165*F for <1 second
What is proper internal cooking temperature for Poultry Chicken/Turkey
Big 6 Pathogen causing diarrhea, abdominal cramps and even kidney failure or death.
What is E. Coli
Temperature to receive milk
What is 45*F
Foods can be reserved to customers
What are unopened prepackaged foods like ketchup packets
Part of the floor that goes up part of the wall
What is coving
155*F for 17 seconds
What is the proper internal cooking temperature for ground meat
Bacteria linked to raw meat, unpasteurized dairy products, RTE foods like deli meat and hot dogs and can cause miscarriage in pregnant women or sepsis, pneumonia, or meningitis in newborns.
Listeria
Temperature to receive Eggs
What is 45*F
Food holding temperature for cold foods
What is 41*F or lower
Minimum height to store foods from floor
What is 6 inches
145*F for 15 seconds
What is proper internal cooking temperature for seafood, steaks, chops eggs
Big Six bacteria causing diarrhea, abdominal cramps, vomiting, fever associated with poultry
What is Nontyphoidal Salmonella
Temperature to receive cold TCS foods
What is 41*F or lower
Time you can hold cold food for service without temperature control
What is up to six hours
Kitchen floors should be this type to not absorb liquids
What is nonporous
135*F no minimum time
What is proper internal cooking temperature for food from plants vegetables, rice, beans pasta
Big six virus linked to RTE foods and causes jaundice as a symptom
What is Hepatitis A
Internal temperature to receive live shellfish
When do you use hot holding equipment to reheat food.
What is never.
Prep stations should include this highly important item for workers sanitation
What is hand washing station
175*F
Minimum temperature for tea
Parasite linked with fish like cod, halibut, mackerel, and salmon
What is Anisakis
Temperature to receive hot foods
What is 135*F or higher
Duration of time a temporary food unit can operate
What is no more than 14 days
high temperature sanitizing with dish washer requirement
What is 180*F