Establishing Control Measures to Food Hazards & Food Safety Program

A comprehensive set of vocabulary and procedural flashcards based on food safety protocols, covering hazard control for purchasing, receiving, storage, preparation, cooking, and serving.

HACCP

Hazard Analysis Critical Control Points; a system used for controlling and preventing food hazards throughout the food production process.

Dishwasher (Responsibility)

Responsible for cleaning and sanitizing cutlery to ensure food safety.

Cook (Responsibility)

Ensures the required cooking temperature and time for a dish are achieved and protected from contamination.

Food and Drug Administration (FDA)

The government agency that approves reputable suppliers who meet all applicable requirements authorized by law.

NRAEF

National Restaurant Association Educational Foundation; provides guidelines such as having separate areas for raw meat, vegetables, and fruits.

Temperature Danger Zone (TDZ)

The temperature range between $41^{\circ}F$ and $140^{\circ}F$ where food is at risk for contamination and temperature abuse.

FIRST IN FIRST OUT (FIFO)

A method of inventory where new products are stored behind older products to ensure older stock is used first.

Cold Storage Air Circulation

A storage practice of allowing air to circulate in the refrigerator to prevent the growth of harmful microorganisms.

Color-coded Chopping Boards

Utensils used during preparation to prevent cross-contamination between different food types like raw poultry, raw meats, and vegetables.

Mis en place

The preparation and assembly of ingredients; should be refrigerated immediately after preparation.

Thawing (Cold Running Water)

A method of thawing food under water at a temperature of less than $20^{\circ}C$; suitable for small portions only.

Pathogen

A disease-causing agent, such as a bacteria, virus, or parasite.

Hot-holding Temperature

The requirement to keep hot food on equipment at a temperature not lower than $141^{\circ}F$.

Cold-holding Temperature

The requirement to use equipment that can keep cold food at $41^{\circ}F$ or lower.

Holding Time Limit

Food should not be served if it has been exposed to the Temperature Danger Zone for more than $4\,hours$.

Shallow Cooling Pans

Pans used for cooling food in the refrigerator that should be not more than $4\,inches$ deep.

Reheating Standard

Food should be reheated only one time to a temperature of $165^{\circ}F$ for $15\,seconds$.

Quick-chill Unit

A specialized unit preferred over a refrigerator for cooling food quickly.

Pre-chill Method

The practice of placing foods in a freezer for about $30\,minutes$ before refrigerating to aid the cooling process.