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Chapter 6

QuestionAnswer
What is the longest amount of time you can use leftovers of TCS food to make salads? maximum 7 days as long as food was held at 41 or lower
What are the cooking requirements for poultry, stuffing made with meat fish or poultry, stuffed meat and dishes that included previously cooked TCS ingredients? Minimum internal temperature -165F for 15 seconds
What are the cooking requirements for ground meat, injected meat, mechanically tenderized meat, ostrich and emu, ground seafood and shelled eggs that will be held at service? Minimum internal temperature -155 for 15 seconds
What are the cooking requirements for seafood, steaks commercially raised game, shell eggs to be served immediately? Minimum internal temperature -145 for 15 seconds
What is the cooking requirements for roosts of pork, beef, veal and lamb? minimum internal temperature -145 for 4 minutes
What is the cooking requirements for fruit, vegetables, grains and legumes? Minimum internal temperature - 135
What is the cooking requirements for food that you cook in the microwave? must be cooked to 165.
If you are partially cooking food during prep which will then be finished cooking before service, what is the maximum amount of time you can cook it? 60 minutes
Pathogens grow well in the temperature danger zone. But they grow must faster at temperatures between.... 70 and 125
When cooling food from 135 down to 41, how much time must it be done in ? 6 hours
What is the maximum water temperature allowed when thawing food under running water? 70 degrees F
What must food handlers do to food immediately after thawing it in the microwave? cook it
What temperature must TCS food be reheated to if it will be hot-held? 165 for 15 seconds
Created by: watermelon25
 

 



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