| A | B |
|---|
| TCS FOOD | food that requires time-temperature control |
| HACCP | hazard analysis critical control point |
| FLOW OF FOOD | the route that food takes from the back door to customer |
| DANGER ZONE | 41 to 135 degrees |
| FATTOM | whatconditions bacteria needs to grow |
| FAT | food acidity temperature |
| TOM | time oxygen moisture |
| PHYSICAL HAZARD | fish bone hair |
| CHEMICAL HAZARD | cleaning supplies, copper and oj. |
| CROSS CONTAMINATION | when safe food come in contact with bacteria, cutting board |
| PROPER CUT PROTECTION | band aid and disposable glove |
| INTERNAL COOKED TEMP-POULTRY | 164 |
| INTERNAL COOKED TEMP-BEEF/VEAL | 145 |
| INTERNAL COOKED TEMP-STUFFED FOODS | 165 |
| INTERNAL COOKED TEMP-REHEATED FOOD | 165 |
| HOT HOLDING TEMPERATURE | 135 OR HIGHER |
| COLD HOLDING TEMPERATURE | 41 OR LOWER |
| ALERT | Assure, Look, Employees, Reports and Threat |
