CH. 9-11 Vocab Answer Key

7. Identifying hazards to be prevented, eliminated, or reduced safe levels
9. Reverse flow of contaminants like liquid, solid, and gas
13. Portable facilities from vans
14. Vacuum in the plumbing system that sucks contaminants back into the water
15. Material reacts to shock without breaking or cracking
17. Sanitary design and construction of foodservice equipment
18. Material absorbs liquids
19. Delivery, catering, food trucks, or vending machines
20. Identifying biological, chemical, or physical hazards

1. Group practices and procedures to prevent foodborne illness
2. Mechanical device that prevents backsiphonage
3. Actively prevent foodborne illness
4. One operation may not work for another
5. One location for 14 days
6. Curved, sealed edge placed between the floor and wall
8. Physical link between safe water and dirty water
10. Threat or danger to health that requires immediate correction
11. Drinkable water
12. The air space that separates a water supply outlet from a contaminated source
16. Maintain water temperature