Basic Food Safety Chapter 3 Temperature Control English Youtube This presentation is in 6 parts. visit our channel playlists for the complete series.next up is "part 3: temperature control"as we just learned, heal. This presentation is in 6 parts. visit our channel playlists for the complete series.in "part 4: avoiding cross contamination" you will learn what ca.
Basic Food Safety Chapter 3 Temperature Control English Food Study with quizlet and memorize flashcards containing terms like danger zone, hot and cold holding, proper cooking temperatures and more. 1. make sure you are using the correct thermometer for the job. 2. make sure it is washed, rinsed, sanitized, and air dried. it also needs to be calibrated. 3. stick thermometer into the thickest part of the food. wait until the reading doesn't move for a few seconds before writing down the temperature. 4. Chapter 3. temperature control 1. what temperatures is the danger zone between? a) 35 degrees f and 141 degrees f. b) 41 degrees f and 135 degrees f. c) 43 degrees f and 150 degrees f. d) 45 degrees f and 145 degrees f. 2. food must not remain in the danger zone longer than how many hours? a) 2 hours. b) 3 hours. Temperature control means maintaining food at a temperature of: 5 c, or below if this is necessary to minimise the growth of infectious or toxigenic micro organisms in the food so that the microbiological safety of the food will not be adversely affected for the time the food is at that temperature; or. 60 c or above; or.
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