WebFill a cup with ice water and allow the water to sit for a couple minutes. Then, place the thermometer in the middle of the ice water so that it doesn’t touch the side of the cup. … Web3 Cleaning and Sanitizing Food Contact Surfaces (Sample SOP) PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized. SCOPE: This procedure applies to foodservice employees involved in cleaning and sanitizing food contact surfaces. KEY WORDS: Food Contact Surface, Cleaning, …
Servsafe - Food Temps and Storage Flashcards Quizlet
WebCold Holding Food Temperature Log Minimum Cold Holding Temperature 41°F or below Best Practice: Check food temperature every two hours, allow time for corrective action . Date . Time ; Food Item . Temperature : Corrective Action . Employee Initial : Author: LaViolette, Sara Created Date: WebTemperature Log: Hot Holding Units The hot holding unit must hold hot food at a temperature at or above 60oC (140oF) • Preheat the water in the hot-holding unit. Allow enough time for the unit to heat to at least 60 oC (140F) before putting food into the unit. • oPreheat the food to 74oC (165F) before putting it into the unit. rod bernath obit
The Final Table - Wikipedia
WebAug 31, 2015 · Cooking-Reheating Temperature Log (Version 2 - Prototype) Instructions: Take and record the temperature of potentially hazardous foods at the end of the designated cooking period. Continue cooking if needed until the minimum internal temperature required by WI food code is reached and record the final temperature. … WebHot Holding Temperatures - will be recorded every two hours. All hot foodsmust read 135°F. Reheated are heated to an internal temperature of 165°F. Foods are discarded … WebReheating Temperature Log All reheated foods must be rapidly reheated to 165°F or greater , using proper equipment such as a stovetop, microwave, or oven. Do NOT use … o\u0027reilly auto parts lawn mower battery