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8/13/2019 Chapter 5SL
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Assigning specific equipment to each type of food
Cleaning and sanitizing work surfaces, equipment,and utensils after each task
Create physical barriers betweenfood products
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Physical barriers include:
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Preparing raw and ready-to-eat food at different times whenusing the same prep table
Purchasing ingredients that require minimal preparation
Create procedural barriers betweenfood productsProcedural barriers include:
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Cook, hold, cool, and reheat food properly
Discard food that spends longer thanfour hours in the TDZ
Build time-temperature controls into recipes
Make calibrated thermometers available
Remove only as much food from storageas necessary
To prevent time-temperature abuse:
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Common Types of Thermometers
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Infrared ThermometerBimetallic StemmedThermometer
Thermocouple
Photos courtesy of Cooper-Atkins Corporation
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Bimetallic Stemmed Thermometer
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5-8 Photos courtesy of Cooper-Atkins Corporation
Measure temperature through a metal probe or sensing area
Display results on a digital readout
Come with interchangeable probes
Thermocouples and Thermistors
Immersion Probe Surface Probe Penetration Probe
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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
Infrared Thermometers
5-9 Photo courtesy of Cooper-Atkins Corporation
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Self-adhesive tags or sticks attached to food shipments
Provides irreversible record when product’s temperature hasexceeded safe limits during shipment or storage
Time-Temperature Indicators (TTIs)
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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-temperatureindicator
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C. Bimetallicstemmed
thermometer
B. Thermocouple
A. Infrared thermometer
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When using thermometers:Clean and sanitize them between uses
Calibrate them regularly
Insert the thermometer stem or probeinto thickest part of product
Wait for reading to steady beforerecording temperature
Never use mercury or spirit-filled glassthermometers to check food temperature
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Ice-Point Method
Fill container with crushedice and water
Submerge sensing area of stemor probe for 30 seconds
Hold calibration nut and rotatethermometer head until it reads32 ˚F (0 ˚C))
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Step 1 Step 2 Step 3
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Boiling-Point MethodStep 1: Bring a deep pan
of water to a boil
Step 2: Submerge sensing area ofstem or probe for 30 seconds
Step 3: Hold calibration nut androtate thermometer headuntil it reads 212 F (100 C)
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Put the steps for calibrating abimetallic stemmed thermometerin order
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___ A. Rotate the head of the thermometeruntil it reads 32 F (0 C).
___ B. Submerge the sensing area of the thermometerstem 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.