Temperatures
Stuffed Shells
What is 165 degrees?
This is the only compeletly reliable method for preventing backflow.
What is an air gap?
This is a TCS food.
a. bread
b. flour
c. sprouts
d. strawberries
What is sprouts?
This is the way a catering vehicle should be.
What is clean and tidy?
This is the only acceptable piece of jewerly.
What is a plain metal ring?
Rice
What is 135 degrees?
This is how many inches a table top equipment must be off the counter.
What is four inches?
This is a ready-to-eat food.
a. Uncooked rice
b. Raw de-boned chicken
c. Sea salt
d. Unwashed green beans
What is sea salt?
You use these when transporting hot food to a catering event.
What is insulted, food grade containers?
Aprons need to be removed before going here.
What is the restroom?
Ground turkey
What is 165 degrees?
This is what mostly caused grease buldup and condensation on the walls and ceiling.
What is the ventalation system isn't working properly?
This is a TCS food.
a. ground beef
b. uncooked pasta
c. canned beans, unopened
d. flour
What is ground beef?
This is how long food cold without temperature control.
What is six hours?
This is how long the handwashing process must take place.
What is 15-20 seconds?
Salmon
What is 145 degrees?
This is the best way to eliminate pests that have entered the building.
What is use a licensed Pest Control Officer?
This is a TCS food.
a. dried beans
b. cereal
c. uncooked oatmeal
d. Baked potato
What is a baked potatoes?
This is how long hot food can be held without temperature control.
What is four hours?
You must do this if you are caring for a family member with Norovirus.
What is stay home?
Cooked eggs that will be hot held for service.
What is 155 degrees?
This is what a manager should do if a water main break has caused water to turn brown.
What is contact the local regulatory authority before using?
Which is a TCS food?
a. Milk and dairy
b. Uncooked rice
c. uncooked potatoes
d. dry cereal
What is milk and dairy?
This is what is done if cold food held without of temperature control exceeds 70 degrees
What is throw it out?
This step should be taken if a manager suspects a food-borne illness outlook.
What us set aside the suspected product and label it with "do not used" and "do not discard"?