A systematic approach to identifying and controlling food safety hazards.

(a)  

Substances that pose risks to health or safety, such as certain cleaning chemicals used in foodservice.

(a)  

A first aid procedure used to help a choking person by dislodging an object from the airway.

(a)  

Written rules and procedures that guide employee behavior and workplace operations.

(a)  

Gear such as gloves and goggles used to protect workers from hazards.

(a)  

Ethical and respectful behavior expected of employees in the workplace.

(a)  

A document that provides information about the hazards and safe handling of chemicals.

(a)  

The practice of maintaining cleanliness and disinfecting surfaces or equipment to prevent contamination, foodborne illnesses, and promote health and safety in foodservice environments.

(a)  

Practices and conditions that minimize risks of injury or illness in the work environment.

(a)  

A container or seal that prevents air from entering, helping to maintain freshness and quality of stored ingredients.

(a)  

A pleasant smell that can enhance the eating experience, often linked to the flavors in baked goods like waffles.

(a)  

A leavening agent that helps baked goods rise by producing carbon dioxide gas when combined with moisture and heat.

(a)  

A leavening agent used in baking that helps dough rise by producing carbon dioxide when mixed with moisture and acid.

(a)  

To cool food or ingredients, typically in a refrigerator, to change texture or flavor.

(a)  

The act of sharing information clearly and effectively to ensure tasks are completed without errors.

(a)  

A concentrated flavoring derived from a plant or food, such as vanilla or orange, used to enhance the taste of dishes.

(a)  

A desirable color achieved during cooking, indicating that food is well-cooked and has developed a rich flavor.

(a)  

A mixture that is uniform in composition; all parts are evenly distributed.

(a)  

A substance that causes doughs and batters to rise by producing gas, contributing to texture and volume.

(a)  

The presence of water or humidity, which can affect the texture of food.

(a)