Bacteria – Bacteria is a germ with only one cell that can multiply into large numbers when food is in the danger zone for more than 4 hours.
Calibrate – To calibrate a thermometer is to test it for accuracy and adjust it if it isn’t giving the correct temperature.
Chemicals – In this book chemicals are referred to as ingredients in cleaning, sanitizing, or pesticide products that make people sick if eaten.
Cold holding – Cold holding is when you keep food cold by using a refrigeration or ice.
Cooling - The process of taking a hot food and making it a cold food. Cooling must occur within six hours with the temperature dropping from 140oF to 70oF within 2 hours and from 70oF to 41oF within 4 hours.
Cross Contamination – When germs from one food item are passed to another food item, usually raw food to ready-to-eat food.
Date Marking – Prepared potentially hazardous foods that are to be refrigerated for more than 24 hours must be marked with the date of preparation or the date to discard unused food.
Double Hand Wash – Lather hands with soap and warm water for approximately 15 to 20 seconds and repeat a second time. Dry hands with paper towel, air dryer or roll of linen towels.
Calibrate – To calibrate a thermometer is to test it for accuracy and adjust it if it isn’t giving the correct temperature.
Chemicals – In this book chemicals are referred to as ingredients in cleaning, sanitizing, or pesticide products that make people sick if eaten.
Cold holding – Cold holding is when you keep food cold by using a refrigeration or ice.
Cooling - The process of taking a hot food and making it a cold food. Cooling must occur within six hours with the temperature dropping from 140oF to 70oF within 2 hours and from 70oF to 41oF within 4 hours.
Cross Contamination – When germs from one food item are passed to another food item, usually raw food to ready-to-eat food.
Date Marking – Prepared potentially hazardous foods that are to be refrigerated for more than 24 hours must be marked with the date of preparation or the date to discard unused food.
Double Hand Wash – Lather hands with soap and warm water for approximately 15 to 20 seconds and repeat a second time. Dry hands with paper towel, air dryer or roll of linen towels.
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