| A | B |
|---|
| quantity | amount, how many |
| thaw | make something that was frozen, now not frozen |
| produce | fruits and vegetables |
| soak | put in water for long time |
| discard | throw away |
| on-site | at the place |
| variance | document from regulatory authority that allows a requirement to be dropped or changed |
| food additives | added to food to make shelf life longer, or to change food so it does not need time and temperate control |
| minimum internal temperature | the required minimum temperature the inside part of food must reach to correctly reduce the microorganisms in it |
| probe | something that can be stuck into food |
| requirement | something you must do |
| consumer advisories | information for customers about dangers of undercooked or raw TCS foods |
| population | group of people |
| ice-water bath | cooling food by putting a container of hot food into a larger container of ice water |
| ice paddle | plastic paddle filled with ice or water and then frozen; then used to stir hot food to cool it quickly |
