Across
- 6. the removal of food and other soil from a surface.
- 9. the movement of harmful microorganisms from one surface to another.
- 10. using good grooming habits to maintain a person’s health.
- 12. action: A proactive, rather than reactive management style, that includes predetermining steps to take when things do not go correctly.
- 13. brigade: an organizational hierarchy for professional kitchens organized by the legendary French chef, Georges-Auguste Escoffier.
Down
- 1. provide employees training in a variety of job positions.
- 2. advanced culinary students work at a foodservice business to get hands-on training and work experience.
- 3. an employee who works under the guidance of a skilled worker to learn the skills of a particular trade or art.
- 4. a disease-causing microorganism.
- 5. reducing the number of microorganisms on a surface.
- 6. to adjust for accuracy.
- 7. Handler: any person who handles and prepares food and beverages.
- 8. company that sells products and equipment to the foodservice industry.
- 11. a self-motivated person who creates and runs a business. Entrepreneurs take personal and financial risks.