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A restaurant worker or owner is tasked with the responsibility of maintaining the food being served in a safe temperature zone. TCS foods are time and temperature abused any time they’re in the temperature danger zone, 41°F to … Not cooking food to correct temperatures 3. MONITORING . Food safety agencies, such as the United States' Food Safety and Inspection Service (FSiIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). …
16 0 obj R C Use timers in prep areas to check how long food is in the temperature danger zone. A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread. MULTIPLE CHOICE Poor cleaning and sanitizing 5. Also, a new dish that contains previously cooked TCS food as an ingredient should be cooked to 165°F. But the issue is, what is the food in the threat area? 23. ★★★ Correct answer to the question: Which food was received in the temperature danger zone milk 38f cottage cheese at 40f shell eggs at 43f potato salad at 46f - edu-answer.com a. fish held at 126 degrees F (52 degrees C) b. beans held at 141 degrees F (61 degrees C) c. soup held at 154 degrees (68 degrees C) d. steak held at 160 degrees F (71 degrees C) a. fish held at 126 degrees F (52 degrees C) 24. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSiIS), define the danger zone as roughly 5 to 57.22 °C (41.00 to 135.00 °F). Which hot food is in the temperature danger zone? TCS foods are any foods that allow bacteria to grow well and therefore need to be time and temperature controlled for food safety. Steak held at 160°F . • Keep cold food … However, if the previously cooked TCS food was cooked and cooled correctly, and if it will be immediately served to a guest (not hot-held), it does not need to be reheated at all and can be served at any temperature. Eggs are still safe because it has shells that protect it from rottening. Food Temperature. Start studying ServSafe. What is cooking? List 5 things to remember when trying to avoid time-temperature abuse… A. Certain strains of bacteria, when left in a danger zone temperature can double in under twenty minutes. The minimum hand washing temperature is. The danger zone is the temperature range in which food-borne bacteria can grow. The longer a food stays in the temperature danger zone, the more time microorganisms have to multiply and make food unsafe. Food being held at room temperature is in the Temperature Danger Zone. The Food Danger Zone (40° F – 140° F) Food left at room temperature for too long becomes a breeding ground, a place for bacteria to grow to dangerous levels eventually becoming harmful (and dangerous) to the public. Considering this, which hot food is in the temperature danger zone Servsafe? Danger zone (food safety) The danger zone is the temperature range in which food-borne bacteria can grow. • Keep hot food hot — at or above 140 °F. A thermometer is the most important tool you can use to prevent time-temperature abuse. fish held at 126° beans held at 141° soup held at 154° steak held at 160° What is fish held at 126. Here they are, all in one study guide! You can make sure foods are thoroughly heated or cooked by using the Minimum Cooking Temperature Chart below. It is noted that that food left in temperatures between 70 degrees and 125 degrees will have the most rapid growth of bacteria. 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