# of people it takes to be an outbreak
2
Temp all reheated food needs to be cooked to
165 Fo
Tabletop equipment need to be on legs at least --- inches off the table
4 Inches
Surfaces that are in c
...
# of people it takes to be an outbreak
2
Temp all reheated food needs to be cooked to
165 Fo
Tabletop equipment need to be on legs at least --- inches off the table
4 Inches
Surfaces that are in constant use should be cleaned and sanitized at least every ---- hours
4 Hours
Temp that cooked fruits and veggies need to be cooked
135 Fo
Thermometer that measures the temperature of food should be accurate to
+/- 2Fo
When cooling food it should be cooled to below 70 Fo within
2 Hours
Check the temp of food every -- hour to leave time for corrective action
2 Hours
Food being held for hot services needs to have the temp checked at least every --- hour
4 Hours
Gloves that are in constant use need to be changed every --- hours
4 Hours
Food should be stored at least ---- inches off the floor.
6 Inches from the floor.
Clean and sanitized utensils and tableware need to be stored at least ---- inches off the ground
6 Inches from the ground.
Ready to eat TCS food can be stored -----days before it needs to be thrown out
7 Days
Sneeze guards should extend ---- inches past the food
7 Inches
There are ---- HACCP principles
7 Principles :)
Items being sanitized by chlorine sanitizer should be soaked for at least -seconds
Seven seconds
Food that is going to be held longer than ----- hours needs to be labeled
24 Hours
When food handlers are excluded from the kitchen for diarrhea or vomiting, they must be symptoms free for ----- hours before returning to work.
24 hours
----hours to use thawed chicken,
24 Hours
the item being sanitized by heat should be soaked in hot water for at least ---- seconds
30 seconds
Items being sanitized by iodine, quats or hot water should be soaked for at least ---- seconds
30 Seconds
.
Cold food should be received at ---- Fo or lower
41 Fo
.
Cold food held for service needs to be held at ---- or lower
41 Fo
Air temp ----- that live shellfish, shucked shellfish, milk and eggs should be received
45 Fo
Hot food should be received at ----- Fo or higher
135 Fo
The temperature that rice, beans and pasta need to be cooked
135 Fo
Serving utensils,(like scoops) kept under running water must use water at least ----
135 Fo
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