Which is a strategy for reducing the risk of time-temperature abuse?
Limit the amount of TCS food that can be removed from a cooler when prepping it
. At what temperatures do most foodborne pathogens grow most quickly?
Which preparation method will best help to prevent cross contamination?
KEEPING FOOD SEPARATE
WHEN PREPARING IS ONE WAY TO PREVENT CROSS-CONTAMINATION. SOME KITCHENS USE RED CUTTING BOARDS FOR MEAT AND GREEN CUTTING BOARDS FOR VEGETABLES. BY USING SEPARATE EQUIPMENT, THEY REDUCE THE CHANCE THAT RAW MEAT WILL TOUCH READY-TO-EAT VEGETABLES.
Which is a strategy for reducing the risk of cross contamination?
Wash hands and surfaces often
. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this: Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets.
When using the boiling point method for calibrating what is the first step of the process?
When using the boiling-point method for calibration, what is the first step of the process?
Bring clean tap water to a boil in a deep pan.
What should be used to check the internal temperature of the food such as meat or fish patties?
When measuring the temperature of a thin food, such as a hamburger patty or chops,
a thermistor or thermocouple thermometer
should be used, if possible. A dial bimetallic-coil thermometer averages the internal temperature along the length of the sensor within its probe.
Which is a strategy for reducing the risk of time-temperature abuse quizlet?
What is a strategy for reducing the risk of time-temperature abuse?
Limit the amount of TCS food that can be removed from a cooler when prepping it
. You just studied 11 terms!
Is improper cooling a temperature abuse?
Temperature abuse involves im proper receiving, storage, cooking, cooling, reheating, hot holding, and/ or cold holding of foods.
What are the 3 types of cross contamination?
There are three main types of cross contamination:
food-to-food, equipment-to-food, and people-to-food
. In each type, bacteria are transferred from a contaminated source to uncontaminated food.
What is the biggest cause of cross contamination?
It is most likely to happen when
raw food touches or drips onto ready-to-eat food, equipment or surfaces
.
What is the best way to avoid bacterial contamination 360 training?
- Handwashing thoroughly for at least 20 seconds.
- Washing and sanitizing food contact surfaces properly, especially after PHF contact.
- Using separate cutting boards for PHFs and other foods.
- Washing produce in slightly warm water before mixing or serving.
What is the importance of calibrating?
Calibration is important because it
helps ensure accurate measurements
, and accurate measurements are foundational to the quality, safety and innovation of most products and services we use and rely on every day.
What is the ice-point method?
Calibration is the
act of adjusting a thermometer so that
it accurately measures temperatures. … Calibration: Fill a large container with crushed ice and water. Put the thermometer stem or probe in the ice and wait 30 seconds.
How do I know if my thermometer is accurate?
- Fill a tall glass with ice and add cold water.
- Place and hold the thermometer in the ice water for 30 seconds without touching the sides or bottom of the glass. …
- If the thermometer reads 32°F, it is reading correctly and can be used.
Where is a TTI most commonly found?
* A time-temperature indicator (TTI) is a kind of thermometer strip that is usually found
on packages
and looks like a label. Liquid crystals in the strip change color if foods reach an unsafe temperature. * Candy, meat and deep-fry thermometers are used for only one type of food.
What are the 3 main types of thermometers for food?
- Dial Oven-Safe (Bimetal)
- Digital Instant-Read (Thermistor)
- Digital Fork thermometer.
- Dial Instant-Read Thermometer (Bimetal)
What method is used to calibrate a thermometer?
The ice-point method
is the most widely used method to calibrate a thermometer.
