Chapter 5SL

8/13/2019 Chapter 5SL

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5-2



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:



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



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



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



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



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



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.

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Chapter 5SL