2.02 Safe Plates

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Across
  1. 5. temperature in the last place of the food to be heated
  2. 9. inability to digest chemicals in food that leads to uncomfortable symptoms
  3. 11. an abnormal immune response to proteins in food
  4. 14. heat or chemical that destroys pathogenic microorganisms to safe levels
  5. 16. the range that is above 41°F and below 135°F where bacteria grows the fastest
  6. 17. a food that requires strict control of time and temperature to limit bacterial growth and/or toxin formation
  7. 18. symptoms dictate that food handler can’t work with or around food
  8. 19. period of time sanitizer must be in contact with a surface to work properly
  9. 20. foods that can be consumed without preparation or treatment, such as washing or cooking, immediately before they are eaten
Down
  1. 1. when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature
  2. 2. anything that could cause harm to consumers. There are three general categories: physical, chemical and biological
  3. 3. is the presence of substances in food that can be harmful to humans
  4. 4. is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food
  5. 6. anything edible that people usually consume including water and ice
  6. 7. reduces the number of disease-causing microorganisms on equipment and utensils to acceptable public health levels
  7. 8. symptoms have cleared so food handler is approved to work
  8. 10. symptoms or diagnosis dictate that food handler can’t work in food establishment
  9. 12. microorganisms that cause disease
  10. 13. a food that has undergone temperature treatments, processing and/or packaging by a government-inspected facility
  11. 15. when an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen.