Can check temperatures from 0°F to 220°F (-18°C to

104°C) through its metal stem, which makes it useful for checking both hot and cold types of food. The sensing

area of the thermometer goes from the tip of the stem to the dimple; when checking temperature, insert the stem

into the food up to the dimple.

To adjust a thermometer to ensure it gives a correct reading.

To calibrate, or adjust, a thermometer based on the temperature at which water freezes in order

to ensure its accuracy.

To calibrate, or adjust, a thermometer based on the temperature at which water boils in

order to ensure its accuracy.

Describes the point where water is hot enough that bubbles form and rise to the top as vapor (steam).

A source of food that has been inspected by appropriate agencies (e.g., government

agencies) and meets all applicable local, state, and federal laws.

The path that food takes in an operation, from the operation’s purchase to its service of the food.

Result when pathogens spread from one surface or food to another.

A method of rotating food in storage to use the oldest inventory first, which could include

the following: (1) Identify the food item’s use-by or expiration date, which is usually somewhere on the packaging;

(2) store items with the earliest use-by or expiration dates in front of items with later dates; (3) once shelved, use

those items stored in front first.

A large pot filled with ice water in which containers of hot food can be placed in order for the

food to be cooled more quickly and evenly, with frequent stirring.

Can be filled with ice or with water and then frozen and used to stir food in order

to cool it quickly.

Service of food away from the kitchen operation, including delivery, mobile/temporary kitchens,

and vending machines.

A group of procedures and practices that work together to prevent foodborne

illness; combined, these procedures and practices control risks and hazards throughout the flow of food in an

operation.

A manager taking responsibility to actively control risk factors for foodborne illness in

a proactive, rather than reactive, way, including anticipating the risks and planning for them using such tools as

training programs, manager supervision, and the incorporation of standard operating procedures (SOPs), or a

more complex HACCP (Hazard Analysis Critical Control Point) program.

An example of a food safety management system; Identifies major biological, chemical, or physical hazards at specific points within a food’s flow through the operation so that those hazards can be prevented, eliminated, or reduced. An effective HACCP system is unique to the operation and based upon a written plan that considers an operation’s menu, guests, equipment,

processes, and operations.