Cooking
Tool used to measure the temperature of food to ensure readiness
What is a Thermometer?
This binder or log is used to keep track of all cleaning chemicals and their SDSs
What is the chemical inventory or SDS book?
Method for declaring allergens present in a product
What is Product Labelling?
The acronym SSOP stands for this sanitation-related documentation
What is Sanitation Standard Operating Procedure?
This type of protective clothing is worn to prevent contamination of food from hair
What is a hairnet?
Lamb steaks, chops and roast's Minimum Internal Cooking Temperature
What is 145 degrees Fahrenheit?
These should always be labeled with identity, hazards, and manufacturer information
What are secondary chemical containers?
Assigning specific colors to different areas, cleaning tools, or tasks to prevent cross-contact
What is Color-Coding?
This step follows cleaning and is designed to reduce or eliminate microorganisms on surfaces that come into contact with food
What is Sanitizing?
This term refers to the unintentional introduction of physical, chemical, or biological hazards into food products
What is contamination?
This meat has a 165°F Minimum Internal Cooking Temperature
What is chicken?
These devices are commonly used as an OPRP and CCP to detect for ferrous, non-ferrous and stainless steel contaminants in final product lines
What are metal detectors?
When an allergen unintentionally gets introduced into a product that's not supposed to contain it
What is Allergen Cross-Contact?
This form of verification activity is what Ferrara requires be performed on product contact surfaces after each wet cleaning is completed and has passed a visual inspection
What is ATP Testing?
This type of hazard includes things like metal shavings, glass, or plastic pieces in food
What are physical hazards?
Using separate cutting boards for raw meats, poultry, and other foods (advised by USDA)
What is Cross-Contamination Prevention?
This common environmental pathogen is the primary target of monitoring in cold, wet environments
What is Listeria monocytogenes?
Best-practice for allergen-containing raw material storing method
What is Raw Material Segregation?
Program used to assess the effectiveness of sanitation and hygiene practices, and to prevent contamination
What is Environmental Monitoring Program?
This part of a Food Safety Plan outlines steps to take when monitoring shows that a preventive control has failed
What is a Corrective Action?
40°F - 140°F, where bacteria grow most rapidly
What is Food Safety Danger Zone?
This federal agency regulates chemical use in food facilities and approves sanitizers
What is the Environmental Protection Agency (EPA)?
Label declaration for when allergens might be unintentionally present in product
What is Precautionary Allergen Labelling?
Welding method used to prevent bacteria and other contaminants from accumulating on equipment
What is Sanitary Welding?
This required component of a Food Safety Plan identifies points in the process where hazards can be controlled or eliminated and includes critical limits, monitoring, and corrective actions.
What is a preventive control?