41F-135F, Temperature Danger Zone, 70F-120F, Part of TDZ that bacteria grow best at, 3, Thermometers that measure the air temp should be accurate to +/-___F, 10-15, seconds hands should be scrubbed for, 14, Sneeze guards should be located no more than ___ inches above the counter, 20, Should wash hands for at least ___ seconds (the whole handwashing process should take this long), 70, Water should be no warmer than ____F when thawing food under cold running water, 90, shellstock identification tags should be kept for ___ days from the day the last item was served/sold, 100, Temp. water should be for handwashing, 110, When using a 3 compartment sink, the first sinks soap water needs to be at least ___F, 171, For sanitizing with hot water, the water should be at least ___F, 180, The final rinse cycle of a high temp dishwasher needs to reach at least ___F, 4.6-7.5, Acidity level that bacteria grows best at, 0.0-1.0, Water activity scale; bacteria grows best at a moisture level of .6 or higher, 50-70F, Temp the dry storage area should be, 50 foot candles, minimum lighting requirement for prep areas

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