Domain 4

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Across
  1. 2. It is an examination of how to design a menu to influence what customers pick to eat.
  2. 4. Define what a given food product is, its name, and the ingredients which must be used, or may be used, and which ones must be declared on the label.
  3. 5. food borne illness causes by toxins.
  4. 6. Are the ideal fire suppression choice for hazards involving flammable and combustible liquids. A foam blanket is formed that works to prevent the release of fuel vapor and separates the fuel from the air it needs to burn. The water content of the foam provides a cooling effect.
  5. 9. Ozone gas can control ethylene production for fruits and vegetables, delaying natural ripening and oxidizing it into an antimicrobial compound. It can also leave fruits and vegetables free of pathogens and chemical residues.
  6. 10. Conducts surveillance in ten sites for infections of nine bacterial and parasitic pathogens transmitted commonly through food and for hemolytic uremic syndrome. Provides a foundation for food safety policy and prevention efforts in the United States in the following ways: Estimating the number of foodborne illnesses, Monitoring changes in how often they occur over time, Attributing illnesses to specific foods and settings
  7. 11. Food is prepared on site, then frozen or chilled for later use. Pro: Liberal production schedule, Lower labor costs, Lower job stress Cons: Requires large amount of cooler/freezer space, Requires blast chiller/freezer
  8. 15. A unit of illumination (now little used) equal to that given by a source of one candela at a distance of one foot (equivalent to one lumen per square foot). Dry storage needs a minimum of 10. Utensil-storage and inside reach-in refrigerators needa minimum of 20. Preparation areas need a minimum of 50.
  9. 17. United States-based nonprofit tax-exempt 501 organization that accredits US health care organizations and programs. Seeks to continuously improve health care for the public, in collaboration with other stakeholders, by evaluating health care organizations and inspiring them to excel in providing safe and effective care of the highest quality and value.
  10. 18. It is an item’s popularity relative to another menu item.
  11. 19. The food bearing the claim does not contain an ingredient that is a gluten-containing grain (eg, spelt wheat); an ingredient that is derived from a gluten- containing grain and that has not been processed to remove gluten (eg, wheat flour); or an ingredient that is derived from a gluten-containing grain and that has been processed to remove gluten (eg, wheat starch), if the use of that ingredient results in the presence of 20 ppm, or 20 mg/kg of food.
Down
  1. 1. It is the thickness of a metal used to construct the pan. The higher the it is, the thinner the metal. Heavier stainless steel does not conduct heat well.
  2. 3. is caused by a waterborne microscopic parasite. It is an intestinal infection marked by abdominal cramps, bloating, nausea, and watery diarrhea.
  3. 5. A model for best practices to ensure the safe handling of food in a retail setting.
  4. 7. Certification intended to promote design and construction practices that minimize the negative environmental impacts of buildings and improve the interior of buildings for their occupants.
  5. 8. A flexible pouch for low-acid foods that are thermally processed in a pressure vessel, often called a "retort." The pouch is made of layered polyester, aluminum foil, and polypropylene.
  6. 12. Relationship between a specific food product or ingredient and a reduced risk of disease or a health condition.
  7. 13. Is translated as "permissible," It is placed on the label along with the name of the certifying agency on halal products. Haram foods include pork, alcohol, carnivorous animals, blood, animals that have been improperly slaughtered, and animals not killed in the name of Allah. All other foods, including dairy foods, are considered halal.
  8. 14. Are created for each hazardous chemical to issue to all employees who use these chemicals so that they are aware of potential hazards of use. First aid measures arefound in section 4 of SDSs.
  9. 16. It is the space that separates a potable water supply outlet from a potentially contaminated water source.