HRTM 270 ServSafe Chapter 4

Wait ___ seconds after inserting a bimetallic stemmed thermometer before recording the temperature of a food.

15

temperature at which water boils

212F

temperature at which water freezes

32F

how long can food stay in the temperature danger zone before it must be thrown out? 1 hour 2 hours 3 hours 4 hours

4 hours

TCS food has been time-temperature abused any time it remains between what two temperatures Fahrenheit?

41 and 135

temperature danger zone

41-135F

most pathogens grow fastest between what two temperatures fahrenheit?

70 and 125

Rinsing a cutting board will prevent cross-contamination with the next food item placed on it (T/F)

False

how do most foodborne illnesses happen?

TCS food has been time-temperature abused

Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused. (T/F)

True

Some thermometers cannot be calibrated (T/F)

True

used to check the temperature inside coolers and ovens

air probe

at what temperatures do most foodborne pathogens grow most quickly? between 0-41F between 45-65F between 70-125F between 130-165F

between 70-125F

best for checking temperature of thick food

bimetallic stemmed thermometer

can check temperatures from 0-220F

bimetallic stemmed thermometer

measures temperature through metal stem

bimetallic stemmed thermometer

three types of thermometers commonly used in operations

bimetallic stemmed thermometers; thermocouples; thermistors

involves adjusting the thermometer to the temperature at which water boils

boiling-point method

two ways to calibrate a thermometer

boiling-point method; ice-point method

Make sure your thermometers are accurate by ___ them regularly.

calibrating

how can you adjust a bimetallic stemmed thermometer?

calibration nut

the path that food takes through your operation

flow of food

Sanitize thermometers by using a sanitizing solution appropriate for ___ surfaces.

food-contact

can only be used when enclosed in shatterproof casing

glass thermometers

involves adjusting the thermometer to the temperature at which water freezes

ice-point method

used to check the temperature of liquids

immersion probe

which thermometer is used to measure surface temperatures? thermistor thermocouple infrared thermometer bimetallic stemmed thermometer

infrared thermometer

do not need to touch a surface to check its temperature

infrared thermometers

measure the temperature of food and equipment surfaces

infrared thermometers

a food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? it must be dried with a paper towel it must be turned over to the other side it must be washed, rinsed, and sanitized it must be rinsed in hot water and air-dried

it must be washed, rinsed, and sanitized

most basic way to prevent cross-contamination

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

which practice can help prevent time-temperature abuse? keeping records of employee schedules cleaning and sanitizing equipment and work surfaces making sure food handlers spend at least 30 seconds washing their hands limiting the amount of food that can be removed from a cooler for prepping

limiting the amount of food that can be removed from a cooler for prepping

indicates the highest temperature reached during use

maximum registering thermometer

used where temperature readings cannot be continuously observed

maximum registering thermometer

used to check the internal temperature of food

penetration probe

which probe should be used to check the temperature of a chicken breast? air probe immersion probe penetration probe surface probe

penetration probe

used to check the temperature of flat cooking equipment

surface probe

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

temperature abuse

best for checking temperature of thick and thin food

thermocouples and thermistors

measure temperatures through a metal probe

thermocouples and thermistors

temperatures are displayed digitally on what type(s) of thermometer?

thermocouples and thermistors

Place a probe into the ___ part of the food.

thickest

when checking the temperature of food, where should the probe be inserted?

thickest part

if food is held in the temperature danger zone for four or more hours, what must you do with it?

throw it out

attached to packaging by the supplier

time-temperature indicator

color change appears in the window if the food has been time-temperature abused during shipment or storage

time-temperature indicator

monitor time and temperature

time-temperature indicator

what device can be used to monitor both time and temperature abuse during the shipment or storage of food? infrared thermometer time-temperature indicator thermistor with an air probe bimetallic stemmed thermometer

time-temperature indicator

sensing area of a bimetallic stemmed thermometer goes from where to where?

tip of stem to dimple

sensing area on thermocouples and thermistors

tip of the probe

how far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? just past the tip of the thermometer stem halfway between the tip of the thermometer stem and the dimple to the dimple in the thermometer stem past the dimple of the thermometer stem

to the dimple in the thermometer stem

which practice can help prevent cross-contamination? using color-coded cutting boards rinsing cutting boards between use purchasing food requiring preparation prepping raw and ready-to-eat food at the same time

using color-coded cutting boards

after they have been bumped or dropped after they have been exposed to extreme temperature changes before deliveries arrive before each shift

when to calibrate thermometers

thermometers used to measure the temperature of food must be accurate to within what degree fahrenheit?

+-2

Thermometers used to measure the temperature of food must to accurate to ___

+-2F

a thermometer used to measure the temperature of food must be accurate to what temperature? +-2F +-4F +-6F +-8F

+-2F

thermometers used to measure air temperature in food-storage equipment must be accurate to within what degree fahrenheit?

+-3