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Chapter 1 : REGULATION OVERVIEW > Temperatures > Flashcards

Temperatures Flashcards

1
Q

Max Temp Cold foods can be held

A

41F

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2
Q

Hot Foods Lowest Temp

A

135F

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3
Q

212F

A

Boiling-point calibration

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4
Q

180F

A

Dishwashing machine hot water sanitation

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5
Q

171F

A

Hot water for sanitizing

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6
Q

70F

A

Running water for thawing

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7
Q

100F

A

sinks for hand washing

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8
Q

32F

A

Ice-point calibration

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9
Q

41F - 135F

A

Temperature Danger Zone

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10
Q

70F- 125F

A

Most dangerous section of TDZ

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11
Q

Minimum internal cooking temperature for

POULTRY, STUFFED REHEATED, MICROWAVE

A

165F for < 1 second

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12
Q

Minimum internal cooking temperature for

GROUND MEAT, SEAFOOD, EGGS FOR HOT HOLDING

A

155F for 17 seconds

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13
Q

Minimum internal cooking temperature for

MEAT, SEAFOOD, EGGS FOR IMMEDIATE CONSUMPTION

A

145F for 15 sec

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14
Q

Minimum internal cooking temperature for

HEAT- TREATED PLAN FOOD AND COMMERCIALLY PROCESSED FOODS FOR HOT HOLDING

A

135F

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15
Q

Cold holding Food

A

41F or below

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16
Q

Hot Food Time as a public health control

A

135F or above ( then removed from heat ) for up to four hours, then discarded

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17
Q

Cooling food

A

135F to 70F within two hours, then 70F to 41F or lower within four

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18
Q

Cold Food Time as a Public Health Control

A

41F or below , (then removed from cold) for up to six hours, as long as the food does not go above 70F, then discarded

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19
Q

Hot Holding Food

A

135F or above

20
Q

Dry storage temperatures

A

50F - 70F

21
Q

Dry storage relative humidity

A

50% - 60%

22
Q

Hot food on serving line requires food to held at

A

135F

23
Q

Holding chicken salad at self serve buffet requires

A

41F

24
Q

When using public health control for cold foods the PIC must ensure food is

A

Maintained at or below 70F for up to six hours

25
Q

The PIC must have self service areas to ensure

A

The food is protected from contamination

26
Q

Cold TCS foods out of a vending machine cannot exceed

A

41F

27
Q

Prepared food items sold to customer can be returned if

A

Non TCS food is in its original sealed package

28
Q

When reheating previously cooked TCS foods for hot holding, what temperature must be reached within two hours for food that’s cooked cooled and reheated?

A

165F for 15 seconds

29
Q

Minimum internal temperature for FISH

A

145F for 15 sec

30
Q

minimum temperature For TCS food that was reheated, ready for hot holding

A

165F < 1sec

31
Q

Minimum internal cooking temp for eggs ready for hot holding

A

155F for 17 sec

32
Q

Minimum internal temperature for Ratites ( Emu birds etc )

A

155F for 17sec

33
Q

Minimum temperature for food from plants ready for hot holding

A

135F no minimum time

34
Q

Minimum internal temperature for ground poultry

A

165F < 1 sec

35
Q

Max temp for milk to be received at

A

45F

36
Q

Minimum internal temperature for flavor injected roasts

A

155F for 17sec

37
Q

Temperature for Eggs served immediately

A

145F for 15 sec

38
Q

Minimum internal cooking temperature for Roast pork, beef, veal, and lamb

A

145F for 4 minutes

39
Q

The minimum safe cooking temperature for eggs for hot holding is

A

155 for 17 sec

40
Q

171F for at least

A

30 seconds

41
Q

Hand washing takes

A

20 - 25 sec

42
Q

Check temperature of food in the

A

Thickest part

43
Q

When Microwaving raw foods, internal temperature must be

A

165F

44
Q

Freeze fish at _________ for 7 days

A

-4F

45
Q

Freeze fish at __________ for 15 hours

A

-31F

Chapter 1 : REGULATION OVERVIEW (7 decks)

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