Chapter 2 Vocab

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Across
  1. 2. device used to check temperature of food
  2. 5. path food takes from when it is received by an establishment to when it is disposed of as waste
  3. 6. period of time it can be stored and still be good to use
  4. 9. flow charts, policy and procedure manuals, written description and food temperature readings taken of different times
  5. 11. written record of day-to-day action and procedure
  6. 15. clothing that is worn to help lower the chances of food contamination
  7. 17. handler-worker who is in direct contact with food
  8. 21. food has been cleaned and prepared so it can be cooked and eaten
  9. 24. special liquid that kills bacteria an your hands
  10. 25. a step in the flow of food where a contamination can be prevented, reduced, or eliminated
  11. 26. heat a product at high enough temperature to kill harmful bacteria
  12. 27. adjust for accuracy
Down
  1. 1. process of keeping foods warm or cold
  2. 3. barrier that holds back head or facial hair
  3. 4. washing dishes by hand
  4. 7. system used to keep food safe on it's journey from the kitchen to the table
  5. 8. point at which food remaining after bring turn into a material
  6. 10. cooking and preparing food to be eaten
  7. 12. fresh fruits and vegetable
  8. 13. lowest temperature at which foods can be safely cooked
  9. 14. accepting deliveries of food and supplies
  10. 16. working coat that traditionally has 2 rows of buttons down the front, long sleeves, and turned up cuffs
  11. 18. using good grooming habits to maintain health
  12. 19. removed from the shell
  13. 20. first out food products that are oldest are used first, before the new products
  14. 22. placing food in locations for later use
  15. 23. products that spoil quickly