Show:
Thawing
On/Off Site
Cooling
Temp Requirements for Cooling Food
Cooking Requirements
100

Thawing food in this type cooler, keeping its temperature at 41 degrees Fahrenheit or lower.

What is refrigeration?

100

Some places prepare food and deliver it for  ______ _____ service

What is off site?

100
You can use the follwing methods to do this: ~ Ice-Water bath ~ Blast chiller ~ Ice-Paddle ~ Use ice/cold water as an ingredient
What is cooling?
100
This is between 70 degrees 125 degrees fahrenheit. Food must pass through this zone quickly to reduce pathogen growth.
What is the temperature danger zone?
100
The minimum internal temperature for poultry, stuffing, stuffed food, and dishes previously cooked with TCS ingredients.
What is 165 degrees ferinheight for 15 seconds.
200
Thawing food in this if it will be cooked immediately after thawing. The food must be cooked with conventional cooking equipment after thawing, such as an oven.
What is a microwave?
200

Off-site labels should include this information

What is name of food, use by date and time, reheating and serving instructions.

200
A large sink or pot filled with ice water used to cool food.
What is Ice-Water Bath?
200
Cool TCS foods from ___ to ___ or lower within 6 hours
What is 135 degrees to 41 degrees fahrenheit?
200
The minimum internal temp. for ground meat, injected meat, tenerized meats, ratites, ground seafood, and shell eggs that'll be hot-held for service.
What is 155 degrees for 15 seconds?
300
Thaw food as a part of the _________ process.
What is cooking?
300

Ready-to-eat TCS food prepared on site can only be stored for _____ days if it held at 41°F or lower.

What is 7 days?

300
This blasts cold air across food at a high speed to remove heat.
What is a blast chiller?
300
Cool food from ___ to ___ within 2 hours
What is 135 degrees to 70 degrees fahrenheit?
300

The min. internal temp. for seafood, steaks/chops, commercially raised game, and shell eggs that'll be served immediately.

What is 145 degrees Fahrenheit?

400
Submerge food in _________ ______ at 70 degrees ferinheight or lower.
What is running water?
400

These are used to transport food offsite?

What is insulated container?

400
Plastic paddles that are filled with ice or ice water and then frozen. They are used to cool food quickly.
What is an ice-paddle?
400

Cool food from ___ to ___ within 4 hours.

What is 70 degrees to 41 degrees fahrenheit?

400

The minimum internal temperature for roasts.

What is 145 degrees Fahrenheit?

500

This means storing items with the earliest use-by or expiration dates in front
of items with later dates.

What is FIFO?

500

Pathogens grow well in the temperature range form __°F to ___°F, which is called the temperature danger zone.

What is 41- 135?

500

Ready-to-eat TCS food must be marked if it will be held for longer than ________.  The mark must indicate when the food must be sold, eaten, or thrown out

What is 24 hours?

500

Ready-to-eat TCS food prepared on site can be stored for ________ if held at 41°F or lower.

What is 7 days?

500

Check the food’s temperature at
least every________.

What is 4 hours.