Food Safety for ManagersBased on the 2011 FDA Food Code, this book will guide you through the technical and practical knowledge you need to serve safe food in your business and to pass the certification exam. |
Common terms and phrases
15 seconds acidic allergen bacteria biological hazard calibrated causes of foodborne Chapter chemical chicken Ciguatera cleaned and sanitized cold food control for safety cooking temperatures cooling critical control point critical limit cross contamination cutting boards diarrhea dishes eggs fish floor food allergies food and equipment Food Code food contact surfaces food establishment food items food safety foodborne illness gloves HACCP plan HACCP PRINCIPLE hand contact hand washing handling hazard analysis health department highly susceptible populations hot food hot holding illness policy Integrated Pest Management internal temperature keep meat minimum mold monitoring Norovirus packaged personal hygiene pest control PHF/TCS foods potentially hazardous foods poultry prevent foodborne illness Quiz raw animal foods ready-to-eat foods refrigerator reheated reputable vendors rinse risk safe safety foods salad salmonella seafood shellfish stored sure symptoms temperature control temperature danger zone thaw thermometer Time/Temperature Control toxins turkey utensils viruses vomiting warewashing machines