Service
Where is the ice scoop stored after use
upside down, outside of the ice machine
Top Shelf
Produce/ RTE Foods
Food help in the TDZ for this long must be thrown away
4 hours
Thermometers can lose their accuracy therefore need to be adjusted. This is called what?
Calibration
The temperature at which fresh fish should be delivered.
What is 41 degrees or below?
Where are serving utensils stored on a buffet
in the food
Bottom Shelf
Poultry/Eggs
All ready-to-eat food prepared can be stored for a maximum of this many days at 41 F. before it must be thrown out.
7 days
Thermometer that monitors both time and temperature and is attached to delivery trucks
TTI- Time Temperature Indicator
Minimum cooking temperature for cooked produce that will be hot-held for service
135
If an ice cream scoop is stored in water between use, what minimum temp must the water be?
135
Second Shelf
Ground Meat
The acronym used to determine which product gets used first
FIFO
Thermometer used for checking the temperature in thick foods (ex: roast)
Bimetallic stemmed or thermocouple/penetration probe
Minimum cooking temperature for fish
145
What foods can be re-used/re-served
unopened, prepackaged food
3rd Shelf
Whole Cuts of Meat
3 Ways to properly thaw frozen foods
In the fridge, under cool running water, microwave
Thermometer used for checking the temperature inside of a cooler
Thermocouple/Air probe
For off-site catering, what utilities must the location have
safe water, trach located away from service area
Under the top shelf (2nd from the top)
Whole Seafood
The time/temperature guidelines for cooling hot foods (two steps)
2 hours below 70, 4 hours below 41
Thermometer used for checking the surface temperature
Infrared or thermocouple/surface probe
Cooking temperature for ground meat, beef (to prevent e. coli), and eggs for hot-hold service.
What is 155 degrees?