| A | B |
|---|
| Temperature Danger Zone | The temperature between 41 and 140 degrees within which most bacteria grow |
| MAP foods | A packaging process which air is removed and replaced with gases such as carbon dioxide and nitrogen |
| Sous Vide foods | Vacuum packaging in individual pouches |
| UHT foods | Foods packaged under sterile conditions |
| Time Temperature Indicator | A device attached to food shipment to determine if the temperature of the product has exceeded safe limits during shipment. |
| Ice point method | Method of calibrating based on freezing point of water |
| Boiling point method | A method of calibration that varies with altitude and atmospheric pressure |
| Meat, Poultry, Fish | Receive at 41 degrees or lower |
