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2. Danger zone (food safety) - Wikipedia

   en.wikipedia.org/wiki/Danger_zone_(food_safety)

   These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food. [10] Time and temperature control safety (TCS) plays a critical role in food handling. [11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13]

3. Critical control point - Wikipedia

   en.wikipedia.org/wiki/Critical_control_point

   The temperature must be checked every 4 hours or else labeled with a discard time. Although monitored hot food can be held indefinitely in this way without a food safety concern, the nutritional value, flavor, and quality can suffer over long periods.

4. Potentially Hazardous Food - Wikipedia

   en.wikipedia.org/wiki/Potentially_Hazardous_Food

   Potentially Hazardous Food has been redefined by the US Food and Drug Administration in the 2013 FDA Food Code to Time/Temperature Control for Safety Food. [1] Pages 22 and 23 (pdf pages 54 and 55), state the following: PHF table A 2013 FDA Food Code. PHF table B 2013 FDA Food Code.

5. Hazard analysis and critical control points - Wikipedia

   en.wikipedia.org/wiki/Hazard_analysis_and...

   A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...

6. FAT TOM - Wikipedia

   en.wikipedia.org/wiki/FAT_TOM

   Temperature Foodborne pathogens grow best in temperatures between 41 and 135 °F (5 and 57 °C), a range referred to as the temperature danger zone (TDZ). They thrive in temperatures that are between 70 and 104 °F (21 and 40 °C). [3] O: Oxygen Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow.

7. Holiday Foods You Can And Can’t Take Through Security ...

   www.aol.com/lifestyle/holiday-foods-t-security...

   Holiday Food That Can Go in Your Carry-on. Baked goods and candies. This includes homemade or store-bought and packaged pies, cakes, cookies, brownies, chocolates, and more. Meats.

8. Hazard analysis and risk-based preventive controls - Wikipedia

   en.wikipedia.org/wiki/Hazard_analysis_and_risk...

   All food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, must have a written FSMA-compliant Food Safety Plan in place by the deadlines listed below:

9. Prisoners of Profit - The Huffington Post

   projects.huffingtonpost.com/prisoners-of-profit

   In order to get enough food, youth are allowed to gamble through card games and sports bets while trading “picks” — the right to take someone else’s food at the next meal. Former employees recall going without basic supplies such as toilet paper, deodorant and tampons — also violations of department policy.