Rapid Recall
Indicate risk of Clostridium botulinum
Swollen cans
Thermometer used on raw chicken then cold buffet
Cross-contamination.
Poultry Temp.
165°F
Checking cooking temperature
Monitoring CCP (Critical Control Points)
Signs of rodent activity
Gnaw marks, droppings, etc.
Temperature Danger Zone
41°F–135°F
Raw poultry stored above ready-to-eat food
Improper storage order
Reheat for hot holding
165°F
Cutting ham smaller to cool
Corrective Action
Minimum temperature for hot water sanitizing
171°F.
Ground beef minimum internal temp
155°F
Steam table used to reheat must reheat to
165°F before hot holding
Hot holding
135°F
Recording cooler temps
Documentation
Correct 3-compartment sink steps in order.
Scrape, wash, rinse, sanitize, air-dry
Cooling times rules
135°F→70°F within 2 hours; 70°F→41°F within 4 hours
Employee vomiting
Must be excluded from work
Freezer Temp.
0°F or below
Determining hazards
Hazard Analysis
Where should mop water be disposed?
Utility or service sink
FIFO means
First In - First Out
Cooler temp checked in what area
Should check warmest area.
Beef
145°F
Value that must be met
Critical Limit
Why can't dishes be over-stacked in the dishwasher?
It may not wash or sanitize correctly