Food that is suspected to be contaminated and is taken back by the manufacturer.
What is Recalled Food.
100
Take Food from a frozen state to unfrozen state.
What is Thaw.
100
Plastic container filled with Ice and then frozen; used to stir hot food to cool it quickly.
What is Ice Paddle.
100
V shaped Tool used to hold and lift things.
What is Tongs.
200
Living thing not welcomed in a food service operation.
What is Pest.
200
To not accept a food item if suspected contamination, time temperature abuse or damage has occurred.
What is Reject.
200
Eggs best used for dishes that require little to no cooking and high risk populations.
What are Pasteurized Eggs.
200
Information to customers about Dangers of Undercooked or Raw TCS Foods.
What are Consumer Advisories.
200
Tools used for eating and/or serving food.
What are Utensils.
300
Food Delivered after hours when the operation is closed.
What is Key Drop Delivery.
300
Vendors that have been inspected and meet all applicable state/federal regulations.
What are Approved, Reputable Suppliers.
300
Required temperature the inside of food must reach to reduce pathogens to safe levels.
What is Minimum Internal Temperature.
300
Eggs that are cracked open and combined in a container.
What are Pooled Eggs.
300
Skin of Hand touches Food and should never be done when handling RTE Foods.
What is Bare Hand Contact.
400
Vacuum Packed Products
What are ROP Foods.
400
Identification that must accompany shellfish when received.
What are Shellstock ID Tags.
400
Document from regulatory authorities that allows a requirement to be dropped or altered.
What is Variance.
400
Shoots cold air across food at high speeds to remove heat.
What is Blast Chiller.
400
Food that is in a large container from which customers take/dispense the food they want to purchase.
What is Bulk Food.
500
Shelving and Rotating Food based on expiration dates.
What is First In, First Out (FIFO).
500
Labeling System for TCS Foods if held for longer than 24 Hours indicating what the food is and when it expires.
What is Date Marking.
500
Substances added to Foods to make shelf life longer or to alter food so that it doesn't require time-temperature control.
What are Food Additives.
500
Method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times.
What is Sous-vide.
500
Food Cover over Self Service Food Areas that are 7 inches beyond the food and 14 inches above the food.