Hospitality

1. tells you when the food should be consumed before but food can still be consumed after this date (it won't be at its best)
4. to cook food by dry heat without direct exposure to a flame, typically in an oven
7. to satisfy one's appetite. Served at the beginning of a meal
9. Illness transmitted to people who have eaten contaminated food
10. (First In-First Out) Rotating system that uses the products that have an earlier expiry date first
11. To thaw frozen food before cooking
12. Maintaining high levels of cleanliness
17. when food becomes contaminated by pesticides, toxic material or other chemicals, such as detergents
19. Ensures provision of food that is safe and fit for human consumption
20. disease that is spread when bacteria is in the air (e.g.sneezing and coughing)
21. To make food impure for consumption due to the presence of chemicals, bacteria or microorganisms

2. Disease caused by consuming contaminated food
3. Disease caused by bacteria that grow and multiply in the body
5. Hazard, Analysis, Critical, Control, Point
6. disease-causing microorganisms such as bacteria, moulds, yeasts, viruses and fungi
8. When food gets contaminated by things such as glass, metal shavings, wood, fingernails
13. An unwanted substance within another ( E.g. hair/nail shavings in food)
14. Finely or coarsely chopping into unevenly shaped, evenly sized pieces
15. 5oC-60oC bacteria grows rapidly in the danger zone
16. Finely shredded- 2mm thin across. (e.g.lettuce)
18. Removing food scraps and grease from equipment and food areas. (Scrape- rinse-wash- rinse)