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servsafe chapter 4

QuestionAnswer
what is time temperature control? when food is in the time temperature danger zone
when can cross contamination occur? at anytime in the operation
when should you clean and sanitize work surfaces, equipment and utensils? after every task
what must you do to prevent cross contamination? wash, clean, sanitize equipment
how to avoid time temperature abuse: monitoring, tools, recording, time and temperature control, corrective actions
what is an immersion probes? use to check temperature of liquid
what is an surfaces probes? use to check the temperature of flat cooking equipment
what is a penetration probe? use to check the internal temperature of foods
to check temperature you must: insert into thickest part of product
what are the general guidelines for thermometer? cleaning and sanitizing, calibration, accuracy, glass thermometer, and checking temperatures
what is the air temperature for food storage? +/-3 F or +/1.5C
what is the temperature when storing food +/-2F or +/-1C
what is the flow of food? the path food takes from when its is received to when it is served to customer
what is the safest way to keep raw and ready to eat fods separate buying already prepared food
food is being time temperature abuse when cooked at the wrong internal food temperature and cooled and reheated incorrectly
Created by: Shancous17
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