23528329098131

Across

6. Information about the accident and how it occurred.
9. Two or more people are affected by eating the same food.
11. Examination of something.
13. Property damage caused by fire.
14. Detectors that react to the movement of flames.
19. The guidelines that are based on safety practices and the insurance carrier’s requirements.
20. The spread of pathogens from one surface to another
21. Pest Control Operator.
23. Establishment and the property.
27. Microorganisms that have cell walls but lack organelles and a fully functional nucleus, it can also cause some diseases
30. Event where a mishap was barely avoided.
33. reports that the OSHA requires from chemical manufacturers and suppliers for all the chemicals they sell that may be hazardous.
34. Food, Acid, Temperature, Time, Oxygen and Moisture.
36. Employees notify the other employees about chemical hazards to train employees to use them safely.
38. Small single celled organisms or multicellular organisms that cause food spoilage such as yeast and mold.
39. Occupational Safety and Health Administration enforces safety regulations in a workplace.
41. Includes live electrical equipment and typically occurs in motors.
42. Reacts to smoke.
45. Materials that can cause damage to property and injury.
47. Bacteria, virus, any microorganism that can cause disease.
51. Not cooked for the right amount of minimal internal temperature.
52. Organism that lives in another organism.
55. Removing food stuck in a person’s airway.
56. Procedure for solving pest problems while decreasing risks to people and the environment.
59. The amount of time the water could interact with the disinfectant to be sure of potability.
60. Treatment to give to someone who needs medical help.
61. A schedule for the cleaning of tools, equipment, containers, etc.

Down

1. Steps required to change raw materials and ingredients into manufactured food products.
2. The action of polluting a clean object.
3. Growth of fungi in food.
4. Inspection to see the safety of facilities, equipment, employee practices, and management practices.
5. Controlling food to make sure it is safe to eat.
7. Cleaning hands.
8. It comes after cleaning and it is used to reduce the amount of microorganisms.
10. A procedure where a control is applied to prevent a food hazard, bringing it to an acceptable level.
11. Protects bacteria from the body.
12. Food that is prepared and good to eat.
15. Food that needs temperature control safety.
16. Policies that require certain things from the workers personal hygiene.
17. Disease caused by contaminated food.
18. Unable grow or reproduce unless in a living cell.
22. Reacts to heat.
24. A mistake that was unintentionally made.
25. Measures the temperature from the surface.
26. Temperatures in which pathogens can easily grow.
28. Systems that can operate without someone controlling it.
29. Legal responsibility someone takes for another person.
31. Hazards that can cause illnesses or injuries.
32. Measures temperature through a metal stick that includes a sensor at the end. It can measure from 0-220 degrees Fahrenheit.
35. Groups of people that have a higher risk of getting sick more than others.
37. Includes flammable liquids and grease.
40. Person who invites people and is in charge of food and the whole event.
43. Paths to take while evacuating.
44. A value of maximum or minimum to which a biological, chemical, and physical measurements must be controlled at a CCP to lessen to tolerable level of food safety hazard.
46. Includes wood, paper, cloth, or cardboard
48. This can help a person start breathing again.
49. A procedure to ensure food safety through a set of steps.
50. A log to keep track of illnesses and injuries.
53. Process of comparing measurements by a test device compared to ones taken by the usual device.
54. Plan to protect the workers in case of unpredicted danger.
57. First In, First Out
58. A single celled organism that can transform sugar or starch into alcohol and carbon dioxide.