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Devices installed above doors that blow air when the door is open. Prevents insects from getting in
Reproduction of bacteria by splitting in two. Bacteria can double every twenty minutes.
Bimetallic stemmed thermometer
Most common type of thermometer. Metal probe with a sensor in the end. Measures from 0-220* F
Process of ensuring a thermometer is reading accurate temperatures. Either boiling point or freezing point methods
Centers for Disease Control. Investigate foodborne-illness outbreaks, study causes and controls and publish statistical data
Chemical substances such as cleaners, sanitizers, polishes, lubricants and toxic metals
Using a chemical solution to reduce the number of microorganisms by imersing in a solution
Illness caused by eating fish that has consumed the ciguatera toxin. Occurs in tropical reef fish
Curved, sealed edge placed between the floor and wall to eliminate sharp corners and to deter pests
Physical link where contaminants from drains, sewers or wastewater can enter a potable water supply
Transfer of an allergen from a food containing the allergen to a non-allergen containing food
Electronic insect eliminator
Device that uses light to attract insects and then kills with an electrical charge
Environmental Protection Agency. Sets standards for air and water quality as well as regulates pesticide use and waste handling
Flow of Food
Path food takes from purchasing and receiving, to storing, preparing, cooking, holding, cooling, reheating and serving
Substances added to food to lengthen its shelf life, enhance flavor or eliminate the need for time and temperature control
Food and Drug Adminstration. Works with the CDC and USDA providing regulations and inspections to ensure proper food handling and safety measures
Food Safety and Inspection Service. Agency of the USDA that inspects all food shipped across state boundaries
Food safety management system
Group of programs and procedures used to prevent foodborne illness by controling hazards
Incident in which two or more persons become ill after eating the same food
Hazard analysis critical control point. Management system used to identify and eliminate hazards
Hazard Communication Station. OSHA standard requiring employers to inform workers of potentially hazardous chemicals
City, county or state employee that conducts health inspections on food-service establishments
Disease that causes inflammation of the liver. Transmitted by poor personal hygiene or contaminated water
Plastic paddle filled with ice or water and then frozen. Used to stir hot food to cool it quickly
Integrated Pest Management. Program used to keep pests from entering and establishment and to eliminate any pests that do get in
Material Safety Data Sheets. Lists chemicals names, uses, potential hazards and required personal protective equipment that should be used
Small living organisms that can only be seen with a microscope. They cause illness and contaminate food
Minimum internal temperature
The minimum temperature that food must reach to reduce the number of microorganisms to a safe level
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