Danger Zone – The Danger Zone is when the temperature of food is between 41oF (5 o C) and 140 oF (60 o C). This is called the danger zone because bacteria will grow quickly between these temperatures.
Food Borne Illness- Sickness caused from germs or toxins in food, also called food poisoning.
Food Grade Containers – This means the container has been made specifically to hold food.
Food Thermometer - a probe or metal-stem thermometer used to take temperatures of food.
Hot holding – Holding food hot after it has been properly cooked or reheated. Food must maintain a temperature of 140oF or hotter.
Infected – A cut or burn that is swollen, red, or has pus.
Metal-Stem-Probe Thermometer - a food thermometer used to take temperatures of food.
Refrigerator Thermometer – A thermometer kept in the warmest section of the refrigerator. This thermometer helps you know if the refrigerator is staying cold enough.
Reheating – The process of making a cold food hot. Food must be heated food from 41oF to 165oF within two hours.
Parasites – These are tiny worms that live in fish, meat and humans.
Food Borne Illness- Sickness caused from germs or toxins in food, also called food poisoning.
Food Grade Containers – This means the container has been made specifically to hold food.
Food Thermometer - a probe or metal-stem thermometer used to take temperatures of food.
Hot holding – Holding food hot after it has been properly cooked or reheated. Food must maintain a temperature of 140oF or hotter.
Infected – A cut or burn that is swollen, red, or has pus.
Metal-Stem-Probe Thermometer - a food thermometer used to take temperatures of food.
Refrigerator Thermometer – A thermometer kept in the warmest section of the refrigerator. This thermometer helps you know if the refrigerator is staying cold enough.
Reheating – The process of making a cold food hot. Food must be heated food from 41oF to 165oF within two hours.
Parasites – These are tiny worms that live in fish, meat and humans.
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