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CHAPTER 1, FOOD SAFETY
containers, jars, plastic tubs or buckets, bread wrap, pickle barrels,
ketchup bottles, and number 10 cans which do not meet the materials,
durability, strength and cleanability specif-ications for multi-use
utensils.
(89) "Slacking" is the process of moderating food temperature by
allowing a food to gradually increase from a temperature of -10F (-23 C)
to 25 F (-4 C) in preparation for deep-fat frying or to facilitate even
heat penetration during the cooking of previously block-frozen food.
(90) "Smooth" means:
(a) A food-contact surface having a surface free of pits and
inclusions with a cleanability equal to or exceeding that of (100 grit)
number 3 stainless steel;
(b) A nonfood-contact surface of equipment having a surface
equal to that of commercial grade hot-rolled steel free of visible scale;
and
(c) A floor, wall, or ceiling having an even level surface
with no roughness or projections that render it difficult to clean.
(91) "Sous vide" is a method of packaging raw or partially cooked
food, where the product is placed in a sealed pouch with the air removed.
The pouch is cooked and refrigerated or frozen until needed, reheated and
served.
(92) "Support animal" is a trained animal that accompanies a
person with a disability to assist in managing the
disability and enables the person to perform functions that the person
would otherwise be unable to perform.
(93) "Table-mounted equipment" means equipment that is not
portable and is designed to be mounted off the floor on a table, counter,
or shelf.
(94) "Tableware" means eating, drinking, and serving utensils for
table use such as flatware including forks, knives,
and spoons; hollowware including bowls, cups, serving dishes, tumblers; and
plates.
(95) "Temperature measuring device" is a thermometer,
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