Temperature Danger Zone
This is the temperature range of the Temperature Danger Zone.
What is 40°F to 140°F? or more precisely 41 to 135 F.
This is what the acronym "TCS" stands for.
What is Time and Temperature Control for Safety?
These four steps must be taken to sanitize a thermometer before and after use.
What are wash, rinse, sanitize, and air-dry?
This stock rotation method places items with the earliest dates in the front.
What is FIFO / First In, First Out?
All reheated food must reach this minimum internal temperature.
What is 165°F?
This is the maximum cold storage temperature for cold TCS food.
What is 40 F?
These are three examples of TCS foods.
What are meat/poultry, dairy/milk, cooked rice/potatoes/soup, or cut melons/tomatoes?
You should insert the thermometer stem into this part of the food.
What is the thickest part?
Ice crystals or water stains on packaged frozen chicken indicate this issue, meaning it should be rejected.
What is the food thawed and refroze?
Reheated food must reach 165°F within this time frame.
What is 2 hours?
This is the minimum temperature required for holding hot food.
What is 140 F?
TCS foods require special time and temperature control for this main reason.
Why is bacteria grow well in them?
You should perform this step after taking the initial temperature reading.
What is take a second reading in a different spot?
Cold TCS food should be received at or below this temperature.
What is 40°F?
Hot food must be cooled from 140°F to 70°F within this many hours in the first stage of cooling.
What is 2 hours?
Held food temperatures must be checked this often.
What is every 4 hours?
This is the maximum number of days ready-to-eat TCS food can be safely stored at 40°F or lower.
What is 7 days?
This is the proper internal cooking temperature for poultry like chicken breast.
What is 165°F for <1 second?
You should take this action if milk arrives at a delivery temperature of 45°F.
What is reject the delivery?
Food must be cooled from 70°F down to 40°F within this timeframe during the second stage of cooling.
What is 4 hours?
This minimum internal temperature must be reached when hot holding fruits, vegetables, and grains.
What is 135°F?
Ground beef must reach this minimum internal cooking temperature for at least 17 seconds.
Ground beef must reach this minimum internal cooking temperature for at least 17 seconds.
You must wait briefly when taking a reading with a food thermometer for this reason.
Why is to allow the temperature reading to stay steady?
These are two key visual indicators of package damage to look for during receiving.
What are water stains and ice crystals
These are two unsafe thawing methods mentioned in the study guide.
What are thawing on the kitchen counter overnight and in a warm water bath?