ServSafe Chapter 5

1. Cleaning and Sanitizing - must be washed, rinsed and sanitized and air dried before and after use 2. Calibration - do this before each shift and before the first delivery arrives 3. Accuracy - food thermometers need to be to accurate to +/- 2 degree F or +/- 1 degree C, food storage thermometers needs to be accurate +/- 3 degrees F or +/- 1.5 degrees C 4. Glass Thermometers - only can be used when enclosed in a shatter proof case 5. Checking Temps - insert stem or probe into thickest part of the food, also take a second reading in a different spot, wait for reading to steady, allow at least 15 seconds

-general thermometer guidelines (5)

1. Use separate equipment for produce, raw meat, and raw poultry 2. Clean and sanitize all work services after each task 3. Prep ready-to-eat foods before raw foods if possible 4. Buy prepared foods like precooked chicken breast and chopped lettuce

-guidelines for keeping raw and ready-to-eat foods away from each other (4)

1. Distance - hold thermometers as close to the food or equipment as possible without touching it 2. Barriers - remove anything between the thermometer and the food or equipment 3. Manufacturer's Directions - always follow directions for the most accurate reading

-guidelines for using infrared thermometers (3)

Up to the dimple of the thermometer stem

-how far must a bimetallic stemmed thermometer be inserted into food

1. Fill large container with crushed ice and add tap water and stir 2. Make sure sensing area is submerged for 30 seconds or until indicator stops moving 3. Adjust thermometer to read 32 degrees F

-ice point method steps (3)

1. Cross-Contamination 2. Time-Temperature Abuse

-major concerns during the flow of food (2)

Keep raw and ready-to-eat foods away from each other

-most basic way to prevent cross-contamination

1. Bimetallic stemmed thermometers 2. Thermocouples 3. Thermistors

-most commonly used thermometers (3)

Thermometer

-most important tool used to prevent time-temperature abuse

70 and 125

-pathogens grow ESPECIALLY fast between ____ degrees F and ____ degrees F

Penetration Probes

-probe used to check the internal temperature of food -especially useful for checking temp of thin food such as fish fillets or hamburger patties

Air Probes

-probe used to check the temperature inside coolers and ovens

Immersion Probe

-probe used to check the temperature of liquids

Surface Probe

-probe used to measure the temperature of flat cooking equipment such as griddles

41 and 135

-temperature danger zone is between ____ and ___ degrees F

1. Purchasing 2. Receiving 3. Storing 4. Preparing 5. Cooking 6. Holding 7. Cooling 8. Reheating 9. Serving

-the flow of food (9)

Bimetallic stemmed thermometers

-thermometer that checks temperatures from 0 to 220 degrees F -useful for checking temperatures during the flow of food -for example, you can use it both during receiving and in hot or cold holding units -ideal for checking the temperature of large or thick foods

Infrared (Laser) Thermometers

-thermometer that does not need to touch the surface of the object to check its temp -less chance for cross-contamination or damage to food -HOWEVER cannot measure air temperature or internal temperature of food

Thermocouples and Thermistors

-thermometers that check temperatures through a metal probe (2) -temperatures are displayed digitally -sensing area is on the tip, good for checking both think and thin food -available in multiple sized and style, come with different types of probes

Ice-Point Method and Boiling Point Method

-two ways to calibrate thermometer

1. Calibration nut to make it accurate 2. Easy to read markings, scaled in at least 2 degree increments 3. Dimple, the mark on the stem that shows the end of the sensing area

-when buying bimetallic stemmed thermometers, make sure they have the following features (3)

True

TRUE or FALSE -you must clean and sanitize all work surfaces, equipment, and utensils after each task

False. The board needs to be washed, rinsed, and sanitized

TRUE or FALSE -it is okay to rinse the cutting board after using it to cut raw chicken

1. It's cooked to the wrong minimum internal temperature 2. Held at the wrong temperature 3. Cooled or reheated incorrectly

-TCS food is being time-temp abused when (3)

4

-TCS food must be thrown out if it stay in the TDZ for ____ hours or more

Cross-Contamination

-_________ _________ is a major hazard in the flow of food

15

-allow at least ____ seconds after you insert a thermometer stem into food to record the temperature

1. Monitoring temperatures 2. Making sure the correct types of thermometers are available 3. Have food handlers records temperatures regularly and when they were taken 4. Have procedures that limit the time food spends in the TDZ ex. limiting amount of food that can be removed from a cooler when prepping 5. Make sure handlers know the correct actions to take when temperature standards are not met

-avoid time-temp abuse by (5)

1. Bring clean tap water to a boil in deep pan 2. Make sure sensing area of thermometer is submerged, wait 30 seconds or until indicator stops moving, don't let probe touch pan 3. Adjust thermometer so it reads 212 degrees F

-boiling point method steps (3)

Time-Temperature Indicator (TTI)

-device attached to packaging from a food supplier to monitor time and temperature -color change appears when package has undergone time temperature abuse