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,

ServSafe Numbers Matching

列印
嵌入

排行榜

視覺風格

選項

切換範本

恢復自動保存: ?