ServSafe 3e Topic 5

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Create physical barriers between food products
Physical barriers include
Assigning specific equipment to each type of food
Cleaning and sanitizing work surfaces,
equipment, and utensils after each task
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Create procedural barriers between food products
Procedural barriers include
Preparing raw and ready-to-eat food at different
times when using the same prep table Purchasing
ingredients that require minimal preparation
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To prevent time-temperature abuse
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
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Common Types of Thermometers
Bimetallic Stemmed Thermometer
Thermocouple
Infrared Thermometer
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Photos courtesy of Cooper-Atkins Corporation
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Bimetallic Stemmed Thermometer

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Thermocouples and Thermistors
Measure temperature through a metal probe or
sensing area Display results on a digital
readout Come with interchangeable probes
Surface Probe
Penetration Probe
Immersion Probe
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Photos courtesy of Cooper-Atkins Corporation
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Infrared Thermometers
Used to measure surface temperature of
food/equipment Must be held as close to product
as possible Remove barriers between thermometer
and product Follow manufacturers guidelines
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Photo courtesy of Cooper-Atkins Corporation
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Time-Temperature Indicators (TTIs)
Self-adhesive tags or sticks attached to food
shipments Provides irreversible record when
products temperature has exceeded safe limits
during shipment or storage
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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
A. Infrared thermometer
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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
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Ice-Point Method
Step 1
Step 2
Step 3
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 32F (0C))
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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)
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Put the steps for calibrating a bimetallic
stemmed thermometer in order
___ 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.
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