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Culinary Arts- chapter 8

Across
Hazard Analysis Critical Control Point-Self inspection steps to maintain sanitary conditions.
Workers who are in direct contact with food.
A step in the flow of food where contamination can be prevented or eliminated.
Thermometers need to have this done before each shift or each delivery.
The point in the flow of food when deliveries are accepted.
Down
Special liquids that kill bacteria on your skin often without the use of water.
Placing food in a location for later use. a control point where improper handling can result in contamination.
The path food takes from receiving to disposal.
Products that can spoil quickly if not stored properly.
When dairy products are heated to a temperature that kills bacteria.
When food is prepared ahead of time and then placed in an appropriate location until someone orders it.
First in-first out-an inventory program.