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servsafe chapter 4
Question | Answer |
---|---|
what is time temperature control? | when food is in the time temperature danger zone |
when can cross contamination occur? | at anytime in the operation |
when should you clean and sanitize work surfaces, equipment and utensils? | after every task |
what must you do to prevent cross contamination? | wash, clean, sanitize equipment |
how to avoid time temperature abuse: | monitoring, tools, recording, time and temperature control, corrective actions |
what is an immersion probes? | use to check temperature of liquid |
what is an surfaces probes? | use to check the temperature of flat cooking equipment |
what is a penetration probe? | use to check the internal temperature of foods |
to check temperature you must: | insert into thickest part of product |
what are the general guidelines for thermometer? | cleaning and sanitizing, calibration, accuracy, glass thermometer, and checking temperatures |
what is the air temperature for food storage? | +/-3 F or +/1.5C |
what is the temperature when storing food | +/-2F or +/-1C |
what is the flow of food? | the path food takes from when its is received to when it is served to customer |
what is the safest way to keep raw and ready to eat fods separate | buying already prepared food |
food is being time temperature abuse when | cooked at the wrong internal food temperature and cooled and reheated incorrectly |