DHN 241: chapter 5

Thermometers used to measure the temperature of food must be accurate to within what degrees F?

+- 2F

Thermometers used to measure the temperature of air temperature in food storage equipment must be accurate to within what degrees F?

+- 3F

what temperature is food abuse?

41 and 135 F

The food danger zone is between what temperature range?

41F to 135F

How many steps of in the flow of food?

9 steps

calibration

Adjustment of equipment to ensure proper function.

Which thermometer is limited to measuring surface temperatures? a) thermistor b) thermocouple c) infared thermometer d) bimetallic stemmed thermomter

Infared thermometer

The flow of food:

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

Time-temperature indicator

Time and temperature monitoring device attached to a food shipment to determine if the product's temperature has exceeded safe limits during shipment or later storage. - it changes colors

Infrared thermometer

Use laser technology to produce accurate temperature reading of food and equipment surfaces. They reduce the risk of cross-contamination and damage to food because they do not require contact with food.

how to prevent cross contamination

Using separate equipment, cleaning and sanitizing, prepping food at different times, and buying prepared food.

how often should you change your gloves?

every 4 hours

true or false? Rinsing a cutting board will prevent cross-contamination with the next food item placed on it.

false

To prevent cross-contamination, a food handler should a) use separate equipment for raw and ready-to-eat food. b) clean and sanitize before and after tasks. c) prep raw and ready-to-eat food at diff times d) buy prepared food e) follow all of the above

follow all of the above

thermocouples and thermistors

good for checking the temperature of thick and thin food

recommend which calibrating a thermometer

ice point method

Two methods of calibrating a thermometer

ice point method Boiling point method

Maximum registering thermometer

indicates the highest temp reached during use and is used where temp readings cannot be continuously observed -checks final rinse temp of dishwashing machines

bimetallic stemmed thermometer

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

true or false? A time-temperature indicator changes color if the food has been time-temperature abused during shipment or storage.

true

true or false? If you drop a thermometer, you should calibrate it and then wash, rinse and sanitize, according to manufacturer instructions, before using again.

true

true or false? The best method to calibrate a thermometer is the ice point method.

true

true or false? The probe of a thermometer should be placed into the thickest part of the food.

true