8279898.ppt
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A thermometer is used to measure temperature, with thermo meaning heat and meter meaning to measure. Thermometers are used to determine if food is safe to eat, fully cooked, or in the danger zone by measuring its internal temperature. There are different types of food thermometers including digital, dial, and disposable temperature indicators. Temperature is measured on the Celsius and Fahrenheit scales, with Fahrenheit being most common in the US. Food temperatures should be at or below 41°F in the refrigerator and 0°F in the freezer. Ground meats should be cooked to 155°F, poultry to 165°F, and hot foods should be held at 135°F.
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Scanned with CamScannerHACCP Recipe TermsCheck tempe.docx
Scanned with CamScanner
HACCP Recipe Terms
Check temperature of food at least every four hours and record
Check temperature of storage area at beginning of shift.
Cook eggs, poultry, fish, and meat in a microwave oven to a minimum temperature of 165 degrees F.
Cook fish to a minimum of 145 degrees F for 15 seconds.
Cook ground meats to a minimum of 155 degrees F for 15 seconds.
Cook poultry to a minimum of 165 degrees F for 15 seconds.
Cook vegetables to a temperature of 135 degrees F or higher.
Cooked food should be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or lower in an additional 4 hours.
Cool foods to at least 70 degrees F before refrigerating or freezing.
Crack egg in separate bowl before combining to larger bowl.
Discard food held in the temperature danger zone for longer than four hours.
Hold cold foods at an internal temperature of 41 degrees F or lower.
Hold frozen foods at a temperature of 0 degrees F or lower.
Thaw food in a microwave oven if it will be cooked immediately after.
Hold hot foods at a minimum internal temperature of 135 degrees F or higher.
Hold hot foods at a minimum internal temperature of 135 degrees F or higher.
Inspect can before opening for swollen ends, rust, or dents.
Label food for storage with ingredient list and date of preparation.
Prepare raw foods separately from ready to eat foods.
Reduce the size or quantity of food to be cooled.
Reheat food to 165 degrees F for 15 seconds.
Remove from the refrigerator only as much product as can be prepared at one time.
Remove jewelry
Rotate products to ensure that the oldest inventory is used first.
Sanitize work surface, equipment, and utensils.
Store chemicals away from food products.
Store cut melons at 41 degrees F or lower.
Store fresh-cut produce between 33 to 41 degrees F to maintain quality.
Store raw meat, poultry, and fish in the bottom of the refrigerator.
Thaw food by submerging under running potable water at a temperature of 70 degrees F or lower.
Thaw food in a microwave oven if it will be cooked immediately after.
Thaw food in the refrigerator at 41 degrees F or lower.
Use a clean, sanitized, and calibrated thermometer to measure the internal temperature of foods.
Wash all fresh fruit prior to serving
Wash your hands
Wear gloves
Wear hairnet
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For ___________Servings
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Weight
Measure
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HACCP Recipe Terms
Check temperature of food at least every four hours and record
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Cook eggs, poultry, fish, and meat in a microwave oven to a minimum temperature of 165 degrees F.
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Cool foods to at least 70 degrees F before refrigerating or freezing.
Crack egg in separate bowl before combining to larger bowl.
Discard food held in the temperature danger zone for longer than four hours.
Hold cold foods at an internal temperature of 41 degrees F or lower.
Hold frozen foods at a temperature of 0 degrees F or lower.
Thaw food in a microwave oven if it will be cooked immediately after.
Hold hot foods at a minimum internal temperature of 135 degrees F or higher.
Hold hot foods at a minimum internal temperature of 135 degrees F or higher.
Inspect can before opening for swollen ends, rust, or dents.
Label food for storage with ingredient list and date of preparation.
Prepare raw foods separately from ready to eat foods.
Reduce the size or quantity of food to be cooled.
Reheat food to 165 degrees F for 15 seconds.
Remove from the refrigerator only as much product as can be prepared at one time.
Remove jewelry
Rotate products to ensure that the oldest inventory is used first.
Sanitize work surface, equipment, and utensils.
Store chemicals away from food products.
Store cut melons at 41 degrees F or lower.
Store fresh-cut produce between 33 to 41 degrees F to maintain quality.
Store raw meat, poultry, and fish in the bottom of the refrigerator.
Thaw food by submerging under running potable water at a temperature of 70 degrees F or lower.
Thaw food in a microwave oven if it will be cooked immediately after.
Thaw food in the refrigerator at 41 degrees F or lower.
Use a clean, sanitized, and calibrated thermometer to measure the internal temperature of foods.
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Recipe Name_____________________________________ Category_______________________________ Recipe #__________________________
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Weight
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Personality can be measured through subjective and objective methods. Subjective methods include questionnaires, interviews, and self-reports to understand feelings, motivations, and approaches to relationships. Objective methods involve observation, ratings, and performance tests to assess characteristics like attitudes and preoccupations. Common tools are personality inventories, checklists, sociograms, and situational tests.
6faf0efd-e2a6-4d42-a41f-de1b31a6109e.pptx
Cold applications involve applying something colder than body temperature to the skin surface to relieve pain, reduce inflammation and fever, control bleeding, and decrease metabolic rate. A cold compress is a local moist application made of gauze or linen soaked in cold or ice water. It works by conducting heat from the body. The general procedure is to soak gauze in ice water, apply it to the skin, change when warm, and check temperature every 15 minutes. Cold applications should not be used when there is shock, edema, infection, or impaired circulation.
Coronary circulation - Wikipedia.pdf
The coronary circulation supplies oxygenated blood to the heart muscle through the coronary arteries and removes deoxygenated blood through cardiac veins. Interruptions in blood flow through the coronary arteries can cause heart attacks. The left coronary artery supplies the left side of the heart and the right coronary artery supplies the right side. There are some connections between the arteries called anastomoses but they are small so blockages often cause damage.
Nervous system physiology.pdf
This document provides an overview of the human nervous system, including:
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- Neurons are the basic functional units and come in various types. They are supported by glial cells like oligodendrocytes and astrocytes. The CNS is protected by meninges and cerebrospinal fluid.
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9
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Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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- 1. Thermometers
- 2. •A thermometer is an instrument that is used to measure temperature. •Thermo means heat •Meter means to measure What is a thermometer?
- 3. To determine if the food was safe to eat, completely cooked, or in the danger zone. Why would you use the thermometer with foods?
- 4. Temperature is measured on two scales: Celsius and Fahrenheit. 98.6 37 C F
- 5. The Fahrenheit scale is the most popular in the United States. Its symbol is “F.” F
- 6. is the symbol for degrees. 100o is read 100 degrees Temperature is measured in degrees.
- 7. Types of food thermometers digital instant-read dial oven-safe oven probe with cord disposable temperature indicators thermometer fork combination dial instant-read
- 9. Danger Zone The Food Danger Zone is __________. 41° to 135°
- 10. Freezer Temperature Freezers should be 0 degrees F or less
- 11. Refrigerator Temperature Refrigerator temperatures should be 41 degrees or less
- 12. Ground Meat (Beef, Pork, Lamb) Cook ground meats to 155 degrees F
- 13. Poultry (Chicken & Turkey) Cook poultry to 165 degrees F
- 14. Holding Hot Foods Hold hot foods at 135 degrees F
- 15. Reheating Leftovers Reheat leftovers until a temperature of 165°F is reached throughout the food.
- 16. Proper procedure for taking temperature of food. Wipe thermometer clean. Stick into thickest part of food (away from bone) or in the middle of a liquid. (Internal Temperature) Wait until needle or fluid stop moving. (15 seconds for quick read)
- 17. Calibrating a Thermometer Fill a 2 quart container with ice and add water to 1” from the top of the container. Stir and let sit for 1 minute. Insert the thermometer into the ice water (don’t touch sides or bottom and DON’T submerge the dial). Let the thermometer stay in the water for about 30 seconds. Adjust the hex – while in the water until the dial reads 32 F
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