final exam key numbers now

How long should handwashing process be

At least 20 seconds

How long should scrubbing hands take

10-15 seconds

Temperature danger zone

41-135F

At what temps does fast pathogen tend to occur

70-125F

Thermometer accuracy should be within

within 2F (+ or -) or 1C (+ or -)

Thermometers accuracy in food storage equipment should be

within 3F (+ or -) or 1.5F (+ or -)

Calibration (boiling method)

212F; 100C

Calibration ice point

32F, 0C

Calibration ice point method time

30 seconds in ice water or until indicator stops moving

Cold TCS foods should be received at what temp

41F or lower

Shell stock (live with shell) should be received at what temp

45F with max internal temp of 50F

at what temperature should Shucked shellfish (no shell) be received?

receive at 45C or lower

all shellfish must be stored at what temperature

cooled to 41F within 4 hours of receiving

milk must be received at what temperature

45F or lower ——> cooled to 41Fwithin 4 hours

shell eggs must be received at what temperature

45F or lower

hot TCS foods must be received at what temperature

135F or higher

frozen foods must be received how

frozen solid

when should a TCS food be marked

if will he held for more than 24 hrs

when must a TCS food be discarded (stored)

after 7 days of being held at 41F or lower

TCS foods must be stored at what temps?

41F or lower OR 135F or higher

for thawing in the fridge, what temp?

41F

for thawing under running water, what water temp?

submerged under running, drinkable water at 70F or lower

food that is being thawed under running water should never reach what temp?

>41F for more than 4 hours (entire process)

Sliced melon, cut tomatoes, cut leafy greens should be stored at what temperature?

41F or lower

once eggs are cracked open, they must be

cooked promptly or stored at 41F or lower

general cooking temp: seafood

145F (63C)

general cooking temp: whole cuts or beef or pork

145F (63F)

general cooking temp: ground meat or ground fish

155F (68C)

general cooking temp: whole or ground poultry

165F (74C)

specific cooking temps: poultry

165F for <1 sec

specific cooking temps: stuffing made with fish, meat, poultry

165F for <1 sec

specific cooking temps: stuffed meat, seafood, poultry, or pasta

165F for <1 sec

specific cooking temps: dished that include previously cooked TCS ingredients

165F for < 1 sec

specific cooking temps: meat not intact (ground, pounded, vacuum sealed)

155F for 17 secs

specific cooking temps: ground fish

155F for 17 secs

specific cooking temps: shell eggs not for hot holding

155F for 17 secs

specific cooking temps: shell eggs that will be served immediately

145F for 15 secs

specific cooking temps: seafood

145F for 15 secs

specific cooking temps: steaks/chops of pork, beef, veal, and lamb

145F for 15 secs

specific cooking temps: roast of pork, beef, veal, and lamb

145F for 4 minutes (but depending on temp roasted at the time changes)

food from plants that will be hot held for service (fruit, veg, grains)

135F (no minimum time)

for partial cooking, one should not cook for longer than ______ mins during initial cooking

60 minutes

at what temp should food be held at once cooked (prior to 2nd cooking)

41F

cooling temp and time guidelines

135—> 70F within 2 hours

70 —> 41F within 4 hours

total of 6 hours

If not cooled to 70F within 2 hours, it must be

discarded

If not cooled to 70F within 2 hours, but caught before the 2 hours are up, what is corrective measure

reheat to 135 and cook to 70F within 2 hours 

when reheating, TCS foods for hot holding should reach what internal temperature

165F for 15 seconds

when Reheating commercially processed and packaged ready to eat food, they should reach what internal temp?

minimum of 135F

at what temp should hot foods be hot-held

135F or higher

corrective for hot held

Can be corrected within 2 hours (reheat to 135 and place back into hot-holding unit)

if foods are being hot held with no temp control, what are the regulations?

• -temp before

• -max time

• -discard time

• -Temp prior to no temp control: 135F or higher 

• -Max time w/out temp control: 4 hours

• -Time to discard: 4 hours

cold foods must be held at

41F or lower

what is the time limit for correction of cold food holding

within 2 hours

when cold foods are being held with no temp control, what guidelines must be met?

• -prior temp

• -max time until discard

• -max temp while serving

• -Temp before taking out: At 41F

• -Max time until discarding: 6 hours (must be labeled)

• -Max temp while being served: cannot exceed 70F

cold foods with no temp control for ONLY 4 hours have what maximum temp

can reach any temp while serving

RTE or open canned TCS foods must have initial temp of

70F

RTE or open canned TCS foods must be discarded after how long? max temp?

4 hrs and 70F

vending machine TCS cold foods must be held at

41F or lower

vending machine TCS hot foods must be held at

135F or higher

floor mounted equipment must be how high off ground

leg of at least 6 inches (or sealed to base)

tabletop equipment must be how high off countertop?

4 inches (legs) or sealed to countertop

lighting in food prep area

50 foot-candles

for handwashing, running water must be of what temp?

at least 85F

for heat sanitizing, water must be at what temp?

171F (77C)

for heat sanitizing, items must be soaked for how long

at least 30 secs

sanitizer with chloride requires what contact time

7 seconds

sanitizer with Iodine requires what contact time

30 seconds

sanitizer with Quats requires what contact time

30 seconds

for dishwashing, temp of final rinse must be

at least 180F

stationary rack, single temp machines must have at least what temp

165F

for 3 compartment sink, the first sink (detergent and water) must have what temp?

at least 110F

one should store tableware and utensils how far from the floor

at least 6 inches