Chapter 2 Vocab

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Across
  1. 5. These thermometers measure the temperatures of food and equipment surfaces without actually touching it allowing less chances of cross contamination
  2. 7. points in a cleaning process when you can prevent, eliminate, or reduce a hazard
  3. 10. Food that can be eaten without further preparation
  4. 11. food most vulnerable to pathogens and needs time and temperature control for safety
  5. 13. Rotation of food in storage to use the oldest refrigerated, frozen, or dry food.
  6. 17. A formal examination done to see if an operation is following food safety laws.
  7. 20. Food that is cooked to the wrong internal temperature, held at the wrong temperature, or cooled and reheated improperly that it is unsafe to consume.
  8. 22. stands for pest control operator: they are trained people who rid of pests from establishments and make decisions on the best way to rid of the pests with pesticides.
  9. 23. Stands for integrated pest management program, which is a system that will prevent, control, or eliminate pest infestations in an operation.
  10. 24. A person, animal, or plant on which another organism, such as a parasite, lives and feeds.
  11. 25. These policies address personal cleanliness, clothing, hand care, and health in order to prevent food handlers from contaminating the food with pathogens.
  12. 26. The temperature range between 41ºF and 135ºF. Pathogens grow well in food that has a temperature in this range.
  13. 28. A requirement that must be met to prevent, eliminate, or reduce a hazard.
  14. 29. The leading cause of foodborne illness.
  15. 30. The six conditions pathogens need to grow: food, acidity, temperature, time, oxygen, and moisture.
  16. 32. The body's defense against illness.
  17. 33. organisms that live on or inside another organism and the parasite receives nutrients from the host
  18. 34. occurs when harmful things are in the food, becomes unsafe to consume
Down
  1. 1. can check temperatures from 0F to 220F
  2. 2. A disease transmitted to people by the means of food
  3. 3. adjustments to tools to keep them accurate
  4. 4. A schedule that contains what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.
  5. 6. molds grow under many conditions, but mostly in food like acidic food that contains little bit of moisture
  6. 7. The spread of pathogens from one surface or food to another.
  7. 8. can spoil food quickly, signs of spoiling include smell or taste of alcohol, pink discoloration, slime, and or bubbles
  8. 9. The path that food takes, it starts when you buy the food and ends when you serve it.
  9. 12. A group of procedures and practices made to prevent foodborne illness.
  10. 14. Certain groups of people who have a higher risk of getting a foodborne illness than others.
  11. 15. When two or more people get the same illness after eating the same food or dish.
  12. 16. stands for Hazard Analysis Critical Control Point which is a food safety management system made to identify hazards at specific points of the food making process.
  13. 18. can cause illness but usually the cause of food rotting or spoiling
  14. 19. the microorganisms that cause illnesses
  15. 21. the amount of time the object has to be sanitized
  16. 24. The most important part of personal hygiene.
  17. 27. cause many foodborne illnesses
  18. 31. removing or reducing pathogens to a safer level for preparation or placement of foods