| A | B |
|---|
| fresh meat storage temp | 41 or lower for fresh meat |
| fresh poultry storage temp | 41 or lower for fresh poultry |
| fresh fish storage temp | 41 or lower for fresh fish |
| dairy storage temp | 41 or lower for dairy |
| ROP food storage temp | 41 or lower for ROP |
| eggs storage temp | 45 or lower for eggs |
| live shellfish storage temp | 45 or lower for live shellfish |
| frozen food storage temp | 6-10 degrees (frozen) |
| canned and dry food storage temp | 50-70 degrees for canned/dry goods |
| shucked shellfish | 41 or lower for shucked shellfish |
| produce/fruits | 41 or lower for produce/fruits |
| 4 ways to thaw food properly | 1) in fridge 2) under running 70 degree or lower water 3) microwave 4) as part of the cooking process |
| 4 methods to cool food properly | 1) ice-water bath and stir regularly 2) stir with ice paddle/ice packs 3) blast chiller/tumble chiller 4) can add an ice component as part of finishing process |
| reheat previously cooked foods to what temp within 2 hours or throw out | 165 degrees |
| once cooked & cooled, must be used within how many days | 4 days |
| temp food must be cooled to within 2 hours | 135 - 70 |
| temp food must be cooled to after it reaches 70 and in what length of time | 70-41 or lower in the next 4 hours |
| once food is cooled to 70 degrees, where do you put the food | in the fridge |
| 4 cross-contamination preventions | 1) wash hands before & between different foods 2) use different cutting boards 3) clean & sanitize surfaces & equipment 4) prepare raw & ready-to-eat separately |
| 5 ways to prepare food safely | 1) Good personal hygiene 2) avoid T&T abuse 3) when item prepped, either cook or fridge 4) clean & sanitize 5) only take out & prep what is needed |
