Culinary Vocabulary Chapters 2

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Across
  1. 1. diagram of movements of things in complex systems
  2. 6. make clean and hygienic
  3. 8. lab where analysis is done on a computer generated model
  4. 9. multiple sickness from common food
  5. 10. guidelines to follow for a food safety plan
  6. 11. safety limits which control measures must achieve
  7. 12. water that may be consumed by humans
  8. 13. growth of minute fungi associated with decay
  9. 14. situation involving exposure to danger
  10. 16. foods capable of growing infectious bacteria
  11. 18. microorganisms that cause disease
  12. 19. temperature range which foodborne bacteria can grow
  13. 22. environmentally friendly approach to pest management
  14. 26. official responsible for public health
  15. 27. organism that lives on a host to take its nutrients
  16. 28. free from dirt and is not contaminated
  17. 29. accumulation of soft metals that poison the body
  18. 31. measure of free moisture in food
Down
  1. 1. sickness from consumption of contaminated food
  2. 2. detailed cleaning schedule that tells when, how, and who will clean
  3. 3. transfer of bacteria from one food to another
  4. 4. FDA seafood inspection program
  5. 5. danger or risk
  6. 7. the spoiling of food by toxic substances
  7. 15. point at which food safety hazard can be prevented
  8. 17. steps needed to transform raw materials into manufactured food products
  9. 20. microscopic organism such as fungus
  10. 21. rule that states that food should be used in the order it is delivered
  11. 23. poisonous substance produced in living cells
  12. 24. type of fungus used in baking to make dough rise
  13. 25. small infectious agent inside living cells
  14. 30. expresses acidity or alkalinity of a solution