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The transfer of harmful bacteria from one food item to another, often due to improper handling or storage.

Maintaining food at safe temperatures to prevent the growth of pathogens, typically between 41°F and 135°F (the 'danger zone').

A set of practices to be followed by food handlers to ensure they don’t contaminate food, including proper handwashing, glove use, and illness reporting.

A preventive system for food safety that identifies physical, chemical, and biological hazards in production processes that can cause the finished product to be unsafe.

An inventory rotation system that ensures the oldest stock is used first to prevent food waste and reduce the risk of serving spoiled food.

The practice of storing food in a way that prevents cross-contamination and spoilage, typically on shelves in descending order of cooking temperatures.

Substances in food that can cause allergic reactions, requiring careful handling to prevent cross-contact in food preparation areas.

The process of reducing cooked food temperature safely, using methods such as ice-water baths or coolers to pass quickly through the 'danger zone'.

A set of steps to ensure hands are free of pathogens, involving warm water, soap, scrubbing, rinsing, and proper drying.

The temperature range in which foodborne bacteria can grow rapidly, typically between 41°F and 135°F.

Occurs when chemicals come into contact with food, necessitating proper storage and handling of cleaning agents and chemicals.

The measures taken to prevent pests from contaminating food, including maintaining clean facilities and sealing entry points.

Actions taken to remove from sale, distribution, and consumption any food items that may be harmful to consumers.

Guidelines for managing the health and cleanliness of staff to ensure they do not transmit illnesses to food or patrons.

The internal temperatures that food must reach to reduce pathogens to safe levels, varying depending on the type of food.

Guidelines that dictate the handling, chopping, marinating, and overall processing of food to avoid contamination and ensure quality.

The process of reducing the number of microorganisms on a clean surface to safe levels, for example, using a solution of bleach and water.

Labels indicating the end of a product’s peak quality, or the last date recommended for use while at peak quality, which helps prevent foodborne illness.

Protocols for accepting deliveries that ensure the food is safe, such as inspecting quality, checking temperatures, and proper immediate storage.

The practice of marking food items with preparation and expiration dates to manage stock and identify foods that may become unsafe to eat.

Procedures to follow when monitoring indicates that a particular CCP is not under control, in order to bring the process back into control.

Educational programs that provide food handlers with the knowledge and skills needed to handle food safely and prevent foodborne illness.

Cleaning removes dirt and debris; sanitizing reduces pathogens on a surface to safe levels. Both are essential steps in maintaining food safety.

Involves implementing effective food safety practices to eliminate or reduce the risk of customers becoming sick from contaminated food.

Choosing and overseeing vendors based on their ability to provide safe and high-quality ingredients that meet food safety standards.

Regular checks and adjustments to ensure that kitchen tools, especially those related to temperature, are functioning correctly to maintain food safety.

Procedures set to prevent the inadvertent addition of allergens to food products that are not labeled to contain those allergens.

The development and enforcement of protocols to eliminate or significantly reduce the risk of spreading foodborne pathogens.

Practices of keeping utensils clean and storing them in a manner that prevents contamination, for instance, with handles up and away from food.