fat
41F-135F
what is the danger zone
cold food must be held at a max temp of
41
how far off the floor must food be stored
6 in
the three ways to cool a large pot of soup
ice bath
ice wand
blast chiller
bonus = place in hotel pans to create more surface area
how long do you need to wash your hands
15-20 sec
where do you take the temperature in chicken breast
procedure for dishes in a three compartment sink
wash rinse sanitize
a piece of plastic found in food is what kind of contamination
physical
pecans are what kind of allery
tree nuts
second step in handwashing
apply soap
chicken needs to be at this temp
165
135
what food item should be stored under all other food in a cooler
chicken
who is at the highest risk for food born illness
elderly
children
FIFO
what is first in first out
tcf foods
foods that are sensitive to time and temperature
after how many hours of constant use must you wash and sanitize your work area
4 hours
sanitizer
cutting boards
gloves
must be change at least every
4 hours
what are four of the big 8 allergys
shell fish
tree nut
milk/dairy
wheat
eggs
fish
soybean
peanut
seafood must be cooked to what temp
145
ground beef must be cooked to this temp
155/160
a high temp dish washer must hit what temp
180
if a mouse gets into some bread it a
biological contamination
serving potato soup and someone has mild allergy
what should you do
ask manager/chef if it contains milk
what is the time/temp that you need cool something
two part question
135-70 in the first two hours
70-41 in the next four hours