Food Handling Assessment
Across
- 5. Spread of pathogens between two or more people who get the same illness after eating the same food.
- 7. Pathogen found in raw meats, eggs, peanut butter, lettuce and unpasteurized dairy.
- 10. Washing hands for at least 20 seconds with warm water and soap to prevent bacteria from spreading
- 12. The process of bacteria/viruses growing and producing poison when in contact with food.
- 13. Pathogen found in beans, dairy, and fish.
- 17. Illness coming from eating contaminated food.
- 19. Removes surface things like dirt and substances.
- 20. When safe to eat, it has a bright red color, stored at 41 degrees or lower, springs back when touched.
Down
- 1. Parasyte/worm found in raw meat causing abdominal pain.
- 2. bacteria and viruses causing health problems; prevented by keeping clean and sanitizing.
- 3. When safe it has a pink color, is stored below 41 degrees, and springs back when touched.
- 4. When bacteria from raw meat contaminates veggies/fruit. (Bacteria moving from one type of food to another)
- 6. Foodborne disease found in shellfish, lettuce, and fruits.
- 8. Temperatures where pathogens survive (41-135 F).
- 9. The process of defrosting foods safely.
- 11. Techniques to kill microscopic organism; requires time to take effect.
- 14. Pathogen found in salads, tuna, macaroni, potatoes, milk, and poultry.
- 15. Parasyte/worm affecting intestines.
- 16. Used for checking the internal and external temperatures of products.
- 18. Pathogen found in raw vegetables, meat, and untreated water.