Food Handling Safety

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Across
  1. 1. Dosn't mean safe
  2. 3. Pathogen,Seafood,ham
  3. 4. lettuce,apple,shelfish, fruits
  4. 7. Virus,Cause of hazard Effects,water,vegetables,meat.
  5. 9. Foods to watch out for
  6. 11. Anythink between hiher than 135F anhigherer the 41F grows bacteria.
  7. 13. Should be 41F or colder.
  8. 16. Between food prep,After cleaning equipment
  9. 18. Parasite,Uncooked meals,Abdominal pain
  10. 19. Parasite,Uncooked meals,Abdominal pain
Down
  1. 1. Food is exposed to chemical's such as cleansers or insecticides)
  2. 2. Proper hand washing
  3. 5. people touch raw food with their borehands.
  4. 6. bacteria,meat,cucember,egg,vegies,lettuce
  5. 8. bacteria grow most readliy between 41F and 135F
  6. 10. illnesses comes from eating contaminatd food- caused by organism,which cause illnes,or by Four hours The time limit for food in the "Danger Zone"...
  7. 12. The remove surfacebacteria.
  8. 14. No jewerly,Hand wash,Dont eat,Stay home of you are sick
  9. 15. Danger zone tempature
  10. 17. Should be 135F or hotter