SERVSAFE CH.4 THERMOMETERS

A food safety management system is a group of practices and procedures intended to:

• Make sure your operation is financially successful

• Prevent foodborne illnesses

• Keep people from bringing pets into restaurants

• None of the above

True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.

• True

• False

What is the temperature danger zone?

• 41F-140F

• 41F-135F

• 32F-70F

• 70F-125F

TCS foods are...

• food that require temperature control for safety

• food that require time control for safety

• foods that require taste control for safety

• foods that require time & temperature control for safety

What is calibration?

• making sure a knife is sharp

• making sure the kitchen is clean

• sanitizing the thermometer before using

• making sure the thermometer is accurate before using

How can you calibrate a bimetallic stemmed thermometer?

• you can't

• with cold water

• with ice water

• with boiling water

Tags

NGSS.HS-PS3-4

We can measure temperature by using a ___________________

Tags

NGSS.4-PS3-2

Temperature can be measured in degrees _______________ and _____________

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

1. Why is buying from an approved source so important?

• You can get a better deal from approved sources

• It saves money

• Unapproved sources can't guarantee sanitation and safety

• It costs more to buy from approved sources

What are TCS foods?

• time/temperature controlled for safety foods

• foods that need refrigeration for storage to stay fresh

• example would be milk, eggs, dairy

• all of the above