ServSafe Chapter 4

-prevent cross-contamination -prevent time-temperature abuse -for example, a frozen food might be safe when it leaves the processor's plant. However, on the way to the supplier's warehouse, the food might not be cooked to the correct internal temp. These mistakes can add up and create a foodborne illness.

-separate equipment -clean and sanitize -prep food at different times -buy prepared food

-use separate equipment for each type of food, each type of food should have separate equipment. For example, use one set of cutting boards, utensils, and containers for raw poultry. Use another set for raw meat. Use a third set for produce. Colored cutting boards and utensil handles can help keep equipment separate. The color tells food handlers which equipment to use with each food item. You might use yellow for raw chicken, red for raw meat, and green for produce.

-clean and sanitize all work surfaces, equipment, and utensils after each task. When you cut up raw chicken, for example, you cannot get by with just rinsing the equipment. Pathogens such as salmonella spp. can contaminate food through cross-contamination. To prevent this, you must wash, rinse, and sanitize equipment

-prepare raw meat, fish, and poultry at different times than RTE food (when using a prep table). If you need to use the same table to prep different types of food, prep them at different times. You must clean and sanitize work surfaces and utensils between each type of food.

-buy food items that do not require much prepping or handling. For example, you can buy precooked chicken breasts or chopped lettuce.

-time-temp. control -avoid time and temp abuse -monitor time and temp

41-135 F (5-57 C)

because TCS food has been time-temp abused. Ehich means it remained in the temp danger zone.

70-125 F (21-52 C)

-cooked to the wrong internal temp -held at the wrong temp -cooked or reheated incorrectly

-you must reduce the time it spends in this temp range (temp danger zone)

4 hours or more

-monitor time and temp -make sure the correct kinds of thermometers are available -regularly record temps and the times they were taken -minimize the time that food spends in the temp danger zone, a policy limiting the amount of food that can be removed from a cooler when prepping it can limit the time food spends in the temp danger zone -take corrective actions if time-temp standards are not met

0-220 F (-18-104 C)

the calibration nut

insert the stem up to the dimple, because the sensing area of the thermometer goes from the tip of the stem to the dimple.

a metal probe

on the tip of their probes, which means you don't have to insert them into the food as far as a bimetallic thermometer to get a correct reading.

-display temperatures digitally -come with interchangeable probes -have a sensing area on the tip of their probes

-immersion probe -surface probe -penetration probe -air probe

-used to check the temp of liquids such as soups, sauces and frying oil

-used to check the temp of flat cooking equipment such as griddles

-used to check the internal temp of food. Small diameter probes should be used to check the internal temp of thin food such as meat patties and fish fillets

-used to check the temp inside coolers and rooms

-surface temp of food and equipment

-air temp or the internal temp of food

-as close to the food or equipment as possible, food package or equipment without touching it. Do not take readings through glass or metal, such as stainless steel or aluminum

-remove anything between the thermometer and the food, food package or equipment -follow the manufacturer's guidelines

-monitor both time and temp -are attached to packages by the supplier, some suppliers place temp-recording devices inside their delivery trucks. These devices constantly check and record temps. You can check the device during receiving to make sure food was at safe temps while it was being shipped -a color change appears on the device when time-temp abuse has occurred

time-temp. indicators

-indicates the highest temp reached during use -used where temp readings cannot be continuously observed