Term
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Definition
| The temperature requirement for ground meats |
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Term
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Definition
| The minimum water temperature for the final sanitizing rinse in a dishwasher |
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Term
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Definition
| the minimum water temperature in a three compartment sink |
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Term
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Definition
| The number of hours hot food can sit without temperature control |
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Term
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Definition
| The receiving temperature of cold food |
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Term
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Definition
| The amount of time you should keep shellstock identification tags |
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Term
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Definition
| The temperature requirement for reheating TCS foods |
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Term
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Definition
| The amount of time you can take to get hot food from 135°F to 41°F |
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Term
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Definition
| The shelf where all ready to eat foods are stored |
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Term
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Definition
| The area you place a thermometer in any hot food unit (like an oven) |
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Term
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Definition
| The amount of time surfaces must stay in contact with quats to be considered sanitized |
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Term
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Definition
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Term
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Definition
| Cuts of meat should be cooked to this requirement-examples include streaks and pork chops |
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Term
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Definition
| The amount of time you can take to get food from 135°F to 70°F |
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Term
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Definition
| The minimum water temperature for hand washing |
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Term
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Definition
| The maximum water temperature for thawing food |
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Term
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Definition
| The temperature to store and receive cold food |
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Term
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Definition
| The amount of time you can keep TCS foods at 41°F or lower |
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Term
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Definition
| The area where you should place a thermometer in any cold storage unit |
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Term
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Definition
| The amount of time a worker can take to get food from 70°F to 41°F |
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Term
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Definition
| The cooking requirement for all roasts or any whole muscle meats |
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Term
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Definition
*temperature to receive hot-held food
*temperature of hot-held food
*temperature to heat commercially prepared food |
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Term
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Definition
| The temperature to heat microwave food |
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Term
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Definition
| The staff at Phenix City Health Care |
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Term
| Who is going to pass the test |
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Definition
| Helen, Georgia, Mary, and Jesse |
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