TLE Flashcards
What are the 5 r’s of purchasing?
Right Place/Source
Right Time
Right Price
Right Quality
Right Quantity
easy to detoriate
Perishable food
longer shelf life
staple food
food that is every day consumed
contract items
is the point at which food service operation inspects and physical possesion of items ordered
receiving
system where a single team or a department handles all the purchasing or procurement for the organization.
centralized purchasing
manual receiving
blind method
digital receiving
invoice method
It is a microbial infection resulting from ingestion of contaminated foods.
Food infection
It means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Food spoilage
A disease carried or transmitted to people by food.
Food borne illness
Any foreign object that accidentally find its way to into food.
Physical Contamination
It occurs when microorganisms are transferred from one surface or food to another.
Cross Contamination
the main causes of food borne illness
Food to Food
Hand to Food
Equipment to Food
It happens when the food is exposed to Temperature Danger Zone.
Time Temperature Abuse
