Chapter 6 Key Terms

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Across
  1. 2. waterproof labels attached to containers of live in shell shellfish
  2. 3. the last day a food product is guaranteed by the manufacture to remain safe to consume or at its peak quality
  3. 5. official mark certifying that meat, poultry, or egg products have been examined by government food safety authorities and passed as safe
  4. 9. a food or goods delivery made to a restaurant or food establishment after business hours when the facility is closed
  5. 11. the last day recommended for using a perishable food product while it is at peak quality and safety
Down
  1. 1. the last date recommended for the consumption of food product while it is at its peak quality and safety, as estimated by the manufacturer
  2. 4. official written document compiled by health inspector or environmental health specialist after evaluating a restaurant, kitchen or food processing facility
  3. 6. the systematic process of assigning cooks, prep, and service personnel to specific shifts or stations
  4. 7. source of food that has been inspected,evaluated,and verified by local,state or federal regulatory authorities to meet official safety and quality standards
  5. 8. manufacturers estimate of when a food item will be at its peak flavor,texture and quality
  6. 10. the voluntary or mandated removal of a food product from the marker by a manufacturer, distributor, or government agency because it poses a safety risk, health hazard or legal violation