GMP	Good Manufacturing Practices
Cross Contact	Having to do with Allergies (same idea as "cross contamination") but for allergies only
100	Hand Washing Water Temperature = Degrees Fahrenheit
Thermocoupler	sensor at the tip = immersion / surface / air / internal = four different attachments
TTI	Time Temperature Indicator = irreversible change in color if temperature abused during delivery
Infrared (laser)	Thermometer = surface temperatures only = like headlights on a car, closer you get better reading
Scombroid	Fish poisoning = Temperature abused bacteria on fish act on humans like an allergy -Mahi Mahi / Tuna
90 Days	Keep shell-stock Identification Tags because of Hepatitis "A" - Keep Fish Tags too now.
GAP	Good Agriculture Practices
Cross Contamination	The transfer of Pathogens from one food or food contact surface to another

 

41 - 135	Temperature Danger Zone (Degrees Fahrenheit)
PH scale	0 - 14 / 0 being acidic / 14 being alkaline / 7 being neutral (best for bacterial growth) /
50% - 60%	Target humidity range for dry storage /
FDA	Food and Drug Administration / Writes Food Code every 4 Years / recommendation to the industry
Food Allergies	Peanuts / Tree nuts / Fish / Shellfish / Soy / Dairy / Wheat / Eggs = "Cross Contact"
Ciguatera	Fish Poisoning = Barracuda / Amber-Jack /  Snapper / Grouper =Purchase from Approved Source
7 Days	How long you can keep prepared food in the fridge because of "Listeria" which grows in the fridge
IPM	Integrated Pest Management = Deny Access / Deny Food & Water / Work with a Pest Control Co.
135	Hot Holding Temperature - serving line / Hot Food Delivery Temperature - transportation
lighting	50 foot candles Food Prep areas /20 foot candles Service areas/10 foot candles Storage areas