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servsafe chapter 4

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