Vocabulary
temperature range above 41°F and below 135°F where pathogens grow most rapidly
What is the Temperature Danger Zone (TDZ)?
these types of foods cool faster than solid foods
What are liquid foods?
bacteria in a live form
What is vegetative?
Pathogens grow the fastest between this temperature range
What is 135 to 70?
Customers must use a clean one of these each time they visit the self-service line
What is a plate, dish or container?
poison not destroyed by heating
What is a heat-stable toxin?
high fat foods cool ________ than other foods
What is slower?
bacteria in a dormant form
What is a Spore?
Food can stay in the range of 135 degrees and 70 degrees for this long
What is 2 hours?
Food can be kept for this long
What is forever? (although quality will suffer)
microorganisms have different requirements of this for growth
What is Oxygen Requirement?
What is 2-3 inches?
A method of canning is needed for low acid foods, like canned beans. That’s the only way to kill the spores.
What is pressure canning?
The starting temperature of food you plan to cool has to be this minimum degrees
What is 135?
If a customer unwraps an item, uses hands to serve food or otherwise contaminates the product you must do this
What is throw it out?
protective structure of bacterial cell to assist in surviving adverse conditions
What is a spore?
this type of cooling is faster than cooling in cooler or freezer
What is an ice water bath or water cooling?
An example of a common spore-forming bacteria in food
What is Clostridium perfringens, Clostridium botulinum, or Bacillus cereus?
Which temperature range in step 2 of the cooling process do you have 4 hours to move food through?
What is 70 to 41?
a bacteria that can still grow at refrigeration, the reason we can only hold refrigerated food for 7 days
What is listeria monocytogenes?
living, growing form of bacteria
What is a Vegetative Cell?
a motion you create in food to increase the cooling rate
What is stirring?
Vegetative Cells : Bobby Bark :: Spores:
Who is Stainless Steel Man?
food not reaching 41°F in this amount of time must be discarded.
What is 6 hours?
What is 4 hours?