Time-Temperature Abuse

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7

Time-Temperature Abuse

1 / 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?

2 / 49

What happens if food spends too much time in the Temperature Danger Zone (TDZ)?

3 / 49

What can happen if food is time-temperature abused?

4 / 49

What is a critical way to prevent foodborne illness from biological toxins?

5 / 49

How can illness from Biological Toxins be prevented?

6 / 49

In which of these processes can time-temperature abuse occur?

7 / 49

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

8 / 49

What must be reduced to keep food safe?

9 / 49

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

10 / 49

How can time-temperature abuse be prevented?

11 / 49

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

12 / 49

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

13 / 49

How can food handlers avoid time-temperature abuse?

14 / 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?

15 / 49

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

16 / 49

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

17 / 49

How can the time food spends in the Temperature Danger Zone (TDZ) be controlled?

18 / 49

What happens when food is handled in these ways?

• Cooled incorrectly
• Reheated incorrectly
• Held at an incorrect temperature
• Cooked to an incorrect temperature

19 / 49

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

20 / 49

What is food at risk for during preparation?

21 / 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?

22 / 49

What happens when TCS food remains between 41°F and 135°F for too long?

23 / 49

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

24 / 49

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

25 / 49

How can time-temperature abuse be avoided during service?

26 / 49

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

27 / 49

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

28 / 49

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

29 / 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?

30 / 49

Which is an example of time-temperature abuse?

31 / 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?

32 / 49

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

33 / 49

How can time-temperature abuse be avoided?

34 / 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?

35 / 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

36 / 49

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

37 / 49

Which is an example of a food that has been time-temperature abused?

38 / 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?

39 / 49

What food handling mistake is responsible for the most foodborne illnesses?

40 / 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?

41 / 49

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

42 / 49

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

43 / 49

How can time-temperature abuse be avoided?

44 / 49

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

45 / 49

How long can food remain in the Temperature Danger Zone (TDZ) before it must be thrown out?

46 / 49

How can time and temperature be controlled?

47 / 49

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

48 / 49

Which is an example of Time-Temperature Abuse?

49 / 49

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