Chapter One: Keeping Food Safe

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Across
  1. 5. requires that the person in charge of a food service operation become a Certified Food Protection Manager.
  2. 7. The presence of harmful substances in food.
  3. 9. Food that requires time and temperature control to limit the growth of pathogens.
  4. 12. Makes recommendations for food safety regulation.
  5. 13. When two or more people have the same symptoms after eating the same food.
  6. 14. Food that has stayed too long at temperatures that are good growth for pathogens.
  7. 15. May be biological, physical, or chemical.
Down
  1. 1. The Cost of Foodborne Illness.
  2. 2. Food that can be eaten without further preparation.
  3. 3. The transfer of pathogens from one food to another.
  4. 4. How food becomes unsafe.
  5. 6. Population at high risk for foodborne illness.
  6. 8. Greatest contaminant threat to Food safety
  7. 10. Challenge to Food Safety.
  8. 11. Disease transmitted to people by food.