Documente Academic
Documente Profesional
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Conditions for Bacterial Growth
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Examples of TCS Foods
Foods Requiring Time & Temperature Control
For Safety
Red Meat and poultry
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Temperature Danger Zone
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Minimum Safe Internal Cooking Temperatures
165 F- food cooked in microwave; reaching all parts and stand for 2 minutes
155 F - all ground meats(except poultry), unpasteurized shell eggs for later
service; mechanically tenderized meats, ratites(ostrich or emu)
135 F - Veggies, grains, legumes, fruits that will be hot held for service
130 F - Roasts of pork, beef, veal and lamb for 112 minutes
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Cooling Methods
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Stage of Cleaning in a Three Compartment
Sink
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Chemicals for Sanitizing
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Active Managerial Control
Five Common Risk Factors for FBIs
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