2. 5-2

3. Assigning specific equipment to each type of food Cleaning and sanitizing work surfaces, equipment, and utensils after each task Create physical barriers between food products 5-3 Physical barriers include:

4. 5-4 Preparing raw and ready-to-eat food at different times when using the same prep table Purchasing ingredients that require minimal preparation Create procedural barriers between food products Procedural barriers include:

5. Cook, hold, cool, and reheat food properly Discard food that spends longer than four hours in the TDZ Build time-temperature controls into recipes Make calibrated thermometers available Remove only as much food from storage as necessary To prevent time-temperature abuse: 5-5

6. Common Types of Thermometers 5-6 Infrared Thermometer Bimetallic Stemmed Thermometer Thermocouple Photos courtesy of Cooper-Atkins Corporation

7. Bimetallic Stemmed Thermometer 5-7

8. 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 ProbeSurface ProbePenetration Probe

9. 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

10. Self-adhesive tags or sticks attached to food shipments Provides irreversible record when product’s temperature has exceeded safe limits during shipment or storage Time-Temperature Indicators (TTIs) 5-10

11. 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-temperature indicator 5-11 C. Bimetallic stemmed thermometer B. Thermocouple A. Infrared thermometer

12. When using thermometers: Clean and sanitize them between uses Calibrate them regularly Insert the thermometer stem or probe into thickest part of product Wait for reading to steady before recording temperature Never use mercury or spirit-filled glass thermometers to check food temperature 5-12

13. Ice-Point Method Fill container with crushed ice and water Submerge sensing area of stem or probe for 30 seconds Hold calibration nut and rotate thermometer head until it reads 32 ˚ F (0 ˚ C) ) 5-13 Step 1Step 2Step 3

14. Boiling-Point Method Step 1: Bring a deep pan of water to a boil Step 2: Submerge sensing area of stem or probe for 30 seconds Step 3: Hold calibration nut and rotate thermometer head until it reads 212  F (100  C) 5-14

15. Put the steps for calibrating a bimetallic stemmed thermometer in order 5-15 ___ A. Rotate the head of the thermometer until it reads 32  F (0  C). ___ B. Submerge the sensing area of the thermometer stem 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.