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Define This!

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