Lesson 4

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

What do food handlers need to record in order to avoid time-temperature abuse?

To reduce the chance for cross-contamination, which is it better to prep first?

How long can food remain in the temperature danger zone before it must be thrown out?

How accurate does a thermometer need to be if its used measure the air temperature in food-storage equipment?

Which of the two common methods of calibrating a thermometer is easier and safer?

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

What kind of probe can be attatched to a thermocouple or thermistor and used to check the temperature inside coolers and ovens?

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

Besides the temperture, what information needs to be written down when food handlers are recording temperatures?

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

What must be reduced in order to keep food safe?

Most foodborne illnesses happen when TCS food is handled in what way?

Some thermometers are not designed to be calibrated by the user. What must be done when a thermometer loses its accuracy but it can’t be calibrated?

What do we need to do in order to control the amount of time food spends in the temperature danger zone?

Through which of it’s parts does a bimetallic stemmed thermometer measures temperatures?

What temperature range can a bimetallic-stemmed thermometer measure?

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

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

What makes a bimetallic stemmed thermometer useful for checking temperatures throughout the flow of food?