| A | B |
|---|
| Variance | Document issued by a regulatory agency that allows a requirement to be waived or modified |
| Minimum internal cooking temperature | The required minimum temperature the internal portion of food must reach in order to sufficiently reduce the number of microorganisms that might be present. This temperature is specific to the type of food being cooked. Food must reach and hold its required minimum internal temperature for a specified amount of time |
| Two-stage cooling | Criteria by which cooked food must be cooled from 135˚ F to 70˚ F (57˚ C to 21˚ C) within two hours and from 70˚ F to 41 ˚ F (21˚ C to 5˚ C) or lower within the next hours, for total cooling time of six hours |
| Ice-water bath | Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water |
| Ice paddle | Plastic paddle filled with ice, or with water, and then frozen. When used to stir hot food, it cools it quickly |
