What are the main steps in the flow of food?
- Purchasing
- Receiving
- Storing
- Preparation
- Cooking
- Holding
- Cooling
- Reheating
- Serving
What are the two key practices to keep food safe throughout its flow?
- Prevent cross-contamination
- Prevent time-temperature abuse
What is the purpose of using separate equipment in food preparation?
To prevent cross-contamination.
How should work surfaces, equipment, and utensils be maintained during food preparation?
Clean and sanitize after each task.
What is the recommended practice when preparing raw meat, fish, and poultry?
Prepare them at different times than ready-to-eat food.
This applies if you are planning on using the same prep area for ready-to-eat and other food.
What temperature range indicates that food has been time-temperature abused?
41°F and 135°F
(5°C and 57°C)
At what temperature range do pathogens grow rapidly?
70°F and 125°F
(21°C and 52°C)
What actions can be taken to avoid time-temperature abuse?
- Monitor time and temperature
- Ensure correct types of thermometers are available
- Regularly record temperatures and times
- Minimize time in the temperature danger zone
- Take corrective actions if standards are not met
What is the temperature range that a bimetallic stemmed thermometer can check?
0˚F to 220˚F
(–18˚C to 104˚C)
What is the correct way to use a bimetallic stemmed thermometer?
Insert the stem into the food up to the dimple.
What are the types of probes available for thermocouples and thermistors?
- Immersion probe
- Surface probe
- Penetration probe
- Air probe
What is the primary use of immersion probes?
To check the temperature of liquids such as soups and sauces.
What should be avoided when using infrared (laser) thermometers?
Measuring air or internal temperature of food.
What is a time-temperature indicator?
(TTI)
A device that monitors both time and temperature and indicates abuse with a color change.
What does maximum registering tape indicate?
The highest temperature reached during use.
What are the general thermometer guidelines for use?
- Wash, rinse, sanitize, and air-dry before and after use
- Calibrate before each shift
- Ensure accuracy to +/- 2°F or +/- 1°C
- Use glass thermometers only if shatterproof
- Insert into thickest part of the product
- Take multiple readings
- Wait for the reading to steady before recording
