The

Culture Food Safety of

Week 4:

TIME & TEMPER ATURE CONTROL September 2017

Directions: Write the correct minimum required cooking temperature next to

the food item. 165°F (74°C)

155°F (68°C)

145°F (63°C)

135°F (57°C)

____________ Meat lasagna

____________ Cheeseburger

____________ Cooked spaghetti

____________ Fried shrimp

____________ Roast chicken

____________ Grilled pork chops

Sponsored by

2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are trademarks of NRAEF. National Restaurant Association® and arc design are trademarks of the National Restaurant Association.

©

17061201 v.1707

The

Culture Food Safety of

Week 4:

TIME & TEMPER ATURE CONTROL September 2017

Directions: Write the correct minimum required cooking temperature next to

the food item. 165°F (74°C)

155°F (68°C)

145°F (63°C)

135°F (57°C)

165°F (74°C) ____________ Meat lasagna

155°F (68°C) ____________ Cheeseburger

135°F (57°C) ____________ Cooked spaghetti

145°F (63°C) ____________ Fried shrimp

165°F (74°C) ____________ Roast chicken

145°F (63°C) ____________ Grilled pork chops

Sponsored by

2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are trademarks of NRAEF. National Restaurant Association® and arc design are trademarks of the National Restaurant Association.

©

17061201 v.1707

La

cultura de la

seguridad alimentaria

Semana 4:

CONTROL DE TIEMPO Y TEMPER ATUR A Septiembre de 2017

Instrucciones: Anota la temperatura mínima de cocción requerida correcta junto

a cada alimento.

165°F (74°C)

155°F (68°C)

145°F (63°C)

____________ Lasaña con carne

____________ Hamburguesa con queso

____________ Espaguetis cocinados

____________ Camarones fritos

____________ Pollo rostizado

135°F (57°C)

____________ Chuletas de puerco asadas

Patrocinado por

2017 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe® y el logotipo de ServSafe son marcas registradas de la NRAEF. National Restaurant Association® y el diseño del arco son marcas registradas de la National Restaurant Association.

©

17061201 v.1707

La

cultura de la

seguridad alimentaria

Semana 4:

CONTROL DE TIEMPO Y TEMPER ATUR A Septiembre de 2017

Instrucciones: Anota la temperatura mínima de cocción requerida correcta junto

a cada alimento.

165°F (74°C)

155°F (68°C)

145°F (63°C)

165°F (74°C) ____________ Lasaña con carne

155°F (68°C) ____________ Hamburguesa con queso

135°F (57°C) ____________ Espaguetis cocinados

145°F (63°C) ____________ Camarones fritos

165°F (74°C) ____________ Pollo rostizado

135°F (57°C)

145°F (63°C) ____________ Chuletas de puerco asadas

Patrocinado por

2017 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe® y el logotipo de ServSafe son marcas registradas de la NRAEF. National Restaurant Association® y el diseño del arco son marcas registradas de la National Restaurant Association.

©

17061201 v.1707