more NEHA Flashcards
(15 cards)
1
Q
HACCP principles
A
7
2
Q
Number of days required to keep seafood certification tags for shellfish
A
90 days
3
Q
Temp for dry storage
A
50-70
4
Q
pH danger zone
A
4.6-7.0
5
Q
Onset time in minute of staphylococcus
A
30 minutes
6
Q
Maximum water temp allowed for slacking
A
70
7
Q
Number of inches food should be off the floor
A
6
8
Q
Minimum cooking temp for poultry
A
165
9
Q
Maximum temp for storing eggs
A
45
10
Q
Minimum cooking temp for hamburgers
A
155
11
Q
Minimum water temp for sanitizing using hot water
A
171
12
Q
Temp of wAter slurry for thermometer
A
32
13
Q
Minimum cooking temp for vegetables
A
135
14
Q
Temp for steaks and pork
A
145
15
Q
Max hours cooked food to cool 70
A
2
