NC Safe Plates 1-8 (Answered)
2025/2026.
food
anything edible, including water, beverages, and ice
bacteria
microscopic, single celled organism
foodborne disease outbreak
two or more cases of similar illness as a results of eating a common food
foodborne illness or disease
illness from consumption of contaminated food
pathogen
disease causing organism
Cold Storage - Refrigerator
41 degrees F
Holding Temperatures
135 degrees F or higher
Temperature for cooking
ground meat 155 degrees ... fish & eggs 145 degrees ... poultry/turkey/ducks 165 degrees
Cold food storage time
41 degrees for 7 days
proper food storage
top shelf... produce, cooked food, & Ready to Eat... 2nd shelf fish & eggs 145 degrees cook temp...
middle shelf whole beef & pork 145 degrees cook temp ... 4th shelf ground meat 155 degrees cook
temp ... 5th shelf chicken/turkey/duck 165 degrees cook temp
Time/Temperature Control for Safety
TCS
TCS foods
Animal Products: raw & cooked meat and poultry, milk & dairy, eggs, raw & cooked fish and
shellfish ... Produce/Grains- cooked pasta, beans, rice, and potatoes.. cut and prepared fruits &
vegetables... raw seed sprouts... cut leafy greens... garlic and oil mixtures
Temperature Danger Zone TDZ
, temperature between 41 degrees and 135 degrees where pathogens grow most rapidly
safety data sheet
document that contains potential hazards and how to work safely with chemical products. (formerly
Materials Safety Data Sheet MSDS)
Ready to Eat foods
foods that can be consumed without preparation or treatment (washing or cooking immediately)
FIFO
First in First Out... date items as they come in ... use older items first
145 degrees
cooking temperature roast beef (4 min), steaks (15 sec), chops (15 sec), fish (15 sec), pork (15 sec), &
eggs for immediate service (15 sec)
155 degrees
cooking temperature (15 seconds holding time) ground beef, pork and shell eggs not for immediate
service
165 degrees
cooking temperature (15 seconds holding time) poultry, stuffed poultry fish meat or pasta, stuffing
containing fish meat poultry or wild game,
core/internal temperature
temperature at last place in food to be heated (usually the center of the thickest part)
thawing frozen foods
refrigerator at 41 degrees F or lower, microwave oven if food is cooked immediately, package
submerged under running potable water at 70 degrees F or lower, or as part of the cooking process
165 degrees
Reheating leftovers temperature
two step cooling method
1. 135 to 70 degrees F within 2 hours
2. 70 to 41 degrees F within 4 hours
clothes on the job
-wear clean clothes
-clean hat or hair restraint to keep from touching hair
-remove apron before leaving kitchen
-remove all jewelry and watches before working except plain wedding band
hands
2025/2026.
food
anything edible, including water, beverages, and ice
bacteria
microscopic, single celled organism
foodborne disease outbreak
two or more cases of similar illness as a results of eating a common food
foodborne illness or disease
illness from consumption of contaminated food
pathogen
disease causing organism
Cold Storage - Refrigerator
41 degrees F
Holding Temperatures
135 degrees F or higher
Temperature for cooking
ground meat 155 degrees ... fish & eggs 145 degrees ... poultry/turkey/ducks 165 degrees
Cold food storage time
41 degrees for 7 days
proper food storage
top shelf... produce, cooked food, & Ready to Eat... 2nd shelf fish & eggs 145 degrees cook temp...
middle shelf whole beef & pork 145 degrees cook temp ... 4th shelf ground meat 155 degrees cook
temp ... 5th shelf chicken/turkey/duck 165 degrees cook temp
Time/Temperature Control for Safety
TCS
TCS foods
Animal Products: raw & cooked meat and poultry, milk & dairy, eggs, raw & cooked fish and
shellfish ... Produce/Grains- cooked pasta, beans, rice, and potatoes.. cut and prepared fruits &
vegetables... raw seed sprouts... cut leafy greens... garlic and oil mixtures
Temperature Danger Zone TDZ
, temperature between 41 degrees and 135 degrees where pathogens grow most rapidly
safety data sheet
document that contains potential hazards and how to work safely with chemical products. (formerly
Materials Safety Data Sheet MSDS)
Ready to Eat foods
foods that can be consumed without preparation or treatment (washing or cooking immediately)
FIFO
First in First Out... date items as they come in ... use older items first
145 degrees
cooking temperature roast beef (4 min), steaks (15 sec), chops (15 sec), fish (15 sec), pork (15 sec), &
eggs for immediate service (15 sec)
155 degrees
cooking temperature (15 seconds holding time) ground beef, pork and shell eggs not for immediate
service
165 degrees
cooking temperature (15 seconds holding time) poultry, stuffed poultry fish meat or pasta, stuffing
containing fish meat poultry or wild game,
core/internal temperature
temperature at last place in food to be heated (usually the center of the thickest part)
thawing frozen foods
refrigerator at 41 degrees F or lower, microwave oven if food is cooked immediately, package
submerged under running potable water at 70 degrees F or lower, or as part of the cooking process
165 degrees
Reheating leftovers temperature
two step cooling method
1. 135 to 70 degrees F within 2 hours
2. 70 to 41 degrees F within 4 hours
clothes on the job
-wear clean clothes
-clean hat or hair restraint to keep from touching hair
-remove apron before leaving kitchen
-remove all jewelry and watches before working except plain wedding band
hands
