measurements
The small t stands for?
what is teaspoon?
who is at risk for foodborne illness?
what are older adults, young children and people with chronic diseases?
what is something you roll out dough with?
what is a rolling pin?
what do the words PASS stand for?
what is pull the pin, aim at the base, squeeze the trigger, sweep from side to side.
what is an FDA FOOD CODE?
what is a document that is updated frequently to reflect new findings about keeping food safe.
how many cups in a gallon?
what is 16?
how long are you to wash your hands?
what is 20 seconds?
what is a handy tool used to cut pizza?
what is a pizza cutter?
what is a class c fire?
what is an electrical fire?
what is an inspection by the health department known as?
what is called a food safety audit?
how many ounces in a cup?
what is 8?
what are the three hazards?
what is physical, chemical, and biological?
what is a tool that scoops out smooth balls from melons?
what is a melon baller?
what is a second degree burn?
what is burn is deeper and more painful. blisters form and skin is red.
what is the first step in a HACCP PLAN?
what is to conduct a hazard analysis?
how many cups are in a pound of butter?
what is 2?
what is a foodborne illness?
what is a disease transmitted to people by food?
what has a cone shape used to strain or puree foods?
what is a china cap?
what is a fire emergency plan?
what is a plan of action in case of a fire?
what is a food safety system?
what is a system of precautionary steps that take into account all the ways food can be exposed to biological, chemical, physical hazards?
how do you properly measure a cup of flour?
what is spoon the flour in the cup and level it off with a straight metal spatula.
what is the difference between cleaning and sanitizing?
what is cleaning is removing soil or food from the surface and sanitizing means to reduce the number of pathogens on a surface?
what is a large perforated stainless steel bowl with a base or without used to drain foods?
what is a colander?
what is a class K fire?
what are fires caused by deep fat fryers?
what are the seven steps of HACCP?
WHAT IS conduct a hazard analysis, determined critical control points, establish critical limits, establish monitoring procedures, identify corrective actions, establish procedures for record-keeping, verify that the system works?