Servsafe Chapter 4: The Flow of Food 2023 with 100% correct questions and answers

The Flow of Food The path that food takes in an operation. It begins when you buy the food and ends when you serve it The First Step in the Flow of Food is Purchasing Cross-Contamination the spreading of bacteria or other pathogens from one food to another Time-Temperature Control TCS foods held in the range of 41°F and 135°F (5°C and 57°C) has been time-temperature abused Food has been time-temperature abused whenever it is handled in the following ways: -Cooked to the wrong internal temperature -Held at the wrong temperature -Cooked or reheated incorrectly The longer food stays in the temperature danger zone, the more time pathogens have to grow Guidelines for Preventing Cross-Contamination 1. Using separate equipment 2. Cleaning and sanitizing 3. Prepping food at different times 4. Buying prepared food Avoiding Time-Temperature Abuse 1. Monitoring 2. Tools 3. Recording 4. Time and temperature control 5. Corrective actions Monitoring Time and Temperature To keep food safe, you must monitor the temperature with a thermometer. Three types: bimetallic stemmed thermometers, thermocouples, and thermistors Bimetallic Stemmed Thermometer measures temperature through a metal probe with a sensor toward the end, measures from 0-220 degrees F, only one that can be calibrated, has a dimple to mark the end of the sensing area, needs accuracy within 2 degrees Thermocouples and Thermistors Common in restaurant and foodservice operations. They measure temperatures through a metal probe and display them digitally. The sensing area on thermocouples and thermistors is on the tip of the probe. Types of Probes 1. Immersion 2. Surface 3. Penetration 4. Air Infrared Thermometers These thermometers, which measure the temperatures of food and equipment surfaces, do not need to touch a surface to check its temperature, so there is less chance for cross-contamination and damage to food. General Thermometer Guidelines •Cleaning and Sanitizing (must be washed, risnsed, sanitized, and air dried; keep storage cases clean; clean before and after use of thermometers to prevent cross contamination; use sanitizer for food contact surfaces; have plenty of clean thermometers) •Calibration (calibrate regularly for accuracy; calibrate before each shift, before first deliveries arrive; follow manufacturer's directions regarding calibration) •Accuracy ( temp. must be accurate) •Glass thermometers (only use when enclosed in shatterproof case) •Checking temp. (insert probe into thickest part (usually center) and different spot; before recording, wait for temp to steady; wait at least 15 seconds before inserting into food) Calibrating Thermometers (Boiling-Point Method) Method of calibrating a thermometer based on the boiling point of water. Calibrating Thermometers (Ice-Point Method) Method of calibrating thermometers based on the freezing point of water Add or Remove Terms