Save
Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account. Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't Know
Remaining cards (0)
Know
0:00
edit
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

food 2

terms

TermDefinition
contamination presence of any harmful or objectionable substance or object in food
cross-contamination transfer of a hazard from one food item to another
food anything edible that people usually consume including water and ice
food establishment an operation that stores,prepares,packages,serves and sells
food safety the safeguard or protection from anything that could harm consumers health
hazard are anything that could cause harm cusumers
approved supplier reputable company in compliance with regulatory authorities.
flow of food The path that food follows from delivery to service and consumption.
shelf-life The time under proper storage conditions that food will remain safe
dehydration Removal of water
preservation Procedures used to control spoilage
spoilage Spoilage: Process that occurs that makes food unacceptable to consume
use-by date The last date recommended for the use of the product while at peak quality
sell-by date Tells the store how long to display the product for sale.
closed/code-date Packing numbers for use by the manufacturer
calibration Ensuring a temperature measuring device has an accurate reading
commercially processed A food that has undergone temperature treatments, processing and/or packaging
core/internal temperature Temperature at the last place in food to be heated usually the center of the thickest
temperature abuse when food is left in the temperature danger zone for an extended period of time
CROSS CONTACT
FOOD ALLERGY
FOOD INTOLERANCE
ACTIVE MANAGERIAL CONTROL
IMMINENT HEALTH HAZARD
CRITICAL CONTROL POINT
REASONABLE CARE
CRISIS MANAGEMENT
FOOD DEFENSE
HACCP
AIR GAP
BACK FLOW
DURABLE
IMPERVIOUS
POTABLE
Sterilize
Sanitizer
Contact time
Food-contact surface
Hand-contact surface
Reinstated Employee
Created by: chodge5358
Popular Culinary Arts sets

 

 



Voices

Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
Retries:
restart all cards