Risk Management
OSHA
An organisation that protects and promotes work safety
165F
What is the internal temperature for chicken and previously cooked foods
4 hours
Change sinks, sanitation and gloves or when dirty
FoodBorne Break out
2 or more people who get sick from the same food from the same place
NSF/UL
What is a certification for equipment safety in a professional kitchen
TDZ
What is the temperature danger zone or 41F to 135F
When is homework and quizzes due
Fridays of shop week
Cross Contamination
When you transfer a pathogen
Risk Management
What is having safety policies and procedures by management/owners to protect against law suits and prevent workplace accidents
155F
Internal temperature for ground beef
Time food can sit in the temperature Danger Zone
4 hours
Refridgerator Storage for Ready to Eat Foods
Top Shelf
A safety Audit
What a manager/owner does to check on the systems and safety measures
70F to 90F
Storeroom Safety
Super Temperature Danger Zone
70F to 135F
4 Cooling Methods
Ice in product
Ice bath
Ice wands
Blast Chillers
Liability
When an owner/manager is accountable for a lack of safety procedures and systems.
Temperature for Freezers and Refridgerators
32F (ideal 10F) or below
41F below
Two step cooling process - hours and temps
2 hours to 70F
4 hours to
A total of six hours to cool
Cross Contact
What is when you transfer an allergen