TB Prep and Hold Temps Quiz

Flashcards covering restaurant equipment temperatures, product temperature thresholds, thermometer calibration, labeling standards, carryover rules, and product shelf life and hold times.

When do we temp carryover?

Lunch and dinner

Rethermalizer Equipment Temperature

195 +-5

Walk-In Cooler / Reach-In Cooler Temperature

The proper equipment holding temperature range of $33\text{--}40$.

Freezer Equipment Temperature

The operational equipment temperature set at $0 \pm 10$.

Heated Cabinet Equipment Temperature

The required internal cabinet holding temperature of $165 \pm 5$.

Bunn Water Temperature

The minimum required hot water dispenser temperature of $190$ or more.

Fryer Oil Temperature

The standard frying oil cooking temperature range of $350 \pm 5$.

Hand Washing Sink Minimum Temperature

The minimum water temperature required for the hand washing sink, which is $100$ or more.

All Other Sinks Minimum Temperature

The minimum water temperature required for all non-handwashing restaurant sinks, which is $120$ or more.

Produce Product Temperature

The acceptable cold holding temperature range for produce of $33^\circ\text{F}\text{--}41^\circ\text{F}$.

Hot Products on the Line Temperature

The minimum food holding temperature on the service line of $160^\circ\text{F}$ or more.

Products from Rethermalizer Temperature

The minimum internal temperature required when removing products from the rethermalizer, which is $165^\circ\text{F}$ or more.

Products in Heated Cabinet Temperature

The minimum internal product holding temperature of $160^\circ\text{F}$ or more while stored inside the heated cabinet.

Products in the Freezer Temperature

The maximum temperature for frozen products stored in the freezer, which is less than $+10^\circ\text{F}$.

Soda Dispensing Temperature

The target beverage dispensing temperature of $38^\circ\text{F}$ or less.

Thermometer Calibration Procedure

Fill a small 12oz or 16oz cup to the top with ice, add cold water halfway, let stand for $1\text{ minute}$, insert the probe, and verify the temperature reads $32^\circ\text{F} \pm 2$ (labeling the difference if it deviates).

Non-Carryover Hot Ingredients

Specific hot ingredient items that cannot be carried over under any circumstance: Rice and Black Beans.

Carryover Cold Ingredients

The single cold ingredient approved to be carried over: Sour Cream.

Carryover Usable Prep Times

The designated store prep periods during which carryover food items may be utilized: Lunch & Dinner.

Carryover Maximum Temperature

The absolute highest allowable temperature for carryover food products, which is $41^\circ\text{F}$.

Carryover Usable Shelf Life

The maximum total time window that carried over food items remain valid for use: $24\text{ hours}$.

Carryover Taco and Tostada Shells Heat Up Time

The mandatory pre-heating duration of $1\text{ hour}$ for carried over taco and tostada shells.

Carryover Minimum Remaining Time (Red Sauce & Pizza Sauce)

The minimum amount of remaining shelf life needed to carry over red sauce and pizza sauce: $3\text{ hours}$.

Carryover Minimum Remaining Time (Proteins & Dairy)

The required remaining time of $1\frac{1}{2}\text{ hours}$ needed to carry over Steak, Beans, Nacho Cheese, Sour Cream, and Chicken.

Carryover Minimum Remaining Time (Taco Shells)

The mandatory remaining hold time of $2\text{ hours}$ required to carry over Taco Shells.

Rethermalizer Capacity

The batch capacity specification allowing $12\text{ bags}$ per side of the rethermalizer.

Hold Time Magnets & Heating Cabinet Pans Labeling Tool

The specific writing implement designated for hold time magnets and heated cabinet pans: Wet erase marker.

Thawing Chicken/Steak Box Labeling Tool

The required writing tool for marking boxes of thawing chicken or steak in the walk-in cooler: Large Marker.

Thawing Bus Tubs Labeling Tools

The mandatory materials for labeling bus tubs containing thawing product in the walk-in cooler: Sticker label and wet erase marker.

Tortillas & Flatbread Hold Time (Open Bag)

The maximum hold duration of $8\text{ hours}$ once the bag is opened.

Proteins on the Line Hold Time

The standard hold time of $4\text{ hours}$ for protein items held on the line.

Nacho Cheese, Red Sauce, & Pizza Sauce Line Hold Time

The designated line hold time of $8\text{ hours}$ for Nacho Cheese Sauce, Red Sauce, and Pizza Sauce.

Quesadilla Cutters Wash Time

The required sanitizing wash cycle interval of $2\text{ hours}$ for quesadilla cutting utensils.

Red/Cheese Sauce Pump Wash Time

The mandatory wash schedule interval of $4\text{ hours}$ for sauce dispensing pumps.

Jalapenos Hold Times

$24\text{ hours}$ when stored in a 1/6 pan on the line; $7\text{ days}$ when stored in a 1/3 stainless steel pan in the walk-in cooler.

Tomatoes Hold Times

$4\text{ hours}$ on the line and $24\text{ hours}$ in the cooler.

Cheese and Lettuce Hold Times

$4\text{ hours}$ on the line, $24\text{ hours}$ in the cooler, and $12\text{ hours}$ at the end of the day.

Bottled Sauces Hold Times

$8\text{ hours}$ on the line and $48\text{ hours}$ inside the walk-in cooler.

Guacamole Thaw and Hold Times

$24\text{ hours}$ thaw time, $5\text{ days}$ total hold time including thaw, $8\text{ hours}$ on the line, and $24\text{ hours}$ backup (including a 1-hour ready time).

Original Case Steak and Chicken Thaw and Hold Times

$3\text{ days}$ of thawing time and $7\text{ days}$ total hold time (inclusive of thaw time).

Nacho Chips Hold Time

The ambient hold time of $24\text{ hours}$ for prepped nacho chips (opened bulk bags in the walk-in follow the Use by Date).

Taco Shells Heat Up and Hold Times

$3\text{ hours}$ heat up time with a total hold time of $12\text{ hours}$ (inclusive of heat up time).

Doritos Locos Tacos Hold Time

The standard holding duration of $4\text{ hours}$ for Doritos Locos Tacos.

Cinnamon Twists Heat Up, Line, & Backup Times

$30\text{ minutes}$ heat up time, $24\text{ hours}$ front line hold time, and $5\text{ days}$ backup.

Makara Cinnamon Hold Time

The maximum room-temperature hold time of $48\text{ hours}$ for Makara Cinnamon.

Chalupas Hold Time

The designated product hold time of $30\text{ minutes}$ after frying.

Cinnabon Delights Hold and Wash Times

A product hold time of $2\text{ hours}$ and a wash cycle interval by $4\text{ hours}$.

Iced Tea Hold Time

The service hold limit of $12\text{ hours}$ for brewed iced tea.

Flatbread Thaw and Dry Storage Times

$24\text{ hours}$ thaw time and $5\text{ days}$ storage in dry storage including thaw time.

Purple Cabbage Hold Times

$4\text{ hours}$ on the line, $12\text{ hours}$ at the end of the day, and $24\text{ hours}$ in an open bag inside the cooler.

Pico De Gallo Hold Times

$4\text{ hours}$ when stocked on the line and $48\text{ hours}$ stored in the cooler.

White Corn Tortillas Hold Times

$8\text{ hours}$ on the line and $7\text{ days}$ once the bag is opened.