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What is the temperature that pathogens survive and grow?
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Why should you always shock food thermometers before use?
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ServSafe chapter 4

QuestionAnswer
What is the temperature that pathogens survive and grow? Between 40 to 135 degrees fahrenheit.
Why should you always shock food thermometers before use? To make sure it will tell the right temperature.
What temperatures do pathogens grow rapidly? Between 70 to 125 degrees.
How many types of propes (food thermometer) are there? 4
What are Infrared (lazer) thermometers for? It is to check the temperature of food that is in a sealed bag.
Where do time-temperature indicators (TTI) come from? The supplier where you got the food from with put it in there.
Why do you have to clean thermometers before and after you use them? So no cross contamination happens.
When the thermometer loses its accuracy what needs to be done? It needs to be caliberated or adjusted.
When can the glass thermometer be used? When in a shatter proof casing.
How is the glass thermometer be a physical contaminant? When the class breaks the liquid and pieces of glass will will get in the food and contaminate it.
Where is the probe inserted? The thickest part of the meat which is usually the center.
What do you use to calibrate a thermometer? The thermometer either hot or ice water.
How long should you keep the thermometer in the food after being inserted? At least 15 seconds.
When does a thermometer have to be calibrated? After being dropped and before every shift and before a delivery comes.
What is the area that takes the temperature called? The sensing area.
Created by: Angie1324
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