1
Q
Spores resistant to heat
A
Bacillus cereus, Clostridium botulinum, and Clostridium perfringens
2
Q
Bacteria grow
A
in the danger zone! 41-135 F
3
Q
Keep foods hot
A
Use a steam table to keep food above 135 F
4
Q
Keep foods cold
A
Use the refrigerator to keep food below 41 F
5
Q
Food Cooling time
A
Hot Food must be cooled
To 70 F or below in 2 hr
from 70 to 41 in 4 hr
6
Q
Cooling foods
A
- Use shallow pans
- Stir often
- Use ice or ice water
- Use cooling sticks
- Make small batches or divide batches to cool
7
Q
Freezing foods
A
0 F
Freezing will stop microorganism growth but not kill them
8
Q
Thawing foods
A
Thaw food in the refrigerate, under cold running water, in the microwave for immediate cooking, or as part of cooking
9
Q
Time as Only Control
A
Four hours > discard foods
After removing from either 41 or 135oF
Requires health department approval
10
Q
Date Marking
A
If it’s • Refrigerated +24 h • PHF SUN • Not to be cooked before serving Then it can only be held for 7 days
