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9 Cards in this Set

  • Front
  • Back
  • 3rd side (hint)
What is mise en place?
things in place
2 cognes
Fattom
food, acidity, time, tempature, oxygen, moisture
use this to help you remember the danger zone for food
HACCP
Hazard Analysis Critical Control point
?
Cross Contamination
Passing bacteria from one item to another
































?


proper attire in kitchen
hat, closed-toe shoes, apron, handtowel
?
Cleaning and sanitizing
remove all visible dirt and remove most harmful bacteria
?
time of washing hands
20 secs
__secs
4 types of harmful bacteeria
e-coli strep staff samonella
____throat
Prevent burns
use towel, opens lids away from face, keep water away from grease
easy