Time-Temperature Abuse May 11, 2024 by Brian Klein /49 0 votes, 0 avg 7 Time-Temperature Abuse 1 / 49 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? Purchasing food from unsafe sources Time-temperature abuse Neither Both Wrong! Thats right! 2 / 49 What is food at risk for during preparation? Cross-contamination Time-temperature abuse Neither Both Wrong! Thats right! 3 / 49 Why do we still need to avoid time-temperature abuse if cooking reduces the pathogens in food to a safe level? Because cooking does NOT destroy the spores in food Because it does NOT destroy toxins produced by pathogens Neither Both Wrong! Thats right! 4 / 49 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? Dampness Fluids or fluid stains Frozen blocks of fluids Frozen liquids Ice crystals Discoloration Dryness All are correct Wrong! Thats right! Food that has been thawed and refrozen may have been time-temperature abused. It’s impossible for you to know if this food has been thawed and refrozen correctly and because this is NOT a common practice you should reject the delivery. 5 / 49 What happens when food is handled in these ways? • Cooled incorrectly • Reheated incorrectly • Held at an incorrect temperature • Cooked to an incorrect temperature It must be thrown out Time-temperature abuse Neither Both Wrong! Thats right! Food handled in these ways has been time-temperature abused. If the food can be reconditioned with further cooking or reheating, it may NOT need to be thrown out. 6 / 49 What must be reduced to keep food safe? The time food spends in the TDZ The growth of pathogens in food Neither Both Wrong! Thats right! 7 / 49 What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”? Requiring food handlers to check the temperature of hot-held food every two hours Requiring food handlers to check the concentration of sanitizer solutions Neither Both Wrong! Thats right! 8 / 49 What is food at risk for when it’s being held for service? Time-temperature abuse Cross-contamination Neither Both Wrong! Thats right! 9 / 49 Which seafood toxin is produced by pathogens in the fish during time-temperature abuse? Ciguatera toxin Histamine Neither Both Wrong! Thats right! 10 / 49 How can time-temperature abuse be avoided? Have a food handler record temperatures regularly Have procedures to limit the time TCS food spends in the TDZ Neither Both Wrong! Thats right! 11 / 49 Which is an example of time-temperature abuse? When food stays for too long in temperatures that pathogens grow When food is NOT cooked or reheated hot enough to kill pathogens Neither Both Wrong! Thats right! Pathogens will grow in temperatures between 41°F and 135°F and grow the fastest between 70°F and 125°F. These temperatures are in the Temperature Danger Zone (TDZ). 12 / 49 How can time-temperature abuse be prevented? Monitor time and temperature Control time and temperature Neither Both Wrong! Thats right! 13 / 49 How can time-temperature abuse be avoided during service? Check the internal temperature of food often Hold food at the correct temperature Neither Both Wrong! Thats right! 14 / 49 Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once? To prevent cross-contamination To limit its time in the TDZ Neither Both Wrong! Thats right! 15 / 49 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? Dampness Fluids or fluid stains Chunks of frozen liquid Ice crystals Product discoloration Product dryness All are correct Wrong! Thats right! 16 / 49 How can the time food spends in the Temperature Danger Zone (TDZ) be controlled? By monitoring temperatures By recording temperatures Neither Both Wrong! Thats right! 17 / 49 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! 18 / 49 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! 19 / 49 What should food handlers follow to avoid time-temperature abuse? Good policies Good procedures Neither Both Wrong! Thats right! 20 / 49 Ice crystals or chunks of frozen liquids can be evidence of thawing and refreezing when found where? At the bottom of cases or boxes In or on the food or its packaging Neither Both Wrong! Thats right! When thawing and refreezing is NOT done in a controlled manner, it is time-temperature abuse. Food items with evidence of this should be rejected. 21 / 49 What does ServSafe call food that requires time and temperature control for safety? TCS food RTE food Neither Both Wrong! Thats right! 22 / 49 What type of food needs time and temperature control to limit pathogen growth? Potentially Hazardous Food (PHF) Time-temperature controlled (TCS) Neither Both Wrong! Thats right! TCS Food and Potentially Hazardous Food (PHF) are generally the same thing: food that can support the growth of pathogens. ServSafe uses both terms but usually calls it TCS Food. 23 / 49 How can time-temperature abuse be prevented when prepping food? Only remove as much food from the cooler as you can prep quickly Return prepared food to the cooler or cook it as quickly as possible Neither Both Wrong! Thats right! 24 / 49 Which is an example of Time-Temperature Abuse? When food is NOT held at the correct temperature When food is NOT stored at the correct temperature When food is NOT cooled quickly at the correct temperature When food is NOT cooked to the required minimum internal temperature When food is NOT reheated to the required minimum internal temperature All are correct Wrong! Thats right! 25 / 49 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? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 26 / 49 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? Cooking food incorrectly Reheating food incorrectly Cooling food incorrectly Holding food incorrectly Storing food incorrectly All are correct Wrong! Thats right! 27 / 49 What kind of food needs time and temperature control for safety? TCS food Food that supports pathogen growth Neither Both Wrong! Thats right! 28 / 49 What risks do vending operators need to protect their food from during transport, delivery, and service? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 29 / 49 What happens if food spends too much time in the Temperature Danger Zone (TDZ)? The food must be thrown out Pathogens grow to unsafe levels Neither Both Wrong! Thats right! 30 / 49 What food safety risk is increased during off-site service? Contamination Time-temperature abuse Neither Both Wrong! Thats right! Delays from the point of preparation to the point of service increase the risk that food will be exposed to contamination or time temperature abuse. 31 / 49 What happens when TCS food remains between 41°F and 135°F for too long? Time-temperature abuse It must be thrown out Neither Both Wrong! Thats right! 32 / 49 In which of these processes can time-temperature abuse occur? When cooking food When cooling food When holding food When reheating food When thawing food When storing food All are correct Wrong! Thats right! 33 / 49 How can food handlers prevent cross-contamination and time-temperature abuse when preparing food? Make sure workstation cutting boards and utensils are clean and sanitized Only remove as much food from the cooler that can be prepped quickly Return prepared food to the cooler or cook it as soon as possible All are correct Wrong! Thats right! 34 / 49 What can happen if food is time-temperature abused? Pathogens grow to unsafe levels A foodborne illness outbreak Neither Both Wrong! Thats right! 35 / 49 What food handling mistake is responsible for the most foodborne illnesses? Time-temperature controlled (TCS) Purchasing food from unsafe sources Neither Both Wrong! Thats right! 36 / 49 As the manager, what should you be concerned about to keep food safe as it flows through your operation? Preventing cross-contamination Preventing time-temperature abuse Neither Both Wrong! Thats right! 37 / 49 Which is an example of a food that has been time-temperature abused? When TCS food has spent too much time in temperatures that pathogens can grow in When TCS food has been in the TDZ for more than four hours Neither Both Wrong! Thats right! 38 / 49 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? Liquids or water stains in or on the packaging Ice crystals or frozen liquids on food or packaging Neither Both Wrong! Thats right! 39 / 49 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? Time-temperature abuse Cross-contamination Neither Both Wrong! Thats right! 40 / 49 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? A Time-temperature Indicator (TTI) Maximum Registering thermometer (MRT) Neither Both Wrong! Thats right! A Maximum Registering thermometer (MRT) measures the highest temperature reached during use, but it doesn’t measure how long the temperature was maintained. 41 / 49 How can illness from Biological Toxins be prevented? Control time and temperature when handling raw fish Get plants, mushrooms, and seafood from safe sources Neither Both Wrong! Thats right! 42 / 49 What is a critical way to prevent foodborne illness from biological toxins? Control time and temperature when handling raw fish Purchase plants, mushrooms, and seafood from safe sources Neither Both Wrong! Thats right! 43 / 49 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 The growth of pathogens Time-temperature abuse Neither Both Wrong! Thats right! 44 / 49 How can time and temperature be controlled? Control temperature by keeping TCS food out of the TDZ Control time by limiting how long TCS food remains in the TDZ Neither Both Wrong! Thats right! 45 / 49 How long can food remain in the Temperature Danger Zone (TDZ) before it must be thrown out? Four hours Three hours Neither Both Wrong! Thats right! When done correctly, Cold TCS food can be held without temperature control for up to six hours. But in that situation efforts are made to maintain its temperature. 46 / 49 How can time-temperature abuse be avoided? Control time and temperature Cool reheat and hold TCS food properly Cook TCS food to the required minimum internal temperatures Use the correct thermometers Limit the amount of food removed from the cooler at once Provide clocks or timers in food prep areas All are correct Wrong! Thats right! 47 / 49 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! 48 / 49 Which is true about time-temperature indicators (TTIs)? A color change indicates time-temperature abuse The color change is NOT reversible Neither Both Wrong! Thats right! An irreversable color change indicates the food has been time-temperature abused during shipment or storage. 49 / 49 Why is controlling time and temperature and avoiding cross-contamination critical when handling food? To prevent the growth of pathogens To prevent the transfer of pathogens Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
