What is cooling large amounts of food in a cooler (refrigerator)?
100
41 degrees fahrenheit
What is the holding temperature of cut produce?
100
70 to 125 degrees fahrenheit
What is the temperature range in which pathogens grow best?
100
Remove as much food as you can prep in a short amount of time
What is proper preperation?
200
41 degrees fahrenheit
What is the temperature to thaw foods at in a fridge?
200
Submerging the food in ice water in a sanitized prep sink.
What is an ice water bath?
200
Seed Sprouts
What is a produce that should not be served raw to high risk populations?
200
135 to 41 degrees fahrenheit
What is the temperature in which food must be cooled to in 6 hours?
200
Only use amount approved by local regulatory authority
What is Colour Additives?
300
Microwaving
What is the method of thawing food that has to be cooked immediately?
300
Blast Chiller
What is a machine that blasts cool air across foods at high speeds?
300
Pasteurized Eggs
What is a type of egg that should be served to high risk populations?
300
165 degrees fahrenheit for 15 seconds
What is the cooking temperature for poultry?
300
Storage
What is Returning prepped food to the cooler?
400
thawing food in the cooking process
What is cooking to thaw?
400
A plastic tool filled with ice or cold water used to cool food
What is an Ice Paddle?
400
Chicken, Tuna, Egg, Pasta and Potato
What are TCS foods found in salads?
400
135 degrees fahrenheit
What is the cooking temperature for fruits and vegetables?
400
Food that has become unsafe must be thrown out unless it can be safely reconditioned
What is Corrective Actions?
500
70 degrees Fahrenheit
What is the proper temperature of water for thawing food?
500
Using Ice or Cold Water as an ingredient
What is a way to cool food with water?
500
Caesar salad dressing, Hollandaise sauce, etc.
What are dishes that would use raw eggs?
500
145 degrees fahrenheit for 4 minutes
What is the cooking temperature for roasts of pork, beef, veal, and lamb?
500
Food must be offered to customers in a way that does not mislead or misinform them and they must be able to judge the true appearance, colour, and quality of food