time and temp

Question 1

temp danger zone

Answer 1

41f-135f

Question 2

pathogens grow the fastest

Answer 2

70f-125f

Question 3

live shellfish oysters mussels clams and scallops

Answer 3

delivered at 45f-50f but need to be cooled to 41f in less than four hours

Question 4

shocked shellfish

Answer 4

received at 45f or lower but need to be cooled to 41f in less then four hours

Question 5

shell eggs

Answer 5

41f or lower

Question 6

milk

Answer 6

received at 45f or lower but need to be cooled to 41f or lower in four hours

Question 7

hot TCS food

Answer 7

received at 135f of higher

Question 8

TCS foods need to be cooled

Answer 8

135F-70F in 2 hours