Food Handler\'s Lesson 4: The Danger Zone || All An
Food Handler\'s Lesson 4: The Danger Zone || All An
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Food Handler's Lesson 4: The Danger Zone || All Answers Are Correct 100%.
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Food Handler\'s Lesson 4: The Danger Zone || All An
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Food Handler\'s Lesson 4: The Danger Zone || All An
Batch cooking correct answers Prepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out.
Quick Thawing method correct answers Place the food in the prep sink unde...
Food Handler's Lesson 4: The Danger Zone || All Answers
Are Correct 100%.
Batch cooking correct answers Prepare food in small amounts, as you can use it only in four
hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for
more than 4 hours, throw it out.
Quick Thawing method correct answers Place the food in the prep sink under cold, running water
for no more than two hours. Afterward, clean and sanitize the sink and anything else the water
may have touched
Slow Thawing method correct answers Place the tightly wrapped frozen item, such as a roast, on
the lowest rack of the refrigerator. Leave room around it for air to circulate. Depending on size,
slow thawing may take up to three days. This is the safest method for thawing foods
Cooking method correct answers Some foods, such as meat patties or seafood, are small enough
to go straight into cooking while still frozen; other foods have to be thawed
Microwave Thawing method correct answers Thaw food in microwave over only if it will then
be cooked immediately
NEVER thaw foods on the counter at room temperature, that's the.... correct answers Danger
Zone
Refrigeration is out correct answers Stop serving food. Measure food temperatures with a metal
stem thermometer. If the food is 41 F or colder, move it immediately to another fridge, if
available. If not, keep the door shut. One the power comes back on, measure it again. It the T
moved into the Danger Zone, throw the food out
Stove/oven/hot holding stops working... correct answers Use approved methods to cool food that
was cooking then refrigerate it. If cooked food in a defective hot holding station falls below 135
degrees, throw the food out.
Hot water is off correct answers No hot water means you cannot sanitize. Stop food service
immediately.
Major service interruptions correct answers When having problems with water, sewer, power or
heating, the best course of action is to close the restaurant until these essential services are
restored.
Bimetal stemmed thermometers correct answers A thermometer that is used to measure internal
temperatures of food. Insert the lower third of its pointed metal stem into the food and read the
circular gauge. This thermometer should never be left in food that is cooking in an oven,
microwave or on a stove. Health inspectors generally prefer you to use another probe-type
thermometer.
, Thermocouple correct answers Measures temperature electronically by inserting its probe into
the food.
Time Temperature Indicator correct answers It looks like a label on a food package. This
thermometer contains liquid crystals that change color if it reaches an unsafe temperature.
This tells you if food has been in the Danger Zone.
Digital Thermometers correct answers Measure temperature by inserting the pointed metal tip
into the food and reading the digital display.
Food-Specific Thermometers correct answers Use this device to measure just one type of food
(meat, deep-fried foods, candy, etc.) and no other.
Equipment Thermometers correct answers Measure temperatures in ovens, refrigeration
equipment, holding carts and other cooking, storage or serving equipment. Place refrigerator
thermometers in a place where they are easy to read.
NTS correct answers Never use a mercury thermometer or a glass thermometer to measure
foods. They could break and contaminate what you're measuring.
Thermometer maintenance correct answers Always calibrate a probe thermometer after it has
been bumped or dropped. Thermometers MUST be cleaned and sanitized after each use.
Steps to calibrate a bimetal thermometer:
-Place the measuring tip in a clean container of half ice, half water. Make sure that the tip doesn't
touch the bottom or edge of the container.
-30 seconds after the gauge needle stops moving, turn the calibration nut until the needle reads
32°F.
This method works for thermocouples and digital thermometers. If they require adjustment, try
replacing the battery. If that doesn't work, tell your manager.
The stem of the thermometer must be cleaned and sanitized before and after use. Never insert a
dirty thermometer into food.
Temperature logs correct answers Your kitchen maintains a temperature logging system for
tracking foods in the Danger Zone.
Use it to record:
The temperature of the food.
The time that temperature is taken.
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