Transcript ServSafe 3e Topic 5

5-2
Create physical barriers between
food products
Physical barriers include:
Assigning specific equipment to each type of food
Cleaning and sanitizing work surfaces, equipment,
and utensils after each task
5-3
Create procedural barriers between
food products
Procedural barriers include:
Preparing raw and ready-to-eat food at different times when
using the same prep table
Purchasing ingredients that require minimal preparation
5-4
To prevent time-temperature abuse:
Cook, hold, cool, and reheat food properly
Discard food that spends longer than
four hours in the TDZ
Build time-temperature controls into recipes
Make calibrated thermometers available
Remove only as much food from storage
as necessary
5-5
Common Types of Thermometers
Bimetallic Stemmed
Thermometer
5-6
Thermocouple
Photos courtesy of Cooper-Atkins Corporation
Infrared
Thermometer
Bimetallic Stemmed Thermometer
5-7
Thermocouples and Thermistors
Measure temperature through a metal probe or sensing area
Display results on a digital readout
Come with interchangeable probes
Immersion Probe
5-8
Surface Probe
Photos courtesy of Cooper-Atkins Corporation
Penetration Probe
Infrared Thermometers
Used to measure surface temperature of food/equipment
Must be held as close to product as possible
Remove barriers between thermometer and product
Follow manufacturer’s guidelines
5-9
Photo courtesy of Cooper-Atkins Corporation
Time-Temperature Indicators (TTIs)
Self-adhesive tags or sticks attached to food shipments
Provides irreversible record when product’s temperature
has
exceeded safe limits during shipment or storage
5-10
Which temperature-measuring device
should be used to check the
___ 1. internal temperature of a hamburger patty?
___ 2. surface temperature of a steak?
___ 3. temperature of chicken during transport?
___ 4. internal temperature of a roast?
___ 5. internal temperature of a large stockpot of soup?
D. Time-temperature
indicator
B. Thermocouple
A. Infrared thermometer
5-11
C. Bimetallic
stemmed
thermometer
When using thermometers:
Clean and sanitize them between uses
Calibrate them regularly
Insert the thermometer stem or probe
into thickest part of product
Wait for reading to steady before
recording temperature
Never use mercury or spirit-filled glass
thermometers to check food temperature
5-12
Ice-Point Method
Step 1
Fill container
with crushed ice
and water
5-13
Step 2
Submerge sensing
area of stem
or probe for 30
seconds
Step 3
Hold calibration
nut and rotate
thermometer head
until it reads 32˚F
(0˚C))
Boiling-Point Method
Step 1: Bring a deep pan
of water to a boil
Step 2: Submerge sensing area of
stem or probe for 30 seconds
Step 3: Hold calibration nut and
rotate thermometer head
until it reads 212F (100C)
5-14
Put the steps for calibrating a
bimetallic stemmed thermometer
in order
___ A. Rotate the head of the thermometer
until it reads 32F (0C).
___ B. Submerge the sensing area of the thermometer
stem or probe, and wait for the reading to steady.
___ C. Fill a container with crushed ice and clean tap
water.
___ D. Hold the adjusting nut with a wrench or other tool.
5-15