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Food and Kitchen Safety
This covers the causes of food-borne illnesses and prevention procedures.
19
Culinary Art
Not Applicable
04/19/2017

Additional Culinary Art Flashcards

 


 

Cards

Term
[image]
Definition
Cross-Contamination Icon
Term
[image]
Definition
Hand-Washing Icon
Term
32° to 36°F/0° to 2°C
Definition
Best storage temperatures for Meat and Poultry
Term
30° to 34°F/-1° to 1°C
Definition
Best storage temperatures for Fish and Shellfish
Term
38° to 40°F/3° to 4°C
Definition
Best storage temperatures for Eggs
Term
36° to 40°F/2° to 4°C
Definition
Best storage temperatures for Dairy Products
Term
40° to 45°F/4° to 7°C
Definition
Best storage temperatures for Produce
Term
[image]
Definition
Danger Zone Icon
Term
[image]
Definition
Time and Temperature Icon
Term
135°F/57°C
Definition
Minimum holding temperature for hot foods.
Term
41°F/5°C
Definition
Maximum holding temperature for cold foods.
Term
HACCP
Definition
Hazard Analysis Critical Control Points
Term
HACCP: Step 1
Definition
Assess the hazards: This process must follow food production from ingredient delivery through every step to being plated and served AKA from "Dock to dish" most effectively using a flow chart.
Term
HACCP: Step 2
Definition
Identify the Critical Control Points: A critical control point is the place in the utilization of the food at which you have the ability to prevent, eliminate, or reduce an existing hazard or to prevent or minimize the likelihood that a hazard will occur.
Term
HACCP: Step 3
Definition
Establish Critical Limits and Control Measures: Critical limits are generally standards for each critical control point; control measures are what you can do ahead of time to facilitate the achievement of your critical limit.
Term
HACCP: Step 4
Definition
Establish Procedures for Monitoring CCPs: Critical limits for each CCP have to be established to identify what is to be monitored. You must also establish responsibility for the monitoring.
Term
HACCP: Step 5
Definition
Establish Corrective Action Plans: A plan of action must be identified to deal with a deviation or substandard level that occurs for a step in the process. Specific corrective actions must be developed for each CCP because each food item and its preparation can vary greatly from one kitchen to the next.
Term
HACCP: Step 6
Definition
Set Up A Record-Keeping System: Keep documentation on hand to demonstrate whether the system is working.
Term
HACCP: Step 7
Definition
Develop A Verification System: This step establishes procedures to ensure that the HACCP plan is working correctly.
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