.

G F E O P L M I C R O W A V E O V E N M
R N M M I G R A T I O N Q A S D C V B R
I C O N C E N T R A T I O N F F G H K A
N X C B M O L D I S I N F E T I O N K W
D B O I L E R D F G C O N T A I N E R M
E A F D R E S S D F G C Z X C V B N M A
R Z G Q Q U A L I T Y U Q W E R T Y Ñ T
X O X O N M K M Ñ P T L A M I X E R I E
C O U N T D O V E N Y A X X V F H J K R
A P O U I Y T R W Q F T C S A F E T Y I
S V A C U U M P A C K E D C D F B J M A
F E R M E N T A T I O N F N U L D B M L
V G F T F O O D H A N D L E R K T E E F
I C E M A K E R X O X O F C D O S A G E

ALPHABET SOUP
Guarantee that would not cause harm to the consumer: safety
Meets consumer needs: quality
Process by which a substance is portioned: dosage
Equipment that solidifies water: ice maker
Staff who are in direct contact with food: food handler
Process by which yeasts transform sugar into alcohol: fermentation
Method of conservation that eliminates oxygen and reduces ploriferation of
microorganisms: disinfection
Fundamental Equipment for bread making: oven
Equipment used to foam eggs:
Natural or artificial substance that is transformed industrially to create a product:
raw material
Suit that uses a food handler:
Equipment that generates hot steam:
Equipment that generates hot air: microwave
Equipment used for crushing grains: grinder
Purity percentage of a substance: concentration
Transfer of components from packaging to product: migration
Process by which the microbial load is eliminated: boiler
Process by which a microorganisms is sown in a culture medium: count
Facilitates the preservation and transport of a product: container