terms
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| contamination | presence of any harmful or objectionable substance or object in food
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| cross-contamination | transfer of a hazard from one food item to another
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| food | anything edible that people usually consume including water and ice
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| food establishment | an operation that stores,prepares,packages,serves and sells
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| food safety | the safeguard or protection from anything that could harm consumers health
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| hazard | are anything that could cause harm cusumers
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| approved supplier | reputable company in compliance with regulatory authorities.
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| flow of food | The path that food follows from delivery to service and consumption.
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| shelf-life | The time under proper storage conditions that food will remain safe
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| dehydration | Removal of water
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| preservation | Procedures used to control spoilage
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| spoilage | Spoilage: Process that occurs that makes food unacceptable to consume
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| use-by date | The last date recommended for the use of the product while at peak quality
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| sell-by date | Tells the store how long to display the product for sale.
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| closed/code-date | Packing numbers for use by the manufacturer
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| calibration | Ensuring a temperature measuring device has an accurate reading
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| commercially processed | A food that has undergone temperature treatments, processing and/or packaging
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| core/internal temperature | Temperature at the last place in food to be heated usually the center of the thickest
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| temperature abuse | when food is left in the temperature danger zone for an extended period of time
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| CROSS CONTACT |
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| FOOD ALLERGY |
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| FOOD INTOLERANCE |
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| ACTIVE MANAGERIAL CONTROL |
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| IMMINENT HEALTH HAZARD |
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| CRITICAL CONTROL POINT |
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| REASONABLE CARE |
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| CRISIS MANAGEMENT |
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| FOOD DEFENSE |
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| HACCP |
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| AIR GAP |
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| BACK FLOW |
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| DURABLE |
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| IMPERVIOUS |
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| POTABLE |
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| Sterilize |
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| Sanitizer |
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| Contact time |
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| Food-contact surface |
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| Hand-contact surface |
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| Reinstated Employee |
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