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83 Cards in this Set
- Front
- Back
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0 F
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Correct freezer temperature
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41 F-
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all cold foods at this temperature or below. Maximum refrigerator temperature.
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45 F
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Minimum delivery temperature of fresh shell eggs, and live lobster and shellfish
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135 F
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Minimum hot holding temperature. Minimum cooking temperature for fruit and vegetables that are
hot held. Minimum cooking temperature for RTE food. |
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145 F
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Minimum cooking temperature for roast beef and whole muscle pork held for four minutes before
serving. Minimum cooking temperature for pork, seafood, shell eggs for immediate service, pasteurized eggs, and vegetarian products must be held at this temperature for at least 15 seconds |
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155 F
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Minimum internal temperature for ground beef and ground pork, injected meats, mechanically
tenderized meat, and shell eggs that will be hot held, maintained for at least 15 seconds. Also flaked fish, ground game, and gyros. |
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165 F
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stuffed meats, leftovers, poultry, and food cooked in a microwave* must be heated to this
temperature and maintained for at least 15 seconds. Also stuffed pasta, food mixtures and casseroles |
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180 F
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Minimum temperature needed to sanitize dishes. Dishes must stay in contact with water heated to this
temperature for a minimum of 10 seconds. |
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When holding TCS hot food
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Hold it at an internal temperature of 135F (57C) or higher
Only use equipment that can keep it at the proper temperature Never use hot-holding equipment to reheat it Stir it at regular intervals to distribute heat evenly |
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When holding TCS cold food
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Hold it at an internal temperature of 41F (5C) or lower
Only use equipment that can keep it at the proper temperature Do not store it directly on ice Whole fruit and vegetables and raw, cut vegetables are the only exceptions Place all other food in pans or on plates first |
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Cold food can be held without temperature control for up to 6 hours if:
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It was held at 41°F (5°C) or lower before removing it from refrigeration
It does not exceed 70°F (21°C) during service It has a label specifying: Time it was removed from refrigeration Time it must be thrown out It is sold, served, or thrown out within 6 hours |
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Hot food can be held without temperature control for up to 4 hours if:
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It was held at 135°F (57°C) or higher before removing it from temperature control
It has a label specifying when the item must be thrown out It is sold, served, or thrown out within 4 hours |
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To prevent contamination when serving food
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Use clean and sanitized utensils for serving
Use separate utensils for each food Clean and sanitize utensils after each task Use serving utensils with long handles to keep hands away from food Practice good personal hygiene |
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Table settings do not need to be wrapped or covered if extra settings
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Are removed when guests are seated
Are cleaned and sanitized after guests have left |
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Never re-serve
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Food returned by one customer to another customer
Plate garnishes Uncovered condiments Uneaten bread or rolls |
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In general, only unopened, prepackaged food can be re-served:
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Condiment packets
Wrapped crackers or breadsticks |
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When delivering food off-site
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Use insulated, food-grade containers that can maintain the right temperatures
Clean the inside of delivery vehicles regularly Check internal food temperatures Label food with a use-by date and time and reheating and service instructions |
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Use insulated, food-grade containers that can maintain the right temperatures
Clean the inside of delivery vehicles regularly Check internal food temperatures Label food with a use-by date and time and reheating and service instructions |
Make sure the service site has the right utilities
Safe water for cooking, dishwashing, and handwashing Garbage containers stored away from food-prep, storage, and serving areas Store raw meat, seafood, and poultry and ready-to-eat |
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To keep vended food safe:
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Check product shelf life daily
Keep TCS food at the right temperature Dispense TCS food in its original container Wash and wrap fresh fruit with edible peels before putting it in the machine |
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You need a variance if your operation plans to prep food in any of these ways:
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Smoking food as a way to preserve it but not to enhance flavor
Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety Curing food Custom-processing animals |
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You need a variance if your operation plans to prep food in any of these ways: continued
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Packaging food using a reduced-oxygen packaging (ROP) method. This includes MAP, vacuum packed and sous vide food. Clostridium botulinum and Listeria monocytogenes are risks to food packaged in these ways.
Sprouting seeds or beans Offering live, molluscan shellfish from a display tank |
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When cooking TCS food, the internal portion must:
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Reach the required minimum internal temperature
Hold that temperature for a specific amount of time |
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If your menu includes TCS items that are raw or undercooked, you must:
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Note it on the menu next to the items
Advise customers who order this food of the increased risk of foodborne illness |
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When preparing salads containing TCS ingredients:
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Make sure leftover ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring they were:
Cooked, held, and cooled properly Stored for less than 7 days Prepare product in small batches Refrigerate ingredients until the point they are needed Chill all ingredients and utensils prior to using them |
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When preparing eggs and egg mixtures:
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Handle pooled eggs (if allowed) with care:
Cook promptly after mixing or store at 41°F (5°C) or lower Clean and sanitize containers between batches Use pasteurized shell eggs or egg products when preparing dishes requiring little or no cooking (i.e., hollandaise sauce) Promptly clean and sanitize equipment and utensils used to prepare eggs |
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When preparing eggs for high risk populations
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Pasteurized eggs or egg products must be used when dishes will be served raw or undercooked
Unpasteurized shell eggs may be used if the dish will be cooked all the way through (i.e., omelets, cakes) If shell eggs will be pooled for a recipe they must be pasteurized |
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When preparing produce:
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Wash it thoroughly under running water before cutting, cooking, or combining with other ingredients
Use water slightly warmer than the temperature of the produce Pull leafy greens apart and rinse thoroughly Clean and sanitize surfaces used to prepare produce FDA has recommended that ozone be allowed for sanitizing fruit and vegetables. Check with local health department to see if this is allowed in your area. |
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When prepping produce continued:
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Make sure produce does not touch surfaces exposed to raw meat and poultry
Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41°F (5°C) or lower Do not serve raw seed sprouts if you primarily serve high-risk populations |
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When preparing produce: continued
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When soaking or storing produce in standing water or an ice water slurry do not mix:
Different items Multiple batches of the same item Do not add sulfites |
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You need a variance if prepping food in these ways
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Packaging food using a reduced-oxygen packaging (ROP) method
Sprouting seeds or beans Offering live, molluscan shellfish from a display tank |
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When cooking TCS food, the internal portion must
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Reach the required minimum internal temperature
Hold that temperature for a specific amount of time |
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Poultry: (including whole or ground chicken, turkey, and duck)
Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds |
k
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Stuffing made with TCS ingredients
Stuffed meat, fish, poultry, and pasta |
Minimum Internal Cooking Temperature:
165°F (74°C) for 15 seconds |
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Potentially hazardous food cooked in a microwave:
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eggs, poultry, fish, and meat)
Minimum Internal Cooking Temperature: 165°F (74°C) |
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When cooking food in a microwave
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Cover it to prevent the surface from drying out
Rotate or stir it halfway through the cooking process to distribute the heat more evenly Let it stand for at least 2 minutes after cooking to let the product temperature equalize Check the temperature in several places to ensure that it is cooked through |
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Ground Meat (including beef, pork, other meat
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Minimum Internal Cooking Temperature:
155°F (68°C) for 15 seconds Mechanically tenderized meat must be cooked to 155°F (68°C) for 15 seconds |
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Injected Meat (including brined ham and flavor-injected roasts)
Minimum Internal Cooking Temperature: |
155°F (68°C) for 15 seconds
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Pork, Beef, Veal, Lamb
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Minimum Internal Cooking Temperature:
Steaks/Chops: 145°F (63°C) for 15 seconds Roasts: 145°F (63°C) for 4 minutes |
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Fish
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145°F (63°C) for 15 seconds
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Ground, chopped, minced fish
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Minimum Internal Cooking Temperature:
155°F (68°C) for 15 seconds |
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Eggs for immediate service
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Minimum Internal Cooking Temperature:
145°F (63°C) for 15 seconds |
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Eggs that will be hot-held
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Minimum Internal Cooking Temperature:
155°F (68°C) for 15 seconds |
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Fruit or vegetables that will be hot-held for service
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Minimum Internal Cooking Temperature:
135°F (57°C) |
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Commercially processed, ready-to-eat food that will be hot-held for service
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(cheese sticks, fried vegetables, chicken wings, etc.)
Minimum Internal Cooking Temperature: 135°F (57°C) for 15 seconds |
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Some operations partially cook food during prep and then finish cooking it just before service. If you partially cook meat, seafood, poultry, or eggs or dishes containing these items you must follow these steps
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Do not cook the food for longer than 60 minutes during the initial cooking.
Cool food immediately after initial cooking Freeze or refrigerate food after cooling it. Heat the food to at least 165 F before selling or serving it. Cool food if it will not be served immediately or held for service. |
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Children should not be offered these items raw or undercooked
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Meat
Poultry Seafood Eggs |
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If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in less than 2 hours:
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Use the remaining time to cool it to 41˚F (5˚C) or lower
The total cooling time cannot be longer than 6 hours |
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Before cooling food, start by reducing its size:
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Cut larger items into smaller pieces
Divide large containers of food into smaller containers or shallow pans |
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Safe methods for cooling food:
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Place it in an ice-water bath
Stir it with an ice paddle Place it in a blast chiller Place it in a tumble chiller |
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Food Reheated for Immediate Service
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Can be reheated to any temperature if it was cooked and cooled correctly
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Food Reheated for Hot-Holding
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Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours
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ROP Food (MAP, vacuum-packed, and sous vide food
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Insert the thermometer stem or probe between 2 packages
As an alternative, fold packaging around the thermometer stem or probe |
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Temperature Criteria for Deliveries
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Receive cold TCS food at 41˚F (5˚C) or lower, unless otherwise specified. Eggs and live shellfish can be received at 45 F or below.
Receive hot TCS food at 135˚F (57˚C) or higher Receive frozen food frozen. Look for signs of thawing and refreezing |
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Reject items with
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Tears, holes, or punctures in their packaging; likewise, reject cans with swollen ends, rust, or dents
Broken cartons or seals or dirty wrappers Leaks, dampness, or water stains Signs of pests or pest damage Expired code or use-by dates |
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Reject meat, fish, or poultry if:
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It is slimy, sticky, or dry
It has soft flesh that leaves an imprint when touched Beef should be bright cherry red, lamb- light red, pork- pink |
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Eggs
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Eggs must be clean and unbroken when you receive them
Shell eggs must be received at an air temperature of 45˚F (7˚C) or lower Liquid, frozen, and dehydrated egg products must be pasteurized as required by law and have a USDA inspection mark; eggs also must comply with USDA grade standards |
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Milk and Dairy Products
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Must be received at 41˚F (5˚C) or lower, unless otherwise specified by law
Must be pasteurized and comply with USDA grade A standards |
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Shellfish—Raw Shucked
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Containers must be labeled with the packer’s name, address, and certification number
Containers smaller than one-half gallon (1.9 L) must have either a “best if used by” or “sell by” date Containers bigger than one-half gallon (1.9 L) must have the date the shellfish were shucked |
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Shellfish—Liv
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These tags must remain attached to the delivery container until all the shellfish have been used
Employees must write on the tags the date that the last shellfish was sold or served from the container Operators must keep these tags on file for 90 days from the date written on them Reject shellfish if they are very muddy, have broken shells, or are dead |
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Sliced Melons, Cut Tomatoes, and Cut Leafy Greens
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Must be received at 41˚F (5˚C) or lower
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Prepackaged Juice
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Prepackaged juice must be purchased from a supplier with a Hazard Analysis Critical Control Point (HACCP) plan
The juice must be treated (e.g., pasteurized) to prevent, eliminate, or reduce pathogens |
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TCS food, ready-to-eat food prepared on-site must contain a label that includes
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The name of the food
The date by which it should be sold, consumed or discarded |
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TCS, ready-to-eat food that was prepared in-house
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Can be stored for 7 days at 41°F (5°C) or lower
Must be thrown out after 7 days |
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Do not store food
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Near chemicals or cleaning supplies
In restrooms In locker rooms In janitor closets In furnace rooms Under stairways or pipes |
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Storing too many products
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Prevents good airflow
Makes units work harder |
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Store food items in the following top-to-bottom order
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Ready-to-eat food
Seafood Whole cuts of beef and pork Ground meat and ground fish Whole and ground poultry |
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Lining shelving with the following restricts air circulation
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Aluminum foil
Sheet pans Paper |
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Store raw meat, poultry, and fish
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Separately from cooked and ready-to-eat food
OR Below cooked and ready-to-eat food |
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Keep storerooms
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Cool (50°F to 70°F [10°C to 21°C])
Dry (50% to 60% humidity) Well ventilated Clean |
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When storing food in dry storage keep it:
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Away from walls
Out of direct sunlight At least 6” (15 cm) off the floor |
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When storing fresh meat
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Store it at an internal temperature of 41°F (5°C) or lower
Wrap it in airtight, moisture-proof material OR Place it in a clean, sanitized container |
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When storing fresh poultry
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Store it at an internal temperature of 41°F (5°C) or lower
Store ice-packed product as is in self-draining containers Change the ice often Clean and sanitize the container regularly |
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When storing fresh fish:
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Store it at an internal temperature of 41°F (5°C) or lower
Store ice-packed product as is in self-draining containers Keep fillets and steaks in original packaging Store frozen fish in moisture-proof wrapping |
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Shell Eggs
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Store at an air temperature of 45°F (7°C) or lower
Keep eggs in refrigerated storage until used Use eggs within 4-5 weeks of packing date |
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Liquid Eggs
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Store according to manufacturer’s recommendations
Keep in refrigerated storage until used |
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Dried Eggs
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Store product in a dry, cool storeroom
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When storing shellfish
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Store alive at an air temperature of 45°F (7°C) or lower
Store in original containers Keep shellstock tags on file for 90 days from the harvest date of the shellfish Obtain a variance if storing shellfish in a display tank prior to service |
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When storing dairy
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Store fresh at 41°F (5°C) or lower
Follow FIFO Discard product that has passed use-by or expiration dates |
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When storing fresh produce
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Storage temperatures will vary by product
Product packed on ice can be stored as is Do not wash product prior to storage When soaking or storing product in standing water or an ice water slurry: Do not mix different items Do not mix multiple batches of the same item |
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कालः
kāla - |
time: kālena - in course of time kāle kāle - from time to time
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Avoid time-temperature abuse
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Determine the best way to monitor time and temperature
Make thermometers available Regularly record temperatures and the times they are taken Minimize the time that food spends in the temperature danger zone Take corrective actions if time-temperature standards are not m |
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Thermocouples and Thermistors
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Measure temperature through a metal probe
Display temperatures digitally Come with interchangeable probes |
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When using thermometers
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Keep thermometers and their storage cases clean
Calibrate them regularly to ensure accuracy Regularly check the accuracy of thermometers in coolers and freezers Never use glass thermometers to monitor food temperature Insert the thermometer stem or probe into thickest part of product (usually the center) Wait for the thermometer reading to steady before recording the temperature of a food item |
