Monitoring Time and Temperature

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Monitoring Time and Temperature

1 / 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?

2 / 16

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

3 / 16

Which is a ServSafe guideline for monitoring time-temperature?

4 / 16

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

5 / 16

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

6 / 16

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

7 / 16

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

8 / 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?

9 / 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?

10 / 16

What kind of thermometers do you need to have available?

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What kind of thermometer can monitor both time and temperature?

12 / 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?

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

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How can food handlers avoid time-temperature abuse?

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

16 / 16

How can time-temperature abuse be prevented?