keywords:
Bookmark and Share



Front Back
41° - 135°F
danger zone for foods
pH
measure of acidity, alkalinity; 7.5-4.6 = danger
50% - 60%
humidity in dry storage areas
FDA
food and drug administration; new food code every 4 years; gain information from USDA, CFP, CDC
Food Allergies
body\'s negative reaction to microscopic protein; 8 major allergies
Ciguatera
from predatory reef fish, warm water, red tide; symptoms
7 Days
length of time for refrigerated food holding
IPM
integrated pest management
135°F
hot holding temperature; temperature to cook vegetables for hot holding
Lighting
intensity - 50 foot candles (kitchen), 20 foot candles (service), 10 foot candles (fridge)
GMP
good manufacturing practices; approved, reputable sources
Cross-Contact
transfer of allergen from one place to another
100°F
sink water for hand washing (20 seconds washing, 10-15 seconds scrubbing)
Thermocoupler
thermometer with different probes
Thermistor
thermometer with different probes
7.5 - 4.6
pH range in which food is in danger
GAP
good agriculture practices; approved, reputable sources
180°F
dishwashing machine water temperature for final sanitizing rinse
120°F
dishwashing machine water temperature for chemical machine
TTI
time/temperature indicator on fish packages; green - good, red - bad
Infrared (laser)
thermometer that takes only surface temperature
Temperature Sensitive Tape
proof that dishwashing machines reach proper temperatures
171°F
temperature for third sink without chemicals for 30 second soak
Scombroid
ocean-going fish poisoning; mahi mahi, mackeral, tuna, bonito; temperature-abused fish, symptoms similar to allergic reaction
10 - 15 seconds
length of time for scrubbing during handwashing
90 days
length of time purchasing records for fish must be kept
6 inches
distance required between floor and storage
ASP
amnesic shellfish poisoning; cold water
50°F - 70°F
dry storage temperatures
135°F-70°F
first stage for cooling hot items - must reach 70 within two hours
110°F
temperature of soapy water in first sink compartment
Cross-Contamination
transfer of pathogens from one place to another
45°F or lower
storage temperatures for shelled eggs, shellfish
165°F / 15 seconds
temperature for cooking chicken, reheating foods, microwave, stuffing
HACCP
hazard analysis, critical control points; process to ensure food safety
PCO
pest control operator; help to create pest management plan
41°F or lower
safe holding temperature for cold items
NSP
neurotoxic shellfish poisoning; warm water
70°F - 41°F
second stage of cooling; must be completed within 4 hours
MSDS
material data safety sheet; chemical records
PSP
paralytic shellfish poisoning; cold waters, red tide
155°F / 15 seconds
temperature for cooking ground meat, eggs for holding
6 Hours
length of time food can remain between 41°F and 135°F if 70°F is reached within first two hours
4 Hours
length of time food can remain between 41°F and 135°F (danger zone)
FAT TOM
food, acid, time, temperature, oxygen, moisture; conditions necessary for growth
EPA
Environmental Protection Agency
USDA
US Department of Agriculture
aW
water activity; .85 and higher - potentially hazardous
FIFO
first in, first out
145°F / 15 seconds
temperature for cooking whole pieces, eggs for immediate service
x of y cards Next >|