Module 04

Which of these are points in the Flow of Food?

Which of these are steps in the path food takes through your operation?

Which of these are the main four steps and potential additional steps involved with the Flow of Food?

Which of these are part of the path food takes through your operation?

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

Which statements are true about thermocouple and thermistor thermometers?

Which of these steps are part of the Flow of Food?

What are some features of a thermocouple and thermistor thermometer?

What are surface probes used for?

How should the internal temperature of food be measured?

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

Which is true about Infrared (laser) Thermometers?

What are the four main steps in the Flow of Food?

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

What are some disadvantages of infrared (laser) thermometers?

What are some advantages of infrared (laser) thermometers?

What are some guidelines for cleaning and sanitizing thermometers?

Which statements are true about infrared (laser) thermometers?

How do you check the temperature of packaged food?

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

Color-coded cutting boards and utensils can help prevent cross-contamination by keeping food separate. What colors does ServSafe suggest using?

How can a bimetallic-stemmed thermometer be calibrated?

What type of thermometers are common in food service?

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?

Which is an advantage with bimetallic-stemmed thermometers?

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

Which is true about Infrared (laser) thermometers?

Which is a ServSafe guideline for monitoring time-temperature?

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

Which features should a bimetallic-stemmed thermometer have?

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

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

Which is a ServSafe guideline for checking the temperature of food in a non-vacuum sealed package?

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

Which of these temperatures can an Air Probe Thermometer check?

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

How can time-temperature abuse be avoided?

How can time-temperature abuse be prevented?

How can time and temperature be controlled?

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

When do thermometers need to be cleaned and sanitized?

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

Managers are responsible for the safety of the food at every point during the Flow of Food. Which statement is true about the Flow of Food?

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

Which method of calibrating thermometers is the easiest and safest?

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?

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

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

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?

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

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

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

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

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

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

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

How can you make sure your thermometers are accurate?

What should you do when a thermometer loses its accuracy?

Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. What kind of sanitizer should be used?

When should thermometers be washed, rinsed, sanitized, and air-dried to prevent cross-contamination?

Where should you keep plenty of clean and sanitized thermometers?

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

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?

What kind of thermometer can monitor both time and temperature?

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

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

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

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

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

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

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

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?

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

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

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?

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

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

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

What are these?

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

What kind of thermometers have interchangeable probes?

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

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

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

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

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

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

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

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

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

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

What kind of thermometer should have these features?

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

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

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

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

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

What part of a bimetallic-stemmed thermometer measures temperatures?

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

What temperature range can a bimetallic-stemmed thermometer measure?

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

• Thermistors
• Thermocouples
• Bimetallic-stemmed

What type of thermometers are commonly used in operations?

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

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

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

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?

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

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

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

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

What kind of thermometers do you need to have available?

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

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

How can buying food that does NOT require much prepping or handling keep food safe?

When using the same prep table to prepare raw food and ready-to-eat (RTE) food, which should be prepped first to reduce the risk of cross-contamination?

What must be done with work surfaces, equipment, and utensils before being used for a different type of food?

If raw meat, fish, and poultry will be prepped on the same table as ready-to-eat food, how should it be done?

Why should raw meat, seafood, and poultry be prepared at a different time than ready-to-eat (RTE)?

When you cut up raw chicken, how can you prevent pathogens like nontyphoidal Salmonella from contaminating other food through cross-contamination?

After working with raw meat, why is it dangerous to just rinse off the equipment instead of washing, rinsing, and sanitizing it?

What should be done with all work surfaces, equipment, and utensils before and after each task?

What color does ServSafe designate for cutting boards and utensils that will be used for produce?

What color does ServSafe designate for cutting boards and utensils that will be used for raw meat?

What color does ServSafe designate for cutting boards and utensils that will be used for raw chicken?

How can colored cutting boards and utensil handles help prevent cross-contamination?

What kind of food should have its own cutting boards, utensils, and containers to prevent cross-contamination?

What should be used for each type of food to prevent cross-contamination?

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

What must be reduced to keep food safe?

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

What happens when food is handled in these ways?

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

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

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

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

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

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

What point in the Flow of Food has a risk for cross-contamination?

What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food?

Who is responsible for the safety of the food at every point in the Flow of Food?

What begins when you buy the food in your operation and ends when you serve it?

What is the path that food takes through your operation called?

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?

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

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

Which is a guideline for using glass thermometers?

When should work surfaces, equipment, and utensils be cleaned and sanitized to prevent cross-contamination?

How can food handlers keep produce separate from raw meat, poultry, and seafood to avoid cross-contamination?

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

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

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

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

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

Which statement is true about a surface probe?

What are Penetration Probes useful for?

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

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

What is a standard method for calibrating thermometers?

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

Can all thermometers be calibrated?

What is calibration?

What could cause a thermometer to lose its accuracy?

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