Deitary Temps

Question 1

What are the Temps for a HIGH TEMP DISHWASHER?WASH? Final Rinse?

Answer 1

APX.PP
Wash 150-165 degrees F wash
Final Rinse 180 degrees F
**Final rinse (160 degrees F at the rack level/dish surface reflects 180 degrees F at the manifold,

Question 2

What are the Temps for a LOW TEMP DISHWASHER? (Chemical Sanitation)WASH? Final Rinse?

Answer 2

Wash 120 f

Final Rinse 50 ppm (parts per million) hypochlorite (chlorine) on dish surface in final rinse.

Question 3

Cooking temp. Of chicken / and RE-Heat of left overs.

Answer 3

165 f

**Because rapid death of most bacteria occurs at 165f

Question 4

Cooking temp of Ground meats (pork, beef, fish) / eggs/ injected meat / tenderized

Answer 4

155 f

Question 5

Holding temp of all hot foods

Answer 5

135 f - 140f

** if holding temps is 140 the food should leave the kitchen at 140

Question 6

Holding temp of cold foods/ Refrigerator?

Answer 6

41 f at or Below

Question 7

What is PHF? / TCS?

Answer 7

Apx. PP F371
Potentially Hazardous Food (PHF)” or
“Time/Temperature Control for Safety (TCS)
Food refers to food that requires time/temperature control for safety to limit the growth of pathogens or toxin formation.

Question 8

What is the time limits for PHF/TCS foods that are in the DANGER ZONE?

Answer 8

Apx. PP F371
4 hours if Prepared at room temp
6 hours if cooked then cooled.
*** Danger zone is 41-135 degrees F. Alows for rapid growth of pathogenic microorganisms
*The total time for cooling from 135 to 41 degrees F should not exceed 6 hours.

Question 9

If you thaw food that is frozen in to a water, what must the temp of that water be?

Answer 9

70 degrees f or below

**Water also must be RUINING, can not be STILL water.

Question 10

When checking the internal temperature of food, how long must the temp be taken for? (How long Must you keep the thermometer in the food?)

Answer 10

15 sec

Question 11

Cooking Temp of FISH?

Answer 11

145 degrees for 15 sec.

Question 12

When using a MICROWAVE, what should the TEMP of FOOD be?

Answer 12

165 degrees

Question 13

What is the 3 sink Method?

Answer 13

Sink 1 - Pre-Soak-
110 degrees / Detergent

Sink 2 - Rinse-
Clean Water/ 110 degrees / Spray or DIP to remove Detergent and food

Sink 3 -Sanitize-
HOT water 171 Degrees for 30 sec /OR
If Chemical Sanitation (bleach) must mix proper concentration.