Unwanted reverse flow of contaminates through a cross-connection into a potable water system
What is Backflow
100
Single- celled, living microorganism that can spoil food and cause food borne illness
What is bacteria
100
Process of ensuring that a thermometer gives accurate reading by adjusting it to a known standard, such as freezing point or boiling point of water
What is calibration
200
FDA
What is Food and Drug Administration
200
UHT
What is ultra high temperature
200
Reproduction of bacteria by splitting in two
What is bacteria growth
200
Process of identifying and evaluating potential hazards associated with food in order to determine what must be addressed in the HACCP plan
What is hazard analysis
200
People who carry pathogen and infect others, yet never become ill themselves
What is Carriers
300
USDA
What is U.S. Department of Agriculture
300
ADA
What is Americans with Disabilities Act
300
Surface that comes into direct contact with food, such as a cutting board
What is food contact surface
300
The most common and versatile type of thermometer, measuring through a metal probe with a sensor in the end.
What is bimetallic-stemmed thermometer
300
chemical substances, such as cleaners,sanitizers, polishes, machine lubricants and toxic metals, that leach from cookware and equipment that have contaminated food
What is chemical contaminates
400
CDC
What is Centers for Disease Control and Prevention
400
EPA
What is Enviromental Protection Agency
400
Predetermined step taken when food does not meet a critical limit
What is corrective action
400
Alkaline detergents, often called degreasers, that contain a grease-dissolving agent
What is degreasers
400
Equipment designed to cool food quickly, many are able to cool food from 135 degrees to 37 degrees with 90 seconds
What is Blast chiller
500
FSIS
What is Food safety and inspection service
500
TTI
What is time temperature indicator
500
Science based reference for retail food establishments on how to prevent food borne illness
What is FDA Food Code
500
Agency of the U.S. department of Agriculture that inspects and grades meat, meat products, poultry, dairy, eggs, egg products and fruit and vegetables shipped accross state boundaries
What is (FSIS) Food Safety Inspection Service
500
Group of programs and procedures and measures designed to prevent food borne illness by actively controlling risks and hazards throughout the flow of food