Culinary Arts 1

3. document issued by regulatory authority that allows a requirement to be waived or modified
6. illness causing microorganisms.
7. unwanted reverse flow of contaminants through a cross connection into a drinkable water system.
9. In a HACCP system the minimum or maximum limit a critical control point must meet in order to prevent, eliminate, or reduce a hazard to an acceptable level.
11. Poisons produced by pathogens, plants or animals
14. shell eggs that have been cracked into a shared container
16. This is an air space used to separate water supply outlet from any potentially contaminated source.
17. Person who won't shut up about ServSafe

1. using bottom to top order when storing food on shelves is a way to prevent what?
2. Illness carried or transmitted to people by food
4. a type of fungus that causes food spoilage.
5. the process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard, such as the freezing or boiling point of water.
8. People who carry pathogens and infect others, yet never get sick themselves
10. the smallest of the microbial food contaminants, they rely on a living host to reproduce. They usually contaminate food as a result of poor personal hygiene. Some survive freezing and cooking temperatures.
12. minimum score needed to pass ServSafe
13. The body's negative reaction to a particular food protein
14. a measure of a food's acidity or alkalinity.
15. what should be used to dry your hands?