Foodservice Logistics Pt 3

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Across
  1. 4. using this properly, not swinging it in the air
  2. 6. used in foodservice and is effective against bacteria, mold, yeast, viruses and is non-irritating, non-corrosive, and stable across pH ranges
  3. 8. wet chemical extinguishers & fire blankets (used for cooking oil and fat fires)
  4. 9. makes the table easier to clean
  5. 11. worn electric cords, ungrounded outlets, faulty equipment wiring
  6. 15. poor housekeeping, unemptied grease traps
  7. 16. related to inventory management, careful menu planning, using data to accurately estimate department needs
  8. 17. active against bacteria, mold, fungi, viruses, yeasts, and protozoa (cannot be used with high temp water)
  9. 18. ammonium sulfate, carbon dioxide extinguishers (used for electrical fires)
  10. 20. hot surfaces, equipment releasing steam, cooking processes
  11. 23. used for Class D fires (separates fuel and oxygen/removes heat using sodium chloride, sodium carbonate, copper, graphite, or other materials)
  12. 27. used for class A & B fires (flammable liquids)
  13. 29. wearing protective cold equipment when loading materials into freezer, non-slip/non-obstructive floors
  14. 33. 1 foot candle = 1x1 foot surface 1 foot away by 1-candela light source
  15. 34. water, foam, wet chemical suppression (used for wood, paper, fabric, and trash fires)
  16. 37. foodgrade chemical without fragrances, thickeners, or additives, may corrode metal surfaces
  17. 39. lower grade/iron containing (used for produce, mixing ingredients. plating
  18. 41. optimal for large storage bins that won't fit on a shelf
  19. 43. used for chopping meats
  20. 45. supply air comes from outside the building, outdoor air is suched into the system and supplies air into the workspace, return air is recirculated while exhaust air exits building
  21. 46. used for class B & C fires (displaces oxygen and removes heat by cold discharge)
  22. 47. appropriate nonslip footwear and no-skid waxes, no cluttered hallways
  23. 48. Resilient flooring, good for customer areas (needs special cleaners)
Down
  1. 1. used in cafes, delis, and restaurants visible to customers (slippery when wet)
  2. 2. used to kill 99.9% of germs and reduce microorganisms to safe levels
  3. 3. used for baking
  4. 5. used for placing multiple tables side to side (aka flat edges)
  5. 7. forbid anyone 18 years or younger from operating
  6. 10. used for butcher tables (has ridges)
  7. 12. long sleeve uniforms, clean & dry apron
  8. 13. improper storage
  9. 14. recycled building material/paper/biodegradable utensils
  10. 19. used only for Class B & C fires (will exacerbate Class A fires) with the exception of ABC extinguishers
  11. 21. used for Class K & sometimes Class A fires only in kitchens (creates a soapy foam blanket)
  12. 22. optimal with smaller storage
  13. 24. heavier items on lower shelves, top items on high shelves
  14. 25. growing own produce, gardens, in-season produce
  15. 26. used for Class A fires to remove heat from burning materials
  16. 28. improved air circulation to decrease energy
  17. 30. used for salad and sandwich prep (not used for chopping)
  18. 31. paper, plastic, cardboard material outputs
  19. 32. dry powder extinguishers (used for flammable metal fires)
  20. 35. practices needed to meet a current generation without compromising future generation needs
  21. 36. protective coating on concrete flooring (can be cleaned with standard creamers)
  22. 37. dry chemical, carbon dioxide, foam extinguishers (used for flammable liquids and gases)
  23. 38. non-porcelin ceramic tile (will need to reseal grout lines with this)
  24. 40. stainless steel highly resistant to corrosion and rust (durable, easy to sanitize)
  25. 42. heating, ventilation, air-conditioning (energy star/energy efficient equipment, digital timing controls)
  26. 44. used for delis, meat counters, and bakeries