SERVSAFE: "TEMPERATURES"

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SERVSAFE: "TEMPERATURES" Receiving Temperature for "COLD TCS" Food - - - -Receive 41°F Receiving Temperature for "Live Shellfish (oysters, mussels, clams, and scallops)" - - - -- 45 F or lower and ... internal temperature no greater than 50 F - Cool to 41 F in four hours Receiving Temperature for "Shucked Shellfish" - - - -- 45 F or lower - Cool to 41 F in four hours Receiving Temperature for "Milk" - - - -- 45 F or lower - cool the milk to 41 F in four hours Receiving Temperature for "Shell Eggs" - - - -- AIR TEMPERATURE of 45 F or lower Receiving Temperature of "HOT TCS food" - - - -- 135 F or higher Receiving Frozen Food - - - -- Should be frozen solid when received Reject: - Fluids or water stains appear in case bottoms or on packaging - Ice Crystals: Could be evidence of thawing and refreezing (shows Time Temperature Abused) -Poultry including Whole or Ground Chicken, turkey, or duck -Stuffing made with fish, meat, or poultry -Stuffed meat, seafood, poultry, or pasta -Dishes that include previously cooked TCS ingrdients - - - -165 F FOR 15 SECONDS -Ground meat: Beef, Pork, and Other meat -Injected Meat: Brined Ham and flavor-injected roasts -Mechanically tenderized meat -Ratites: Ostrich and emu -Ground Seafood: chopped or minced Seafood -Shell Eggs held for service - - - -155 F FOR 15 SECONDS -Seafood: Fish, Shellfish, and Crustaceans -Steaks/Chops of pork, beef, veal, and lamb -Commercially raised game -Shell eggs that will be served immediately - - - -145 F FOR 15 SECONDS -Roasts of pork, beef, veal, and lamb - - - -145 F FOR 4 MINUTES -Fruit, vegtables, grains (rice/pasta), and legumes (beans/refried beans) that will be held for hot service - - - -135 F NO MINIMUM TIME When Cooking TCS food (meat, seafood, poultry, and eggs) in a microwave oven it must be cooked to a temperature of ____________, and must let the food stand for at least ________ minutes. - - - -165 F / 2 Minutes Cool TCS food from _______ F to _________ F or lower within _________ hours. - - - -135 F to 41 F / 6 hours First, cool TCS food from ________ F to _________ F within __________ hours - - - -135 F to 70 F / 2 hours * IF NOT COOLED TO 71 F IN 2 HOURS, MUST REHEAT AND COOL AGAIN!!! Next, cool TCS food from _________ F to _________ F within ___________ hours - - - -70 F to 41 F / 4 hours * IF NOT COOLED TO 41 F WITHIN 4 HOURS, MUST REHEAT AND START THE COOLING PROCESS AGAIN!!! You can reheat food that will be served immediately, such as beef for a beef sandwich, to _____ temperature - - - -ANY "You must heat TCS food for hot holding to an internal temperature of _______ F for _____ seconds. Make sure the food reaches this temperature within _______ hours - - - -165 F for 15 seconds / within 2 hours "Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least ________ F - - - -135 F Holding Food: Temperature for Hot/Cold - Hold HOT food at _____ F or higher - Hold COLD food at _____ F or lower - - - -- 135 F - 41 F *** CHECK FOOD TEMPERATURES AT LEAST EVERY FOUR HOURS *** THROW OUT FOOD'S THAT ARE NOT WITHIN THEIR RESPECTIVE TEMPERATURE'S LISTED ABOVE *** CHECK FOOD EVERY 2 HOURS TO LEAVE TIME FOR CORRECTIVE ACTION (i.e: TCS food that has been held below 135 F can be reheated and placed back in the hot-holding unit. You can hold COLD food WITHOUT Temp. Control for up to _____ hours if you meet these conditions - - - -- 6 hours - Held at 41 F or below before removing from refrigeration - Label the time removed from unit and time you must throw it out (six hours from the time item was removed) - Food Temp. must never exceed 70 F while being served. THROW OUT ANY FOOD THAT EXCEEDS 70 F. - Sell, serve, or throw out food within 6 hours You can hold HOT food WITHOUT Temp. Control for up to __________ hours if you meet these conditions - - - -- 4 hours - Hold at 135 F or higher before removing it from Temp. Control - Label food with time you must throw item out (4 hours after removing item from Temp. Con.) - Sell, Serve, or throw out the food within four hours When a utensil is stored in water between uses, what are the requirements? - - - -Running water at any temperature, or a container of water at 135 F or higher Effective use of Chlorine - - - -- >100 F / pH <10 / 50-99 ppm / >7 seconds - > 75 F / pH <8 / 50-99 ppm / >7 seconds Effective use of Iodine - - - -68 F / pH <5 as per Manuf. Rec's / 12.5-25 ppm / >30 seconds Effective us of Quats (Quaternary Ammonium Sanitizers) - - - -75 F / pH as per Manuf. Rec's. / San. Con. as per maunf. rec's / >30 seconds One way to sanitize items is to soak them in hot water. For this method to work, the water must be at least _________ F, and must soak for at least ____ seconds - - - -171 F and 30 seconds Machine Dishwashing: - High-Temperature Machines use hot water to clean and sanitize. The temperature of the final sanitizing rinse must be at least ____ [Show More]

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