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Define This!

Across
cut melons, cut leafy greens, cut tomatoes
preventive controls food safety system that provides a systematic approach to the identification of food safety hazards that must be controlled to prevent or minimize the likelihood of foodborne illness or injury
Vacuum packaging
Unused portions of prepared FOOD that were intended for use on the day of preparation, but were never placed on a serving line
FOOD that was prepared for a specific meal and offered for service. “Leftovers” include unused portions remaining on the serving line.
Down
A point or procedure in a specific FOOD system where loss of control may result in an unacceptable health RISK
responsibility and authority
reduced in size by methods including chopping, flaking, grinding, or mincing
food items from the point of receipt to the point of sale, service, or distribution
canned, dried, dehydrated, or otherwise processed