Get Preventing Time-temperature

Avoid time-temperature abuse by practicing the following procedures: Ensure food handlers know which food items should be checked and how often. Equip each food handler with the correct thermometers. Record temperatures regularly and keep a written record of when the temperatures were taken.

A thermometer is the most important tool you can use to prevent time-temperature abuse. Different types of thermometers are suited to different tasks. Use the correct type for the food or equipment being checked. Clean and sanitize thermometers before and after each use.

The longer food stays in the temperature danger zone, the more time pathogens have to grow. To keep food safe, reduce the time it spends in this temperature range. If food is held in this range for four or more hours, you must throw it out.

Ch. 4 Serv Safe QuestionAnswerWhat device can be used to record time-temperature abuse during the delivery of food?time temperature indicatorHow long can food stay in the temperature danger zone before it must be thrown out?4 hoursWhich probe should be used to check the temperature of a chicken breast?penetration probe11 more rows

The longer food stays in the temperature danger zone, the more time pathogens have to grow. To keep food safe, reduce the time it spends in this temperature range. If food is held in this range for four or more hours, you must throw it out.

What is referred to as "time and temperature abuse" is a leading cause of food poisoning. Time abuse refers to the fact that at a certain point, bacteria will start to grow in cooked foods such as meats, fish, pork, and poultry that have been left out at room temperatures.

A thermometer is the most important tool you can use to prevent time-temperature abuse. Different types of thermometers are suited to different tasks. Use the correct type for the food or equipment being checked. Clean and sanitize thermometers before and after each use.