I Got This
A step taken to fix a mistake when a food safety standard is not met
What is Corrective Action
The period a stored product remains suitable for consumption or use
What is Shelf Life
Heat transfer through direct contact between molecules of a substance.
What is Conduction
To cook food quickly in a small amount of oil or fat over high heat
What is saute'
This can be transferred to food through improper handling by food handlers, contact with a person who is sick, or through contaminated water or surfaces.
What are Pathogens
Regularly checking to make sure a food safety procedure is being followed.
What is Monitoring
The environmental factors (temperature, humidity, light) required to maintain a product.
What are Storage Conditions
Heat transfer in a fluid, such as air or water, through the movement of currents.
What is Convection
A cooking method that involves searing and then slowly simmering food in liquid.
What is Braising
What term refers to harmful substances produced by certain microorganisms?
What are Toxins
Keeping food at a safe temperature after it has been cooked and before it is served.
What is Holding
The act of keeping different types or batches of items separate.
What is Segregation
The energy an object possesses due to its motion.
What is Kinetic Energy
To cook food gently by simmering it in a small amount of liquid just below the boiling point
What is Poaching
Which route of transmission involves contamination from feces to mouth?
What is Fecal oral Route
Any action taken to get food ready for cooking, such as chopping or mixing.
What is Preparation
To make something as effective or efficient as possible
What is Optimize
The temperature at which a liquid changes to a gas.
What is Boiling Point
To quickly brown the surface of food with intense heat.
What is Sear
What term refers to the time between exposure to a pathogen and the appearance of symptoms?
What is onset Time
Before the health inspector arrived, the manager performed a calibration on all the thermometers.
What is Calibration
The process of marking products with specific dates for tracking and quality control.
What is Date coding
A state where two or more substances in contact have reached the same temperature.
What is Thermal Equilibrium
Heat transfer through electromagnetic waves without the need for a medium. You can feel the warmth from the sun on your face even though space is between you and the **sun**.
What is Microwave
What are the four types of pathogens that can contaminate food?
What are viruses, bacteria, parasites, and fungi.