time and temp Flashcards
1
Q
temp danger zone
A
41f-135f
2
Q
pathogens grow the fastest
A
70f-125f
3
Q
live shellfish oysters mussels clams and scallops
A
delivered at 45f-50f but need to be cooled to 41f in less than four hours
4
Q
shocked shellfish
A
received at 45f or lower but need to be cooled to 41f in less then four hours
5
Q
shell eggs
A
41f or lower
6
Q
milk
A
received at 45f or lower but need to be cooled to 41f or lower in four hours
7
Q
hot TCS food
A
received at 135f of higher
8
Q
TCS foods need to be cooled
A
135F-70F in 2 hours
