41 to 135F - Temperature Danger Zone

4.6 to 9.0 - pH range where bacteria can grow

4 hours - time for bacteria to grow in the TDZ

>0.85 - moisture; water activity where disease-causing bacteria can grow in food

5 ml bleach and 750 ml water - good kitchen sanitizer content

red - color of chopping board for raw meat

yellow - color of chopping board for cooked meat

blue - color of chopping board for seafood

green - color of chopping board for salads and fruits

brown - color of chopping board for vegetables

white - color of chopping board for dairy

<40F - refrigerator storage temperature

<0F - freezer storage temperature

50 to 70F - dry storage temperature

6 inches - how high up from the floor should food be stored in the dry storage

<2 hours - how long should egg be kept out of the refrigerator

<1 hour - how long should egg be kept out of the refrigerator when temperatures are above 90F

165F for 15 minutes - minimum internal temperature for cooking poultry; stuffing with potentially hazardous food; stuffed meat, seafood, poultry, pasta; dishes that include previously cooked, potentially-hazardous food ingredients

155F for 15 seconds - minimum internal temperature for cooking ground meat; injected meat (brined ham, flavor-injected roasts); ground seafood; eggs that will be hot-held for service

145F for 15 seconds - minimum internal temperature for cooking seafood; steaks/chops of meat; eggs that will be served immediately

145F for 4 minutes - minimum internal temperature for cooking roasts of meat

135F - minimum internal temperature for cooking commercially processed, ready-to-eat food that will be hot-held for service; service Fruits, vegetables, grains, and legumes that will be hot-held for service