Cool food correctly in your restaurant

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19 terms

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ServSafe Temperatures

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What

is the temperature Danger zone?
41 F to 135 F (5 C to 57 C)
What is the pH range where pathogens grow best?
4.6 to 7.5
What is the range of a bimetallic thermometer?
0 F to 220 F (-18 C to 104 C)
What is the temperature for receiving and cold temperature?
41 F (5 C)
What is the length of time you need to keep shellstock tags?
90 days
What is the recommended dry storage area temperature?
50 F to 70 F (10 C to 21 C)
What is the distance shelves and equipment need to be off floor?
6 inches
What is the minimum temperature for cooking poultry, reheating leftover & microwave cooking?
165 f (74C) for 15 seconds
What is the minimum temperature for cooking ground meats, injected meats & fresh eggs (hot held)?
155 F (68C) for 15 seconds
What is the minimum temperature for meats, fish, and eggs cooked to order?
145 F (63C) for 15 seconds
What is the minimum temperature for cooked vegetables, fruit, commercially prepares foods, hot holding?
135 F (57C)
What is the minimum temperature of sanitizing cycle of dishwasher?
180 F (82C)
What is HACCP?
hazard analysis critical control point- process to identify and control risks through the flow of food
What is FIFO?
first in, first out: inventory method to assure use of oldest product first
What is coving?
curved sealed edge between floor and wall
What is FATTOM?
food, acid, temperature, time, oxygen, moisture-pathogens need these
What is the receiving temperature for shell eggs and shellfish?
45 F (7C)
What is the lighting required in food preparation areas?
50 foot-candles
What is the water temperature for hand-washing?
100 F (38C)
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"Danger Zone" (40 °F – 140 °F)

Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.”

  • Keep Food Out of the “Danger Zone”
  • Cooking
  • Storing Leftovers
  • Reheating

Keep Food Out of the “Danger Zone”

Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.

  • Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
  • Keep cold food cold—at or below 40 °F. Place food in containers on ice.

Cooking

Raw meat and poultry should always be cooked to a safe minimum internal temperature (see graphic). When roasting meat and poultry, use an oven temperature no lower than 325 °F.

If you aren’t going to serve hot food right away, it’s important to keep it at 140 °F or above.

Storing Leftovers

One of the most common causes of foodborne illness is improper cooling of cooked foods. Bacteria can be reintroduced to food after it is safely cooked. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated at 40 °F or below within two hours.

Reheating

Foods should be reheated thoroughly to an internal temperature of 165 °F or until hot and steaming. In the microwave oven, cover food and rotate so it heats evenly.



Danger Zone graphic

Text (Tabular) Version of Graphic

 

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Last Modified Jun 28, 2017

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