SERVSAFE EXAM CHAPTER 4 THE FLOW OF FOOD

Ice-point method

1. Fill a large container with ice, and add tap water.(stir mixture well) 2. Submerge the sensing area and wait 30 seconds.(make sure its fully submerged) 3. Adjust the thermometer so it reads 32ºF (0ºC).

A thermometer used to measure the temperature of food must be accurate to what temperature? A. +2F B. +4F C. *6F D. +8F

A. +2F

Internal temperature of a roast A. Bimetallic stemmed thermometer B. Thermocouple with immersion probe C. Thermocouple with surface probe D. Thermocouple with penetration probe E. Thermocouple with air probe D. Infrared thermometer

A. Bimetallic stemmed thermometer

Which practice can help prevent cross-contamination? A. Using color coded cutting boards B. Rinsing and cutting boards between uses C. Purchasing food requiring preparation D. Prepping raw and ready to eat foods at the same time

A. Using color coded cutting boards

infrared thermometer manufacturers directions

Always follow the manufacturers guidelines

Internal temperature of fryer oil A. Bimetallic stemmed thermometer B. Thermocouple with immersion probe C. Thermocouple with surface probe D. Thermocouple with penetration probe E. Thermocouple with air probe D. Infrared thermometer

B. Thermocouple with immersion probe

What device can be used to monitor both time and temperature abuse during the shipment or storage of food? A. Infrared thermometer B. Time temperature indicator C. Thermistor with an air probe D. Bimetallic stemmed thermometer

B. Time temperature indicator

Three different types of thermometers

Bimetallic stemmed thermometer Thermocouples Thermistors

Calibrating Thermometers

Boiling point method-Adjust thermometer to the temperature at which water boils (212 F) Ice point method-Adjusting thermometer to the temperature at which water freezes (32F)

Buy prepared food:

Buy food items that do not require much prepping or handling

At what temperatures do most foodborne pathogens grow most quickly A. Between 0-41 F B. Between 45-65 F C. Between 70-125 F D. Between 130-165 F

C. Between 70-125 F

Which thermometer is limited to measuring surface temperatures? A. Thermistor B. Thermocouple C. Infrared Thermometer D. Bimetallic stemmed

C. 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? A. It must be dried with a paper towel B. It must be turned over to the other side C. It must be washed, rinsed, and sanitized D. It must be rinsed in hot water and air-dried

C. It must be washed, rinsed, and sanitized

Which probe should be used to check the temperature of a chicken breast? A. Air probe B. Immersion probe C. Penetration probe D. Surface probe

C. Penetration probe

Surface temperature of a griddle A. Bimetallic stemmed thermometer B. Thermocouple with immersion probe C. Thermocouple with surface probe D. Thermocouple with penetration probe E. Thermocouple with air probe D. Infrared thermometer

C. Thermocouple with surface probe

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A. Just past the tip of the thermometer stem B. Halfway between the tip of the thermometer stem and the dimple C. To the dimple in the thermometer stem D. Past the dimple of the thermometer stem

C. To the dimple in the thermometer stem

Clean and sanitize before and after tasks

Clean and sanitize all work surfaces, equipment, and utensils before and after each task.

How long can food stay in the temperature danger zone before it must be thrown out? A. 1 hour B. 2 hours C. 3 Hours D. 4 Hours

D. 4 Hours

Which practice can help prevent cross-contamination? A. Keeping records of employee schedules B. Cleaning and sanitizing equipment and work surfaces C. Making sure food handlers spend at least 30 seconds washing their hands D. Limiting the amount of food that can be removed from a cooler for prepping

D. Limiting the amount of food that can be removed from a cooler for prepping

Internal temperature of a fish fillet. A. Bimetallic stemmed thermometer B. Thermocouple with immersion probe C. Thermocouple with surface probe D. Thermocouple with penetration probe E. Thermocouple with air probe D. Infrared thermometer

D. Thermocouple with penetration probe

Air temperature of a cooler A. Bimetallic stemmed thermometer B. Thermocouple with immersion probe C. Thermocouple with surface probe D. Thermocouple with penetration probe E. Thermocouple with air probe D. Infrared thermometer

E. Thermocouple with air probe

Use separate equipment for raw and ready to eat food

Every type of food should have separate equipment; Colored cutting boards help

Time temperature control

Food held in the range of 41°F and 135°F (5°C and 57°C) has been time-temperature abused Food has been time-temperature abused whenever it is handled in the following ways Cooked to the wrong internal temperature Held at the wrong temperature Cooked or reheated incorrectly

Recording

Have food handlers record temperatures regularly. Make sure they write down when the temperatures where taken.

Time and temperature control

Have procedures to limit TCS foods from being in the danger zone

Infrared thermometer distance

Hold thermometer as close to the food equpment as you can without touching it

Prep raw and ready-to-eat food at different times

If using the same prep table, prep raw meat, fish, and poultry at a different time than ready-to-eat food. When possible, prep ready-to-eat food before raw food.

Monitoring

Learn which food items should be checked, how often, and by whome.

Corrective actions

Make sure food handlers know what to do when time and temperature standards are not met

Tools

Make sure the correct kinds of thermometers are available. Give food handlers their own thermometers

Infrared thermometer Barriers

Remove anything between the thermometer and the food, food package, or equipment. DO NOT take readings through metal, such as stainless steel or aluminum. Do not take readings through glass.

Thermacouples and Thermistors

Several styles

Dimple

The mark on the stem that shows the end of the temperature-sensing area.

Flow of Food

The path that food takes in an operation. It begins when you buy the food and ends when you serve it.

Air probes

Use these to check the temperature inside coolers and ovens

Calibration nut

You can adjust the bimetallic stemmed thermometer to make it accurate by using its calibration nut

penetration probes

check internal temperature of food useful for checking the temp of thin food- hamburger patties or fish fillets ie-chicken breast, roast

Surface probes

check the temperature of flat cooking equipment, such as griddles, grill

easy-to-read markings

clear markings reduce the chance that someone will misread the thermometer

Infrared (laser) thermometers

measure the temperature of food and equipment surfaces ie- grill top do not need to touch a surface to check temp can't measure air temp/internal temp of food distance: hold thermometer as close to food w/o touching it dont take readings through glass or metal

bimetallic stemmed thermometer

measures temperature through a metal probe with a sensor toward the end, measures from 0-220 F, only one that can be calibrated, has a dimple to mark the end of the sensing area, needs accuracy within 2 degrees

cross-contamination

the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.

immersion probes

use these to check the temperature of liquids, like soups, sauces, and frying oil

General Thermometer Guidelines

•Cleaning and Sanitizing (must be washed, risnsed, sanitized, and air dried; keep storage cases clean; clean before and after use of thermometers to prevent cross contamination; use sanitizer for food contact surfaces; have plenty of clean thermometers) •Calibration (calibrate regularly for accuracy; calibrate before each shift, before first deliveries arrive; follow manufacturer's directions regarding calibration) •Accuracy ( temp. must be accurate) •Glass thermometers (only use when enclosed in shatterproof case) •Checking temp. (insert probe into thickest part (usually center) and different spot; before recording, wait for temp to steady; wait atleast 15 seconds before inserting into food)