FOOD SANITATION QUIZ

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Across
  1. 3. Acronym for the systematic food safety system that identifies and controls hazards.
  2. 4. Common chlorine-based chemical solution used to sanitize wiping cloths and surfaces.
  3. 9. Disposable single-use hand covers used when handling ready-to-eat foods.
  4. 10. Single-celled living micro-organisms responsible for most foodborne illness outbreaks.
  5. 13. Transfer of harmful bacteria from one surface, utensil, or raw food to another ready-to-eat item.
  6. 14. Process of reducing micro-organisms on clean surfaces to safe, healthy levels.
  7. 15. Kitchen tool inserted into the thickest part of food to check safe cooking temperatures.
Down
  1. 1. Any biological, chemical, or physical agent in food that can cause illness or injury.
  2. 2. Physical removal of visible food particles, dirt, and grease from surfaces (done before sanitizing).
  3. 5. Essential 20-second hygienic practice using warm water and soap before handling food.
  4. 6. Acronym for the inventory method that ensures older stock is used before newer items.
  5. 7. Insects or rodents like cockroaches and mice that contaminate food service environments.
  6. 8. Protective headwear worn by kitchen staff to prevent physical hair contamination.
  7. 11. General term for a disease-causing micro-organism such as bacteria or viruses.
  8. 12. Temperature range between 40°F and 140°F where bacteria rapidly multiply.