| A | B |
|---|
| Two-stage Cooling | 135F-70F within 2 hrs then from 70F-41F within next 4 hrs = 6 hrs |
| ice-water bath | cooling food in which a container holding hot food is placed into a sink of ice water |
| ice paddle | plastic paddle filled with ice or water then frozen = cools hot food |
| Acceptable methods for thawing food | refrigerator 41F or lower, submerged under water 70F or lower, microwave, cooking |
| Storing batter | 41F or lower in covered container |
| Minimum Internal Temp - Poultry | 165F |
| Min Internal Temp - Stuffing | 165F |
| MIn Internal Temp - Ground Meat | 155F |
| Min Internal Temp - Injected Meat | 155F |
| Min Internal Temp - Steak | 145F |
| Min Internal Temp - Roast | 145F |
| Min Internal Temp - Fish | 155F |
| Min Internal Temp - Eggs | 145F |
| Reheated Food | 165F for 15 seconds |
