Food Safety

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Across
  1. 1. — A poisonous substance produced by some bacteria (for example, Staphylococcus aureus) that can make people sick even if the bacteria are no longer alive.
  2. 5. (food thermometer) — A tool used to measure a food’s internal temperature to ensure it has reached a safe cooking temperature.
  3. 8. — Washing hands with soap and clean running water for at least 20 seconds to remove germs and reduce the risk of spreading pathogens.
  4. 10. date — The date printed on a food package indicating the manufacturer’s estimate of product quality or safety; follow “use by” and “best by” guidance for safety decisions.
  5. 11. — A heat-treatment process that reduces harmful pathogens in foods and beverages (like milk) without significantly changing nutritional value.
  6. 15. — Transfer of harmful bacteria or other contaminants from one food, surface, or utensil to another (for example, raw chicken to a cutting board used for vegetables).
  7. 16. illness — Sickness caused by eating food or drink that contains harmful pathogens or toxins.
  8. 17. protective equipment (PPE) — Items such as gloves, aprons, or hairnets used by food handlers to reduce contamination and protect both food and workers.
  9. 18. control — Managing how long perishable foods stay at room temperature; limiting time in the temperature danger zone reduces the chance pathogens will grow.
  10. 20. — Keeping food cold, typically at or below 40∘F, to slow bacterial growth and preserve safety.
Down
  1. 2. temperature — The temperature measured inside a food item (such as meat or poultry) that indicates whether it has been cooked long enough to kill pathogens.
  2. 3. minimum internal temperature — The specific internal temperature a particular food must reach to be considered safe (for example, ground beef typically 160∘F, poultry 165∘F).
  3. 4. — When allergen proteins are unintentionally transferred from one food to another, potentially causing an allergic reaction (different from cross-contamination, which usually refers to microbes).
  4. 6. — Storing food at 0∘F or lower to stop bacterial growth and preserve food long-term.
  5. 7. — The process of keeping surfaces, equipment, and hands clean and free of harmful microbes through cleaning and disinfecting.
  6. 9. danger zone — The range of temperatures in which bacteria grow rapidly in food; commonly considered between 40∘F and 140∘F
  7. 12. — A substance (like peanuts, milk, eggs, wheat, soy, fish, shellfish, or tree nuts) that can cause an allergic reaction; preventing cross-contact is critical for people with food allergies.
  8. 13. safety — Practices that prevent foodborne illness, including proper handwashing, cooking foods to safe internal temperatures, avoiding cross-contamination, and safe storage.
  9. 14. — A microscopic organism (like bacteria, viruses, or parasites) that can cause disease when it contaminates food.
  10. 18. — The safe methods used to defrost frozen food (such as in the refrigerator, under cold running water, or in a microwave), not at room temperature, to prevent bacterial growth.
  11. 19. (First In, First Out) — A storage practice where older food items are used before newer ones to reduce spoilage and waste and maintain food safety.