ServSafe Chapter 5

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

+ or - 2 degrees

What is the temperature danger zone?

41-135; pathogens grow well within this range

What temperature range do pathogens grow especially fast in?

70-125

At what temperatures do most foodborne pathogens grow most quickly?

between 70 and 125

What are the 3 types of thermometers used in foodservice operations?

bimetallic stemmed thermometers, thermocouples, thermistors

While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?

calibrate the thermometer

What are the general thermometer guidelines?

cleaning and sanitizing, calibration, accuracy, glass thermometers, checking temperatures

Maximum registering thermometer

indicates the highest temperature reached during use (dishwashing machines)

Which thermometer is limited to measuring surface temperature?

infrared thermometer

What is the flow of food?

the path of food as it moves from purchasing, receiving, storing, prepping, cooking, holding, cooling, reheating, and serving

Bimetallic stemmed thermometer

Checks temperatures from 0 to 220 degrees Fahrenheit; for checking hot and cold foods during receiving; useful during the flow of food; sensing area from tip to dimple

If purchasing a bimetallic stemmed thermometer for your operation, make sure they have what features?

calibration nut, easy to read markings, dimple

Food is being time-temperature abused whenever it is?

cooked to the wrong minimum internal temperature; held at wrong temperature; cooled or reheated incorrectly

What guidelines should be followed for infrared thermometers?

distance, barriers, manufacturers directions

What are the two methods of calibration?

ice point method and boiling point method

Boiling Point Method

involves adjusting the thermometer to the temperature at which water boils (212 degrees)

Ice Point Method

involves adjusting the thermometer to the temperature at which water freezes (32 degrees)

A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board?

it must be washed, rinsed, and sanitized

Thermocouples and termistors

measure temperatures through a metal probe; temperatures are displayed digitally; sensing area in tip; good for checking temperatures of both thick and thin food

Infrared (Laser) Thermometers

measure the temperature of food and equipment surfaces; quick and easy; do not need to touch a surface; less chance of cross contamination and damage to food; cannot measure air temperature or the internal temperature of food

Time Temperature Indicator (TTI)

monitor both time and temperature; color change appears in the window when time temperature has been abused during shipment or storage

How can you avoid time temperature abuse?

monitoring, tools, recording, time and temperature control, corrective actions

What probe should be used to check the temperature of a chicken breast?

penetration probe

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

time temperature indicator (TTI)

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

up to the dimple of the thermometer

What are the guidelines for preventing cross contamination between food?

use separate equipment for raw and ready to eat food; clean and sanitize before and after tasks; prep raw and ready to eat food at different times; buy prepared food

Penetration probes

use these to check the internal temperature of food, especially thin food (hamburger patties and fish fillets)

Air probes

use these to check the temperature inside coolers and ovens

Surface probes

use these to check the temperature of flat cooking equipment (griddles)

Immersion probes

use these to check the temperature of liquids (soups, sauces, frying oil)