biological toxins, histamine and ciguatoxin, cross contact vs cross contamination, allergy vs contamination, what must be reported?, all big 6, TCS orange zone, 41-135 degrees F, TCS red zone, 70-125 degrees F, thermometer accuracy for food, +/- 2 degrees F, thermometer accuracy for air, +/- 3 degrees F, date marking, 7 days (day 1 is prep day), food how long in danger zone?, 4 hours, delivery temp cold TCS food, 41, delivery shellfish, air 45, internal 50, delivery shucked shellfish, milk and eggs, 45, delivery hot TCS food, 135, thawing water temp, 70, poultry temp, 165, stuffing with meat temp, 165, stuffed meat, seafood, pasta, 165, non intact meat temp, 155, tenderized, brined, marinated temp, 155, shell eggs for hot holding temp, 155, seafood temp, 145, steaks/chops of beef/veal/lamb temp, 145, shell eggs served immediately temp, 145, roasts temp, 145, plants (veggies, rice, etc) for hot holding, 135, microwaved food temp, 165, partial cooking max time, 1 hour, first cooling time and temp, 2 hours - 135 to 70, second cooling time and temp, 4 hours - 70 to 41, reheating for hot holding, 165 for 15 seconds within 2 hours, holding temp hot food, 135, holding temp cold food, 41, thermomether check for holding food frequency, every 4 hours, how long hold cold food without temp control??, 6 hours and temp doesn't go above 70, how long hold cold food without temp control??, 4 hours, water temp for serving utensil?, 135, handwashing water temp, 85, dishwasher sanitizing temp, 180 / 165 stationary rack, handwashing dishes temp, 110

ServSafe Numbers!

さんの投稿です
印刷
埋め込み

リーダーボード

表示スタイル

オプション

テンプレートを切り替える

自動保存: を復元しますか?