Servsafe Chapter 5 and 6

Process of adjusting a thermometer to a known standard, such as the freezing or boiling point of water, to ensure that the thermometer gives accurate readings.

• Calibration

• Ice Point Method

• Time Temperature Indicator

Thermometers that check food temperature through a sensor on the tip of a metal probe.

• Thermistor and Thermocouples

• Flow of Food

• Bimetallic Stemmed

The path that food takes in an operation. It begins when you buy the food and ends when you serve it.

• Flow of food

• Calibration

• Boiling Point Method

Time and temperature monitoring device attached to a food shipment to determine if the product's temperature has exceeded safe limits during shipment or subsequent storage.

• TTI- Time Temperature Indicator

• Ice point Method

• Calibration

Method of calibrating thermometers based on the freezing point of water (32°F)

• Boiling Point Method

• Ice Point Method

Method of calibrating a thermometer based on the boiling point of water (212°F)

• Ice Point Method

• Boiling Point Method

The most common and versatile type of thermometer, measuring temperature through a metal probe with a sensor in the end.

• Bimetallic Stemmed Thermometer

• Thermistor and Thermocouple

The receipt of food by a foodservice operation after-hours while closed for business.

• Key Drop Delivery

• Use by Date

• Expiration Date

A tag that identifies when and where shellfish were harvested and the supplier.

• Shellstock ID Tag

• Inspection Stamp

Date by which the product should be eaten for best flavor or quality

• Best Buy Date

• Approved supplier

• Inspection Stamp