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SERVSAFE
COURSEBOOK
8th Edition
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trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National
Restaurant Association. Reproducible for instructional use only. Not for individual sale.
Learning Objectives
2
5.1 Hazards in The Flow of Food
• Prevent time-temperature
abuse
3
Cross-Contamination
4
Time-Temperature Control
5
5.2 Monitoring Time and Temperature
6
Monitoring Time and Temperature
Infrared Thermometers
Measure the temperature of food and
equipment surfaces.
7
Other Temperature-Recording Devices
Time-temperature Indicator
Monitors both time and temperature
8
How to Calibrate Thermometers
9
General Thermometer Guidelines
10
General Thermometer Guidelines
11
Discussion Questions
12