SERVSAFE: "TEMPERATURES"
Cool TCS food from _______ F to _________ F or lower within _________ hours.
135 F to 41 F / 6 hours
Effective use of Chlorine
- >100 F / pH <-99 ppm / >7 seconds
- > 75 F / pH <-99 ppm / >7 seconds
Effective use of Iodine
68 F / pH <5 as per Manuf. Rec's / 12.5-25 ppm / >30 seconds
Effective us of Quats (Quaternary Ammonium Sanitizers)
75 F / pH as per Manuf. Rec's. / San. Con. as per maunf. rec's / >30 seconds
, SERVSAFE: "TEMPERATURES"
First, cool TCS food from ________ F to _________ F within __________ hours
135 F to 70 F / 2 hours
* IF NOT COOLED TO 71 F IN 2 HOURS, MUST REHEAT AND COOL AGAIN!!!
-Fruit, vegtables, grains (rice/pasta), and legumes (beans/refried beans) that will be held for hot service
135 F NO MINIMUM TIME
-Ground meat: Beef, Pork, and Other meat
-Injected Meat: Brined Ham and flavor-injected roasts
-Mechanically tenderized meat
-Ratites: Ostrich and emu
-Ground Seafood: chopped or minced Seafood
-Shell Eggs held for service - Commercially raised game
155 F FOR 17 SECONDS
Cool TCS food from _______ F to _________ F or lower within _________ hours.
135 F to 41 F / 6 hours
Effective use of Chlorine
- >100 F / pH <-99 ppm / >7 seconds
- > 75 F / pH <-99 ppm / >7 seconds
Effective use of Iodine
68 F / pH <5 as per Manuf. Rec's / 12.5-25 ppm / >30 seconds
Effective us of Quats (Quaternary Ammonium Sanitizers)
75 F / pH as per Manuf. Rec's. / San. Con. as per maunf. rec's / >30 seconds
, SERVSAFE: "TEMPERATURES"
First, cool TCS food from ________ F to _________ F within __________ hours
135 F to 70 F / 2 hours
* IF NOT COOLED TO 71 F IN 2 HOURS, MUST REHEAT AND COOL AGAIN!!!
-Fruit, vegtables, grains (rice/pasta), and legumes (beans/refried beans) that will be held for hot service
135 F NO MINIMUM TIME
-Ground meat: Beef, Pork, and Other meat
-Injected Meat: Brined Ham and flavor-injected roasts
-Mechanically tenderized meat
-Ratites: Ostrich and emu
-Ground Seafood: chopped or minced Seafood
-Shell Eggs held for service - Commercially raised game
155 F FOR 17 SECONDS
