freezers, near prep areas and next to cooking and holding equipment is one way to avoid time-temperature abuse.

temperature

The most important tool you have is the

thermometer (Bimetallic stemmed thermometers, Thermocouples, Thermistors)

TCS food that has been in the temperature danger zone for four hours or more should be __________

thrown out

A bimetallic stemmed thermometer must be inserted __________ into food to give an accurate reading

up to the dimple of the stem

immersion probes

used to check liquids

Penetration Probes

used to measure temp of thin foods

A hanging thermometer in a​ walk-in cooler should be accurate to within how many degrees​ Farenheit

3

Where is a​ time-temperature indicator​ (TTI) most commonly​ found?

Attached to the packaging of a food shipment

Which thermometer has a dimple on it to indicate the end of the​ temperature-sensing area?

Bimetallic stemmed thermometer

bimetallic stemmed thermometers important parts

Calibration nut: Easy-to-read markings: Dimple:

General guidelines for thermometer use

Cleaning and Sanitizing Calibration Accuracy (-+1 farenheight) Glass Thermometers (only use in shatterproof casing) Checking Temperatures

TCS food is being time-temperature abused whenever it is handled in the following ways:

Cooked to the wrong minimum internal temperature Held at the wrong temperature Cooled or reheated incorrectly

Infrared (Laser) Thermometers

Distance: Barriers Manufacturer's directions

Ways of preventing cross-contamination

Using Separate Equipment Cleaning and Sanitizing Prepping Food at Different Times Buying Prepared Food

TCS food has been __________ if it remains in the temperature danger zone for extended periods of time.

abused

boiling point method

adjust it based on the temp at which water boils (boil water, stick probe in and dont touch pan, wait 30 sec, and adjust thermoneter so it reads 212)

ice point method

adjust it based on the temperature at which water freezes (fill cup with ice and water, stir, wait 30 sec, adjust thermometer to 32 degrees F)

A food handler has dropped a bimetallic stemmed thermometer on the floor. What should the food handler do​ next

calibrate the thermometer

A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. This cutting board must be ___________ before doing this.

washed, rinsed, and sanitized