| A | B |
|---|
| temperature danger zone | 41F - 135F |
| biological, chemical, physical | 3 ways food is contaminated |
| bimetallic stem | thermometer |
| 20 seconds | how long you should wash your hands |
| 41F | holding temp for cold foods & receiving most cold food |
| 50F - 70F | dry storage - pantry temp |
| 6" | how far shelving should be off the floor |
| 165F for 15 sec | poultry, stuffing, casserole |
| 155F for 15 sec | ground beef, minced fish |
| 145F for 15 sec | whold seafood fillet, steaks, pork chops |
| 135F for 15 sec | cooked fruit, veggies, rice, beans |
| FIFO | first in, first out |
| 70F - 120F | extreme temp danger zone |
| 135F | min temp for holding hot food |
| 4 hrs | max time allowed to hold HOT food w/o temp control |
| 6 hrs | max temp to hold COLD food w/o temp control |
| 2 stage cooling | total of 6 hrs |
| TCS | Temp control for Safety |
| ARS | approved reputible supplier |
| HACCP | Hazard analysis critical control point |
| HACCP Principle 1 | Conduct Hazard Analysis |
| HACCP principle 2 | Determine critical control points |
| HACCP Principle 3 | Establish critical limits |
| HACCP principle 4 | Monitor |
| HACCP principle 5 | identify corrective action |
| HACCP principle 6 | verify the system works |
| HACCP principle 7 | record keeping & documentation |
| 7 Principles | how many principles in HACCP |
| Flow of Food | Purchasing, receiving, storage, prep, holding, cooling, serving |
| 45F | temp eggs can be received |
| bottom shelf in refrigerator | where raw poultry is stored in the frige |
| top shelf in refrigerator | cooked RTE food |
| RTE | Ready to eat food |
| food that can be reserved | unopened ketchup packet |
| food that can NOT be reserved | uneaten bread, garnishes |
