|±2°||Thermometers must be accurate to ±2°|
|±3°F||Thermometers in walk-in must be accurate to ±3°|
|2 hrs.||The maximum amount of time to cool food to 70°|
|4 hrs.||The maximum time gloves can be worn
with constant use.
|4 hrs.||The maximum amount of time to cool food to 41°
assuming it took 2 hrs. to cool it to 70°
|4 hrs.||Equipment, utensils, and food contact surfaces must
be washed, rinsed, and sanitized after 4 hours of constant use.
|4 hrs.||Hot food can be held without temperature control
for up to four hours
|4 in.||Tabletop equipment must be on legs at least 4 inches
high unless equipment is sealed to countertop/table.
|6 hrs.||Cold food can be held without temperature control
for up to 6 hours. (conditions apply)
|6 hrs.||Total time to cool food to 41°
(2 hrs to cool to 70° + 4 hrs to cool to 41°)
|6 in.||Floor-mounted equipment must be on legs at least
6 inches high unless equipment is sealed to floor.
|7 sec.||Immersion time for Chlorine sanitizer.|
|7 in.||Sneeze guards must extend 7 inches beyond the food.|
|7 days||Maximum time food items prepped on site
can be stored. (conditions apply)
|10-15 sec.||Time required to scrub hands and arms.|
|14 in.||Sneeze guards must extend 14 inches above food.|
|20 sec.||The whole process of washing hands should take
at least 20 seconds.
|30 sec.||Immersion time when using hot water, iodine, or
quats sanitizing methods.
|≤32°F. (0°C.)||Temperature at which frozen foods must be kept|
|41°F (5°C.)||Low end of the temperature danger zone (41° – 135°).|
|41°||Cold TCS food must be received at 41° or lower,
unless otherwise specified.
|45°||Food items that can be received at 45°:
Live shellfish, shucked shellfish, milk, shell eggs
|70°||Maximum temperature allowed when thawing food
under running water
|70°||Low end of critical danger zone (70 – 125)|
|100°||Minimum temperature required to wash hands|
|110°||Minimum water temperature required when washing in
a three-compartment sink
|125°||High end of critical danger zone. (70 – 125)|
|135°||High end of temperature danger zone.|
|135°||Fruit, vegetables, grains (rice, pasta), and legumes
(beans, refried beans) that will be hot held for service.
|145° (4 min)||Roasts of pork, beef, veal and lamb.|
|145° (15 sec.)||Steaks/chops of pork, beef, veal, and lamb
Seafood – including fish, shellfish, and crustaceans
|155° (15 sec.)||Ground meat – including beef, pork, and other meat.
Injected meat – including brined ham and flavor-injected roasts.
|165° (15 sec.)||Poultry – including whole or ground chicken, turkey, or duck.
Stuffing made with fish, meat, or poultry.
|165°||The temperature of the final sanitizing rinse in
a stationary rack, single-rack machine.
|165°||Food item cooked in a microwave must be cooked
to an internal temperature of 165° for immediate service.
|171°||Minimum temperature required when hot water
sanitizing in a three -compartment sink.
|180°||The temperature of the final sanitizing rinse in a high-temperature
continuous-feed machine must be 180°
|41°- 135°||Temperature danger zone.|
|70°-125°||Critical temperature danger zone.|
|50 ft. candles||Minimum lighting intensity for prep areas|
|20 ft. candles||Minimum lighting intensity for hand washing or dishwashing areas,
buffets and salad bars, displays for produce or packaged food, utensil-
|10 ft. candles||Minimum lighting intensity for inside walk-in coolers
and freezers, dry-storage areas, dining rooms.