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Serve safe chapter 5

QuestionAnswer
How to Checking the Temperature of Meat, Poultry and Fish ? Insert the thermometer stem or probe into the thickest part of the food (usually the center) .
How to Checking the Temperature of Other Packaged Food? Open the package and insert the thermometer stem or probe into the food .
What temperature need Cold TCS food ? Receive at 41°F (5°C) or lower, unless otherwise specified.
What temperature need Live shellfish ? Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C). Once received, the shellfish must be cooled to 41°F (5°C) or lower in four hours.
What temperature need Shucked shellfish ? : Receive at 45°F (7°C) or lower. Cool the shellfish to 41°F (5°C) or lower in four hours.
What temperature need Shell eggs ? : Receive at an air temperature of 45°F (7°C) or lower.
What temperature need milk ? Receive at 45°F (7°C) or lower. Cool the milk to 41°F (5°C) or lower in four hours.
What temperature need Hot TCS food ? Receive at 135°F (57°C) or higher.
What temperature need Frozen food ? Receive frozen solid
What is the Date marking ? Ready-to-eat TCS food must be marked if held for longer than 24 hours. .Date mark must indicate when the food must be sold, eaten, or thrown out.
Created by: mahmudul hasan
 

 



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