TCS food cooling requirements
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from 135'F to 70'F within 2 hours, then 70'F to 41'F within 4 hours
HACCP philosophy
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prevention, elimination, reduction to safe levels
Lubbock's water hardness level
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~245ppm
what bacteria is the most heat resistant, non-sporforming pathogen found in milk?
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Coxiella burnetti
UL stamp
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Underwriters Laboratory environmental and public health standards
after opening UHT products, what is required?
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, refrigeration
UHT
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ultra high temperature
HTST
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high temperature, short time (most refrigerated milks, continuous 161'F for 15
secs)
minimum lighting intensity in prep areas
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50 ft candles
storage of fish in a market
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Give this one a try later!
from 135'F to 70'F within 2 hours, then 70'F to 41'F within 4 hours
HACCP philosophy
,Give this one a try later!
prevention, elimination, reduction to safe levels
Lubbock's water hardness level
Give this one a try later!
~245ppm
what bacteria is the most heat resistant, non-sporforming pathogen found in milk?
Give this one a try later!
Coxiella burnetti
UL stamp
Give this one a try later!
Underwriters Laboratory environmental and public health standards
after opening UHT products, what is required?
Give this one a try later!
, refrigeration
UHT
Give this one a try later!
ultra high temperature
HTST
Give this one a try later!
high temperature, short time (most refrigerated milks, continuous 161'F for 15
secs)
minimum lighting intensity in prep areas
Give this one a try later!
50 ft candles
storage of fish in a market
Give this one a try later!
