Monitoring Procedures
Foods that can become unsafe or spoil quickly if not refrigerated or frozen.
What is perishable foods?
It is the plan, design, or arrangement of objects and spaces in a room.
What is layout?
It is following practices that help prevent food-borne illness and keep food safe to eat.
What is food safety?
The process of selecting, cleaning, cooking, and arranging ingredients to create dishes for consumption.
What is preparation?
It is a prevention-based system of identifying and controlling hazards to maintain the safest food possible by purchasing through service.
What is HACCP?
It is letting microorganisms from one food get into another.
What is cross-contamination?
It is sickness caused by eating contaminated food, sometimes called food poisoning.
What is food-borne illness?
It is keeping work areas from dirt or bacteria.
What is sanitation?
It is the act of providing food and beverages to customers in a dining establishment, catering event, or other food-related settings, often involving aspects such as taking orders, serving meals, and maintaining cleanliness and orderliness in the dining area.
What is service?
It is the range of temperatures at which most bacteria multiply rapidly—between 40° and 140° Fahrenheit.
What is danger zone?