Temperature
Thawing
Prepping food
Ice
Cooling and reheating food
100
41-135F
What is tempature danger zone?
100
How do you reduce growth of pathogens?
What is NEVER thaw food in room temperature?
100
Refrigerate and hold sliced melons cut tomatoes and cut leafy greens.
What is fresh cut produce?
100
Make ice from water that is safe to drink
What is consumption?
100
Cool TCS foods between 135F to 41F or lower within six hours
What is temperature requirements for cooling TCS foods?
200
165F for 15 seconds
What is min. temp. for poultry?
200
Pathogens in food will begin to grow.
What is exposed to temperature danger zone?
200
Do NOT serve raw seed products
What is raw seed sprouts?
200
NEVER use ice as an ingridient if it was used to keep food cold
What is Cooling Food?
200
the denser or thicker the food the slower it will cool
What is thickness or density of the food?
300
process and package RTE foods to an internal temp of at least 135F
What is Commercial Process?
300
Cook it immeiately after thawing.
What is thawing food in microwave?
300
Make sur fruit and vegetables DO NOT touch surfaces exposed to raw meat seafood or puoltry.
What is Cross-Contamination?
300
use clean and sanitized containers and ice scoops
What is Containers and Scoops?
300
After dividing food into small containers place them into clean prep sink
What is ice water bath?
400
155F for 15 sec , 145F for 15 sec ,
What is internal temperature for Ground Meat & Seafood?
400
part of cooking process
What is thawing food?
400
Wash produce thoroughly under running water
What is Washing?
400
NEVER hold or carry ice in containers that have held raw meat seafood or poultry or chemicals
What is not to do for ice?
400
you can reheat food that will be served immediatley
What is food reheated for immediate service?
500
145F for 4 minutes
What is Roast pork?
500
always use a clean and sanitized food prep sink.
What is when you are thawing food?
500
When soaking or storing produce in standing water or an ice-water slurry, DO NOT mix different items or multiple batches of the same items.
What is Soaking or Storing?
500
NEVER touch ice or use a glass to coop ice
What is not to do for ice?
500
you must heat TCS food for hot holding to a internal temp of 165F for 15 seconds
What is hot holding?
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