Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


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.
We do not share your email address with others. It is only used to allow you to reset your password. For details read 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.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
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