The Flow of Food To keep food safe throughout the flow of food: 4-2 Prevent cross-contamination Prevent time-temperature abuse Preventing Cross-Contamination Separate equipment:
Use separate equipment for each type of food Clean and sanitize: 4-3 Clean and sanitize all work surfaces, equipment, and utensils after each task Preventing Cross-Contamination Prep food at different times: Prepare raw meat, fish, and poultry at
different times than ready-to-eat food (when using the same prep table) Buy prepared food: 4-4 Buy food items that do not require much prepping or handling Preventing Time-Temperature Abuse Time-temperature control: 4-5
Food held in the range of 41F to 135F (5C to 57C) has been time-temperature abused Food has been time-temperature abused whenever it is handled in the following ways: o Cooked to the wrong internal temperature o Held at the wrong temperature
o Cooked or reheated incorrectly Preventing Time-Temperature Abuse Avoid time-temperature abuse: 4-6 Monitor time and temperature
Make sure the correct kinds 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 time-temperature
standards are not met Monitoring Time and Temperature Bimetallic stemmed thermometers 4-7 Monitoring Time and Temperature Thermocouples and thermistors: Measure temperature through a metal probe Display temperatures digitally
Come with interchangeable probes 4-8 o Immersion probe o Surface probe
o Penetration probe o Air probe Have a sensing area on the tip of their probes Monitoring Time and Temperature Infrared (laser) thermometers: 4-9
Use them to measure the surface temperature of food and equipment Hold them as close to the food or equipment as possible Remove anything between the thermometer and the food, food package, or equipment
Follow the manufacturers guidelines Monitoring Time and Temperature Time-temperature indicators (TTI): Monitor both time and temperature Are attached to packages by the supplier A color change appears on the device when
time-temperature abuse has occurred Maximum registering thermometers: 4-10 Indicates the highest temperature reached during use Used where temperature readings cannot be continuously observed
General Thermometer Guidelines When using thermometers: 4-11 Wash, rinse, sanitize, and air-dry thermometers before and after using them Calibrate them before each shift to ensure accuracy
Make sure thermometers used to measure the temperature of food are accurate to +/- 2F or +/- 1C Only use glass thermometers if they are enclosed in a shatterproof casing General Thermometer Guidelines When using thermometers: 4-12
Insert the thermometer stem or probe into the thickest part of the product (usually the center) Take more than one reading in different spots Wait for the thermometer reading to steady before recording the temperature Review
Lets review 4-13 Review Can this prevent cross-contamination? Why? A. Yes B. No Prepping meat on a red cutting board 4-14 Review Can this prevent cross-contamination? Why?
A. Yes B. No Buying precut lettuce for salads 4-15 Review Which thermometer(s) is best for measuring the temperature of this? A. Bimetallic stemmed B. Thermocouple C. Infrared Hamburger patty 4-16
Review Which thermometer(s) is best for measuring the temperature of this? A. Bimetallic stemmed B. Thermocouple C. Infrared Roast 4-17 Review Which thermocouple probe should be used when measuring temperature in this situation? A. Immersion probe B. Surface probe
C. Penetration probe D. Air probe Cooler temperature 4-18 Review Which thermocouple probe should be used when measuring temperature in this situation? A. Immersion probe B. Surface probe C. Penetration probe D. Air probe Fryer oil
4-19 Review Which thermocouple probe should be used when measuring temperature in this situation? A. Immersion probe B. Surface probe C. Penetration probe D. Air probe Steak 4-20 Apply Your Knowledge
Where should you stick the thermometer? C 4-21 B A
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