1.02 Key Terms
Across
- 3. microorganisms that cause disease
- 5. Foodborne illness caused by bacteria found in raw or undercooked ground beef.
- 6. a surface of equipment or a utensil with which food normally comes into
- 8. heat or chemical that destroys pathogenic microorganisms to safe levels
- 9. period of time sanitizer must be in contact with a surface to work properly
- 13. a food that requires strict control of time and temperature to
- 15. public health levels
- 16. or from which food may drain, drip or splash
- 17. symptoms dictate that food handler can’t work with or around food
- 18. any surface touched by clean or dirty hands
- 19. when an allergen is unintentionally transferred from a food containing an allergen to
- 20. reduces the number of disease-causing microorganisms on equipment and utensils to
- 21. Foodborne illness caused by bacteria found in undercooked poultry, meats and eggs
- 22. symptoms or diagnosis dictate that food handler can’t work in food
- 23. the range that is above 41°F and below 135°F where bacteria grows the fastest time.
Down
- 1. is the transfer of a harmful substance from one food item to another, usually
- 2. when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature
- 4. raw to cooked or ready-to-eat food
- 7. Foodborne illness caused bacteria found in undercooked meats, unpasteurized dairy and untreated water.
- 10. symptoms have cleared so food handler is approved to work
- 11. bacterial growth and/or toxin formation
- 12. is the presence of substances in food that can be harmful to humans
- 14. anything that could cause harm to consumers. There are three general categories: physical, chemical, and biological