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Servsafe Chapter 4

QuestionAnswer
What is the temperature danger zone? 41-135 degrees
How long can food stay in the temperature danger zone before it has to be thrown out? 4 hours
What practice can help prevent time temperature abuse? Limiting the amount of food that can be removed from a cooler for prepping
What are 5 ways to avoid time-temperature abuse? Monitoring Tools Recording Time and temperature control Corrective action
What are the three types is thermometers? Bimetallic stemmed thermometers Thermocouples Thermistors
What is a bimetallic stemmed thermometer? Measures the temperature through its metal stem. When checking temperature stab it to the dimple.
What are thermocouple and thermistor thermometers? Measure temperature through a metal probe and gives it temperature digitally. it does not have to go as far as a bimetallic thermometer.
What are two ways to calabrate a thermometer? ice-point method boiling-point method
Define flow of food. A path that takes you through your operation and the foods safety
What is one way to prevent cross-contamination? Cleaning and sanitizing before and after tasks
When does time-temperature abuse happen? Cooked to the wrong internal temperature Held at the wrong temperature Cooled or reheated incorrectly
What temperture do pathogens grow rapidly? 70-125
One tool to avoid time-temperature abuse is? A thermometer
4 styles that thermocouple and thermistor come in? Immersion probes Surfaces probes Penetration probes Air probes
What is penetration prob themometer used for? Used to check internal temperature of food, especially hamburger patties ot fish fillets.
Created by: Kassandra17
 

 



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