Controlling Time and Temperature

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Controlling Time and Temperature

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Why is controlling time and temperature and avoiding cross-contamination critical when handling food?

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

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How can time-temperature abuse be prevented?

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What type of food needs time and temperature control to limit pathogen growth?

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How can your operation meet the FDA’s recommendation to have time and temperature parameters for controlling pathogens?

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TCS stands for Time and Temperature Control for Safety. What does this mean for TCS food?

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What kind of food needs time and temperature control for safety?

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How can food handlers avoid time-temperature abuse?

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Which statements are true about TCS food?

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How can time and temperature be controlled?

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How do we use temperature control to prevent the growth of pathogens?

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What can happen during a power failure or a refrigeration problem?

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How can illness from Biological Toxins be prevented?

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What does ServSafe call food that requires time and temperature control for safety?

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What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”?

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Which bacteria can be prevented from causing a foodborne illness by controlling time and temperature?

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The letters in FAT TOM represent the conditions that bacteria need to grow. They stand for Food, Acidity, Temperature, Time, Oxygen, and Moisture. Which of these conditions can you control?