Just a little terminology
TCS
what is: Temperature Control or Safety
Ground Meats
155°F for 17 seconds
41 to 135 F
What is the temperature at which bacteria multiply rapidly
FIFO
First In, First Out (food storage and rotation).
Seafood
145°F for 15 seconds
70 to 125 F
What is the temperature range where pathogens grow much faster
RTE
Ready To Eat (foods that don't need further washing, cooking, or prep)
Pork or beef
145°F for 4 minutes:
135*F
What is the minimum holding temp for hot TCS food
FAT TOM
What is Food, Acidity, Time, Temperature, Oxygen, and Moisture.
Hot held friuts, veggies, and grains
135°F
41*F
What is the maxium holding temp for cold TCS
USDA
What is the United States Department of Agriculture