Health and Human Services         Division of Public Health	Division on Public Health
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Times, Temperatures, and Terms to Remember

41º F to 135º F	Temperature danger zone.
pH 4.6 or lower	pH level at which most harmful bacteria will not grow well.
0º to 220º F (-17.8º to 104.4º C)	Temperature range for a bi-metallic stemmed thermometer.
20 seconds	Appropriate length of time for handwashing
41º F (4.4º C)	Maximum internal product temperature for refrigerated food
90 days	Length of time shelfstock identification tags must be kept on file.
50º F (10º C)	Ideal dry storage temperature.
6 inches	Storage distance of food off the floor and away from the wall.
26º to 32º F (-3.3º to 0º C)	Internal product temperatures in deep-chilling units
0º F (-17.8ºC)	Internal product temperature for frozen food.
Label/Date/Time	Product rotation identification for deliveries and prepared or cooked food.
TTI	Time-temperature indicator.
MAP	Modified atmosphere packaging.
FIFO	First in, first out.
HACCP	Hazard analysis critical control point-following the food flow through your operation.
CCP	Critical control point.
70º F (21.1º C) or lower	Running drinkable water temperature for thawing food.
Bare Hand Contact	No bare hand contact with ready to eat foods. Use plastic gloves, tongs or deli tissue
Date Marking	Ready to eat, potentially hazardous, refrigerated food when open or at time of preparation must be dated and consumed within 7 days.
165º F (73.9º C) for 15 seconds	a. Minimum internal product temperature for all poultry, game birds, stuffed meats, and stuffed pasta. b. Minimum internal product temperature for reheated food
155º for 15 seconds	a. Minimum internal product temperature for ground beef and ground pork. b. Minimum internal product temperature for pork, ham, sausage, and bacon.
135º for 15 seconds	Minimum internal product temperature for cooked potentially hazardous food.
135º F (60º C)	Minimum internal product temperature for holding potentially hazardous food.
165º F (73.9º C) allow to stand covered for two minutes	Minimum internal product temperature for potentially hazardous food cooked in a microwave.
2 inches or less	Product depth for food cooling in shallow pans.
180º F (82.2º C)	Final rinse cycle for high-temperature dishwashing machine at the manifold.
170º F (76.7º C) for 30 seconds	Heat sanitizing for manual immersion.
1 minute	Immersion time for chemical sanitizing.
NSF International	Foundation that publishes and designs standards for foodservice equipment.
PCO	Pest control operator.
IPM	Integrated pest management.
MSDS	Material Safety Data Sheet.
DPH\Sanitation\Time, Temperatures, Terms