Temperatures
The minimum temperature that hot holding food derived from plants (such as fruits, vegetables, legumes, and grains) need to be held at.
What is 135°F?
The range of temperatures that bacteria grow rapidly between.
What is the temperature danger zone?
The general term for the temperature that food should not be thawed at because pathogens will begin to grow.
What is room temperature?
Fruit touching surfaces exposed to raw seafood is an example of this.
What is cross-contamination?
This is the part of the food that must be checked to accurately determine temperature.
What is the thickest?
The minimum amount of time that poultry, stuffing made with meat, and dishes including previously cooked TCS ingredients are all held at 165°F for.
What is instantaneous or zero?
The method of dividing food into smaller containers and placing them in a large pot filled with ice water.
What is an ice-water bath?
The place in the refrigerator that TCS food may be thawed in to keep its temperature at 41°F or lower.
What is the cooler?
This type of food (i.e. sliced melons, cut tomatoes, and cut leafy greens) should be refrigerated and held at 41°F.
What is fresh cut produce?
The only way to reduce pathogens in food to safe levels is to cook to this correct minimum type of temperature.
What is internal?
The minimum amount of time that ground meats, ratites, and hot holding shell eggs must be held at 155°F for.
What is 17 seconds?
The maximum (total) amount of time TCS food has to cool.
What is 6 hours?
The type of wrapping that frozen fish should remain frozen in until ready for use and, if stated on the label, may be removed from before thawing under refrigeration or using the running water method.
What is reduced-oxygen packaging or ROP?
The type of eggs that must be used in high-risk populated places (i.e. hospitals and nursing homes) when serving raw or undercooked dishes.
What are pasteurized eggs?
NOTE: Shell eggs that are pooled must also be pasteurized in those situations. You may only use unpasteurized shell eggs if the dish will be cooked all the way through (such as an omelet or a cake).
This agency advises against offering raw or undercooked meat, poultry, seafood, or eggs on a children's menu.
What is the FDA or Food and Drug Administration?
The minimum temperature and amount of time that crustaceans must be held at.
What is 145°F for 15 seconds?
The two temperatures that TCS food must be cooled between within six hours.
What is 135°F to 41°F (or lower)?
The temperature of the running, drinkable water that TCS food may be submerged under in order to thaw.
What is 70°F or lower?
When applying for a variance, your regulatory authority may require you to submit this type of plan.
What is HACCP or Hazard Analysis Critical Control Point?
TCS food for hot holding must be heated to this internal temperature for 15 seconds.
What is 165°F?
The minimum temperature and amount of time roasts of lamb need to reach and be held at.
What is 145°F for 4 minutes?
The two temperatures that food has 4 hours to cool to after the initial cooling period of 2 hours.
What is 70°F to 41°F?
The maximum amount of time that TCS food can be at 41°F (or above) when being thawed via the running water method.
What is four hours?
NOTE: Never let the temp. of the food go above 41°F for longer than four hours! This includes the time it takes to thaw the food plus the time it takes to prep or cool it.
The document needed when prepping food in certain ways, such as custom-processing animals for personal use, sprouting seeds and beans, and/or offering live shellfish from a display tank.
What is a variance?
When this type of TCS food is served at a restaurant, your menu must communicate that to diners.
What is raw or undercooked?