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Side A ------ Side B
Foodborne illness ------ Is a disease carried or transmitted to people by food.
CDC ------ CENTER FOR DISEASE CONTROL AND PREVENTION
FOOD BORNE ILLNESS OUTBREAK ------ AN INCIDENT IN WHICH TWO OR MORE PEOPLE GET THE SAME ILLNESS AFTER EATING THE SAME FOOD 
WARRANTY OF SALE ------ THE RULES FOR HOW FOOD MUST BE HANDLED
REASONABLE CARE DEFENSE ------ CAN BE USED IN FOOD RELATED LAW SUIT IF YOU HAVE FOOD SAFETY MANAGEMENT SYSTEM IN PLACE
CONTAMINATION ------ THE PRESENCE OF HARMFUL SUBSTANCES IN FOOD 
TIME TEMPERATURE ABUSE ------ ANY TIME FOOD HAS BEEN ALLOWED TO REMAIN TO LONG IN THE TDZ
CROSS CONTAMINATION ------ OCCURS WHEN MICROORGANISMS ARE TRANSFERED FROM ONE SURFACE OR FOOD FROM ANOTHER
FAT TOM  ------ PATHOGENS NEED THESE 6 CONDITIONS TO GROWFOOD,ACCIDITY, TEMPERATURE, TIME, OXYGEN ,MOISTURE 
TDZ ------ TEMPERATURE. DANGER.ZONE41 F TO 135 F Degrees
BIOLOGICAL CONTAMINANTS ------ THESE INCLUDE VIRUSES,BACTERIA,PARASITES, AND FUNGI
CHEMICAL CONTAMINANTS ------ CONTAMINATION CAN COME FROM A VARIETY OF SUBSTANCES NORMALLY FOUND IN THE ESTABLISHMENTS. EXP Cleaners, sanitizers,toxic metals
TOXIC METAL POISONING ------ IF ACIDIC FOOD IS STORED IN OR PREPARED WITH THIS EQUIPTMENT THE METALS TOXINS CAN BE TRANSFERED TO THE FOOD
PHYSICAL CONTAMINANTS ------ RESULTS WHEN OBJECTS GET INTO FOOD. IT CAN OCCUR WHEN NATURAL OBJECTS ARE LEFT IN FOOD OR RANDOM SHIT. EXAMPLE: FINGER NAILS,JEWELRY,BONES,BANDAGES
FOOD DEFENSE ------ Program develped and implemented by an operation to prevent deliberate contamination of its food.
CROSS CONTACT ------ ALLERGENS TRANSFERED FROM FOOD CONTAINING AN ALLEGREN TO THE FOOD NOT CONTAINING ALLERGEN
FLOW OF FOOD ------ THE PATH FOOD TAKES THROUGH ESTABLISHMENTS. PURCHASING-RECEIVING-STORING-PREPARING-COOKING-HOLDING-COOLING-REHEATING-SERVING
FOOD BORN MICRO-ORGANISM GROW MOST RAPIDLY AT THIS TEMP. ------ 70 F TO 125 F DEGREES
SHELL SHOCK ID TAGS ------ TAGS THAT DOCUMENT WHERE THE SHELLFISH WAS HARVESTED THESE TAGS MUST REMAIN ATTACHED TO THE DELIVERY CONTAINER UNTIL ALL SHELL FISH HAS BEEN USED. 90 DAYS FROM THE DATE WRITTEN ON THE TAG
U.H.T ------ ULTRA HIGH TEMPERATURE PASTEURZATION
T.C.S FOODS ------ FOODS THAT HAVE MOISTURE AND PROTEIN AND ARE AT HIGH RISK TO DEVELOP GROWTH OF MICROORGANISMS AND TOXINS
F.I.F.O ------ FIRST IN FIRST OUT. METHOD OF STOCK ROTATION TO ENSURE OLDER ITEMS ARE USED FIRST.
SLACKING ------ THE PROCESS OF GRADUALLY THAWING FROZEN FOODS IN PREPARATION FOR FRYING
MINIMUM INTERNAL TEMPERATURE ------ THE REQUIRED MINIMUM TEMP THE INTERNAL PORTION OF FOOD MUST REACH TO SUFFICIENTLY REDUCE THE NUMBER OF MICRO-ORGANISMS
FOOD SAFETY MANAGEMENT SYSTEM ------ A GROUP OF PROCEDURES AND PRACTICES INTENDED TO PREVENT FOOD BORN ILLNESS
HACCP. HAZARD ANALYSIS CRITICAL CONTROL POINT ------ FOOD SAFETY MANAGEMENT SYSTEM BASED ON THE IDEA THAT IF SIGNIFICANT BIOLOGICAL,CHEMICAL, OR PHYSICAL HAZARDS ARE INDENTIFIED AT SPECIFIC POINTS WITHIN PRODUCTS FLOW THROUGH THE OPERATION, THEY CAN BE PREVENTED,ELIMINATED, OR REDUCED TO SAFE LEVELS.
ACTIVE MANAGERIAL CONTROL ------ FOOD SAFETY MANAGEMENT SYSTEM DESIGNED TO PREVENT FOODBORNE ILLNESS BY ADDRESSING THE FIVE MOST COMMON RISK FACTORS INDENTIFIED BY THE CDC
CROSS CONNECTION ------ A PHYSICAL LINK IN WHICH CONTAIMINANTS FROM WHICH DRAINS,SEWERS OR OTHER WASTE CAN ENTER A POTABLE WATER SUPPLY.
BACK FLOW ------ THE UNWANTED REVERSE FLOW OF CONTAMINANTS THROUGH A CROSS CONNECTION INTO THE WATER SYSTEM
AIR GAP ------ ONLY RELIABLE METHOD TO PREVENT BACKFLOW. AN AIR SPACE USED TO SEPARATE A WATER SUPPLY OUTLET FROM ANY POTENTIAL CONTAMINATED SURFACES.
CLEANING ------ PROCESS OF REMOVING FOOD AND OTHER TYPES OF SOIL FROM A SURFACE SUCH AS COUNTERTOP OR PLATE.
SANITIZING ------ THE PROCESS OF REDUCING THE NUMBER OF MICRO ORGANISM ON THAT SURFACE TO SAFE LEVELS
MSDSMATERIAL SAFTEY DATA SHEETS ------ Sheets supplied by the chemical manufacturer listing the chemeical and their common names, and its potential physical and health hazards.  OSHA Requires to have on file for it can be accessible to employees.
IPMINTERGRATED PEST MANAGEMENT ------ Program using prevention measures to keep pests from entering an establishment and control measuring to eliminate any pests that do get inside
PCO ------ PEST CONTROL OPERATOR- exterminator
USDA ------ US DEPT OF AGRICULTURE
FDA ------ FOOD AND DRUG ADMINISTRATION
EPA ------ ENVIROMENTAL PROTECTION AGENCY
TRAINING NEED ------ A GAP BETWEEN WHAT STAFF NEEDS TO KNOW TO PERFORM THEiR JOB AND WHAT THEY ACTUALLY KNOW
Examples of Poor personal hygiene ------ Failing to wash hands properlyCough or sneeze on foodtouch or scratch wound, then touch foodcome to work sick 
What are the 4 types of pathogens that cause foodbornes illness ------ 1. Viruses (Leading Cause of FB illness)2. Bacteria3.Parasites4.Fungi
Ideal pH Level that bacteria grow in ------ A pH level of 4.6 to 7.5
How many hours do pathogens need in the TDZ to grow to harmful levels ------ 4 Hours
4 Key points about Viruses ------ 1 Can survive Fridge and Freezer2.Cannot grow in food, but once eaten, grow in intestine.3. Can contaminte food and water4.Can be transmitted from person to person, from people to food, and from people to food-contact surfaces,
4 Key points about Bacteria ------ 1.Most controlled by keeping food out of TDZ2.Most will grow rapidly, if FATTOM is right3.Some change to Spore form, as protection4.Some produce toxins as they grow and die, these toxins can cause illness. cooking may not kill toxins
Bacteria can double their population ------ Every 20 minutes
4 key points about Parasites ------ 1.Cannot grow in food. must be in meat of another animal,or host to survive.2.Can use many animals as host,i.e. cows ,pigs, chickens,fish.3.They can be found in animal and people feces4.Contaminate food and water.
4 Key points about Fungi ------ 1.They spoil food and sometimes cause illness2.some produce toxins3.They grow in almost any condition. grow well in acidic foods i.e., jams, bacon
Toxic metals ------ LEAD-found in pewter, tableware,pitchersCOPPER-found in cookware-pots,pansZINC-Found in galvanized items,buckets, tubs
Bimetallic Stemmed Thermometer ------ Most common type. measures through a metal probe with a sensor towards the end. from 0 F- 220 F Degrees.Calibration nut to keep it accurate.
Infrared (Laser) Thermometer ------ Used to measure the surface temperature of food and equipment surfaces.
Immersion Probe ------ measure liquids,frying oils,sauces and soups
Surface Probe ------ Used to measure temperature of flat cooking equipment like griddles
Penetration Probe ------ Used to measure the internal temp of food
Air Temperature probe ------ measure temp inside fridge and oven.
TTI ( TIME AND TEMPERATURE INDICATOR) ------ used to monitor both time and product temperature during shipping or storage.
Suppliers must freeze fish that will be served raw or partially cooked ------ -4 F Degrees for 7 days-31 F Degrees for 15 hours-31 F Degrees for and then stored at -4 F degrees for 24 hours
What Temperature Should the Dry Storage be? ------ 50 F  - 70 F DegreesWell ventilatedAt least 6 inches off floorOut of direct sunlight
Leftover TCS Foods should be stored and dsicarded...? ------ Stored at 41 F DegreesDiscarded after 7 days
Should you serve Sprouts to High Risk Populations ------ Fuck NO!
PRODUCTS THAT NEED TO BE COOKED TO TEMP 165 F  DEGREES FOR AT LEAST 15 SECONDS ------ POULTRY (WHOLE OR GROUND)STUFFING, STUFFED MEATFISH POULTRY AND,PASTATCS FOODS COOKED IN MICROWAVE
PRODUCTS THAT NEED TO BE COOKED TO TEMP 155 F  DEGREES FOR AT LEAST 15 SECONDS ------ GROUND MEATINJECTED MEAT-BRINED HAM, FLVOER INJECTED ROASTSMECHANICALLY TENDERIZED MEATS
PRODUCTS THAT NEED TO BE COOKED TO TEMP 145 F  DEGREES FOR AT LEAST 15 SECONDS ------ PORK,BEEF,LAMB,VEAL-CHOPS AND STEAKSROASTSSEAFOODEGGS
PRODUCTS THAT NEED TO BE COOKED TO TEMP 135 F  DEGREES FOR AT LEAST 15 SECONDS ------ COMMERCIALLY PROCESSED READY TO EAT FOODS (HOT HELD FOR SERVICE)ALSO-BEANS,GRAINS,COOKED FRUIT,PASTA
BREWWD ITEMS SUCH AS COFFEE OR TEA NEED TO BE BROUGHT UP TO   ------ TO TEMP 175 F  DEGREES FOR AT LEAST 1 MINUTE
WITHIN HOW MANY HOURS SHOULD YOU COOL TCS FOODS? ------ 6 HOURS.First cool from 135 F to 70 F within 2 hoursThen cool it to 41 F Degrees or lower in the next 4 hours.
If food has not reached the temo 70 F Degrees within first 2 hours, what should you do? ------ Throw that shit outORREHEAT and Cool Again
Methods for cooling Food ------ Divide into small containers.1. place in ice water bath2.stir with ice paddle3.place in blast chiller4.add ice as ingredient
You just removed some COLD food from the fridge to serve. what are 3 major things you pay attention to? ------ 1. LABEL THAT SHIT, WHAT TIME YOU TOOK IT OUT AND TIME YOU MUST DISCARD IT.2.MAKE SURE IT DOESN'T EXCEED 70 F. degrees3.SELL,SERVE, OR DISCARD AFTER 6 HOURS
You just removed some HOT food from the fridge to serve. what are 3 major things you pay attention to? ------ 1.LABEL THAT SHIT.2.SELL,SERVE, OR DISCARD AFTER 4 HOURS
WHEN HANDLING CUPS AND UTENSILS SHOULD YOU BE PUTTING YOUR GRUBBY FINGERS ALL OVER IT ------ FUCK NO. HANDLE WITH CARE. MINIMIZE BARE HAND CONTACT

Side A ------ Side B
Foodborne illness ------ Is a disease carried or transmitted to people by food.
CDC ------ CENTER FOR DISEASE CONTROL AND PREVENTION
FOOD BORNE ILLNESS OUTBREAK ------ AN INCIDENT IN WHICH TWO OR MORE PEOPLE GET THE SAME ILLNESS AFTER EATING THE SAME FOOD 
WARRANTY OF SALE ------ THE RULES FOR HOW FOOD MUST BE HANDLED
REASONABLE CARE DEFENSE ------ CAN BE USED IN FOOD RELATED LAW SUIT IF YOU HAVE FOOD SAFETY MANAGEMENT SYSTEM IN PLACE
CONTAMINATION ------ THE PRESENCE OF HARMFUL SUBSTANCES IN FOOD 
TIME TEMPERATURE ABUSE ------ ANY TIME FOOD HAS BEEN ALLOWED TO REMAIN TO LONG IN THE TDZ
CROSS CONTAMINATION ------ OCCURS WHEN MICROORGANISMS ARE TRANSFERED FROM ONE SURFACE OR FOOD FROM ANOTHER
FAT TOM  ------ PATHOGENS NEED THESE 6 CONDITIONS TO GROWFOOD,ACCIDITY, TEMPERATURE, TIME, OXYGEN ,MOISTURE 
TDZ ------ TEMPERATURE. DANGER.ZONE41 F TO 135 F Degrees
BIOLOGICAL CONTAMINANTS ------ THESE INCLUDE VIRUSES,BACTERIA,PARASITES, AND FUNGI
CHEMICAL CONTAMINANTS ------ CONTAMINATION CAN COME FROM A VARIETY OF SUBSTANCES NORMALLY FOUND IN THE ESTABLISHMENTS. EXP Cleaners, sanitizers,toxic metals
TOXIC METAL POISONING ------ IF ACIDIC FOOD IS STORED IN OR PREPARED WITH THIS EQUIPTMENT THE METALS TOXINS CAN BE TRANSFERED TO THE FOOD
PHYSICAL CONTAMINANTS ------ RESULTS WHEN OBJECTS GET INTO FOOD. IT CAN OCCUR WHEN NATURAL OBJECTS ARE LEFT IN FOOD OR RANDOM SHIT. EXAMPLE: FINGER NAILS,JEWELRY,BONES,BANDAGES
FOOD DEFENSE ------ Program develped and implemented by an operation to prevent deliberate contamination of its food.
CROSS CONTACT ------ ALLERGENS TRANSFERED FROM FOOD CONTAINING AN ALLEGREN TO THE FOOD NOT CONTAINING ALLERGEN
FLOW OF FOOD ------ THE PATH FOOD TAKES THROUGH ESTABLISHMENTS. PURCHASING-RECEIVING-STORING-PREPARING-COOKING-HOLDING-COOLING-REHEATING-SERVING
FOOD BORN MICRO-ORGANISM GROW MOST RAPIDLY AT THIS TEMP. ------ 70 F TO 125 F DEGREES
SHELL SHOCK ID TAGS ------ TAGS THAT DOCUMENT WHERE THE SHELLFISH WAS HARVESTED THESE TAGS MUST REMAIN ATTACHED TO THE DELIVERY CONTAINER UNTIL ALL SHELL FISH HAS BEEN USED. 90 DAYS FROM THE DATE WRITTEN ON THE TAG
U.H.T ------ ULTRA HIGH TEMPERATURE PASTEURZATION
T.C.S FOODS ------ FOODS THAT HAVE MOISTURE AND PROTEIN AND ARE AT HIGH RISK TO DEVELOP GROWTH OF MICROORGANISMS AND TOXINS
F.I.F.O ------ FIRST IN FIRST OUT. METHOD OF STOCK ROTATION TO ENSURE OLDER ITEMS ARE USED FIRST.
SLACKING ------ THE PROCESS OF GRADUALLY THAWING FROZEN FOODS IN PREPARATION FOR FRYING
MINIMUM INTERNAL TEMPERATURE ------ THE REQUIRED MINIMUM TEMP THE INTERNAL PORTION OF FOOD MUST REACH TO SUFFICIENTLY REDUCE THE NUMBER OF MICRO-ORGANISMS
FOOD SAFETY MANAGEMENT SYSTEM ------ A GROUP OF PROCEDURES AND PRACTICES INTENDED TO PREVENT FOOD BORN ILLNESS
HACCP. HAZARD ANALYSIS CRITICAL CONTROL POINT ------ FOOD SAFETY MANAGEMENT SYSTEM BASED ON THE IDEA THAT IF SIGNIFICANT BIOLOGICAL,CHEMICAL, OR PHYSICAL HAZARDS ARE INDENTIFIED AT SPECIFIC POINTS WITHIN PRODUCTS FLOW THROUGH THE OPERATION, THEY CAN BE PREVENTED,ELIMINATED, OR REDUCED TO SAFE LEVELS.
ACTIVE MANAGERIAL CONTROL ------ FOOD SAFETY MANAGEMENT SYSTEM DESIGNED TO PREVENT FOODBORNE ILLNESS BY ADDRESSING THE FIVE MOST COMMON RISK FACTORS INDENTIFIED BY THE CDC
CROSS CONNECTION ------ A PHYSICAL LINK IN WHICH CONTAIMINANTS FROM WHICH DRAINS,SEWERS OR OTHER WASTE CAN ENTER A POTABLE WATER SUPPLY.
BACK FLOW ------ THE UNWANTED REVERSE FLOW OF CONTAMINANTS THROUGH A CROSS CONNECTION INTO THE WATER SYSTEM
AIR GAP ------ ONLY RELIABLE METHOD TO PREVENT BACKFLOW. AN AIR SPACE USED TO SEPARATE A WATER SUPPLY OUTLET FROM ANY POTENTIAL CONTAMINATED SURFACES.
CLEANING ------ PROCESS OF REMOVING FOOD AND OTHER TYPES OF SOIL FROM A SURFACE SUCH AS COUNTERTOP OR PLATE.
SANITIZING ------ THE PROCESS OF REDUCING THE NUMBER OF MICRO ORGANISM ON THAT SURFACE TO SAFE LEVELS
MSDSMATERIAL SAFTEY DATA SHEETS ------ Sheets supplied by the chemical manufacturer listing the chemeical and their common names, and its potential physical and health hazards.  OSHA Requires to have on file for it can be accessible to employees.
IPMINTERGRATED PEST MANAGEMENT ------ Program using prevention measures to keep pests from entering an establishment and control measuring to eliminate any pests that do get inside
PCO ------ PEST CONTROL OPERATOR- exterminator
USDA ------ US DEPT OF AGRICULTURE
FDA ------ FOOD AND DRUG ADMINISTRATION
EPA ------ ENVIROMENTAL PROTECTION AGENCY
TRAINING NEED ------ A GAP BETWEEN WHAT STAFF NEEDS TO KNOW TO PERFORM THEiR JOB AND WHAT THEY ACTUALLY KNOW
Examples of Poor personal hygiene ------ Failing to wash hands properlyCough or sneeze on foodtouch or scratch wound, then touch foodcome to work sick 
What are the 4 types of pathogens that cause foodbornes illness ------ 1. Viruses (Leading Cause of FB illness)2. Bacteria3.Parasites4.Fungi
Ideal pH Level that bacteria grow in ------ A pH level of 4.6 to 7.5
How many hours do pathogens need in the TDZ to grow to harmful levels ------ 4 Hours
4 Key points about Viruses ------ 1 Can survive Fridge and Freezer2.Cannot grow in food, but once eaten, grow in intestine.3. Can contaminte food and water4.Can be transmitted from person to person, from people to food, and from people to food-contact surfaces,
4 Key points about Bacteria ------ 1.Most controlled by keeping food out of TDZ2.Most will grow rapidly, if FATTOM is right3.Some change to Spore form, as protection4.Some produce toxins as they grow and die, these toxins can cause illness. cooking may not kill toxins
Bacteria can double their population ------ Every 20 minutes
4 key points about Parasites ------ 1.Cannot grow in food. must be in meat of another animal,or host to survive.2.Can use many animals as host,i.e. cows ,pigs, chickens,fish.3.They can be found in animal and people feces4.Contaminate food and water.
4 Key points about Fungi ------ 1.They spoil food and sometimes cause illness2.some produce toxins3.They grow in almost any condition. grow well in acidic foods i.e., jams, bacon
Toxic metals ------ LEAD-found in pewter, tableware,pitchersCOPPER-found in cookware-pots,pansZINC-Found in galvanized items,buckets, tubs
Bimetallic Stemmed Thermometer ------ Most common type. measures through a metal probe with a sensor towards the end. from 0 F- 220 F Degrees.Calibration nut to keep it accurate.
Infrared (Laser) Thermometer ------ Used to measure the surface temperature of food and equipment surfaces.
Immersion Probe ------ measure liquids,frying oils,sauces and soups
Surface Probe ------ Used to measure temperature of flat cooking equipment like griddles
Penetration Probe ------ Used to measure the internal temp of food
Air Temperature probe ------ measure temp inside fridge and oven.
TTI ( TIME AND TEMPERATURE INDICATOR) ------ used to monitor both time and product temperature during shipping or storage.
Suppliers must freeze fish that will be served raw or partially cooked ------ -4 F Degrees for 7 days-31 F Degrees for 15 hours-31 F Degrees for and then stored at -4 F degrees for 24 hours
What Temperature Should the Dry Storage be? ------ 50 F  - 70 F DegreesWell ventilatedAt least 6 inches off floorOut of direct sunlight
Leftover TCS Foods should be stored and dsicarded...? ------ Stored at 41 F DegreesDiscarded after 7 days
Should you serve Sprouts to High Risk Populations ------ Fuck NO!
PRODUCTS THAT NEED TO BE COOKED TO TEMP 165 F  DEGREES FOR AT LEAST 15 SECONDS ------ POULTRY (WHOLE OR GROUND)STUFFING, STUFFED MEATFISH POULTRY AND,PASTATCS FOODS COOKED IN MICROWAVE
PRODUCTS THAT NEED TO BE COOKED TO TEMP 155 F  DEGREES FOR AT LEAST 15 SECONDS ------ GROUND MEATINJECTED MEAT-BRINED HAM, FLVOER INJECTED ROASTSMECHANICALLY TENDERIZED MEATS
PRODUCTS THAT NEED TO BE COOKED TO TEMP 145 F  DEGREES FOR AT LEAST 15 SECONDS ------ PORK,BEEF,LAMB,VEAL-CHOPS AND STEAKSROASTSSEAFOODEGGS
PRODUCTS THAT NEED TO BE COOKED TO TEMP 135 F  DEGREES FOR AT LEAST 15 SECONDS ------ COMMERCIALLY PROCESSED READY TO EAT FOODS (HOT HELD FOR SERVICE)ALSO-BEANS,GRAINS,COOKED FRUIT,PASTA
BREWWD ITEMS SUCH AS COFFEE OR TEA NEED TO BE BROUGHT UP TO   ------ TO TEMP 175 F  DEGREES FOR AT LEAST 1 MINUTE
WITHIN HOW MANY HOURS SHOULD YOU COOL TCS FOODS? ------ 6 HOURS.First cool from 135 F to 70 F within 2 hoursThen cool it to 41 F Degrees or lower in the next 4 hours.
If food has not reached the temo 70 F Degrees within first 2 hours, what should you do? ------ Throw that shit outORREHEAT and Cool Again
Methods for cooling Food ------ Divide into small containers.1. place in ice water bath2.stir with ice paddle3.place in blast chiller4.add ice as ingredient
You just removed some COLD food from the fridge to serve. what are 3 major things you pay attention to? ------ 1. LABEL THAT SHIT, WHAT TIME YOU TOOK IT OUT AND TIME YOU MUST DISCARD IT.2.MAKE SURE IT DOESN'T EXCEED 70 F. degrees3.SELL,SERVE, OR DISCARD AFTER 6 HOURS
You just removed some HOT food from the fridge to serve. what are 3 major things you pay attention to? ------ 1.LABEL THAT SHIT.2.SELL,SERVE, OR DISCARD AFTER 4 HOURS
WHEN HANDLING CUPS AND UTENSILS SHOULD YOU BE PUTTING YOUR GRUBBY FINGERS ALL OVER IT ------ FUCK NO. HANDLE WITH CARE. MINIMIZE BARE HAND CONTACT