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What does HACCP stand for?

• a) Hazard Assessment and Control for Critical Points

• b) Hygiene and Cleaning Procedures

• c) Hazard Analysis and Critical Control Points

• d) Healthy and Controlled Cooking Practices

Letting microorganisms from one food get into another.

• Cross Contamination

• Food Borne Disease

• Food Poisoning

• Food Borne Illness

The range of temperatures at which most bacteria multiply rapidly—between 40° and 140° Fahrenheit

• Illness

• Perishable foods

• Danger Zone

• Food Poisoning

Following practices that help prevent food-borne illness and keep food safe to eat.

• Food Contamination

• Food Poisoning

• Food borne Illness

• Food safety

Sickness caused by eating contaminated food, sometimes called food poisoning.

• Food Poisoning

• Food Safety

• Foodborne illness

• Food Contamination

Is is plan, design, or arrangement of objects and spaces in a room

• Layout

• Plan

• Sketch

• Drawing

Foods that can become unsafe or spoil quickly if not refrigerated or frozen.

• Unsafe Food

• Rotten Food

• Contaminated Food

• Perishable Foods

Keeping work areas from dirt or bacteria.

• Sanitation

• Hygiene

• Clean

• Sanitize