CH4 Cross contamination

What is the flow of food?

The path food takes through your operation 

Define each part of the flow of food?

Purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, serving 

How do you keep food safe throughout this path?

Prevent cross contamination and time temperature abuse 

How do you reduce the risk of cross contamination?

Using separate equipment for raw and ready to eat food, cleaning and sanitizing before/after tasks, prepping raw and ready to eat food at different times 

When is food being time temperature abused?

Within the range of 41F and 135F, cooked to the wrong internal temperature, cooled/reheated incorrectly 

What steps are to be taken to prevent time temperature abuse?

Monitoring and recording temperatures, using the correct tools, understanding corrective actions 

What is a bimetallic stemmed thermometer?

Candy thermometer that checks temperatures from 0F to 220F. 

What features should a bimetallic stemmed thermometer have?

Calibration nut, easy to read markings, dimple 

How do you measure temperatures using thermocouples and thermistors?

Through a metal probe 

What are infrared thermometers?

Measure the temperature of food and equipment surfaces 

What is a maximum registering thermometer?

Indicates the highest temperature reached during use 

What is a time-temperature indicator?

Monitors both time and temperature 

What are two ways to calibrate a thermometer?

Boiling point and ice point method 

What are the general thermometer guidelines?

Thermometers must be washed, rinsed, sanitized, and air dried; glass thermometers can only be used if enclosed in a shatterproof casing, and need to be accurate within +/- 2F or +/- 1C. 

What situations should thermometers be calibrated?

After they have been bumped or dropped, exposed to extreme temperature changes, before deliveries arrive, before each shift