Monitoring Time and Temperature May 10, 2024 by Brian Klein /16 0 votes, 0 avg 0 Monitoring Time and Temperature 1 / 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? Have staff log the times and temperatures on simple charts posted near the food Keep a record of food temperatures and the times they were taken Make sure food handlers understand what to do, how to do it, and why it is important Use timers in prep areas to track the amount of time food spends in the TDZ Know which food items should be checked how often and by whom All are correct Wrong! Thats right! 2 / 16 What is the most important tool you have for monitoring temperatures? A timer A thermometer Neither Both Wrong! Thats right! 3 / 16 What can you give each food handler to help them avoid time-temperature abuse? Their own thermometers Standard Operating Procedures (SOPs) for food handling practices Neither Both Wrong! Thats right! 4 / 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? The internal temperature of food What time the temperatures were measured Neither Both Wrong! Thats right! 5 / 16 What kind of thermometers do you need to have available? The correct type of thermometers for the task Cleaned, sanitized, and calibrated thermometers Neither Both Wrong! Thats right! 6 / 16 How often should you check the internal temperature of food in hot holding? Check the internal temperature of food every two or four hours Check every two hours and reheat food below 135°F Check every four hours and throw out food below 135°F All are correct Wrong! Thats right! Decide if your operations procedure for holding hot food will check temperatures every two hours or every four hours. If its checked every two hours, it can be reheated if it falls below 135°F. If its checked every four hours, it must be thrown out if it falls below 135°F. 7 / 16 How can time-temperature abuse be prevented? Monitor time and temperature Control time and temperature Neither Both Wrong! Thats right! 8 / 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? The gauge does NOT measure the internal temperature of food The gauge measures air temperature, NOT the internal temperature of food Neither Both Wrong! Thats right! 9 / 16 What needs to be recorded to avoid time-temperature abuse? The internal temperature of food The time when the temperature was taken Neither Both Wrong! Thats right! 10 / 16 What should you provide for food handlers so they can track how long food is in the Temperature Danger Zone (TDZ)? Timers and thermometers Forms to record times and temperatures Neither Both Wrong! Thats right! 11 / 16 What should you provide for food handlers so they can monitor time and temperature? The correct thermometers for the type of food Forms for recording times and temperatures Clocks to track the amount of time food spends TDZ Training on procedures and corrective actions All are correct Wrong! Thats right! 12 / 16 How can food handlers avoid time-temperature abuse? Take corrective action Use the right thermometers Control time-temperature Monitor time-temperature Follow SOPs All are correct Wrong! Thats right! 13 / 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? Dishwashers Holding equipment Coolers and freezers Cooking stations All are correct Wrong! Thats right! 14 / 16 Besides the temperature, what other information should be recorded by food handlers when checking food temperatures? When the temperature was taken How the temperature was taken Neither Both Wrong! Thats right! 15 / 16 What kind of thermometer can monitor both time and temperature? A time-temperature indicator (TTI) A Maximum Registering Thermometer (MRT) Neither Both Wrong! Thats right! 16 / 16 Which is a ServSafe guideline for monitoring time-temperature? Make sure the correct thermometers are available for staff Record temperatures regularly and the times they are taken Take corrective action when time-temperature standards are NOT met All are correct Wrong! Thats right! Your score is LinkedIn Facebook Twitter New Questions Continue
