| A | B |
|---|
| accurate | correct, exact |
| flow of food | path food takes from purchasing and receiving through storing, preparing, cooking, holding, reheating and serving |
| monitor | to watch carefully to be sure it is correct |
| bimetallic stemmed thermometer | most common thermometer measures temperature through a metal probe with a sensor in the end |
| internal | inside |
| time-temperature indicator (TTI) | device attached to a food shipment to see if the products temperature has been safe during shipment and storage |
| calibrate | adjust thermometer to a standard, like the freezing or boiling point of water, so it gives accurate readings |
| shellstock identification tags | ID tag that must be on each container of live, molluscan shellfish received, attached until all shellfish are used |
| storage | keep for future use |
| first in, first out (FIFO) | shelving and rotating stock based on expiration dates so oldest products are used first |
| guidelines | ideas or rules on what to do or not to do |
| maintenance | keep something in good condition by checking, cleaning and fixing it |
| refrigerated storage | storage used to hold TCS food at an internal temperature of 41°F or lower |
| frozen storage | storage to hold food at temperatures that will keep it frozen |
| dry storage | storage that holds dry and canned food at temperatures of 50-70°F and at a relative humidity of 50-60% |
