| A | B |
|---|
| key drop delivery | food delivered after-hours when the operation is closed; the supplier has a key to enter |
| reject | not accept something |
| recall | food that is known or suspected to be contaminated is taken back by the manufacturer |
| ROP food | reduced oxygen packaging, like vacuum packed products |
| shucked | with the shell off (for example, shucked shellfish) |
| pest | insect, rodent, or other living thing not wanted in an operation |
| shellstock ID tags | identification tag that must be on each container of shellfish received, with location and date of harvesting |
| first in, first out (FIFO) | shelving and rotating stock based on expiration dates so oldest products are used first |
| food additives | substance added to food to make shelf life longer or to change food so it does not need time-temp control |
| thaw | make something that was frozen to un-freeze |
| variance | document from regulatory authority that allows a requirement to be dropped or changed |
| minimum internal temperature | the required temperature the inside of food must reach to reduce pathogens in it to safe levels |
| consumer advisories | info for customers about dangers of undercooked or raw TCS foods, esp. meat, eggs or seafood |
| ice-water bath | cooling food by putting a container of hot food into a large container of ice water |
| ice paddle | plastic paddle filled with ice or water and then froze; then used to stir hot food to cool it quickly |
