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Chapter 9
The flow of food: an introduction
Question | Answer |
---|---|
What are the "the flow of food" objectives? | How to prevent cross-contamination.How to prevent time-temperature abuse.How to use the correct kinds of thermometers to take temperatures |
How to keep safe food throughout the flow of food? | Prevent cross-contamination. Prevent time-temperature abuse |
Talking about Preventing cross contamination; how we can separate equipment? | Use separate equipment for each type of food |
How we can clean and sanitize? | Clean and sanitize all work surfaces, equipment, and utensils after each task |
What characteristic has Prep food at different times? | Prepare raw meat, fish, and poultry at different times than ready-to-eat food. |
What characteristic has Buy prepared food? | Buy food items that don’t require much prepping or handling. |
What could be the temperature? | 41°F and 135°F 5°C and 57°C |
Characteristic of Thermocouples and Thermistors? | Measure temperature through a metal probe.Display temperatures digitally.Come with interchangeable probes. Have a sensing area on the tip of their probe. |
Some characteristic of Infrared? | Used to measure the surface temperature of food and equipment. Hold as close to the food or equipment as possible |
Time-Temperature Indicators (TTI)? | Monitor both time and temperature. Are attached to packages by the supplier.A color change appears on the device when time-temperature abuse has occurred |