A large pot fi lled with ice water in which containers of hot food can be placed in order for the
food to be cooled more quickly and evenly, with frequent stirring.
An example of a food safety management system; HACCP
identifi es major biological, chemical, or physical hazards at specifi c points within a food’s fl ow through the
operation so that those hazards can be prevented, eliminated, or reduced. An effective HACCP system is
unique to the operation and based upon a written plan that considers an operation’s menu, guests, equipment,
processes, and operations.
Describes the point where water is hot enough that bubbles form and rise to the top as vapor (steam).
A manager taking responsibility to actively control risk factors for foodborne illness in
a proactive, rather than reactive, way, including anticipating the risks and planning for them using such tools as
training programs, manager supervision, and the incorporation of standard operating procedures (SOPs), or a
more complex HACCP (Hazard Analysis Critical Control Point) program.
Result when pathogens spread from one surface or food to another.
To adjust a thermometer to ensure it gives a correct reading.
To calibrate, or adjust, a thermometer based on the temperature at which water freezes in order
to ensure its accuracy.
A source of food that has been inspected by appropriate agencies (e.g., government
agencies) and meets all applicable local, state, and federal laws.
Down
The path that food takes in an operation, from the operation’s purchase to its service of the food.
Service of food away from the kitchen operation, including delivery, mobile/temporary kitchens,
and vending machines.
Plastic paddles that can be filled with ice or with water and then frozen and used to stir food in order
to cool it quickly.
Result when food has remained too long in the temperature danger zone, 41°F to 135°F
(5°C to 57°C), which is the range in which pathogens grow well; the longer food stays in the temperature danger
zone, the more time pathogens have to grow. In addition, food is time-temperature abused any time it is cooked
to the wrong internal temperature, held at the wrong temperature, or cooled or reheated incorrectly.
A method of rotating food in storage to use the oldest inventory fi rst, which could include
the following: (1) Identify the food item’s use-by or expiration date, which is usually somewhere on the packaging;
(2) store items with the earliest use-by or expiration dates in front of items with later dates; (3) once shelved, use
those items stored in front fi rst.
To calibrate, or adjust, a thermometer based on the temperature at which water boils in
order to ensure its accuracy.
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