Cooking Temperature
Internal temperature for Beef Steak
145
The 2nd HACCP principle
Determine Critical Control Points
How often must well water be tested
Yearly
Commonly linked with Ground Beef
STEC (E-Coli)
If chili is properly cooked to 165 degrees and then cooled to 75 degrees in one hour, what is the next step?
Must be cooled to 70 in the an hour or less and then cooled to 41 in 4 hours
Internal temperature for Stuffed Pork Chop
165
Some sort of time or temperature
Recyclables should be stored in a way that prevents what?
Pests!
Commonly linked with raw chicken
Non-typhoidal salmonella
How long can 165 degree beans be kept on a buffet line without temperature control?
4 hours
Internal temperature for Grilled Swordfish
145
What is the corrective action for chili that is held at 136 degrees?
Nothing! This is correct
How often should tamme sifters be washed during constant use?
Weekly
Commonly linked with time and temperature abused tuna
Histamine
How long can 41 degree potato salad be kept without temperature control if it doesn't go above 70 degrees?
6 hours
Internal Temperature of Eggs for Immediate Service
145
How many HACCP principles are there?
7
What must prescription meds be labeled with in order to be onsite?
Must be in original containers with scientific name and directions.
Commonly linked with predatory tropical reef fishes such as grouper or barracuda
Ciguatera Poisoning
4 hours
Internal Temperature of Chicken Fried Steak
155
What is a critical control point? (Definition)
Points in the process where hazards can be eliminated, or reduced in acceptable ways. Where should we focus on fixing problems?
What is the maximum amount of time a turkey can be cooked if it will be partially cooked and then finished the next day?
1 hour
Commonly linked with flies and poor handwashing
Shigella
How quickly must grilled chicken be reheated to 165 degrees?
within 2 hours