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Food Safety #
| Question | Answer |
|---|---|
| Time as a Public Health Control - Hot | 4 hours |
| Time as a Public Health Control - Cold | 6 hours 70 or below |
| Temp danger zone | 41-135 |
| Temp for roast | 145 for 4 min. |
| Temp for Whole cut meats | 145 for 15 sec. |
| Temp for reheat previously cooked food | 165 for 15 sec. |
| Calibrating thermometer ice water method Temp | 32 F |
| Calibrating thermometer boiling water method Temp | 212 F |
| Storing live shellfish | <45 F |
| Receiving shell eggs | <45 F |
| dairy storage | < 41 |
| dead fish storage | <41, change ice |
| how often to clean food-contact surfaces | 4 hours |
| temp of cooking ground meat | 155 F |
| Temp Dry storage | 50-70 F 50-60% humidity |
| violations on health inspection corrected with ___ hours | 48 hrs. |
| Light intensity for dish washing, buffet, restroom, utensil storage | 20 foot candles |
| Prevent back flow: Create an _ _ _ _ _ _. | Air Gap |
| Cooking eggs temp | 145 for 15 s |
| ROP | Reduce Oxygen packaging 41 F |
| Air Probe thermometer for _______ | inside fridge, inside oven |
| Commercially processed, RTE - Hot Held | 135 F for 15 sec. |
| Cross-connections | link between safe water and dirty water - can cause back flow |
| Microwave cooking temp | 165 F for 15 sec. |
| heat sanitizing temp | 171 F for 30 sec |
| Receiving RTE foods temp | 41 F |
| Penetration Probe thermometer for ____ | Internal temp. of food |
| Temp for storing eggs | 45 |
| Clearance of tabletop equipment | 4 inches |
| Clearance of floor equipment without wheels | 6 inches |
| Light intensity for walk-in fridge, dry storage, cleaning dining rooms | 10 foot candles |
| Cooking temp for eggs that will be hot held | 155 for 15 sec |
| cooking temp for fish | 145 for 15 sec. |
| storage for ice cream and frozen yogurt | 6- 10 F |
| Light intensity for Food prep areas | 50 foot candles |
| Bimetallic stemmed thermometer measures ______ | internal temp of roasts and shipments |
| Surface probe thermometer measures _____ | flat cooking equipment like griddle |
| Receiving dairy shipment | 41 F |
| handwashing time | 10-15 seconds |
| Fruits or vegetable cooking temp | 135 |
| Injected meat cooking temp | 155 for 15 sec. |
| RTE food in cold storage for ___ days | 7 |
| Poultry cooking temp | 165 for 15 sec. |
| Cold holding temp | 41 |
| Cooling food time/temp constraints | 135 to 70 within 2 hours, from 70 - 41 within next 4 hours |
| operations that cross state borders are inspected by _____ | FDA |
| Top to Bottom Order of cold storage | RTE Whole eggs, fish Whole Meats Ground Meats Raw Poultry |
| Common food allergens 8 | Milk-Eggs Wheat-Soy Fish- Shellfish Peanuts - Tree Nuts |
Created by:
Mrs. M. Cornwell
Popular Family and Consumer sets