Canning
Canned goods with pH less than 4.6
High Acid Canned Good
How cooked string hoppers should be stored
Refrigerated
You show this at the beginning of your inspection
Badge
Maximum refrigerated shelf-life of most vegetables in oil
7 days
Food preservation method where food is sealed in an airtight container
Canning
Method to prepare can foods with pH greater than 4.6
Pressure canning
When foraging, a toxic one may be mistaken for an edible one
Mushrooms
Before throwing out temperature abused food, what must you do
Probe the food
pH product should reach as a safety measure if held at RT
4.2
Using bacterial culture to lower the pH of food
Fermentation
Bacteria of concern in canned goods
May be contaminated with heavy metals and Clostridium botulinum
Sea moss
You must confirm this every time you do an inspection
Ownership
Intrinsic property that fluctuates based off temperature
Water Activity
Cooking food sealed in airtight plastic bags in a water bath
Sous-vide
Scientifically tested and proven to be safe
Validated recipe
Used for chewing in the South Pacific, but can only be used for cultural purposes in Canada
Betel Nut
How frequently do you check on a premise issued a Red Closure sign
Every day
Product that has fish, spices and oil
Shito Sauce
Drying
Canned good linked to first case of botulism
Sausages
Chemical concern in elderberries
Cyanogenic Glycosides (toxic hydrogen cyanide)
Shelf-life of fresh chimichurri
3-4 Days
Adding nitrites/nitrates to meat
Curing