Time and Temperature

/211
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Time and Temperature

1 / 211

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

2 / 211

What are Penetration Probes useful for?

3 / 211

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

4 / 211

At what temperatures do bacteria grow?

5 / 211

What is a critical way to prevent foodborne illness from biological toxins?

6 / 211

Why are easy-to-read markings necessary on a bimetallic-stemmed thermometer?

7 / 211

When is it acceptable to use glass thermometers in food service?

8 / 211

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?

9 / 211

Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called?

10 / 211

What range of temperatures is known as the Temperature Danger Zone (TDZ), where pathogens can grow rapidly?

11 / 211

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

12 / 211

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

13 / 211

These are the most common types of what, used in foodservice?

• Thermistors
• Thermocouples
• Bimetallic-stemmed

14 / 211

Reject a delivery of frozen food if you see evidence that it has been thawed and refrozen. Which of these are signs to look for in or on the product, packaging, or boxes?

15 / 211

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

16 / 211

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

17 / 211

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

18 / 211

Bimetallic-stemmed thermometers are the most common type of thermometer in food service because they are useful throughout the Flow of Food. But what is a disadvantage with these thermometers?

19 / 211

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

20 / 211

Pathogens can grow in the Temperature Danger Zone (TDZ). What range of temperatures do most pathogens grow the fastest?

21 / 211

What kind of thermometers do you need to have available?

22 / 211

How do you calibrate a thermometer using the Ice-Point Method?

23 / 211

As the manager, what should you be concerned about to keep food safe as it flows through your operation?

24 / 211

We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth?

25 / 211

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

26 / 211

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

27 / 211

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?

28 / 211

Which is an example of time-temperature abuse?

29 / 211

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

30 / 211

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

31 / 211

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

32 / 211

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

33 / 211

What part of a bimetallic-stemmed thermometer is used to adjust the thermometer and make it accurate?

34 / 211

What will happen if any part of frozen food is exposed to the Temperature Danger Zone (TDZ) while it’s being thawed?

35 / 211

What are surface probes used for?

36 / 211

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

37 / 211

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

38 / 211

Can all thermometers be calibrated?

39 / 211

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

40 / 211

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

41 / 211

What are some advantages of infrared (laser) thermometers?

42 / 211

Why must TCS food be cooled to 41°F or lower within six hours of cooking?

43 / 211

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?

44 / 211

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

45 / 211

Which is an example of a food that has been time-temperature abused?

46 / 211

What is a standard method for calibrating thermometers?

47 / 211

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

48 / 211

Why should a large amount of hot food never be cooled in a cooler?

49 / 211

How can food handlers prevent cross-contamination and time-temperature abuse when preparing food?

50 / 211

Which of these statements are true about thermocouple and thermistor thermometers?

51 / 211

What can be prevented by making policies and procedures for these critical activities?

• Controlling time-temperature
• Using the correct tools
• Monitoring food temperatures
• Recording food temperatures
• Taking corrective actions

52 / 211

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

53 / 211

When food has been thawed and refrozen, it’s likely to have been time-temperature abused and should be rejected at delivery. What could be evidence that a food product has been thawed and refrozen?

54 / 211

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

55 / 211

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

56 / 211

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

57 / 211

What are some disadvantages of infrared (laser) thermometers?

58 / 211

Which method of calibrating thermometers is the easiest and safest?

59 / 211

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?

60 / 211

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?

61 / 211

How can time and temperature be controlled?

62 / 211

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

63 / 211

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

64 / 211

What is the correct air temperature for cold storage units?

65 / 211

How can time-temperature abuse be prevented when prepping food?

66 / 211

How can food handlers avoid time-temperature abuse?

67 / 211

How can time-temperature abuse be avoided?

68 / 211

How accurate should a thermometer be if it measures the temperature of food?

69 / 211

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

70 / 211

When food is NOT hot-held or served immediately after cooking, it must be removed from the Temperature Danger Zone (TDZ) as quickly as possible. How can this be done?

71 / 211

What should food handlers follow to avoid time-temperature abuse?

72 / 211

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

73 / 211

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?

74 / 211

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

75 / 211

When using the boiling-point method to calibrate a thermometer, what should the reading be adjusted to while measuring the temperature of boiling water?

76 / 211

Which is true about Infrared (laser) Thermometers?

77 / 211

What type of thermometers are commonly used in operations?

78 / 211

Why does a glass thermometer, like candy thermometer, be enclosed in a shatterproof casing?

79 / 211

What must be reduced to keep food safe?

80 / 211

How much food should be taken from the cooler for preparation at one time?

81 / 211

What food handling mistake is responsible for the most foodborne illnesses?

82 / 211

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?

83 / 211

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?

84 / 211

Ice crystals or chunks of frozen liquids can be evidence of thawing and refreezing when found where?

85 / 211

Which is true about time-temperature indicators (TTIs)?

86 / 211

What happens when food is handled in these ways?

• Cooled incorrectly
• Reheated incorrectly
• Held at an incorrect temperature
• Cooked to an incorrect temperature

87 / 211

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

88 / 211

Why is it unsafe to thaw food at room temperature?

89 / 211

In which of these processes can time-temperature abuse occur?

90 / 211

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

91 / 211

What are the temperature requirements for the delivery of milk?

92 / 211

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

93 / 211

What are some features of a thermocouple and thermistor thermometer?

94 / 211

Why is the range of temperatures between 41°F and 135°F called the Temperature Danger Zone (TDZ)?

95 / 211

Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once?

96 / 211

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

97 / 211

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

98 / 211

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

99 / 211

Which is an advantage with bimetallic-stemmed thermometers?

100 / 211

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

101 / 211

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

102 / 211

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

103 / 211

To control its time in the Temperature Danger Zone (TDZ), what should be done with food as soon as it has been prepped?

104 / 211

Which is an example of Time-Temperature Abuse?

105 / 211

These food-handling mistakes can cause foodborne illness by allowing pathogens to grow in food to unsafe levels:

• NOT cooling hot food properly before storage
• Holding or storing food at the wrong temperature
• NOT cooking or reheating food to a high enough internal temperature

What risk factor is demonstrated by these examples?

106 / 211

Why is it important to limit the amount of food taken from the cooler at once?

107 / 211

What does immediate service mean?

108 / 211

Which statement is true about TCS food?

109 / 211

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

110 / 211

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

111 / 211

What is food at risk for during preparation?

112 / 211

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

113 / 211

How can you make sure your thermometers are accurate?

114 / 211

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

115 / 211

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

116 / 211

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

117 / 211

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

118 / 211

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

119 / 211

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

120 / 211

How accurate should a thermometer be if it’s used to measure air temperature in food-storage equipment?

121 / 211

How long can food remain in the Temperature Danger Zone (TDZ) before it must be thrown out?

122 / 211

Which of these temperatures can an Air Probe Thermometer check?

123 / 211

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

124 / 211

Why is it unsafe to thaw frozen food at room temperature?

125 / 211

Which statements are true about TCS food?

126 / 211

Food must be reheated correctly before being placed in a hot-holding unit. Hot-holding equipment should NOT be used to reheat food unless it was designed for this purpose. Why?

127 / 211

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

128 / 211

Food is time-temperature abused when it spends too much time in temperatures that promote pathogen growth (41°F to 135°F). What are some ways that this can happen?

129 / 211

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

130 / 211

Which statements are true about thermocouple and thermistor thermometers?

131 / 211

Which are true about how an infrared (laser) thermometer measures temperature?

132 / 211

What can happen if food is time-temperature abused?

133 / 211

What is food at risk for when it’s being held for service?

134 / 211

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

135 / 211

How can illness from Biological Toxins be prevented?

136 / 211

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

137 / 211

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?

138 / 211

What kind of thermometer should have these features?

• Calibration nut
• Easy-to-read markings
• Dimple

139 / 211

How can time-temperature abuse be avoided during service?

140 / 211

Which statement is true about how the growth of bacteria is affected temperature?

141 / 211

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?

142 / 211

In what way should the markings be scaled on a bimetallic-stemmed thermometer?

143 / 211

What happens when TCS food remains between 41°F and 135°F for too long?

144 / 211

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

145 / 211

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

146 / 211

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

147 / 211

How should the internal temperature of food be measured?

148 / 211

Why do some suppliers place Time-temperature Indicators (TTI) inside their delivery trucks to constantly check and record temperatures?

149 / 211

What food safety risk is increased during off-site service?

150 / 211

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

151 / 211

What temperature range can a bimetallic-stemmed thermometer measure?

152 / 211

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)?

153 / 211

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

154 / 211

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

155 / 211

What kind of thermometers have interchangeable probes?

156 / 211

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

157 / 211

What risks do vending operators need to protect their food from during transport, delivery, and service?

158 / 211

How do you check the temperature of packaged food?

159 / 211

Which seafood toxin is produced by pathogens in the fish during time-temperature abuse?

160 / 211

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

161 / 211

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?

162 / 211

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

163 / 211

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

164 / 211

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

165 / 211

How can a bimetallic-stemmed thermometer be calibrated?

166 / 211

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

167 / 211

What is calibration?

168 / 211

Fish do NOT produce Histamine, but these fish could be contaminated with pathogens that do:

• Tuna
• Bonito
• Mackerel
• Mahi Mahi

If a fish is contaminated with pathogens that produce Histamine, when will they produce it?

169 / 211

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

170 / 211

What are the temperature requirements for the delivery of milk?

171 / 211

According to ServSafe, what should be done with a thermometer at each of these times?

• Before each shift
• Before deliveries arrive
• After they have been bumped or dropped
• After they have been exposed to extreme temperature changes

172 / 211

Every thermometer should be calibrated at the beginning of each shift, when is another time to calibrate them?

173 / 211

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

174 / 211

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

175 / 211

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

176 / 211

Some thermometers are NOT designed to be calibrated. What must be done with these thermometers when they lose their accuracy?

177 / 211

Is it safe to use hot-holding equipment to reheat food?

178 / 211

Which is true about Infrared (laser) thermometers?

179 / 211

What should you do when a thermometer loses its accuracy?

180 / 211

What could cause a thermometer to lose its accuracy?

181 / 211

Why do we still need to avoid time-temperature abuse if cooking reduces the pathogens in food to a safe level?

182 / 211

Thermocouples and thermistors are similar types of thermometers that are commonly used in food service. Whats the difference between the two?

183 / 211

What kind of thermometer can monitor both time and temperature?

184 / 211

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

185 / 211

Which is a guideline for using glass thermometers?

186 / 211

What should be done as soon as possible once food has been cooked?

187 / 211

Which statement is true about a surface probe?

188 / 211

Which features should a bimetallic-stemmed thermometer have?

189 / 211

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?

190 / 211

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

191 / 211

What part of a bimetallic-stemmed thermometer measures temperatures?

192 / 211

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?

193 / 211

A delivery of frozen food should be rejected if there is any evidence of thawing. What signs should you look for in the packaging or boxes that indicate a product has been thawed and refrozen?

194 / 211

How can time-temperature abuse be prevented?

195 / 211

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

196 / 211

Pathogens grow between 41°F and 135°F. But they grow fastest between 70°F and 125°F. When cooling food in two stages, which stage has the most potential for pathogen growth?

197 / 211

How can time-temperature abuse be avoided?

198 / 211

What are these?

• Air probe
• Surface probe
• Immersion probe
• Penetration probe

199 / 211

According to ServSafe, food follows a path through your operation called “The Flow of Food.” There are several points along this path: the first is purchasing, and the last is service. What risk factor must be controlled at every point?

200 / 211

When using the ice-point method to calibrate a thermometer, what should the reading be adjusted to while measuring the temperature of the ice water?

201 / 211

Which statements are true about infrared (laser) thermometers?

202 / 211

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

203 / 211

Which is a ServSafe guideline for monitoring time-temperature?

204 / 211

What happens if food spends too much time in the Temperature Danger Zone (TDZ)?

205 / 211

When the temperature of hot food falls into the Temperature Danger Zone (TDZ), sometimes it can be restored to a safe condition by reheating it. This is called “reconditioning.” But when the food has been at an unsafe temperature for too long, reconditioning will NOT work. How much time can food spend in the Temperature Danger Zone (TDZ) and still be reconditioned?

206 / 211

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

207 / 211

When performing off-site service (catering), what risk is higher when there is a delay between the time food is prepared and the time it’s served?

208 / 211

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

209 / 211

A bimetallic-stemmed thermometer must be scaled in at least two-degree increments. What are two-degree increments?

210 / 211

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

211 / 211

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

The Food Protection Manager

/315
0 votes, 0 avg
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The Food Protection Manager

1 / 315

Which guideline can prevent cross-contact when preparing an allergen special order?

2 / 315

Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from?

3 / 315

What do staff need to avoid transferring from food or food-contact surfaces to the food served to a guest with a food allergy?

4 / 315

How should food handlers avoid bare-hand contact with ready-to-eat food?

5 / 315

How can you prevent the buildup of grease and condensation on your walls and ceilings?

6 / 315

Why should you avoid overloading coolers or freezers?

7 / 315

Which are types of a backflow prevention device?

8 / 315

Why must infected cuts and burns be covered if they are open or draining?

9 / 315

Keeping raw food and ready-to-eat food away from each other is the most basic way to prevent what?

10 / 315

Which is a ServSafe guideline for using and storing chemicals?

11 / 315

According to ServSafe, which of these are challenges to food safety that operations must face?

12 / 315

Which is true about ready-to-eat (RTE) food?