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Cards In This Set
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Leftovers foods must be rapidly heated to what temperature before being placed on the serving line?
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165 degrees
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Floor mounted equipment must be sealed to the floor or elevated on legs that provide at least how many inches of clearance between the floor and equipment?
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6 inches(8 inches on ship)
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Use all salads within how many hours after opening?
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72 hours
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How many steps of the ware washing process are there?
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6 steps
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FIFO, stands for what?it is use to rotate foods so that the oldest items are used first to reduce spoilage?
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First in first out
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Poultry should be cooked at a minimum internal temp of what for how long?
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165 degrees for 15 seconds
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Ground beef should be cooked at what temp and minimum of how long?
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155 degrees for 15 seconds
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Temp ranges must be within what parameters?
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32-41 degrees
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Freezer ranges must be below what temp?
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0 or below
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Ice machines must be cleaned at least how often?
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Monthly or more often as required
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Tempshould be checked at least how often?
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Twice daily
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Ware washing equipment(sink and basins) must be cleaned at least how often?
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Every 24 hours
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If hot water is used for sanitation in manual ware washing operations, the sanitation compartment of the sink shall be at least what minimum temp?
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171 degrees
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Meats and cheeses must be consumed within how many calendar days after opening?
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7 calandar days
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Potentially hazardous leftovers must be labeled how with the date and time of original prep and discard date and time?
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"leftover use within 24 hours"
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