Monitoring Time and Temperature

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Monitoring Time and Temperature

1 / 16

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

2 / 16

What kind of thermometer can monitor both time and temperature?

3 / 16

Why should a thermometer be used to check the temperature of food in hot holding instead of relying on the temperature gauge of the holding unit?

4 / 16

Which is a ServSafe guideline for monitoring time-temperature?

5 / 16

To ensure that all foods susceptible to foodborne illness are maintained at a proper temperature, which of the following areas requires some form of temperature monitoring?

6 / 16

What kind of thermometers do you need to have available?

7 / 16

What can you give each food handler to help them avoid time-temperature abuse?

8 / 16

What should you provide for food handlers so they can monitor time and temperature?

9 / 16

What should you provide for food handlers so they can track how long food is in the Temperature Danger Zone (TDZ)?

10 / 16

How often should you check the internal temperature of food in hot holding?

11 / 16

How can food handlers avoid time-temperature abuse?

12 / 16

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

13 / 16

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

14 / 16

To keep food safe you must monitor time and temperature to control the amount of time it spends in the Temperature Danger Zone (TDZ). What is the best way to monitor time and temperature?

15 / 16

How can time-temperature abuse be prevented?

16 / 16

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?