Chapter 9, 10, & 11

3. The creators of the Food Code
4. Critical control points
6. Units Portable facilities ranging from concession vans to elaborate feild kitchens
7. When high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into a water supply
10. Workflow,contamination, Equipment accessibilitys are all factors of
11. Foods Foods that are held at 135° or higher

1. Hazard Analysis Critical Control Point
2. The reverse flow of contaminants through a cross connection into drinkable water
5. Units Typically operate in one location for less than 14 days Mobile Units
8. Foods Foods that are held at 41° or lower
9. Health Hazards A significant threat or danger to health hazards