Food handlers card

Refrigerators must keep food at

41 degrees Fahrenheit

Hear santizting machines must have water at

180 degrees Fahrenheit

Low temperatures dish machine must a surface temperature of

160 degrees Fahrenheit

TCS

Time, temperature control, for safety

TCS food must be kept at

41 degrees Fahrenheit

TCS has a few expectations like

Eggs, live shellfish,

Eggs must be kept at

45 degrees Fahrenheit

Live shellfish must be kept at

45 degrees Fahrenheit

Temperature Danger Zone

41 degrees Fahrenheit to 135 degrees Fahrenheit

Food that is not considered TCS food

Room temperature food

Chicken temperature

165 for one second

Ground and cut up meat should be cooked at ___ for _____

155 for 17 seconds

Steak, fish, pork, and eggs should be cooked at ___ for ___

145 for 15 seconds

Ready to eat food must be heated at

135 degrees Fahrenheit

Ground beef interal temp

155 F

Reheating food ____ F within ____

165 F within 2 hours

Best method to cool ice pot

Ice bath

Minium temperature for whole muscle meat

145 F

Minium temperature for cooking fish

145 F

Minimum temperature for washing hands

100 F

Poluatry safe to eat temp

165 F

Maximum time potential hazerous food that can stay in the danger zone

4 hours

Correct concentration for chlorine based sanitizer

50-100 ppm