Know Your Numbers – Food Safety (Version 5th Edition)

A set of 29 vocabulary-style flashcards covering key food-safety temperatures, times, and measures from the notes.

Temperature Danger Zone

The range of temperatures (41°F–135°F) in which foodborne pathogens grow rapidly.

Outbreak of Foodborne Illness

A cluster of illness (2 or more cases) linked to a common food source.

Tabletop equipment clearance

Minimum clearance of 4 inches between tabletop equipment and the counter for cleaning and safety.

Floor-mounted equipment clearance

Minimum clearance of 6 inches between floor-mounted equipment and the floor for sanitation.

pH 2.0–4.5

Acidic range of pH where microbial growth is inhibited.

pH 4.6–7.5

Neutral-to-slightly acidic range considered favorable for many microbes.

pH 7.6–14.0

Alkaline range; higher pH values.

Chlorine sanitizer contact time

Recommended contact time for chlorine sanitizers: 7–10 seconds.

Hand washing time

Recommended handwashing duration: 10–15 seconds.

Cooking times for specific foods

Standard cooking times required for certain foods to ensure safety (example: 30 seconds for some items).

Iodine and Quat sanitizer contact time

Contact time for iodine and quats sanitizers: 20 minutes.

Multiplication of bacteria cells

Bacterial cells multiply/duplicate with a typical time of about 2 hours.

Step one of the 2-step cooling method

Cool from 135°F to 70°F within 2 hours.

Step two of the 2-step cooling method

Cool from 70°F to 41°F within 4 hours.

Hold hot food without temp control

Hot foods may be held without temperature control for up to 6 hours.

Calibration accuracy for Bi-metallic stemmed thermometer

±2°F (±1°C).

Ice bath (Ice-point method) calibration

32°F.

Cold food storage/receiving temperature

41°F or less.

Receiving temperature of shell eggs

45°F or less.

Temperature of dry storage

50–70°F.

Temp for potable water thawing food

70°F or less.

Pathogens grow rapidly

70°F–125°F.

Final rinse in a dish machine

180°F.

Wash temperature for 3-compartment sink

110°F (43°C).

Keep shellstock identification tags on file

90 days.

Fruits/veggies and commercially processed foods

135°F

Roast beef/pork and seafood

Minimum cooking temperature: 145°F

Poultry and Reheat

Minimum cooking temperature: 165°F