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Serv Safe Chapter7

Flow of food - preparation

To preserve food by smoking it Make sure you have a variance from your local regulatory authority first
When using TCS leftovers to make a salad hold at least 41 degrees or cooler and use in 7 days
When pooling eggs cook right away or store at 41 degrees
When packaging fresh fruit juice on-site for sale later Treat juice according to HACCP plan
When using ice as an ingredient You cannot use ice that was used to cool foods
Beef stew must be cooled from 135 degrees to 70 degrees within --- hours and from 70 degrees to 41 degrees or lower in ___ next hours 2 hours, 4 hours
Right after thawing food in the mircowave you should cook it
Stuff pork should be cooked to what temperature 165 degrees
TCS heating for hot-holding should be heated to 165 degrees for 15 seconds within 2 hours
Microwave eggs, meat, poultry and seafood must reach the temperature of 165 degrees
The minimum internal temperature for eggs that will be hot-held would be 155 degrees
A stock pot of clam chowder should be cooled in a stockpot into ice water
Minimum internal temperature for ground beef should be 155 degrees
Roasts of pork and beef should reach this temperature for 4 minutes 145
Commercial processed, ready to eat food should be cooked to this temperature 135
Seafood, steaks and eggs to be eaten right away should be cooked to this temperature for 15 seconds 145
Created by: pklein