ServSafe: Module 4

Temperature recorders

-check and record temps during shipment, so you know if food was kept safe during shipment

Maximum registering thermometers

-indicate highest temp reached during use -used when hard to observe temps -good for checking dishwasher final rinse temps

2 ways to callobrate thermometers

1. Adjust based on freezing temperature (32 degrees, ice point method) 2. Adjust based on boiling water - boiling point method (212 degrees)

Common Types of Thermometers

1. Bimetallic stemmed Thermometer - 0 degrees - 220 degrees, should be scaled in 2 degree increments, can be calibrated by hand & best for checking temp of thick foods 2. Thermocouples - temp displayed digitally, no dimple, good for thick & thin food 3. Thermistors - temp displayed digitally, no dimple, good for thick & thin food

How long can food stay in the temperature danger zone before it must be thrown out?

4 hours

Temperature Danger Zone

41-135 Pathogens grown in this range - especially between 70 degrees-125 degrees, so keep food outside of this zone

When do you need to clean and sanitize your thermometers?

Before and after they're used

When should thermometers be calibrate?

Before each shift & before deliveries arrive, after bumped or dropped, when exposed to extreme temps

Time & Temperature Abuse

Cooked to wrong internal temp Held at the wrong temp Cooled or reheated incorrectly

Thermometer Accuracy

Food thermometer = +/- 2 degrees F (+/- 1 degree C) Air Temperature Thermometer = +/- 3 degrees F (+/- 1.5 degrees C) (EXample: hanging thermometer in a walk in cooler)

Which thermometer is limited to measuring the surface temp of food?

INfrared Thermometer

Which probe is best for checking the temp of a large stockpot of soup?

Immersion probe - made for liquids and sauces

Which thermometer is best for measuring the final rinse temp in a dishwashing machine?

Maximum registering thermometer - records highest temp reached during use

Ice point method

Method of calibrating thermometers based on the freezing point of water - easier & safer method

Which probe is best for checking the temp of a meat, fish & poultry?

Penetration probe - thin tip = good for thin food

flow of food (HACCP)

The path beginning when you purchase the food and ends when you serve it.

Cross-contamination

The spreading of pathogens from one food to another Prevent: keep raw & ready to eat foods away from each other -use colored cutting boards that correlate with the raw meat being cut -wash, rinse & sanitize work surfaces, equipment & utensils -do not prep ready to eat & raw meat on the same prep tables - prep ready to eat food BEFORE raw meat if using the same work table

What's the biggest hazard to food as it flows through the operation?

Time & Temperature Abuse -cross-contamination is also a hazard

How far must you stick a bimetallic stemmed thermometer into food to get an accurate reading?

To the dimple - the dimple marks the end of the temperature sensing area Allow 15 seconds for an accurate reading

How far must you stick a thermocouple or thermistor probe into food to get an accurate reading?

To the tip of the probe

Preventing time-temperature abuse

Use correct kind of thermometers Use timers Record temperatures & write down what time the temperature was taken Limit the amount of TCS food allowed out of the fridge at one time

Time-temperature indicator

Used by suppliers -monitors time & temperature -color change indicates time-temp abuse & is not reversable

Air probes

_______________probes check the temperature inside coolers and ovens.

surface probes

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

infrared thermometer

measure temp of food and equipment surface