Vocabulary 3
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| CDC | Conduct research and assist in investigating foodborne illness outbreaks.
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| Poor Cleaning and Sanitizing | Equipment, utensils and food contact surfaces are not washed and sanitized correctly; wiping cloths not stored in a sanitizing solution; sanitizing solution not at the correct level.
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| Chemical Contamination | Include cleaners, sanitizers and polishes.
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| 4 Major Bacteria | (that cause Foodborne Illness) Salmonella Typhi, Nontyphoidal Salmonella, Shigella and Shiga Toxin or E. Coli
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| Gathering Information | Get the who, what, where, when and why from the person making the complaint
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| Food Allergen | A protein in food that some people are sensitive to; occurs naturally and when enough is eaten an allergic reaction occurs
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| Jewelry | Remove from hands and arms before prepping food; can wear a plain band ring (wedding)
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| Corrective Actions | (List 3) Dispose of contaminated foods; clean equipment and utensils and retrain staff
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| Calibration Nut | Used to adjust a bimetallic stem thermometer to be accurate
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| Thermometer Accuracy | Food - plus/minus 2 degrees F and Air - plus/minus 3 degrees F
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| Approved Supplier | Suppliers that have been inspected and can show you and can show you an inspection report. They also meet all local, state and federal laws
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| Best-by Date | Is the date by which the product should be eaten for best flavor and quality
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| 2 - 4 Rule | Cool from 135 F to 70 F in 2 hours and then from 70 F to 41 F or lower in 4 hours
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| Foods cooked to | 165 degrees F / 15 seconds Poultry (whole or ground), stuffing, stuffed meats and dishes that include previously cooked TCS ingredients
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| Minimum Time Required to Check Food Temperatures | At least every 4 hours
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| Containers for Off-site Service | Must be food grade and insulated
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| Cold Food held without Temperature Control for how long | Up to 6 hours
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| Reheating foods for immediate service | Can be reheated to any temperature if it was cooked and cooled correctly
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| Maximum Registering Thermometer | Indicates the highest temperature reached during use
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| Jewelry | Remove from hands and arms before prepping food; can wear a plain band ring (wedding)
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| Hand Antiseptics | Must comply with FDA standards and used after handwashing. Never in place of handwashing
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To hide a column, click on the column name.
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You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
foodielyn