SERV-SAFE: PREVENTING TIME-TEMPERATURE ABUSE

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SERV-SAFE: PREVENTING TIME-TEMPERATURE ABUSE

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -15 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When is food most often temperature abused?

Answer:

Cooked to the wrong internal temperature Held at the wrong temperature Cooked or reheated incorrectly

Question 2: What are Infrared (Laser) Thermometers?

Answer:

These thermometers use infrared technology to produce accurate temperature readings of food and equipment surfaces.When using infrared thermometers you hold the thermometer as close as possible to the product without touching it.

Question 3: What are thermocouples and thermistors?

Answer:

Thermocouples and thermistors measure temperatures through a metal probe and display results on a digital readout. The sensing area is on the tip of the probe.

Question 4: What are the basic types of interchangeable probes for thermocouples and thermistors?

Answer:

Immersion Probes- measure temp of liquids Surface Probes- measure temp of flat cooking equipment like griddles.Penetration Probes- measure the internal temp of foods.Air Probes- measure temp inside fridges and ovens.

Question 5: What is the key to preventing time-temperature abuse?

Answer:

Minimize the amount of time food spends in the Temperature Danger Zone (41 F- 135 F).

Question 6: General Thermometer Guidelines for Checking Temperatures

Answer:

When checking the temperature of food, the probe must be inserted into the thickest part of the food, which is typically in the center. Another reading should be taken in a different spot as the temperature may vary in different areas. Allow at least 15 seconds after you insert the thermometer stem into the food.

Question 7: How to avoid time-temperature abuse?

Answer:

Monitor food temperatures Tools- thermometers and timers Recording- record temperatures regularly Time and Temperature Control- procedures to limit the time food spends in the Danger Zone.Corrective Actions- determine what to do when time and temperature standards are not met.

Question 8: General Thermometer Guidelines for Accuracy

Answer:

Thermometers used to measure the temperature of food must be accurate to +/- 2 F.Thermometers used to measure air temperature in food-storage equipment must be accurate to +/- 3 F.

Question 9: What are Time-Temperature Indicators (TTI)

Answer:

A self-adhesive tag attached to packaging by the supplier. A change in color on the tag if the food h as been time-temperature abused during shipment or storage.

Question 10: General Thermometer Guidelines for Cleaning and Sanitizing

Answer:

Thermometers must be washed, rinsed, sanitized, and air-dried. Storage cases must also be kept clean.

Question 11: General Thermometer Guidelines for Calibration

Answer:

Thermometers should be calibrated regularly, such as before each shift.

Question 12: What is a bimetallic stemmed thermometer?

Answer:

This the most common and most basic thermometers. It typically has a range of 0 F to 220 F.When checking cooking temperature it must be inserted into the food up to the dimple on the stem of the thermometer.

Question 13: How to calibrate a thermometer using the ice-point method

Answer:

Fill a large container with crushed ice and tap water, stir well.Put the thermometer stem or probe into the boiling water so that the sensing area is completely submerged. Wait 30 seconds, or until the indicator stops moving.Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32 F.

Question 14: How to calibrate a thermometer using the boiling-point method

Answer:

Bring tap water to a boil Put the thermometer stem or probe into the boiling water so that the sensing area is completely submerged. Wait 30 seconds, or until the indicator stops moving.Hold the calibration nut securely with a wrench or other tool to rotate the head of the thermometer until it read 212 F.

Question 15: General Thermometer Guidelines for Glass Thermometers

Answer:

Glass thermometers can be a physical contaminant if they break. They can only be used when enclosed in a shatterproof casing.