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- 1. Open EndedFlow of food
- 2. Open EndedBimetallic stemmed thermometer
- 3. Open EndedThermocouples
- 4. Open EndedThermistors
- 5. Open EndedTime-temperature indicator (TTI)
- 6. Open EndedCalibration
- 7. Open EndedIce-point method
- 8. Open EndedBoiling-point method
- 9. Open EndedCROSS-CONTAMINATION
- 10. Open EndedCROSS-CONTAMINATION
- 11. Open EndedGUIDELINES FOR PREVENTING CROSS-CONTAMINATION
- 12. Open EndedGUIDELINES FOR PREVENTING CROSS-CONTAMINATION (cont.)
- 13. Open EndedTIME-TEMPERATURE CONTROL
- 14. Open EndedTIME-TEMPERATURE CONTROL
- 15. Open EndedAVOIDING TIME-TEMPERATURE ABUSE
- 16. Open EndedAVOIDING TIME-TEMPERATURE ABUSE
- 17. Open EndedAVOIDING TIME-TEMPERATURE ABUSE (cont.)
- 18. Open EndedCHOOSING THE CORRECT THERMOMETER
- 19. Open EndedThree types are commonly used in operations
- 20. Open EndedBIMETALLIC STEMMED THERMOMETERS
- 21. Open EndedTHERMOCOUPLES AND THERMISTORS
- 22. Open EndedINFRARED THERMOMETERS
- 23. Open EndedFollow these guidelines for using infrared thermometers.
- 24. Open EndedTIME-TEMPERATURE INDICATOR (TTI)
- 25. Open EndedHOW TO CALIBRATE THERMOMETERS
- 26. Open EndedThere are two ways to calibrate a thermometer:
- 27. Open EndedTo calibrate a thermometer using the boiling-point method, follow these steps:
- 28. Open EndedGENERAL THERMOMETER GUIDELINES
- 29. Open EndedGlass thermometers
- 30. Open EndedChecking temperatures
- Answer choicesTagsAnswer choicesTags