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Temperature danger zone
41-135 degrees fahrenheit
Amount of moisture available in food for microorganisms to grow.
Water activity (aw)
Ready-to-eat food
Any food that is edible without further preparation, washing, or cooking.
Examples: washed fruit and vegetables, both whole and cut; deli meats; and bakery items.
Microorganisms, such as viruses, bacteria, parasites, and fungi, as well as toxins found in certain plants, mushrooms, and seafood, that have contaminated food.
Biological contaminants
Another word for poison
Toxin
FATTOM
food-acid-time-temperature-oxygen-moisture
Group of sanitizers all having the same basic chemical structure.
Quaternary ammonium compounds (quats)
Host
Person, animal, or plant on which another organism lives and from which it takes nourishment.
Cleaner designed to penetrate and soften dirt to help remove it from a surface.
detergent
True or false:
Restaurant and foodservice regulations are typically written at the state level
true
fifo DEFINITION
Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.
Hepatitis A
Disease-causing inflammation of the liver. It is transmitted to food by poor personal hygiene or contact with contaminated water.
Time-temperature abuse
Time and temperature monitoring device attached to a food shipment to determine if the product’s temperature has exceeded safe limits during shipment or subsequent storage.
Critical limit
In a HACCP system, the minimum or maximum limit a critical control point (CCP) must meet in order to prevent, eliminate, or reduce a hazard to an acceptable level.
What is the smallest of the microbial food contaminants
virus
Level of acid in a food. Foodborne microorganisms typically do not grow in highly acidic food.
acidity
Packaging method by which the air inside of a package is altered using gases.
modified atmosphere packaging (MAP)
Type of fungus that causes food spoilage. Can convert sugar in to carbon dioxide.
yeast
Device preventing the backflow of contaminants into a drinkable water system.
Vacuum breaker
The pH scale ranges from _ to _
0 to 14.0
Federal agency that regulates and monitors workplace safety.
NSF
Hard water
Water containing minerals such as calcium and iron in concentrations higher than 120 parts per million (ppm).
Federal agency that regulates and monitors workplace safety.
Occupational Safety and Health Administration (OSHA)
Federal agency responsible for the inspection and quality grading of meat, meat products, poultry, dairy products, eggs and egg products, and fruit and vegetables shipped across state lines.
U.S. Department of Agriculture (USDA)
What is the temperature danger zone in celsius
5-57 degrees