Rinsing a cutting board will prevent cross-contamination with the next food item placed on it.
Some thermometers cannot be calibrated.
Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
cross-contamination.
time-temperature abuse.
physical contamination.
toxic-metal poisoning.
Pathogens are likely to grow well in a meat stew that is
below freezing temperature.
at refrigeration temperatures.
between 41ºF and 135ºF (5ºC and 57ºC).
cooked to the correct internal temperature.
What is the calibration nut on a bimetallic stemmed thermometer used for?
Keep it accurate
Mark its sensing area
Measure air temperature
Measure temperatures through glass
Which probe should be used to check the temperature of a pork roast?
Air
Surface
Immersion
Penetration
What do time-temperature indicators do?
Measure temperature through a probe with a sensor at the end
Measure the length of time that food should be cooked
Show if food has been cross-contaminated during preparation
Show if food has been time-temperature abused during shipment
When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?
0ºF (-18ºC)
32ºF (0ºC)
41ºF (5ºC)
212ºF (100ºC)
