ServSafe ABE Curriculum – Chapter 4
ServSafe – Chapter 4 – The Flow of Food: An Introduction
ABE Materials /
Activities
Pre-test / discovery
[Vocabulary list and flashcards – Ch. 3&4 – given in Ch. 3]
Summary sheet
Reading thermometers worksheet
Activity – show colored cutting board set, students decide how to designate
each one to avoid cross-contamination
Activity – show bimetallic stemmed thermometers, students practice calibration
and reading temps of various liquids
[Ch. 3-4 study cards – given in Ch. 3]
ServSafe Materials
Chapter 4 PowerPoint
Poster & quiz – how to calibrate a thermometer
Case study – Take Care to Give care
Activity – Stump the Trainer
Activity Quiz 4
[Vocabulary games – Ch 3 & 4 – assigned in Ch 3]
Content game
Ch. 3-4 Vocabulary test
Ch. 4 Content test
Quia Activities
Quia Quizzes
Other
Success strategies for
school and work
E-mail message
Support services
Rondo library free computer classes
CFM license online info
TBD
E. Andress, Hubbs Center, 2012
1
ServSafe ABE Curriculum – Chapter 4
Chapter 4 – The Flow of Food: An Introduction – Pre-test
Write T (true), F (false) or ? (I don’t know) next to each statement. Then check your
answers by looking in your book at the page number provided.
_______ 1. Chicken held at an internal temperature of 125°F (52°C) has been
temperature abused. (p. 4.4)
_______ 2. Infrared thermometers are best for measuring the internal temperature of
food. (p. 4.8)
_______ 3. When checking the temperature of a roast using a bimetallic stemmed
thermometer, only the tip of the thermometer stem should be inserted
into the product. (p. 4.6)
_______ 4. Calibration of a thermometer is necessary to make sure the thermometer
does not contaminate food. (p. 4.9)
_______ 5. Washing and rinsing a cutting board will prevent it from crosscontaminating the next product placed on it. (p. 4.3)
Chapter 4 – The Flow of Food: An Introduction – Pre-test
Write T (true), F (false) or ? (I don’t know) next to each statement. Then check your
answers by looking in your book at the page number provided.
_______ 1. Chicken held at an internal temperature of 125°F (52°C) has been
temperature abused. (p. 4.4)
_______ 2. Infrared thermometers are best for measuring the internal temperature of
food. (p. 4.8)
_______ 3. When checking the temperature of a roast using a bimetallic stemmed
thermometer, only the tip of the thermometer stem should be inserted
into the product. (p. 4.6)
_______ 4. Calibration of a thermometer is necessary to make sure the thermometer
does not contaminate food. (p. 4.9)
_______ 5. Washing and rinsing a cutting board will prevent it from crosscontaminating the next product placed on it. (p. 4.3)
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 4
Pre-test – KEY
1.
2.
3.
4.
5.
T
F–
F–
F–
F–
internal temperature of food surface temperature of equipment
only the tip… the thermometer must be inserted up to the dimple
does not contaminate food gives an accurate reading
washing and rinsing washing, rinsing and sanitizing
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 4
Chapter 4 – The Flow of Food: An Introduction
How do I do that? (p. 4.3)
How can I
prevent crosscontamination?
Keep raw and
ready-to-eat
food separate.
1.
2.
3.
4.
How can food be
time-temperature
abused?
How can I avoid
time-temperature
abuse?
When food is handled in
these ways: (p. 4.4)
Five procedures are important: (p. 4.4)
1.
1.
2.
2.
3.
3.
4.
5.
(p. 4.4)
Temperature danger zone: ________________
“Red zone” – pathogens grow esp. fast: ____________
E. Andress, Hubbs Center, 2012
4
ServSafe ABE Curriculum – Chapter 4
What kinds of
thermometers are
used for food safety?
(p. 4.6-4.8)
Bimetallic stemmed thermometer
Thermocouple / thermistor
Other temperature-recording devices
Infrared (laser) thermometer
Maximum registering thermometer
Time-temperature indicator (TTI)
General Thermometer Guidelines (p. 4.9)
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 4
Reading Thermometers
A. Scale: When reading a thermometer, you must first understand the scale.
Scale means the number of degrees for each line.
Look at the thermometers below. How many degrees for each line? ____
Look at the thermometer you have in the classroom. What is the scale? ____
B. Read the thermometers below. Write the temperature above each.
1. _______
2. _______
3. _______
4. _______
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 4
C. Draw the temperature on the thermometer.
1. 40°F
2.
3. 142°F
4. 96°F
5. 135°F
6. 32°F
E. Andress, Hubbs Center, 2012
90°F
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