| A | B |
|---|
| Refrigerated storage | Storage used to hold potentially hazardous food at an internal temperature of 41F or lower. |
| Frozen storage | Storage typically designed to hold food at temperatures that will keep it frozen. |
| Dry storage | Storage to hold dry & canned food at temp. 50 F & 70 F and relative humidity of 50-60 percent. |
| First in, first out | Method of stock rotation, products shelved based on use-by/exp. dates, oldest products used first. |
| Shelf life | Recommended period of time during which food can be stored and remain suitable for use. |
| Hygrometer | Instrument used to measure relative humidity in storage areas. |
| Variance | Document issued by a regulatory agency that allows a requirement to be waived or modified. |
| Minimum internal cooking temperature | Req. minimum temp. the internal portion of food must reach to reduce the # of microorganisms present. |
| Two-stage cooling | Food cooled from 135F-70F w/in 2 hrs & 70F-41F or lower w/in 4 hrs, total 6 hrs. |
| Ice-water bath | A container holding hot food is placed into a sink or larger container of ice water. |
| Ice paddle | Plastic paddle filled w/ice, or w/water, then frozen. It cools hot food quickly. |
| Off-site service | Service of food to someplace other than where it is prepared or cooked. catering / vending |
| Single-use item | Disposable tableware - plastic flatware, paper, plastic cups |
| Hot-holding equipment | Equip. such as chafing dishes, steam tables, heated cabinets to hold food at 135F or higher. |
| Cold-holding equipment | Equip. to hold cold food at 41F or lower. |
