Foodservice Logistics Pt 3

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