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The Flow of Food: An Introduction: Servsafe Chapter 4 Notes

Guidelines are provided for preventing cross-contamination when handling food, including using separate equipment for different tasks, cleaning surfaces between uses, and preparing foods at different times. Foodborne pathogens grow best between 70-125°F, so food left in this temperature danger zone for over 4 hours should be discarded. Thermometers like bimetallic stemmed, thermocouple, and infrared can measure food temperatures in various ways and have different appropriate uses. General guidelines for thermometers include cleaning, calibration if accuracy is compromised, and ensuring an accurate reading within 2-3°F for food and air temperatures.

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Lauren Pipe
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388 views

The Flow of Food: An Introduction: Servsafe Chapter 4 Notes

Guidelines are provided for preventing cross-contamination when handling food, including using separate equipment for different tasks, cleaning surfaces between uses, and preparing foods at different times. Foodborne pathogens grow best between 70-125°F, so food left in this temperature danger zone for over 4 hours should be discarded. Thermometers like bimetallic stemmed, thermocouple, and infrared can measure food temperatures in various ways and have different appropriate uses. General guidelines for thermometers include cleaning, calibration if accuracy is compromised, and ensuring an accurate reading within 2-3°F for food and air temperatures.

Uploaded by

Lauren Pipe
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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The Flow of Food: An Introduction

ServSafe Chapter 4 Notes

Guidelines for preventing cross contamination:


• Use _separate equipment_____, like different colored cutting boards and utensil _handles_______.

• _Clean and sanitize___ all work surfaces, equipment, and utensils after each task.
• Prep food at __different times_______.
• Buy __food___ that doesn’t require much prepping or handling.

Time-Temperature Control
• Pathogens grow BEST in the range of _ 70 F_____ to ___125 F____.
• If food is held in the temperature danger zone for more than ___4____ hours it must be thrown out.
• Food is being abused whenever it is handled in the following ways:
o Cooked to the wrong _internal temperature__.
o Held at the _wrong temperature____.
o __cooled________ or ___reheated ______ incorrectly.

Types of Thermometers
• _Bimetallic stemmed thermometer_____

o Can check temps from ___0 F_____ to __220 F_______

o The sensing area is from the __tip ______ to the ___dimple_____

o Good for __thick_____ or ___large____ food; not practical for thin food

o Must have: __calibration_____ nut, easy-to-read markings, and a __dimple_____

• ____Thermocouples____ and __thermistors______


o Temperature are displayed _digitally________
o Sensing area is on the ___tip_______ of the probe
o Good for both thick and thin foods
o Come in several styles and with different probes
▪ _Immersion____ probe
• Used to check the temperature of ___liquids______, like soups, sauces, and frying oil
▪ __Surface____ probe
• Used to check the temperature of flat cooking __equipment______, like griddles
▪ __Penetration____ probe
• Used to check the internal temperature of __foo____, especially thin foods like hamburger
patties and fish fillets
▪ ___Air____ probe
▪ Used to check the temperature inside __coolers____ and ___ovens____
• _Infrared (laser) Thermometers_____

o Measures the temperatures of food and equipment _surfaces______

o Does not need to touch a surface to check its temperature; means less chance for __cross
contamination____ and damage to food

o Can’t measure __air______ temperature or ____internal______ temperatures of

___food_________

o Doesn’t take reading through __metal ____ or _ glass____

• Other Temperature-Recording Devices

o __Maximum registering thermometer_____________

 Indicates the highest temperature reached during use and is used when
temperature readings cannot be continuously observed
o _Time Temperature Indicator_______ (TTI)
 Attached to packaging by the supplier
 A color change appears in the window if the food has been time-temperature abused during shipment
or storage. The color change is not __Reversible_____, so you know if the food has been abused.
o Temperature recording devices on food delivery trucks

General Thermometer Guidelines


• Cleaning and Sanitizing
o Must be washed, ___rinsed________, __sanitized______, and __air dried______
• Calibration

o Thermometers can lose their accuracy when they are bumped, dropped, or go through a
severe temperature change. When this happens, the thermometer must be calibrated, or
__adjusted _____, to give an accurate reading.
o Calibration methods: __boiling____ point and __ice____ point
• Accuracy

o Thermometers that measure the temperature of food should be accurate to +/- _2_°F.

o Thermometers that measure of air must be accurate to +/- _3_°F.

• Checking the temperature

o Insert the probe into the _thickest __ part of the food.

o Take a second reading in a __different______ spot.

o Digital thermometers read instantly, but you should wait __15____ seconds before reading the results of a
bimetallic stemmed thermometer.

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