Basic of Food Safety & Sanitation
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| Clean | The absence of dirt, grime, grit, and grease.
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| Sanitary | The absence of pathogens.
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| Temperature Danger Zone | 41 - 135 degrees F.
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| Mise | Products and items to be fabricated.
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| Mis 'en place | All aspects that bear on getting the job done.
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| Food Contact Surface | Any surface that may potentially that food may come into contact with.
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| Critical Control Point | Any potential safety hazard that may be identified including a preplanned control to eliminate the hazard.
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| TCS | Time Temperature Control for Safety
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Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
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If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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