Purchasing, Receiving, Storage
A food item that is received with an expired use-by date should be...
Rejected
Food should be cut into smaller pieces or divided into smaller containers or shallow pans when doing this.
Cooling food
A server handling a bowl should avoid touching this part when serving customers.
The inside
If you are packaging fresh juice on site for sale, smoking food to preserve it, curing food, or sprouting seeds, you need this document issued by your local regulatory authority.
A Variance
Poultry, stuffing, stuffed meat/seafood, previously cooked TCS ingredients
165˚F
<1 second
Recalled food items should be...
Stored separately from other food
Food should never be thawed at this temperature.
Room Temperature
Disclosing raw or undercooked TCS items on the menu by using an asterisk or footnote is an example of this.
Consumer Advisory
Identifying TCS foods and where hazard are likely to occur is a form of this.
Hazard analysis
Plants, fruit, vegetables, grains/legumes that will be hot held
135˚F
no minimum time
Hot TCS foods should be received at this temperature.
135˚F (57˚C) or higher
Food can be thawed in a microwave only if it is...
Cooked immediately after thawing
Hot TCS foods being held must be held to this temperature.
135˚F (57˚C) or higher
Points in the food process where identified hazards can be prevented, eliminated, or reduced to safe levels are called...
Critical Control Points (CCPs)
Seafood, crustaceans, steaks/chops of pork, beef, veal, lamb, commercial game, shell eggs that will be immediately served
145˚F
15 seconds
Ready to eat food can be stored at 41˚F (5˚C) or lower for this length of time.
7 days
Food reheated for hot holding must reach this internal temperature within 2 hours.
165˚F (74˚C) for 15 seconds
Cold TCS foods being held must be held at this temperature.
41˚F (5˚C) or lower
Minimum or maximum limits should be established for each CCP. Such as minimum cooking temperatures, or maximum amount of time spent being held at room temperature. These are called...
Critical Limits
Roasts of pork, beef, veal, lamb
145˚F
4 minutes
Milk should be received at this temperature.
Receive at 45˚F (7˚C) or lower
*Cool milk to 41˚F (5˚C) or lower in four hours
Food must be cooled from 135˚F to 70˚F within this time frame.
The first 2 hours
Cold food can be held without temperature control if it is labeled, does not exceed 70˚F (21˚C) during service for how long?
6 hours
If a critical limit is not being met, reevaluating and implementing a new procedure is an example of this.
Corrective action
Ground meat and seafood, injected meat, mechanically tenderized meat, ratites, shell eggs that will be hot held
155˚F
17 seconds