Slacking

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

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,