| A | B |
|---|
| hot holding equipment | equipment designed to hold food at an internal temp of 135 degrees pr higher, ex. steam table, chafing dishes, and heated cabinets |
| sneeze guard | food shield placed over self-servie displays and food bars, which extends 7 inches beyon the food and 14 inches above the counter |
| vending machine | machine that dispenses hot and cold food, beverages, and snacks |
| food safety management | group of programs, procedures, and measures designed to prevent food borne illness by actively controlling riskes and hazards throughout the flow of food |
| hazard analysis critical control point | food, safety management system based on the idea that if signigficant biologica, chemical, or physical hazards are identified within the foods flow, then they can be eliminate or reduced to safe levels. |
| cold hold equipment | designed to hold cold food at an internal temp. of 41 degrees F or lower |
| off site service | service of food to someplace other than where the food was prepared |
| single use items | disposable items designed to be used only once |
| active managerial control | management system designed to preven FBI by addressing the 5 most common risk factors identified by the CDC |
