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