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To keep food safe: Prevent cross-contamination Prevent time-temperature abuse
Create physical barriers between food products: Assign specific equipment to each type of food Clean and sanitize work surfaces, equipment, and utensils after each task
Create procedural barriers between food products: Prepare raw meat, fish, and poultry and ready-to-eat food at different times (when using the same prep table) Purchase ingredients that require minimal preparation
Preventing Time-Temperature Abuse Minimizing the time food spends in the temperature danger zone Determining the best way to monitor time and temperature Making thermometers available Regularly recording temperatures and the times they are taken
Thermocouples and Thermistors Measure temperature through a metal probe or sensing area Display results on a digital readout Often come with interchangeable probes
Infrared Thermometers Used to measure the surface temperature of food and equipment Must be held as close to the product as possible Remove barriers between thermometer and product Follow manufacturers’ guidelines
Calibration Adjusting a thermometer in order to get an accurate reading Two methods Boiling-point method Ice-point method
Boiling-Point Method Bring clean tap water to a boil
Ice-Point Method Fill a large container with crushed ice and water Submerge the thermometer stem or probe in the water for thirty seconds Hold the calibration nut and rotate the thermometer head until it reads 32˚F (0˚C)
When using thermometers Keep thermometers and their storage cases clean Calibrate them regularly to ensure accuracy
Created by: fadecrew