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food 2

TermDefinition
CROSS CONTACT
FOOD ALLERGY
FOOD INTOLERANCE
ACTIVE MANAGERIAL CONTROL
HACCP
IMMINENT HEALTH HAZARD
CRITICAL CONTROL POINT
REASONABLE CARE
CRISIS MANAGEMENT
FOOD DEFENSE
AIR GAP
BACK FLOW
DURABLE
IMPERVIOUS
POTABLE
Sterilize
Sanitizer
Contact time
Food-contact surface
Hand-contact surface
Reinstated Employee
Excluded Employee
Restricted Employee
Highly susceptible population
Heat stable toxin
Spore
Vegetative Cell
CALIBRATION
COMMERCIALLY PROCESSED
CORE/INTERNAL TEMPERATURE
TEMPERATURE ABUSE
USE-BY DATE
SELL-BY DATE
CLOSED/CODE-DATE
Approved supplier
Flow of Food
Shelf-life
Dehydration
Preservation
Spoilage
Person in Charge (PIC)
Active Management Control
Reasonable Care
Food Establishment
Food Safety
Hazard
Contamination
Cross-contamination
Food
Created by: chodge5358
Popular Culinary Arts sets

 

 



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