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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
 

 



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