Chapter 8 - Bell Ringer #1

First Out, First In

First In, Final Out

First In, First Over

First In, First Out

Mixing raw and cooked food

Transfer of harmful substances between food items

Cooking food at low temperatures

Using dirty utensils only

Allowing food to stay at unsafe temperatures too long.

Storing food in metal containers.

Cooking food for longer than necessary.

Serving cold food at room temperature.

50°F to 120°F.

Above 135°F.

41°F to 135°F.

32°F to 40°F.