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Culinary 101

Basic of Food Safety & Sanitation

Clean The absence of dirt, grime, grit, and grease.
Sanitary The absence of pathogens.
Temperature Danger Zone 41 - 135 degrees F.
Mise Products and items to be fabricated.
Mis 'en place All aspects that bear on getting the job done.
Food Contact Surface Any surface that may potentially that food may come into contact with.
Critical Control Point Any potential safety hazard that may be identified including a preplanned control to eliminate the hazard.
TCS Time Temperature Control for Safety
Created by: chefdj2317