| A | B |
|---|
| HACCP | Hazard Analysis Critical Control Points |
| flow of food | the path food takes from when it is received to when it is disposed of as waste |
| critical control point | food contamination can be prevented, reduced, or eliminated |
| cool food safely | use ice bath, ice wand, or shallow containers |
| Minimum internal temperature | an example is cook chicken to 165* |
| Temperature Danger Zone | 41* to 135* |
| Four Hours | food can only be in the danger zone for this amount of time |
| calibrate | adjust a thermometer to 32* in a glass of ice water |
| verify HACCP | prove you have correct operating system |
| shelf life | the time period a food can be stored and still be good to use |
| FIFO | use first in, first out last |
| pasteurize | to heat to a temperature to kill bacteria |
| perishable | spoils quickly |
| holding | hot foods at 135* or higher |
| reheat | cook cooled foods to 165* |
| recycle | return a product to a raw material to be reused |
| manual dishwashing | pre-rinse, detergent, rinse, sanitize |
| hair restraint | hair pulled back, hat or hairnet |
| hand sanitizer | never to be used instead of hand washing in a commerical kitchen |
| cross contamination | movement of one microrganism from one place to another |
| Sanitizers | Bleach, quat, and iodine used in a water solution to kill bacteria |
| MSDS | Manufactures Safety and Data Sheet, to inform you about chemicals in the kitchen |
| irradiated food | food that has been exposed to radiation to ill bacteria |
| violation | not following a rule |
| USDA | inspects poultry, eggs and meat |
| FDA | oversees food and packaging of foods other than poultry, fish, and meat |
| Environmental Protection Agency | oversees solid waste including pacaging and recycling |
| OSHA | keeps industry related illness and injury honest |
