Time-Temperature Abuse

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Created on By Brian Klein

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Time-Temperature Abuse

…according to ServSafe

Topics: prepping food,cross-contamination and time-temperature abuse when preparing food?,time-temperature abuse,,

1 / 41

Category: prepping food

How can food handlers prevent cross-contamination and time-temperature abuse when preparing food?

Topics: Public Health Interventions,Time-Temperature Abuse,Pathogens,Controlling Time and Temperature,,

2 / 41

Category: Module 08

What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”?

Topics: Holding Food,Checking Temperatures,Time-Temperature Abuse,,,

3 / 41

Category: Module 07

How can time-temperature abuse be avoided during service?

Topics: Off-Site Service,Time-Temperature Abuse,Contamination,,,

4 / 41

Category: Module 07

What food safety risk is increased during off-site service?

Topics: Off-Site Service,Time-Temperature Abuse,Time-Temperature Abuse,,Contamination,

5 / 41

Category: Module 07

What risks do vending operators need to protect their food from during transport, delivery, and service?

Topics: Off-Site Service,Time-Temperature Abuse,Contamination,,,

6 / 41

Category: Module 07

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?

Topics: Holding Food,Cross-Contamination,Time-Temperature Abuse,,,

7 / 41

Category: Module 07

What is food at risk for when it’s being held for service?

Topics: Time-Temperature Abuse,Pathogens,Cooking Food,,,

8 / 41

Category: Module 06

Why do we still need to avoid time-temperature abuse if cooking reduces the pathogens in food to a safe level?

Topics: Prepping Food,Cross-Contamination,Time-Temperature Abuse,,,

9 / 41

Category: Module 06

What is food at risk for during preparation?

Topics: Receiving and Inspecting,Time-Temperature Abuse,Packaging,Thawing Food,,

10 / 41

Category: Module 05

Ice crystals or chunks of frozen liquids can be evidence of thawing and refreezing when found where?

Topics: Time-Temperature Abuse,Thermometers,Time-Temperature Indicators,,,

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Category: Module 04

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

Topics: Time-Temperature Abuse,Temperature Danger Zone,TCS Food,,,

12 / 41

Category: Module 04

How can time-temperature abuse be avoided?

Topics: Time-Temperature Abuse,Monitoring Time and Temperature,Controlling Time and Temperature,,,

13 / 41

Category: Module 04

How can time-temperature abuse be prevented?

Topics: Time-Temperature Abuse,Temperature Danger Zone,TCS Food,Controlling Time and Temperature,,

14 / 41

Category: Module 04

How can time and temperature be controlled?

Topics: Time-Temperature Abuse,Prepping Food,,,,

15 / 41

Category: Module 04

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

Topics: The Flow of Food,Cross-Contamination,Time-Temperature Abuse,,,

16 / 41

Category: Module 04

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

Topics: Suppliers and Manufacturers,Time-Temperature Indicators,Thermometers,Food Storage,Time-temperature abuse,

17 / 41

Category: Module 04

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?

Topics: Time-Temperature Abuse,Temperature Danger Zone,Checking Temperatures,Controlling Time and Temperature,,

18 / 41

Category: Module 04

How can the time food spends in the temperature danger zone be controlled?

Topics: Temperature Danger Zone,Prepping Food,Time-Temperature Abuse,Policies and Procedures,TCS Food,

19 / 41

Category: Module 04

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

Topics: Time-Temperature Abuse,Checking Temperatures,,,,

20 / 41

Category: Module 04

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

Topics: Time-Temperature Abuse,Thermometers,,,,

21 / 41

Category: Module 04

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

Topics: Time-Temperature Abuse,Policies and Procedures,,,,

22 / 41

Category: Module 04

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

Topics: Time-Temperature Abuse,Policies and Procedures,,,,

23 / 41

Category: Module 04

What can be prevented by making policies and procedures for the practices listed here?
• Monitoring temperatures
• Using the correct tools
• Recording temperatures
• Controlling time and temperature
• Corrective actions

Topics: Time-Temperature Abuse,Temperature Danger Zone,,,,

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Category: Module 04

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

Topics: Time-Temperature Abuse,Temperature Danger Zone,,,,

25 / 41

Category: Module 04

What must be reduced to keep food safe?

Topics: Time-Temperature Abuse,Temperature Danger Zone,Pathogens,,,

26 / 41

Category: Module 04

What happens if food spends too much time in the temperature danger zone?

Topics: Time-Temperature Abuse,,,,,

27 / 41

Category: Module 04

What happens when food is handled in these ways?
• Cooled incorrectly
• Reheated incorrectly
• Held at an incorrect temperature
• Cooked to an incorrect temperature

Topics: Time-Temperature Abuse,Temperature Danger Zone,TCS Food,,,

28 / 41

Category: Module 04

What is it called when TCS food remains between 41°F and 135°F?

Topics: Time-Temperature Abuse,TCS Food,Foodborne Illness,,,

29 / 41

Category: Module 04

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

Topics: The Flow of Food,Time-Temperature Abuse,Cross-Contamination,,,

30 / 41

Category: Module 04

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?

Topics: Time-Temperature Abuse,Cross-Contamination,Controlling Time and Temperature,,,

31 / 41

Category: Module 04

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

Topics: Biological Toxins,Biological Contamination,Time-Temperature Abuse,,,

32 / 41

Category: Module 02

What is an important way to prevent foodborne illness from biological toxins?

Topics: Biological Toxins,Time-Temperature Abuse,Pathogens,,,

33 / 41

Category: Module 02

Which seafood toxin is produced by pathogens on the fish during time-temperature abuse?

Topics: Biological Contamination,Biological Toxins,Time-Temperature Abuse,Controlling Time and Temperature,Suppliers and Manufacturers,

34 / 41

Category: Module 02

How can illness from Biological Toxins be prevented?

Topics: Time-Temperature Abuse,Temperature Danger Zone,Pathogens,,,

35 / 41

Category: Module 01

When has time-temperature abuse occurred?

Topics: TCS Food,Time-Temperature Abuse,Controlling Time and Temperature,,,

36 / 41

Category: Module 01

What kind of food needs time and temperature control for safety?

Topics: TCS Food,Time-Temperature Abuse,Controlling Time and Temperature,,,

37 / 41

Category: Module 01

What does ServSafe call food that requires time and temperature control for safety?

Topics: TCS Food,Pathogens,Time-Temperature Abuse,Controlling Time and Temperature,,

38 / 41

Category: Module 01

What type of food needs time and temperature control to limit pathogen growth?

Topics: Time-Temperature Abuse,Pathogens,,,,

39 / 41

Category: Module 01

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?

Topics: Time-Temperature Abuse,Pathogens,Foodborne Illness Outbreak,,,

40 / 41

Category: Module 01

What can happen if food is time-temperature abused?

Topics: Time-Temperature Abuse,Pathogens,Temperature Danger Zone,,,

41 / 41

Category: Module 01

When has food suffered from time-temperature abuse?