Chapter 5 The Flow of Food An Introduction: Hazards in the Flow of Food and Monitoring Time and Temperature.

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

Up to the dimple in the thermometer stem.

How can cross contamination be prevented?

keep ready to eat and raw food separated, use separate equipment for each type food, and clean and sanitize all work surfaces, equipment, and utensils before and after each task

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

A Penetration probe.

At what temperatures do most foodborne pathogens grow most quickly?

Between 70 F and 125 F (21 C and 52 C).

What are some ways food can be time temperature abused?

Anytime food remains between 41 and 135 F.

How is a thermometer calibrated using the ice-point method?

Follow manufacturers directions for calibration.

Which thermometer is limited to measuring surface temperatures? -Thermistor -Thermocouple -Infrared thermometer -Bimetallic stemmed thermometer

Infrared thermometer.

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

+2 F or + 1 C

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

A Time temperature indicator.

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.

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.