Fish fillets, ground beef, chicken breast
Chicken breast, ground beef, fish fillets
Ground beef, fish fillets, chicken breast
Fish fillets, chicken breast, ground beef
Fresh whole lobster
Ultra High Temperature/UHT foods NOT aseptically packaged
Amount of time food is left in storage.
Proper food-storage methods.
Path that food travels through an establishment.
Amount of time it takes to prepare a dish.
Designating color-coded cutting boards for beef, poultry, and produce
Cooking poultry to 165ºF (74ºC) for 15 seconds
Storing flour in the dry-storage area
Hiring a pest management organization to rid your establishment of cockroaches
Refrigerate it before inspecting it.
Check the temperature and quality before accepting it.
Store it with other recent deliveries.
Take it out of its original packaging before storing it.
In boxes that are packed tightly together.
Out of sunlight.
At temperatures between 41°F (5°C) and 50°F (10°C).
In boxes that are pushed next to the walls.
The process by which cooked food is cooled from 135ºF to 70ºF (57ºC to 21ºC) within two hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lower in an additional four hours, for a total cooling time of six hours
The process by which cooked food is cooled to 70ºF (21ºC) within four hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lower in an additional two hours
The process by which cooked food is kept at room temperature until it reaches 70ºF (21ºC), and then from 70ºF to 41ºF (21ºC to 5ºC) in an additional four hours
The process by which cooked food is cooled from 125ºF to 70ºF (52ºC to 21ºC) in four hours and then from 70ºF to 41ºF (21ºC to 5ºC) in two hours
Stirring food as it cools
Dividing large containers of food into smaller containers or shallow pans.
Cutting large food items, such as meat, into smaller pieces.
Placing it uncovered into the freezer.