26 Chapter 5: Time and Temperature Control
Chapter 5: Time and Temperature Control
Learning Objectives
After completing this module, student should be able to:
- Identify and explain the temperature danger zone
- Demonstrate the knowledge needed to keep TCS foods out of the temperature danger zone
- Summarize the concept of using time and temperature as a method of controlling the growth of pathogens.
- Identify the types of thermometers used for temperature monitoring
- Demonstrate proper use of thermometers
- Demonstrate the ability to calibrate thermometers
- Explain proper thermometer maintenance
Introduction
The process of getting food to customers in a dining establishment has many steps. Food has to be harvested, processed, distributed, received, stored, prepared, and served. There are just as many opportunities for food to become unsafe to eat as it moves through the flow of food . You will now learn about how to keep food from becoming contaminated and the tools and methods that are effective in combating the growth of pathogens. Monitoring the temperature of food at all intervals as it moves through an operation and controlling the amount of time food spends in the temperature danger zone are critical in keeping food safe to eat. Acting quickly to correct issues as they arise and having good record keeping practices play an important role in protecting the integrity of food as well. Managers are tasked with having operating procedures that are clear and consistent for food workers to follow. Additionally, managers must regularly evaluate their methods to make sure the system is working. It’s a big responsibility and everyone plays an integral role in keeping food safe.