Hospitality Vocabulary

4. Type of fungus that causes food to spoil.
5. Water containing materials such as calcium and iron in concentrations higher than 120 parts per million.
8. Protective covering used to cover a correctly bandaged wound or cut on the finger.
10. Spill over point of a sink.
12. Plastic paddle filled with water or ice and then frozen.
13. Document issued by a regulatory that allows a requirement to be waived or modified
15. Person, animal, or plant on which another organism lives and which it takes nourishment.
16. Process of reducing the number of microorganisms on a clean surface to safe levels.
18. Laws determining standards of behavior.
19. Foreign objects that can accidentally get into food and contaminate it.

1. device preventing the backflow of contaminants into a drinkable water system.
2. poisons produced by pathogens, plants,or animals.
3. Chemical used to control pests.
6. Single-celled, living microorganisms that can spoil food and cause foodborne illness. Bacteria present in food can quickly multiply to dangerous levels when food is incorrectly cooked, held, or reheated.
7. Illness carried or transferred by food.
9. Packaging method used by which the air inside of a package is altered using gasses such as carbon dioxide and nitrogen.
11. Equipment designed to cool food quickly.
14. Someone who carries pathogens and infects others without getting sick themselves.
17. Situation that exists when pests overrun or inhabit an operation in large numbers.
20. Level of acid in a food