Vocabulary 1
The spread of pathogens from one surface or food to another.
cross-contamination
A frequency of radiation waves of the electromagnetic spectrum.
Infrared
What does TCS stand for?
Time/Temperature Control for Safety
Surface probes check the temperature of ____ cooking equipment such as a griddle.
flat
When you buy the food to when you serve it.
The flow of food
The transfer of energy without physical contact.
radiation
what does FIFO stand for?
First In First Out
Minimize bare-hand contact with food that is _____ to eat.
ready
The act of allowing foods to stay in the temperature danger zone of 41 to 135 degrees Fahrenheit.
Time-temperature abuse
What does USDA stand for?
United States Department of Agriculture.
Time-temperature abuse can happen easily during ___
Preparation
A danger zone when pathogens grow between 41-135 degrees Fahrenheit.
Temperature danger zone
Cooking to the correct ____ is critical for keeping it safe
Temperature
What does CHO stand for?
Carbohydrate
Hold hot food at _____ degrees Fahrenheit or higher.
135