Flow of food
ServSafe Chapter 4
Preventing cross contamination
- Use separate equipment for each type of food.
- Clean and sanitize all work surfaces,equipment,and utensils after each task.
- Prepare raw meat,fish, and poultry at different times than ready to eat food(when using the same prep table)
- Buy food items that don't require much preparing or handling.
Time-temperature control
Food held in the range of 41 degrees F and 135 degrees F has been time temperature abused.
Food has been time-temperature abused whenever it is handled in the following ways:
- Cooked to the wrong internal temperature.
- Held at the wrong temperature.
- Cooked or reheated incorrectly.
How to avoid time temperature abuse
- Monitor time and temperature.
- Make sure the correct type of thermometers are available.
- Regularly record temperatures and the times they are taken.
- Minimize the time that food spends in the temperature danger zone.
- Take corrective actions if the time-temperature standards are not met.
Bimetallic stemmed thermometers
- Most common food thermometer.
- Can be calibrated to keep accurate readings easy to read.
Thermocouples and thermister
- Measure temperature through a metal probe.
- Display temperatures digitally.
- Come with interchangeable probes
Infrared(laser) thermometers
- Used to measure the surface temperature of food and equipment.
- Hold as close to the food or equipment as possible.
- Remove anything between the thermometer and the food,food package,or equipment.
- Follow manufacturer's guidelines.
Time temperature indicators (TTI)
- Monitor both time and temperature.
- Are attached to the packages by the supplier.
- A color change appears on the device when time temperature abuse has occurred.
Maximum registering tape
Indicates the highest temperature reached during use.
Used where temperature readings cannot be continuously observed.
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 washed rinsed ,& sanitized.
A thermometer used to measure the temperature of food must be accurate to what temperature?
+/-2 degrees F or +/-1 degrees C
What device can be used to record time-temperature abuse during the delivery of food?
Time-temperature indicator(TTI)
Which type of thermometer can read temperature without touching the items surface?
Infrared thermometer