Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

p 5010

chp1

QuestionAnswer
how many food borne illnesses resulting in death (according to cdc) in 2011 in US? 3000
Minimum safe temp for hot holding 135 F
official consulting body for clarification FCWG
how often does FDA update food code 4 years
how many food borne illnesses (not death/ according to cdc) in 2001 in US 48 mill
Max temp for cold holding 41 F
how many hours may food be held outside of safe temp zone 6 hr
training requirements 4 hrs within 30 days and same annual refresh
chemical wash bleach 5-6% with a 50-200 ppm
food storage 6in above floor
re heating temp must reach 165 F for 15 sec
tri service food code p-5010 chp 1/ TB med 530/ AFman 48-147_IP
Created by: talbot248