Food Managers License Test Temperatures Flashcards
Foods in refrigerator should be stored…
at or below 41°F
Ultra-high Pasteurized Items should be stored…
at room temperature, once opened, store at or below 41°F
Dry storage should be stored…
at 50°F
Ready-to-eat TCS foods should be stored…
no longer than 7 days if stored at 41°F
TCS foods can remain out for___ hours with internal temperature of…
4 hours at 21-135° F
___ Hours for cold foods if internal temperature does not exceed ___
6 hours at 70° F
Discard food that is over…
70° F
Four Acceptable Methods for thawing foods…
-At temperature of 41° F or lower
-As part of the cooking process
-Under running water at 70° F
-In the microwave if cooked immediately after thawing
Cooling Food - two step process
From 135° F to 70° F within 2 hours
From 70° F to 41° F within the next 4 hours
Total time is not more than 6 hours
Hot food on self-serve bars
Hold without temperature control for up to 4 hours if food is held at 135°F prior
Cold food on self-serve bars
Hold without temperature control for up to 6 hours if food is held at 41°F.
Chemical Sanitizer - Chlorine
Water temperature between 75-100°F.
Contact time: Minimum 7 seconds
Chemical Sanitizer - Iodine
Water Temperature Minimum 68°F
Contact time: minimum 30 seconds
Chemical Sanitizer - Quats
Water temperature Minimum 75°F
Contact time: Varies
Meats must be cooked at a minimum internal temperature of…
155°F
