Time-Temperature Abuse January 1, 2024 by Brian Klein /41 0 votes, 0 avg 81 Created on January 01, 2024 By Brian KleinUncategorized 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? Make sure workstations cutting boards and utensils are clean and sanitized Only remove as much food from the cooler that can be prepped in a short period of time Return prepared food to the cooler or cook it as quickly as possible All are correct Wrong! Thats right! 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”? An example is requiring food handlers to check the temperature of hot-held food every two hours. Wrong Answer Neither Both Wrong! Thats right! Topics: Holding Food,Checking Temperatures,Time-Temperature Abuse,,, 3 / 41 Category: Module 07 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! Topics: Off-Site Service,Time-Temperature Abuse,Contamination,,, 4 / 41 Category: Module 07 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 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? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 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? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 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? Time-temperature abuse Cross-contamination Neither Both Wrong! Thats right! 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? Because cooking does not destroy spores or toxins produced by pathogens Wrong Answer Neither Both Wrong! Thats right! Topics: Prepping Food,Cross-Contamination,Time-Temperature Abuse,,, 9 / 41 Category: Module 06 What is food at risk for during preparation? Cross-contamination Time-temperature abuse Neither Both Wrong! Thats right! 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? 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. Topics: Time-Temperature Abuse,Thermometers,Time-Temperature Indicators,,, 11 / 41 Category: Module 04 Which is true about time-temperature indicators (TTIs)? A color change indicates that the food has been time-temperature abused. The color change is not reversible and indicates the food has been abused during shipment or storage. Neither Both Wrong! Thats right! Topics: Time-Temperature Abuse,Temperature Danger Zone,TCS Food,,, 12 / 41 Category: Module 04 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 temperature danger zone (41°f to 135°f) Neither Both Wrong! Thats right! Topics: Time-Temperature Abuse,Monitoring Time and Temperature,Controlling Time and Temperature,,, 13 / 41 Category: Module 04 How can time-temperature abuse be prevented? Monitor time and temperature Control time and temperature Neither Both Wrong! Thats right! 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? control temperature by keeping TCS food out of the Temperature Danger Zone (41°f to 135°f) Control time by limiting the amount of time that TCS food spends in the Temperature Danger Zone (41°f to 135°f) Neither Both Wrong! Thats right! Topics: Time-Temperature Abuse,Prepping Food,,,, 15 / 41 Category: Module 04 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! 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? Preventing cross-contamination. Preventing time-temperature abuse. Neither Both Wrong! Thats right! 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? A time-temperature indicator (TTI) Wrong Answer Neither Both Wrong! Thats right! 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? Monitor temperatures Wrong Answer Neither Both Wrong! Thats right! 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? Wrong Answer To limit the time TCS food spends in the temperature danger zone Neither Both Wrong! Thats right! Topics: Time-Temperature Abuse,Checking Temperatures,,,, 20 / 41 Category: Module 04 What needs to be recorded to avoid time-temperature abuse? The time when the temperature was taken The internal temperature of food Neither Both Wrong! Thats right! Topics: Time-Temperature Abuse,Thermometers,,,, 21 / 41 Category: Module 04 What can you give each food handler to help them avoid time-temperature abuse? Their own thermometers Wrong Answer Neither Both Wrong! Thats right! Topics: Time-Temperature Abuse,Policies and Procedures,,,, 22 / 41 Category: Module 04 What should food handlers follow to avoid time-temperature abuse? Good policies Good procedures Neither Both Wrong! Thats right! 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 Wrong Answer Time-temperature abuse Neither Both Wrong! Thats right! Topics: Time-Temperature Abuse,Temperature Danger Zone,,,, 24 / 41 Category: Module 04 How long can food remain in the temperature danger zone before it must be thrown out? Four hours Wrong Answer Neither Both Wrong! Thats right! Topics: Time-Temperature Abuse,Temperature Danger Zone,,,, 25 / 41 Category: Module 04 What must be reduced to keep food safe? The amount of time food remains in unsafe temperatures Wrong Answer Neither Both Wrong! Thats right! 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? Wrong Answer Pathogens will grow to unsafe levels Neither Both Wrong! Thats right! 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 Wrong Answer Time-temperature abuse Neither Both Wrong! Thats right! 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? Time-temperature abuse Wrong Answer Neither Both Wrong! Thats right! 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? Time-temperature abuse Wrong Answer Neither Both Wrong! Thats right! 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? Time-temperature abuse Cross-contamination Neither Both Wrong! Thats right! 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? To prevent the growth of pathogens To prevent the transfer of pathogens Neither Both Wrong! Thats right! 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? Control time and temperature when handling raw fish Purchase plants, mushrooms, and seafood from approved, reputable suppliers Neither Both Wrong! Thats right! 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? Ciguatera toxin Histamine Neither Both Wrong! Thats right! 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? Control time and temperature when handling raw fish Purchase plants, mushrooms, and seafood from approved, reputable suppliers Neither Both Wrong! Thats right! Topics: Time-Temperature Abuse,Temperature Danger Zone,Pathogens,,, 35 / 41 Category: Module 01 When has time-temperature abuse occurred? When food has stayed too long at temperatures that are good for the growth of pathogens When food is not cooked or reheated to a high enough internal temperature 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. 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? TCS food Food that can support the growth of pathogens Neither Both Wrong! Thats right! 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? Time-temperature controlled (TCS) Wrong Answer Neither Both Wrong! Thats right! 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? TCS Food Wrong Answer Neither Both Wrong! Thats right! 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? Wrong Answer Time-temperature abuse Neither Both Wrong! Thats right! Topics: Time-Temperature Abuse,Pathogens,Foodborne Illness Outbreak,,, 40 / 41 Category: Module 01 What can happen if food is time-temperature abused? Pathogens can grow to unsafe levels in the food A foodborne illness outbreak Neither Both Wrong! Thats right! Topics: Time-Temperature Abuse,Pathogens,Temperature Danger Zone,,, 41 / 41 Category: Module 01 When has food suffered from time-temperature abuse? When it spends too much time in temperatures pathogens can grow When TCS food remains in the Temperature Danger Zone for more than four hours Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter VKontakte
