Storage
This food must be marked if held for longer than 24 hours.
RTE TCS Food
Offering live shellfish from a display tank requires this.
Variance
This is the minimum internal cooking temperature and time for chicken.
165 for 1 second
Hot food holding temperature
135
Floors, walls, and ceilings must be this for easier cleaning.
smooth and durable
This food can be stored for only seven days if it is held at 41°F
RTE TCS
This is required when packaging fresh juice on-site for sale at a later time.
Variance
This is the minimum internal cooking temperature for ground meat.
155 for 17 seconds
Cold food holding temperature
41
Floor mounted equipment legs must be this high off of the floor.
6"
Store TCS food at an internal temperature of _____ or lower ______ or higher.
41/135
You should prepare eggs by pasteurizing for this group of people.
High Risk Population
This is the minimum internal cooking temperature for seafood.
145 for 15 seconds
This is how often temperatures should be checked when holding food.
Every 4 hours
Tabletop equipment must have legs this high.
4"
This process is the way to rotate food using the oldest inventory first.
First In First Out (FIFO)
This should be used when transferring ice to containers.
Ice scoop
This is the minimum internal cooking temperature for fruit, vegetables, and grains.
135
Cold food can be held this long without temperature control.
6 hours
This is a physical link between safe water and dirty water.
cross-connection
This is the way to store food in top to bottom order.
RTE, Seafood, Whole cuts of beef and pork, ground meat and ground fish, Whole and ground poultry
When applying for a variance, this plan will typically need to be submitted.
Hazard Analysis Critical Control Point
This is the minimum internal microwave cooking temperature for meat, seafood, poultry, and eggs.
165
Hot food can be held for this long without temperature control.
4 hours
These are two backflow prevention methods.
Vacuum breaker and airgap