Culinary Stack008 Word Scramble
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| Term | Definition |
| Chapter 8) What is quality control program? | A management information system that helps control fraud, abuse and errors in the unemployment compensation program. |
| Chapter 8) What is supplier selection? | The process by which firms identify, evaluate, and contract with suppliers. |
| Chapter 8) What is SOPs? | A set of step-by-step instructions compiled by an organization to help workers carry out routine operations. |
| Chapter 8) What is faculty design? | A venue for work that advances the reflective nature of practice and teaching by recognizing and encouraging creative design. |
| Chapter 8) What is equipment maintenance program? | Tasks that should be performed at regular intervals: daily, weekly, monthly, or yearly. |
| Chapter 8) What is hazard analysis? | A hazard analysis is used as the first step in a process used to assess risk. |
| Chapter 8) What are monitoring procedures? | Monitor procedures should be documented and include information on what has to be done. |
| Chapter 8) What are physical contaminants? | When physical objects contaminate food, like hair, glass, metal, pests, jewellery, dirt and fake nails. |
| Chapter 8) What is vacuum packaging? | A method of packaging that removes air from the package prior to sealing. |
| Chapter 8) What is a temperature parameter? | A parameter that characterize one body distribution function in its equilibrium form. |
Created by:
Maulik Lewis
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