ServSafe: Important Numbers Questions and Answers Already Passed

Document Content and Description Below

ServSafe: Important Numbers Questions and Answers Already Passed 181 F Highest temp for heat-sanitizing dishwasher 165 F (Temperatures taken here must be instantaneous) Internal temp for poultry,... casseroles, microwaved food, reheating, and stuffed food; also, highest temp for single-temp dishwasher 155 F for 17 seconds Internal temp for ground beef, processed food (like sausage), shell-egg hot holding, tenderized meat 145 F for 15 seconds Internal temp for all fish, meat, steaks, roasts, veal, lamb, pork, commercially raised game, shelleggs to serve immediatly 135 F (no time requirement for taking temps of these foods) Far end of temp danger zone, hot-holding temp, hot receiving temp, temp for running water on ice cream scoop, holding temp for vegetables, rice, beans, and pasta 70 F - 125 F Sweet spot in temp danger zone 41 F - 135 F Temperature danger zone 110 F Temp of water in first sink in 3-compartment sink (water and detergent) 70 F High end of dry storage; temp of running water when thawing food in sink; low end of sweet spot 45 F Receiving temp for shell-eggs, shellfish, and shucked oysters, and milk 50 F Receive temp of live shellfish in shell 50-70 F Dry storage temp 00:0201:24 41 F Receiving temp for most cold food; cold-holding; low end of temp danger zone 39 F Refrigerator temp 0 F - 220 F Temp range for bi-metallic thermometer 0 F - 10 F Storing and receiving temp for frozen food 6 Inches All storage shelves must be this off floor; all stationary equipment (like a soft-serve ice cream machine) must be this from the floor 4 Inches Height of counter equipment (like a slicer) 14 Inches Sneeze guards must be this high on a buffet 7 Inches Sneeze guards must hang over this far on a buffet 2 People Or more needed for a food borne outbreak (plus it is investigated and confirmed) 30 Minutes to 90 Days On-set range for food borne illnesses 7 Seconds Contact time for chlorine sanitizers 20 Seconds Total Hand-washing time 15 Seconds Time needed to check food cooked to 145 30 Seconds Contact time for iodine and quats sanitizers 4 Minutes Time it takes to check internal temp of large roast 4 Hours Change gloves after continuous use; check hot-food temp at least every; throw out hot-held food after; clean and sanitize after continuous use; second stage of 2-stage cooling (bring from 70 F to 41 F in 4 hours) 2 Hours Ideal time to check food (can take corrective action); first stage in 2-stage cooling (bring from 135 F to 70 F in 2 hours); maximum reheating time 7 Days Can keep properly held cold food for this long in fridge 6 Hours Total 2-stage cooling time; can hold cold food for this long if done correctly 90 Days Must hold shellstock from shellfish for this long after using it all 24 Hours How long employees need to be symptom-free before they can return to work; label food if you are holding longer than this 2 Minutes Let microwaved sit after cooking to let temperature even-out 50-99 Parts Per Million (PPM) Effective concentration for chlorine sanitizer 12.5-25 Parts Per Million (PPM) Effective concentration for iodine sanitizer 4.5 to 7.5 pH Acidity range where bacteria thrive 50 Foot Candles (lux) Minimum lighting for food-prep areas 20 Foot Candles (lux) Minimum lighting for hand-washing and dishwashing areas, buffets, salad bars, wait stations, restrooms, and reach-in fridges 10 Foot Candles (lux) Minimum lighting for walk-in fridges and walk-in freezers; minimum lighting for dry-storage; minimum lighting for dining rooms 1.0 Water Activity Water activity of pure water + or - 2 Degrees Acceptable accuracy for thermometers that measure food + or - 3 Degrees Acceptable accuracy for thermometers that measure equipment 171 F Temp needed in heat sanitizing water for 30 Seconds 1 Inch Length needed to cut around mold on cheese 60 Minutes The maximum time you can cook par-cooked food 10-15 Seconds Minimum time for scrubbing your hands during handwashing 100 F Proper Handwashing Temperature 16 Mesh Per Square Inch The Correct Ratio for Window Screens 175 Ideal temperature for brewing tea 3-5 Minutes Ideal length of instructional videos -10 to -25 degrees Ideal temp. for slacking frozen food [Show More]

Last updated: 2 years ago

Preview 1 out of 15 pages