Operational Hold Times Flashcards
(16 cards)
1
Q
Cooked Pasta
A
2 hours
2
Q
Cooked Rice
A
4 hours
3
Q
Non-Milk Based Sauce
A
4 hours
4
Q
Milk Based Sauce
A
1 hour 30 minutes
5
Q
Cooked Sauce with Meat
A
3 hours
6
Q
Cooked Potatoes
A
2 hours 30 minutes above 150F
7
Q
In house Cooked Meat
A
3 hours
8
Q
Surge Kettle
A
4 hours above 150F
9
Q
Breadcrumbs
A
16 hours
10
Q
Refrigerated Ingredients Outside of Cooler Prep
A
GRAS, unless line downtime is excessive and temps can rise
11
Q
IQF Ingredients - V-Mag
A
GRAS, unless line downtime is excessive and temps can rise
12
Q
Scholle and Diced Tomatoes in V-Mag
A
GRAS, unless downtime is excessive
13
Q
Milk/Cream/Stovex
A
GRAS, unless downtime is excessive/ Do Sensory
14
Q
V-Mag with any type of Product
A
8 hours
15
Q
Rack with any type of product
A
8 hours
16
Q
Dough-Trough with any type of product (unless breadcrumbs)
A
8 hours
