Numeric Value | Description |
---|---|
±2° | Thermometers must be accurate to ±2° |
±3°F | Thermometers in refrigeration units 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) |
85° | 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° (17 sec.) | Ground meat – including beef, pork, and other meat. Injected meat – including brined ham and flavor-injected roasts. |
165° (<1 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. |