Food Safety
Across
- 1. Single celled microorganisms that live in soil,water and the bodies of plant and animals
- 6. One of the common food allergen
- 8. …………… Is an allergy symptom
- 9. chiller can use to cool the hot food in short time
- 11. One of the common symptoms of food related illness
- 14. Ice scoop should dip in ………….. bucket after each use.
- 16. Microorganisms that causes food…………….. does not change the appearance, smell or taste of any food
- 19. Illness is any illness that is caused by
- 22. it is important for everyone to maintain good ...........hygiene
- 23. Food items should be stored away from walls and at least ……. Inches off the floor.
- 24. Chopping board color for Ready To Eat food is .............
- 25. How many times you can reheat the cooked food?
- 26. Major food source for Lactose intolerance
- 28. Acronym for “conditions for bacteria to grow"
- 30. Microwave is one of the ……………… method
- 31. Washing your ………… is one of the best ways to reduce the risk of food related illness.
Down
- 2. Service krew must hold the dishes by the bottom or …....
- 3. Chopped potatoes for soup can be handled with …….. hands
- 4. ………… thermometers are using to check the surface temperature of a griddle
- 5. Nontyphoidal Salmonella is commonly available in ……… and eggs
- 7. Bacteria and ……………… are the most common causes of food related illness
- 8. Viruses that causes food related illnesses mainly come from ……………
- 10. Ice point method and ………… point method, are two ways to calibrate a thermometer.
- 12. One of the major virus that causes Food related illness.
- 13. Never use …………… equipment to reheat the food, unless it is built to do so.
- 15. During cooking temperature check chefs' should check the temperature in the .......... part of the food
- 17. Minimum cooking temperature of ground fish/meat is ………… degrees of Celsius
- 18. ………………… contamination is the transfer of harmful microorganisms from one food or surface to another
- 20. When two or more people get the same illness after eating the same food, it is called an ……………
- 21. HACCP is part of the Food Safety ........ System
- 27. hot food must be cooled from 57 - 21 within ....... hours
- 28. Disposable gloves should change after ………. hours of continuous use
- 29. Red color chopping board should use to process the raw .......
- 30. Food which need time and temperature control to limit pathogen growth called ……… food