Critical Or Non-Critical
Facility or equipment in disrepair
Non-Critical
42°F and 134°F
Danger Zone
Habits that include keeping hands, hair, and body clean and wearing clean and appropriate uniform.
Personal hygiene
Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first
FIFO
Any food that is edible without further preparation, washing, or cooking.
Ready-to-eat food
Cross contamination between raw meat and ready-to-eat foods
Critical
110°F
Minimum temperature for the hot water in the washing sink
Detailed schedule listing all cleaning tasks in an operation, when and how they are to be performed, and who will perform them
Master Cleaning Schedule
4-5
Ice-water-bath
Failure of food employee to wear hair restraints
100°F
Minimum hot water temperature for handwashing sink?
Hair restraint
Store cold shrimp for ___days
3-5
Time/Temperature Control for Safety
TCS
Absence of a knowledgeable person-in-charge during hours of operation
Critical
165°F
The minimum temperate for cooking raw poultry
The air space between the floor drain and the drainpipe of a sink
Air gap
A date on ready-to-eat TCS food held for more than 24hrs. indicating by when the food must be sold, eating, or thrown out.
Date marking
Surface that comes into direct contact with food, such as a cutting board
Food-contact surfaces
Failure to cool foods cooked ahead of time rapidly
Critical
165°F
Temperature of cooking ground beef and ground pork
A hose connected to a faucet and submerged in a mop bucket is example of
Cross-connection
Recommended period of time during which food can be stored and remain suitable for use.
Shelf life
The body's negative reaction to a particular food protein
Food allergy