| Algal Bloom |
| Aquatic organisms lacking true roots, stems and leaves; reduce water clarity.
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| Approved Supplier |
| A person or company who provides food ingredients, prepared foods or ready to eat foods to your business.
An approved supplier should be a business registered under the Food Act 1984 or licensed by another enforcement agency (for example, Victorian Meat Authority) and this business can at least be capable to clearly demonstrate good food management practices and procedures.
that you believe has a good history of handling food safely.
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| Auditor |
| An approved expert from outside the food business who systematically examines the food safety program for accuracy and compliance. If you are using Food Smart you do not need to be audited, but you will be checked by your local Council to ensure you comply with the Food Act.
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| Bacteria |
| Commonly known as germs. Micro-organisms which are found in or on food, people, surfaces, untreated water, dirt, faeces, soil, plants, animals and pests.
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| Bake |
| To cook by dry heat in an oven or on a hot surface without direct exposure to flame.
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| Baste |
| To brush or spoon cooking food with melted fat or the cooking juices from the dish.
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| Batter |
| To coat food in a mixture of flour and liquid proir to cooking.
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| Biological Hazard |
| A risk to food safety caused by the contamination of food by microbial organisms.
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| Boil |
| To cook food in liquid by bringing the liquid to a temperature at which it boils (that is, the temperature at which the liquid starts to bubble and turn into vapour)
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| Calibration |
| To ensure the accuracy of that the readings of a measuring instrument(for example, a thermometer) are consistent with a known standard. See Support Program Maintenance and Equipment.
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| Carve |
| To cut meat into slices for serving.
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| Chemical Hazard |
| A risk to food safety caused by the contamination of food by chemicals, including cleaning agents, chemical residue or addition of additives (e.g. illegal preservatives, MSG, Sulphur Dixoide)
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| Chill |
| Refrigerate food between 0?C - 5?C
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| Chinese Style (Peking) Roast Duck |
| Duck dipped in mixture before being roasted. Red in colour and hung in restaurant windows.
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| Chinese Style Chicken |
| Boiled chicken. Can be light brown or white in colour - depending on whether it has been bolied in Soy Sauce. Hung in restaurant windows.
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| Chinese Style Roast/BBQ Pork |
| Slabs of cooked Pork Ribs hung in restaurant windows.
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| Chop |
| To cut food into (or smaller) pieces
example lettuce for salad.
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| Clean |
To clean - the action of making equipment, utensils, crockery(etc.) in a condition free from visible matter.
To be clean - free from visible matter, such as food waste, dirt and grease, and free from objectionable odour.
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| Cleaning Schedule |
| A ?to-do list? of the cleaning activities that is required for the premises and the equipment. The cleaning schedule also shows how often cleaning is to done, how this cleaning is carried out (for example any chemicals and equipment required) and recording the completion of these cleaning activities.
If your business transports food your cleaning schedule must also include a cleaning schedule for transport containers or vechicles.
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| Coat |
| To place a layer or covering of food on a different food.
Example: Coat the top of a pastry with icing sugar.
To coat fish with flour prior to cooking.
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| Competency Standard |
| A set of standards that are relevant to the work you perform at your food business,which are developed by Australian National Training Authority (ANTA). The Competency Standards are incorporated into training courses provided by training bodies such as TAFE.
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| Conch |
| To keep chocolate in a machine under agitation so that the flavour is developed and the chocolate becomes liquid.
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| Contaminant |
| The introduction or occurrence of either a biological, chemical or physical matter that may lead to a food safety risk.
( e.g. physical matter such as glass in food )
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| Contamination |
| The introduction or occurrence of a contaminant in food.
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| Control |
| A set limit, restraint or measure taken to ensure the hazard to the food is minimised.
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| Cool |
| To lower the temperature.
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| Corrective action |
| The steps to be taken by your staff where a breach of a control measure occurs.(that is if the hazard is not controlled)
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| Cross Contamination |
| Contamination from one food, surface or utensil to another for example juices of raw chicken onto a knife which is then used to chop lettuce for salad.
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| Crumb |
| To prepare or cover food with a crumbing material such as bread crumbs.
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| Customer Complaint Record |
| A record of customer complaints about food safety, and action taken subsequent to that complaint.
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| Decant |
| Gradual pouring of liquid from one container to another without disturbing the sediment.
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| Delivery |
| The receipt of goods from a supplier, at which time the proprietor then takes responsibility for the food.
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| Detergent |
| Agent/chemical used to assist the removal of food particles, grease and dirt. Detergents do not kill bacteria. Detergents work best in clean hot water.
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| Dry Goods |
| Food ingredients which can be stored at room temperture (not chilled or frozen) without being a risk to food safety for example flour, sugar, rice, jars and bottles of sauce, canned fruit and raw vegetables.
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| Dry Storage |
| Storing dry goods at room temperature.
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| Equipment |
| A machine, instrument apparatus utensil or appliance (other than a single-use item) used in connection with food handling. Includes any equipment used to clean a food premises or equipment.
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| Equipment & Maintenance Program |
| A record of work completed in the upkeep of equipment including repairs, disposal and replacement of equipment.
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| Fermentation |
| Breakdown of complex molecules brought about by a ferment, as in the changing of grape sugar into ethyl alcohol by yeast enzymes.
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| Filter |
| 1) Device made of cloth, paper, porous porcelain, or a layer of charcoal or sand, through which liquid is passed to remove suspended impurities or to recover solids.
2) Remove impurities/solids from a liquid by the action of the filter.
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| Food Allergies |
| Some people have severe reaction to some foods or food ingredients. Foods that can cause this reaction include eggs, dairy products, shellfish, fish, soya, pulses, seeds such as sesame.
For more information on food allergies see: www.allergyfacts.org.au
For information on how your business can deal with food allergies see: www.anaphylaxis.org.uk/cater.html
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| Food Recall |
| An action taken to remove from sale, distribution and consumption of foods that pose a safety hazard to consumers including its retrieval and disposal.
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| Food Safety Program |
| A written document that shows that your business is systematically managing the safety of the food you produce at each stage in your process.
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| Food Safety Supervisor |
| The Food Safety Supervisor is a person(s) responsible for looking after food safety. The Food Safety Supervisor must know how to recognise, minimise or prevent the hazards associated with handling of food, and must have met the appropriate food safety competency standards for their type of premises and have the ability and authority (of the proprietor) to supervise other people handling food, ensuring it is done safely. Further information can be found on www.foodsafety.vic.go.au.
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| Food-borne illness |
| The sickness caused though eating food which was contaminated food with a food-borne pathogen.
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| Freeze |
| Preserve food by making solid or until (frozen) solid by refrigerating below freezing point or using blast freeze equipment.
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| Frozen Products |
| Foods made solid by refrigeration below freezing. Food must not be partially thawed and are to be frozen solid.
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| Frozen storage |
| Controlled storage conditions that will maintain frozen products until it is required for use.
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| Fry |
| To cook food in hot fat or oil over a moderate to high heat.
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| FSANZ |
| "Food Standards Australia and New Zealand" is an independent bi-national organisation. Providing a focus for cooperation between governments, industry and the community to establish and maintain uniform food regulation in Australia and New Zealand.
FSANZ is a partnership between Australia's Commonwealth, State and Territory governments and the New Zealand Government.
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| Garnish |
| To decorate or embellish food. Example: Addition of parsley to the top of lasagne.
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| Glaze |
| To apply a thin shiny coating to food.
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| Good Hygiene Practices |
| A program that covers food handling, hygiene of personnel, cleaning of the equipment and monitoring of these practices to ensure the safe production of food.
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| Goods |
| A general term for all food or food stuffs.
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| Grill |
| A cooking method in which foodstuffs are cooked by a radiant heat source place over the food.
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| Handling |
| The making, manufacturing, producing, collecting, extracting, processing, storing,transporting,delivering, preparing, treating, preserving, packing, cooking, thawing, serving or displaying of food.
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| Hazard |
| A biological, chemical or physical agent in, or a condition of, food that has the potential to cause an adverse health effect in humans.
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| High Risk Foods |
| Foods which include meat, seafood, poultry, eggs, dairy products, small goods, cooked rice or any food product which contains these foods, (for example sandwiches, quiches and prepared salads.)
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| Hive |
| Shelter for honeybees, beehive.
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| Hold |
| Keep or reserve; keep in a specified condition.
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| Hops |
| Dried ripe cones of the female flowers of the hop plant, used in brewing.
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| Hot-Hold |
| Keep food at, or above, 60 degrees celsius. Using appropiate equipment such as hot lamps, bain-barie.
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| Kebabs |
| A traditional Middle Eastern meat dish made by stacking layers of meat such as chicken, beef and lamb, which is seasoned, marinated, and sliced or minced, onto a vertical skewer to form a cone or cylinder shape. The skewer rotates in front of a heat source as the outer layer of meat is cooked, it is carved off in slices. The meat is then served in flat bread together with salads and dips.
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| Maximum Residue Limits (MRLs) |
| Maximum level of chemicals accepted on agricultural food products.
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| Microbial Organisms |
| Any living organism that can survive as a single cell. This includes bacteria, viruses, yeasts and moulds.
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| Microwave |
| To microwave: to cook or heat in a microwave oven.
A microwave: an oven which used high frequency electromagnetic waves to cook or heat food.
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| Mix |
| Two combine two or more substances.
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| Monitoring Procedures |
| A method to be followed by staff to check and record a food handling activity.
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| Must |
| Unfermented juice as pressed from grapes.
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| National Registration Authority (NRA) |
| Authority governing the use of Agricultural and Veterinary Chemicals.
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| Nigiri |
| A form of 'Sushi' - balls of rice topped with a slice of fish or other foods, such as egg, secured with a strap of seaweed.
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| Nori Rolls |
| A form of 'Sushi' - sheets of seaweed, with a variety of fillings, including cucumber, wasabi and various types of raw fish, rolled up inside them and cut into short pieces.
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| Ordering |
| A direction or instruction to buy, sell or supply food.
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| Ozone |
| A powerful oxidising agent, used for bleaching, sterilising water, etc.
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| Package |
| To pack - to place food into non toxic food grade packaging material. Labelled and packed into outer protective packaging prior to the sale of the product. This also includes repacking where for example 20 kg units are opened and packed into individual 1 kg packs.
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| Parts per million (ppm) |
| A concentration of a solution which is the same as mg/L( milligrams per litre)
This is achieved through dilution with water e.g. 50ppm =50mg/L = 50mg of chlorine for every 1 L of water
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| Pasteurise |
| Expose (milk, etc) to a high temperature, usually about 60?C, in order to destroy certain micro-organisms and prevent of arrest fermentation.
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| Pathogenic |
| Capable of causing disease
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| Peel |
| To remove the outer covering of a foodstuff (eg: Fruit, vegetable, prawn)
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| Pest Control |
| The elimination of pests from a food premises and the prevention of pests entering the premises.
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| Pests |
| Birds, rodents, insects and arachnids.
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| pH |
| A measure of the acidity or alkalinity of a food product. On a numerical scale of 0 - 14, 7 for neutral solutions, increasing with increasing alkalinity and decreasing with increasing acidity. An example is the addition of vinegar to rice which will increase the acidity of the rice, dropping the pH to lower levels.
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| Physical Hazard |
| A risk to food safety caused by the contamination of food by a physical agent such as stones, plasters, hair, glass, insects, wood or other item that should not be in the food.
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| Poach |
| To cook food in gently simmering liquid at (or just below) the boiling point.
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| Portion |
| To pack or plate food into smaller serves.
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| Potable Water |
| Water that is suitable/fit for drinking.
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| Potential Hazard |
| Something that could make food unsafe, but as not yet done so.
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| Potentially hazardous food |
| (Also known as "PHF".) Food that as to be kept at certain temperatures to minimise the growth of any pathogenic micro-organisms that may be present in the food, or to prevent the formation of toxins in the food.
This food must be handled hygenically correcly to limit the risk of food posioning.
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| Preservatives |
| Chemical substance added to foods to prolong the shelf life.
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| Process |
| In relation to food: any activity that involves preparation of food for sale.
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| Processed fruit and vegtables |
| Fruit and vegetables that have been altered from their original state.
Such as peeled vacum packaged vegetables.
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| Protect |
| To cover, wrap, package, enclose or place food in a contanier.
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| Raw materials |
| Food before it is changed or processed.
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| Ready to eat food |
| Food that is ordinarily consumed in the same state as which it is sold without further cooking or washing or any other processes.
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| Refigerated storage |
| The storage of potentially hazardous food at a temperature between 0?C and 5?C.
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| Refrigerated products |
| Food that is maintained at a temperture at between 0?C and 5?C. To limit the growth of microbial organsims.
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| Reheat |
| The heating of food that has already been cooked and cooled, The food is heated to a temperture that will kill microbial organisms that may be growing in that food.
Food to be reheated only once.
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| Roast |
| To oven cook food in an uncovered pan. The food is exposed to high heat that produces a well browned surface and seals in the juices.
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| Rotating Spit |
| Meat on a skewer that rotates in front of burners. Meat is sliced from the skewer as it is cooked.
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| Safety Limit |
| Range of measurement within which the food is considered safe.
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| Sanitise |
| To apply heat or chemicals or a combination of heat and chemicals so that the number of micro-organisms on a surface is reduced. Sanitising does not kill spores.
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| Self Service |
| A process where customers serve themselves.
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| Single -use item |
| An instrument, apparatus, utensil or other item to be intended to be used only once, in connection with food handling.
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| Slice |
| To cut; divide into parts.
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| Spore |
| Created when a microbial organism creates a protective coating to guard itself against changes in the enviroment. Such excessive heat, dryness.
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| Standard Operating Procedure |
| Established method for staff to follow which ensures food and food processes remain safe.
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| Steam |
| To cook food in a stem oven or in a steam basket over a covered pan of boiling water.
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| Stew |
| To cook food by barely covering it with liquid and simmering slowly for a long period of time in a tightly covered pot.
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| Stock Rotation |
| A Systematic way of storing food on shelves so that new stock is used after existing stock. First in first out.
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| Storage |
| Controlled conditions for retaining food products in safe condition.
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| Sulphur Dioxide |
| Colourless gas or liquid used as an oxidising and reducing agent.
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| Sushi |
| The Japanese equivalent of a sandwich. A bite-size combination of rice and other ingredients, namely raw fish and vegetables. Other ingredients, such as egg can be used. The two main forms are 'Nori Rolls' and 'Nigri'.
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| Temper |
| To process chocolate so that any crystallisation of fat occurs in a stable modification.
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| Temperature Control |
Temperature Control is the methods used by a business to maintain the temperature of food at less than 5?C for chilled foods and higher than 60?C for hot foods.
If the method is not controlling the temperature bacteria will grow and may cause food posioning.
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| Thawing |
| The act of passing food from a frozen state to a liquid or unfrozen state
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| Training |
| The act or process of teaching or learning a skill.
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| Transport |
| Take or carry goods from one place to another.
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| Tray |
| Arranging food on a platter or tray.
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| Ultraviolet (UV) |
| Wavelengths shorter than light but longer than x-rays; used in processes to remove algal bloom.
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| Wash |
| Cleanse with liquid, especially detergent and water.
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| Wort |
| An infusion of malt that is fermented to make beer.
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| Wrap |
| To envelope in folded or soft enfolding material such as plastic cling wrap or paper.
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