Checking Temperatures

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Checking Temperatures

1 / 85

What kind of thermometer is less likely to cause cross-contamination or damage to food because it does NOT need to touch the food or surface to check its temperature?

2 / 85

What are the temperature requirements for the delivery of shell eggs?

3 / 85

Besides the temperature, what other information should be recorded by food handlers when checking food temperatures?

4 / 85

What kind of thermometer can measure temperature through glass, metal, or packaging?

5 / 85

How do you check the temperature of packaged food?

6 / 85

How do you check the meat, poultry, and fish temperature during receiving and inspecting?

7 / 85

Which is an example of a food that should be cooked to a minimum internal temperature of 165°F for less than 1 second (instantaneous)?

8 / 85

How can you get the most accurate measurements when using an infrared (laser) thermometer?

9 / 85

Infrared (Laser) Thermometers can measure the temperature of a surface without touching it. What advantage does this give the thermometer?

10 / 85

When checking food temperatures with a bimetallic-stemmed thermometer, how long should you wait after inserting the stem into the food before recording the temperature?

11 / 85

Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done?

12 / 85

What kind of thermometers only measure the surface temperature of food and equipment?

13 / 85

When taking temperatures with an infrared (laser) thermometer, why must you remove anything between the thermometer and the measured surface?

14 / 85

Which is an advantage with bimetallic-stemmed thermometers?

15 / 85

Which part of a thermocouple and thermistor thermometer is sensative to temperature?

16 / 85

What can a Maximum Registering Thermometer (MRT) be used for?

17 / 85

What should be avoided when checking the temperature of packaged food items?

18 / 85

Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of flat cooking equipment, like a grill?

19 / 85

When checking the temperature inside a cooler or oven, which probe should be attached to a thermocouple or thermistor thermometer?

20 / 85

How can time-temperature abuse be avoided during service?

21 / 85

How can the temperature of food in reduced oxygen packaging (ROP) be measured without opening the package?

22 / 85

Which of these can an Immersion Probe Thermometer check the temperature of?

23 / 85

How are the receiving temperatures for Live Shellfish and Shucked Shellfish different?

24 / 85

Which statements are true about infrared (laser) thermometers?

25 / 85

What needs to be recorded to avoid time-temperature abuse?

26 / 85

What are the temperature requirements for the delivery of milk?

27 / 85

What kind of thermometer works well for checking the final rinse temperature of dishwashing machines?

28 / 85

What trait makes a bimetallic-stemmed thermometer suitable for checking the temperature of large or thick food?

29 / 85

How do you check the food temperature in regular, non-vacuum-sealed packages?

30 / 85

Why is it important to measure the internal temperature of the thickest part of the food?

31 / 85

What is an infrared thermometer NOT able to measure the temperature of?

32 / 85

ServSafe suggests keeping clipboards supplied with forms and pencils near:

• Coolers
• Freezers
• Food prep areas
• Cooking equipment
• Holding equipment

What information will food handlers be recording regularly?

33 / 85

What are Time-Temperature Indicators (TTI) used for?

34 / 85

How are the temperature readings shown on a thermocouple or thermistor thermometer?

35 / 85

Infrared (Laser) Thermometers can measure the temperature of surfaces from a distance. What are these thermometers NOT able to measure the temperature of?

36 / 85

Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of liquids like soups, sauces, and frying oil?

37 / 85

What mark shows the end of the temperature-sensing area on a bimetallic-stemmed thermometer?

38 / 85

Which of these temperatures can an Air Probe Thermometer check?

39 / 85

What kind of thermometer indicates the highest temperature reached during use and is used where temperature readings cannot be continuously observed?

40 / 85

Which is a guideline for checking temperatures using a bimetallic-stemmed thermometer?

41 / 85

What are surface probes used for?

42 / 85

Each storage unit must have at least one device that measures air temperature, like a hanging thermometer in a cooler. Where should the device be located in the storage unit?

43 / 85

Both live and shucked shellfish may be received at an air temperature of 45°F at delivery. What additional temperature requirements does a delivery of live shellfish have?

44 / 85

What is the most important tool you have for monitoring temperatures?

45 / 85

What part of a bimetallic-stemmed thermometer is used to measure temperatures?

46 / 85

How long must you wait for a digital thermometer to display the temperature reading?

47 / 85

Where should the thermometer probe usually be inserted to check the temperature of food?

48 / 85

What are the temperature requirements for the delivery of most cold TCS foods?

49 / 85

Check the internal temperature of food being held for service at least every two to four hours. What should the temperature be?

50 / 85

You are inspecting and receiving a delivery of food in packages. Never allow food to enter your operation without first checking it’s temperature requirements. Some foods are delivered in a special kind of package (Frozen fish, ROP and MAP) that requires it’s temperature to be checked in a different way. What are the normal steps for checking the temperature of most kinds of packaged foods?

51 / 85

Which is a ServSafe guideline for checking the temperature of food?

52 / 85

What is the correct air temperature for cold storage units?

53 / 85

What are the temperature requirements for the delivery of shucked shellfish?

54 / 85

What are Penetration Probes useful for?

55 / 85

What are the temperature requirements for the delivery of hot TCS food?

56 / 85

How should you determine which thermometer to use when checking food temperatures?

57 / 85

Why don’t you need to insert thermocouple and thermistor thermometers as far into the food as bimetallic-stemmed thermometers need to be?

58 / 85

What should be used to check the temperatures of food during receiving?

59 / 85

These four cold TCS foods may be received at an air temperature of 45°F or lower. For most others, it must be 41°F or lower.

• Live shellfish
• Shucked shellfish
• Shell eggs
• Milk

Which must be cooled from 45°F to 41°F within four hours?

60 / 85

How can the internal temperature of most packaged food be checked with a bimetalic-stemmed thermometer during inspection of a delivery?

61 / 85

What thermometer is usually NOT practical for checking the temperature of a thin food, like a hamburger patty or fish filet?

62 / 85

What kind of food is a thermocouple and a thermistor good for checking the temperature?

63 / 85

What makes a bimetallic-stemmed thermometer useful for checking temperatures during the Flow of Food?

64 / 85

Which probe should be attached to a thermocouple or thermistor thermometer when checking the internal temperature of food?

65 / 85

When checking the temperature of food, what part of the food should you insert the thermometer stem or probe?

66 / 85

Through which of its parts do thermocouples and thermistors measure temperatures?

67 / 85

What are the temperature requirements for the delivery of milk?

68 / 85

What part of the food should the thermometer probe or stem be inserted into when checking its temperature?

69 / 85

What kind of food are thermocouple and thermistor thermometers suitable for checking the temperature of?

70 / 85

After checking and recording the temperature in the thickest part of the food, why should you take another reading in a different spot?

71 / 85

How can the time food spends in the Temperature Danger Zone (TDZ) be controlled?

72 / 85

What kind of food is a bimetallic-stemmed thermometer good for checking the temperature?

73 / 85

Which is true about the sensing area on a bimetallic-stemmed thermometer?

74 / 85

Which statement is true about a surface probe?

75 / 85

In what condition should a delivery of frozen food be received?

76 / 85

Where should the thermometer probe or stem be inserted to check the internal temperature of meat, poultry, or fish?

77 / 85

How should the internal temperature of food be measured?

78 / 85

What part of a bimetallic-stemmed thermometer measures temperatures?

79 / 85

Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of a thin food, like hamburger patties or fish fillets?

80 / 85

What should be done after checking the temperature in the thickest part of the food and recording the measurement?

81 / 85

How should the temperature of food in hot holding be checked?

82 / 85

When checking temperatures with a bimetallic-stemmed thermometer, how far does its stem need to be inserted into the food?

83 / 85

You can verify that the cooler is working by randomly checking the temperature of the food stored inside. What should you do with the food if it’s NOT at the correct temperature?

84 / 85

How do you take temperatures with an infrared (laser) thermometer?

85 / 85

When checking temperatures with a bimetallic-stemmed thermometer, why must the stem be inserted into the food up to the dimple?