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15 Cards in this Set

  • Front
  • Back
Bears or contains any poisonous or deleterious substance
in a quantity which may render it injurious to health;
is defined as food that is prepared for future service beyond a specific meal. Advance preparation foods must be immediately cooled after cooking to 41°F or below within 4 hours.
“Advance Preparation”
means water activity which is a measure of the free moisture in a food, is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature, and is indicated by the symbol aW.
is a unique combination of letters and numbers assigned to a shellfish control authority to a molluscan shellfish dealer according to the provisions of the National Shellfish Sanitation Program.
“Certification number”
means cleaned in place by the circulation or flowing by mechanical means through a piping system of a detergent solution, potable water rinse, and sanitizing solution onto or over equipment surfaces that require cleaning, such as the method used, in part, to clean and sanitize a frozen desert machine.
means the compilation of the general and permanent rules published in the Federal Register by the executive departments and agencies of the federal government which:Is published annually by the U.S. Government Printing
Office;Contains FDA rules in 21 CFR, USDA rules in 7 CFR, and EPA
rules in 40 CFR.
“Code of Federal Regulations”
means reduced in size by methods including
chopping, flaking, grinding, or mincing.
is a foodborne disease outbreak in which laboratory analysis of appropriate specimens identifies a causative organism and epidemiological analysis implicated the food as the source of the illness.
“Confirmed disease outbreak”
means a material that maintains acceptable surface cleanability characteristics under prolonged influence of the food to be contacted, the normal use of cleaning compounds and sanitizing solutions, and other conditions of the use environment.
“Corrosion-resistant material”
is a point or procedure in a specific food system where loss of control may result in an unacceptable health risk.
“Critical control point”
is a provision of HACCP that, if in noncompliance, is more likely than other violations to contribute to food contamination, illness, or environmental degradation.
“Critical item”
is the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a
critical control point to minimize the risk that the identified food safety
hazard may occur.
“Critical limit”
is any physical connection or arrangement between two otherwise separate piping systems, one of which contains potable water, and the other, water of unknown or questionable safety, steam, other gases or liquids, whereby there may be a flow from one system to the other; any actual or potential connection between a public water supply and a source of
contamination or pollution.
means water that meets 40 CFR Part 141,
National Primary Drinking Water Regulations.
“Drinking Water”
is a room or area designated for the storage of packaged or containerized bulk food that is not potentially hazardous and dry goods such as single-service items.
“Dry storage area”