Intro to Culinary

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Across
  1. 2. Safety steps, procedures and precautions taken by both the industry and the consumer
  2. 4. transfer of pathogenic bacteria to food from other foods, unwashed hands or other
  3. 8. tiny organism which can only be seen individually using a microscope
  4. 9. Recipe recipe used to ensure consistency in a food service operation
  5. 12. which contain bacteria, parasites, viruses or chemicals
  6. 16. process of maintaining or preserving something
  7. 17. condition of being protected from or unlikely to cause danger, risk or injury
  8. 20. Contact Surfaces surfaces which contact human food during the normal course of operations
Down
  1. 1. transfer of pathogenic bacteria to food from other foods, unwashed hands or other
  2. 3. bacterial communities which produce a substance which protects them from
  3. 5. inventory so inventory is used in the order it was received
  4. 6. condition or practice conductive to maintaining health and preventing disease
  5. 7. Illnesses infection or irritation of the gastrointestinal (GI) tract caused by food or
  6. 10. keep foods safe to consume
  7. 11. removal of visible soil and food residue on a surface
  8. 13. between 41°F - 135°F
  9. 14. environment and helps them to stick to food contact surfaces
  10. 15. application of a chemical or heat to a clean surface which kills
  11. 18. Danger Zone range of temperature in which microorganisms reproduce at an exponential rate;
  12. 19. stands for first in, first out; refers to the system of placing new inventory behind