PSL1CH8Vocab The Safe Flow of Food

 Result when food has remained too long in the temperature danger zone, 41°F to 135°F

(5°C to 57°C), which is the range in which pathogens grow well; the longer food stays in the temperature danger

zone, the more time pathogens have to grow. In addition, food is time-temperature abused any time it is cooked

to the wrong internal temperature, held at the wrong temperature, or cooled or reheated incorrectly.

• bimetallic stemmed thermometer

• time-temperature abuse

• ice paddles

• boiling point method

Can check temperatures from 0°F to 220°F (-18°C to

104°C) through its metal stem, which makes it useful for checking both hot and cold types of food. The sensing

area of the thermometer goes from the tip of the stem to the dimple; when checking temperature, insert the stem

into the food up to the dimple.

• off site service

• ice paddles

• active managerial control

• bimetallic stemmed thermometer

To adjust a thermometer to ensure it gives a correct reading.

• time-temperature abuse

• ice-point method

• boiling

• calibrated

To calibrate, or adjust, a thermometer based on the temperature at which water freezes in order

to ensure its accuracy.

• boiling-point method

• ice-point method

• boiling

• ice paddles

To calibrate, or adjust, a thermometer based on the temperature at which water boils in

order to ensure its accuracy.

• boiling

• ice-point method

• off site service

• boiling-point method

Describes the point where water is hot enough that bubbles form and rise to the top as vapor (steam).

• calibrated

• boiling

• boiling-point method

• HACCP

A source of food that has been inspected by appropriate agencies (e.g., government

agencies) and meets all applicable local, state, and federal laws.

• HACCP

• flow of food

• cross contamination

• approved food source

The path that food takes in an operation, from the operation’s purchase to its service of the food.

• approved food source

• flow of food

• ice water bath

• off-site service

Result when pathogens spread from one surface or food to another.

• flow of food

• calibrated

• active managerial control

• cross-contamination

A method of rotating food in storage to use the oldest inventory first, which could include

the following: (1) Identify the food item’s use-by or expiration date, which is usually somewhere on the packaging;

(2) store items with the earliest use-by or expiration dates in front of items with later dates; (3) once shelved, use

those items stored in front first.

• flow of food

• first in, first out (FIFO)

• ice water bath

• off-site service