Chapter 8 - 11

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Across
  1. 4. is a significant threat or danger to health that requires immediate correction or closure to prevent injury
  2. 6. is based on identifying significant biological,chemical, or physical hazards at specific points within a product’s flow
  3. 9. the extent to which a material will absorb liquids
  4. 10. the reverse flow of contaminants through a cross-connection into drinkable water supply
  5. 11. Operations out of units ranging from concession vans to elaborate kitchen setups. These can range from selling just prepackaged foods like candy or granola bars, to mobile kitchens preparing complex foods; both kinds of operations have to meet sanitation standards, but any complex operation must measure up to health and safety standards like any permanent operation
  6. 12. Is a curved sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean
  7. 15. cracked eggs are stirred to mix the yolk and egg whites for a cohesive mixture used when a recipe requires a specific amount of egg
  8. 16. Keep read-to-eat foods ______ from raw foods
Down
  1. 1. is a group of practices and procedures intended to prevent foodborne illness
  2. 2. The lowest temperature a food has to reach for a certain amount of time for it to be safe to eat
  3. 3. Partially cooking a food before storing it to be completely cooked later on
  4. 5. An exception to the rules requested when an operation wants to use alternate methods of cooking or storing food: like smoking meat
  5. 7. is where you find the process where the identified hazard can be prevented, eliminated, or reduced
  6. 8. drinkable water that comes from approved public mains, closed portable water containers, or water transport vehicles
  7. 13. means a material can react to a shock without breaking or cracking
  8. 14. gradual thawing of frozen food as a way to prep it for deep frying