10-15 Seconds Correct Answers Time a person should scrub
their hands during washing
100 degree F Correct Answers Minimum temperature for
hands to be washed
110 degree F Correct Answers Minimum temperature for
rinsing equipment in 3 compartment sink
135 degree F or higher Correct Answers Hot Holding
Temperature
145 degree F Correct Answers Fish (solid portions), beef,
lamb, pork, eggs for immediate consumption
155 degree F Correct Answers Ground beef, ground meat
tenderized, injected meats, eggs at buffet
165 degree F Correct Answers Poultry and stuffed products /
Reheating products
171 degrees F for 30 seconds Correct Answers Manual
sanitizing temperature and contact time
180 degree F Correct Answers Temperature of final rinse for
mechanical use
2 degree F Correct Answers - or + when calibrating
thermometer