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rytamination <br /> Temperatures to Remember '' <br /> raw foods <br /> No b&ro hand co"tact with <br /> Reheaflnc; <br /> 165"F <br /> for 15 seconds Uso dMitrent colored cutting <br /> bo,�wds tot d)"*rvnt types of .,, <br /> 1657 p <br /> f Poultry for less than 1 sec <br /> (instantaneous) <br /> Ground Meats 155UF <br /> for 17 seconds 6 Main Allergens <br /> Fish & Seafood 1457 <br /> for 15 seconds <br /> Pork 8, Steak 145T Milk Eggs F,sh ''k,lift,n riot, <br /> (whole cuts) for 15 seconds <br /> Fruit.veggies, etc 135"F ••a;_d <br /> for Hot Holding no minimum tim© <br /> Soybeans(tutu) VJheat <br /> t Temperature 41°F - 135T <br /> Danger Zone <br /> Cooling Methods Cooling Time <br /> Refrigerated foods 41 F' <br /> malier Port,onm <br /> Frozen Foods OF* librnng <br /> � � Challow pans <br /> 0 <br /> ! Ice wat"r bath <br /> Add Ica directly Ids <br /> ic"wand <br /> 'ildk Shell Eggs and sherlt,sh can be received at 135"F to 70"F within.hours <br /> 45 F They must be Grade A and Pasteunied 70'F to 41T within I hours <br /> CERTIFICATE OF COMPLETIONit Premier Food Safety <br /> IS AWARDED TO <br />