Vocabulary Chapter 2

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Across
  1. 1. allergy / immune system reaction that occurs soon after eating a certain food
  2. 2. / crumbling soft friable earth suited to plant growth
  3. 4. / careful examination or scrutiny
  4. 5. safety management system / standard developed by the International Organization for Standardization dealing with food safety
  5. 6. food / Commercially prepared food designed for ease of consumption
  6. 9. time / The time the water is allowed to contain the disinfectant to assure potability.
  7. 10. / make clean; remove dirt, marks, or stains from.
  8. 11. pest management program / comprehensive information on the life cycles of pests and their interaction with the environment
  9. 12. stemmed thermometer / common type of thermometer
  10. 15. / When one food comes in contact with another food and their proteins mix
  11. 16. Analysis Critical Control Point / systematic preventive approach to food safety from biological, chemical, and physical hazards in production
  12. 17. / a person who receives or entertains other people as guests
  13. 18. / microscopic living organisms
  14. 19. populations / Specific group or subgroup that is more likely to be exposed, or is more sensitive to risk
  15. 20. and thermistors / measuring devices
  16. 22. outbreak / A food borne disease outbreak is a sudden increase in the number of cases of a particular illness that is associated with eating or handling a certain food
  17. 23. limit / Specified safety limits which your Control Measures at Critical Control Points
  18. 24. / the action or process of calibrating something.
  19. 27. control operator / Person or company that applies pesticides as a business (e.g. exterminator); usually describes household services, not agricultural applications
  20. 28. / taxonomic kingdom
  21. 30. / bacterium, virus, or other microorganism that can cause disease
  22. 32. abused / occurs when food is not stored or held at required temperatures
  23. 35. / make clean and hygienic
  24. 38. / an infective agent that typically consists of a nucleic acid molecule in a protein coat
Down
  1. 1. illness / an infection or irritation of the gastrointestinal tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals.
  2. 3. / Any person who handles or prepares food whether open (unwrapped) or packaged, even if physical contact is only a small part of their work.
  3. 7. / a microscopic fungus consisting of single oval cells that reproduce by budding, and capable of converting sugar into alcohol and carbon dioxide
  4. 8. food / food that requires time-temperature control to prevent the growth of microorganisms and the production of toxins
  5. 9. control points / is the point where failure of standard operation procedure
  6. 10. / a person or thing that cleans something
  7. 13. / the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
  8. 14. TOM / mnemonic device that is used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens.
  9. 15. / to soil, stain, corrupt, or infect by contact or association
  10. 21. action / Identification and elimination of the causes of a problem
  11. 22. first-out method / Means of computing equivalent units in a process cost system that accounts for the degree of completion of both beginning and ending inventories
  12. 25. danger zone / temperature range in which food-borne bacteria can grow
  13. 26. hygiene policies / refers to practices that lead to cleanliness and health preservation
  14. 28. of food / The sequence of steps needed to transform raw materials and ingredients into manufactured food products
  15. 29. / method that removes or destroys microorganisms on hands
  16. 31. / a danger or risk
  17. 33. / an organism which lives in or on another organism (its host) and benefits by deriving nutrients at the other's expense
  18. 34. cleaning schedule / A detailed schedule that lists all cleaning tasks in an establishment, when and how the establishment is to be cleaned, and who will do the cleaning
  19. 36. thermometers / a thermometer which infers temperature from a portion of the thermal radiation
  20. 37. system / the organs and processes of the body that provide resistance to infection and toxins. Organs include the thymus, bone marrow, and lymph nodes