Podcast
Questions and Answers
What is the Temperature Danger Zone?
What is the Temperature Danger Zone?
What temperature range does pathogen growth accelerate?
What temperature range does pathogen growth accelerate?
70℉ - 125℉
The temp to store TCS food is ______ or lower or ______ or higher.
The temp to store TCS food is ______ or lower or ______ or higher.
41℉, 135℉
What is the temperature for thawing food under running water?
What is the temperature for thawing food under running water?
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Throw out leftover food held at 41℉ or lower after _______ days.
Throw out leftover food held at 41℉ or lower after _______ days.
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Meat, seafood, poultry, and eggs cooked in a microwave oven must be cooked to ______℉.
Meat, seafood, poultry, and eggs cooked in a microwave oven must be cooked to ______℉.
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Cool TCS food from 135℉ to 41℉ or lower within _______ hours.
Cool TCS food from 135℉ to 41℉ or lower within _______ hours.
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Final cook temperature for poultry, stuffing, stuffed meat, and dishes with previously cooked TCS ingredients is ______℉ for ______ seconds.
Final cook temperature for poultry, stuffing, stuffed meat, and dishes with previously cooked TCS ingredients is ______℉ for ______ seconds.
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Final cook temperature for ground meat, injected meat, and shell eggs held for hot service is ______℉ for ______ seconds.
Final cook temperature for ground meat, injected meat, and shell eggs held for hot service is ______℉ for ______ seconds.
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Final cook temperature for seafood, steaks, pork, lamb, and shell eggs served immediately is ______℉ for ______ seconds.
Final cook temperature for seafood, steaks, pork, lamb, and shell eggs served immediately is ______℉ for ______ seconds.
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Minimum cooking temperature for roasts of pork, beef, veal, and lamb is ______ for ______ minutes.
Minimum cooking temperature for roasts of pork, beef, veal, and lamb is ______ for ______ minutes.
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What is the final cook temperature for fruit, vegetables, grains, and legumes that will be hot held for service?
What is the final cook temperature for fruit, vegetables, grains, and legumes that will be hot held for service?
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First cool food from ______℉ to ______℉ within ______ hours.
First cool food from ______℉ to ______℉ within ______ hours.
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Then, cool from ______℉ to ______℉ or lower in the next ______ hours.
Then, cool from ______℉ to ______℉ or lower in the next ______ hours.
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Check food temperature every ______ hours.
Check food temperature every ______ hours.
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Throw out food that is not _______ (temp).
Throw out food that is not _______ (temp).
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What is the minimum cooking temperature for tea?
What is the minimum cooking temperature for tea?
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Receiving temperature for cold or frozen food should be ______.
Receiving temperature for cold or frozen food should be ______.
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Where does food safety begin?
Where does food safety begin?
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Name the 4 acceptable methods for cooling food.
Name the 4 acceptable methods for cooling food.
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What is the refrigerator storage order from top to bottom?
What is the refrigerator storage order from top to bottom?
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Store raw meat, poultry and seafood __________ from ready to eat food.
Store raw meat, poultry and seafood __________ from ready to eat food.
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What does A.L.E.R.T. stand for?
What does A.L.E.R.T. stand for?
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What are CDC foodborne illness risk factors?
What are CDC foodborne illness risk factors?
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Study Notes
Temperature Guidelines
- Temperature Danger Zone: 41℉ - 135℉ where pathogens thrive.
- Rapid pathogen growth occurs between 70℉ - 125℉.
- TCS (Time/Temperature Control for Safety) foods must be stored at 41℉ or lower, or 135℉ or higher.
Food Handling and Cooking Temperatures
- Thawing under running water should not exceed ≥41℉.
- Leftover food at 41℉ or lower must be discarded after 7 days.
- Microwave cooking requires meat, seafood, poultry, and eggs to reach a temperature of 165℉.
Cooling Procedures
- TCS food must cool from 135℉ to 41℉ or lower within a total of 6 hours, divided into:
- Cool from 135℉ to 70℉ within 2 hours.
- Cool from 70℉ to 41℉ or lower within an additional 4 hours.
Cooking Temperatures
- Final cooking temperatures:
- Poultry, stuffing, stuffed meats, and dishes with TCS ingredients: 165℉ for 15 seconds.
- Ground meats, injected meats, and shell eggs: 155℉ for 15 seconds.
- Seafood, steaks, pork, and lamb: 145℉ for 15 seconds.
- Roasts of pork, beef, veal, and lamb: 145℉ for 4 minutes.
- Fruits, vegetables, grains, and legumes ready for hot service: 135℉.
Food Safety and Storage
- Regularly check food temperatures every 4 hours.
- Discard food not within safe temperature ranges (41℉ or lower, 135℉ or higher).
- Receiving temperatures for cold or frozen food should be ≤41℉ and solidly frozen for good condition.
- Food safety begins at the purchasing stage.
Cooling Techniques
- Four acceptable methods for cooling food include:
- Ice bath with a paddle containing frozen water.
- Reducing food size using smaller containers.
- Adding ice to the food.
- Using a blast chiller.
Refrigeration Storage and Practices
- Proper refrigerator storage order from top to bottom:
- Ready-to-eat foods
- Seafood
- Whole cuts of beef and pork
- Ground meat and ground fish
- Whole and ground poultry
- Store raw meat, poultry, and seafood separately from ready-to-eat foods.
Food Safety Protocols (A.L.E.R.T.)
- A.L.E.R.T. stands for:
- Assure: Products from safe sources.
- Look: Monitor product security.
- Employees: Know who is present in facilities.
- Reports: Keep information on receiving logs and documentation accessible.
CDC Foodborne Illness Risk Factors
- Key risk factors include:
- Purchasing from unsafe sources.
- Failing to cook food thoroughly to the proper temperature.
- Holding food in the temperature danger zone (41℉ to 135℉).
Studying That Suits You
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Description
Test your knowledge on food temperature safety and storage principles with these Servsafe flashcards. Each card includes essential definitions and guidelines for safe food handling practices. Perfect for anyone preparing for the Servsafe certification!
