| A | B |
|---|
| temperature danger zone | 41-135°F |
| "red zone" in which pathogens grow quickly | 70-125°F |
| calibrate to this temp in the ice-point method | 32°F |
| receiving temp for most cold foods | 41°F or below |
| receiving air temp for eggs | 45°F or below |
| minimum internal cooking temp for stuffed meat or pasta | 165°F |
| minimum internal cooking temp for injected meat | 155°F |
| receiving internal temp for live shellfish | 50°F or below |
| minimum internal cooking temp for grains, legumes | 135°F |
| minimum internal cooking temp for shell eggs to be served immediately | 145°F |
| temperature of running water used to thaw food | 70°F or below |
| temp range for dry storage | 50-70°F |
| must cool food from ____ within the first 2 hours | 135°F to 70°F |
| must cool food from ____ within the next 4 hours | 70°F to 41°F |
