Food and Safety Final Crossword

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Across
  1. 3. meats must not come in contact with other foods
  2. 4. must be cooked to at least 155F for a minimum of 15 seconds
  3. 8. foods must be accomplished to 165F within a two hour time frame
  4. 11. germs grow well when left at temperatures between 41F and 135F
  5. 14. equipment still needs to be done even if it looks clean
  6. 16. control points are factors that must be controlled in order to serve safe food
  7. 18. plan is required for food processors
  8. 20. workers who are sick must not be allowed to work with the food while the person is sick
  9. 21. foods must be cooled from 135F to 41F within 4 hours
  10. 23. is a common symptom associated with diseases that are transmissible through food
  11. 25. utensils or other devices must be used to prevent bare hand contact with ready to eat foods
  12. 26. authority has the responsibility of conducting inspections to make sure that the food is safe for the people eating it
  13. 28. of a food serving place has the responsibility of delivering safe quality food
  14. 29. sources must be approved at food establishments
  15. 30. foods must be stored at or below 41F
Down
  1. 1. is a common symptom associated with diseases that are transmissible through food
  2. 2. is a common symptom associated with diseases that are transmissible through food
  3. 5. must be cleaned frequently to make sure that leftover food particles don't stay and contaminate other foods
  4. 6. are found everywhere including our hands nose and throat and clothing
  5. 7. in charge has the responsibility of an employee in addition to training of food employees
  6. 9. on hands can cause food poisoning
  7. 10. must be cooked to at least 145F for a minimum of 15 seconds
  8. 12. must be cooked to at least 145F for a minimum of 15 seconds
  9. 13. foods can increase your risk for food poisoning
  10. 15. properly doing this to hands helps remove germs from hands
  11. 17. the food establishment in a clean condition helps employees to realize and practice other cleanliness practices
  12. 19. foods must be stored at or above 135F
  13. 22. must be cooked to at least 165F for a minimum of 15 seconds
  14. 24. might include questions to the food worker or person in charge
  15. 27. materials must be stored separately from foods