Temperatures
41F to 135F
What is the temperature danger zone?
Every 4 hours or when dirty
How often to change pot sinks?
First Step of Hand Washing
Hot water, as hot as you can handle - Wet your hands
Ice Crystals, One big ice block
When to reject frozen food when recieving
Cross Contamination
What is transferring pathogens from one surface to another?
165F
Internal cooking temperature of poultry
Time food can sit in the TDZ
Second Stage of Hand washing
What is apply Soap?
Ice Cream melted
When to reject frozen foods?
Cross Contact
What is transferring an allergen from one surface to another?
155F
Internal temperature of ground and marinated meats
You change your gloves Every
4 hours and between tasks
Third Step of Hand Washing
Scrub for 10 to 15 seconds - like a surgeon
Milk out of date
When to reject food upon recieving
Sneezing into your hand
Poor Personal Hygiene
135F
What is the internal cooking temperature of plant-based foods?
Length of the two step cooling process
Fourth, step in handwashing
Rinse Hands
Free of rat droppings, Shredded Boxes
What is Poor facility pest management?
Biological, Chemical, Physical
What are the three types of hazards?
70F to 125F
What is the Super Temperature Danger Zone?
Two step cooling process hours and temps
2 hours at or below 70F
4 Hours at or below 41F
Fifth Step of Handwashing
Use a single-use paper towel to turn the faucet and turn off with paper towel.
50F to 70F
What is the temperature for dry storage?
Wearing sandals
Poor personal Hygiene