| name | 0.5.3-understand-temperature_control |
| description | [0.5.3] maintaining food at safe temperatures to inhibit pathogenic bacteria growth |
understand-temperature_control
CALL NUMBER: food_safety_and_compliance.temperature_control : defined(2), facilities_and_equipment(1)
DEFINITION: maintaining food at safe temperatures to inhibit pathogenic bacteria growth
Invoke this skill to understand temperature_control down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from defined
- environment (d3): The overall atmosphere and setting of the restaurant including decor and noise level.
- bare_hand_contact_prevention (d10): Food safety rule requiring gloves or utensils when handling ready-to-eat food.
from facilities_and_equipment
- probe_thermometer (d1): oven safe thermometer with wire probe for monitoring roasting
from food_safety_and_compliance
- cold_holding_temperature (d1): maximum temperature of 41°F or below for cold potentially hazardous foods
- hot_holding_temperature (d1): minimum temperature of 135°F or above for hot potentially hazardous foods
- refrigeration_unit (d1): equipment designed to maintain cold holding temperatures for food storage
- temperature_log (d1): documented record of temperatures for refrigeration hot holding and cooking operations
- freezer_unit (d2): equipment designed to maintain frozen state at 0°F or below for food preservation
- ice_machine_sanitation (d2): regular cleaning and sanitizing of ice making and dispensing equipment
- thermometer_calibration (d2): process of verifying thermometer accuracy against known reference temperature
- thermometer_replacement_schedule (d2): regular intervals for replacing thermometers to ensure accuracy
- gasket_inspection (d2): checking door seals and gaskets on refrigeration units for integrity and cleanliness
- refrigeration_coil_cleaning (d2): maintenance of condenser coils for efficient operation of cooling equipment
- cleaning_schedule (d3): documented timeline specifying when and how each area or equipment item must be cleaned
- pest_infestation (d3): presence of pests in quantities or locations posing contamination risk to food
- record_keeping (d3): maintenance of required documentation demonstrating compliance with regulations
- maintenance_record (d3): documentation of equipment repairs and preventive maintenance activities
- deep_cleaning_schedule (d4): periodic thorough cleaning of equipment and areas beyond routine daily cleaning
- end_of_shift_cleaning (d4): required cleaning tasks performed at conclusion of each operational period
- line_cleaning (d4): sanitization of cooking line and service areas during and between meal periods
- closure_order (d4): legal order requiring food establishment to cease operations due to health hazard
- insect_evidence (d4): presence of flies cockroaches beetles or other insects in food preparation areas
- inspection_report (d4): official documented record of findings from health department inspection
- rodent_evidence (d4): signs of rodent activity such as droppings gnaw marks or nesting materials
- training_record (d4): documentation of food safety training completed by each employee
- equipment_condition (d5): physical state of kitchen equipment affecting sanitation and food safety
- hood_vent_cleaning (d5): regular maintenance of kitchen exhaust hoods and ductwork to prevent fire and grease buildup
- sanitation_procedure (d5): systematic cleaning and sanitizing protocols for kitchen surfaces and equipment
CONSUMERS (what needs this)
critical_control_point, haccp_plan, hot_holding_temperature, standard_operating_procedure, time_as_public_health_control
Projected from the restaurants KB (2849 concepts / 2428 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
