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 jar
Canning
Method to prepare can foods with pH greater than 4.6
Pressure canning
Rice that is often produced with vinegar
Sushi Rice
Before throwing out temperature abused food, what must you do
Probe the food
The type of environment oil-based products create
Anaerobic
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
Added ingredients that increases the moisture content, which is a breeding ground for bacteria
Fresh Ingredients
Cooking food sealed in airtight plastic bags in a water bath
Sous-vide
Scientifically tested and proven to be safe
Validated recipe
Raw Meat Dishes
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
Type of lid that must be used in canning
Two-piece lid
Can only be used for religious purposes in Canada as it's been declared a carcinogen by WHO
Betel Nut
Only allow sauces with pH below 4.1 to use this processing method
Hot-Fill Method
Intrinsic property that doesn't need to be tested as it fluctuates with temperature
Water Activity
Adding nitrites/nitrates to meat
Curing