General Preparation Practices
The temperature of water for washing produce.
What is a cool temperature?
The bacteria that grow on food that is thawed incorrectly.
What are pathogens?
Helps food cool faster.
What is cutting larger food items into smaller pieces?
The amount of time hot food can be held in the temperature danger zone before it is no longer able to be reheated.
What is up to two hours?
A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.
What is a Variance?
Part of food where the temperature is checked.
What is the thickest part?
Occurs to food that has been misrepresented.
What is thrown out?
The time between cooking meat after using the microwaving method.
What is immediately?
The temperature range to cool TCS food in.
What is 135 degrees Fahrenheit to 41 degrees Fahrenheit?
Additives that should never be added to raw produce.
What are sulfites?
The number of days leftover TCS food can be held before it is unable to be used.
What is more than seven days?
Internal temperature of TCS food when heated for hot holding.
What is 165 degrees Fahrenheit for 15 seconds?
The general preparation practices.
What is equipment, quantity, storage, additives, presentation, and corrective actions?
What is using pasteurized eggs or egg products when serving dishes that are raw or undercooked?
The lowest temperature roasts of pork, beef, veal, and lamb can be cooked at.
What is 130 degrees farenheight?