Food and Safety Final Crossword

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