Food Safety

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Across
  1. 6. inability to digest chemicals in food that leads to uncomfortable symptoms
  2. 7. heat or chemical that destroys pathogenic microorganisms to safe levels
  3. 8. anything that could cause harm to consumers. There are three general categories: physical, chemical and biological
  4. 11. a food that requires strict control of time and temperature to limit bacterial growth and/or toxin formation
  5. 13. food,acidity,temperature,time,oxygen,mositure
  6. 16. is the presence of substances in food that can be harmful to humans
  7. 17. removal of dirt or food residue
  8. 23. a food that has undergone temperature treatments, processing and/or packaging by a government-inspected facility
  9. 24. two or more cases of a similar illness that result from eating a common food
  10. 25. symptoms dictate that food handler can’t work with or around food
  11. 26. period of time sanitizer must be in contact with a surface to work properly
  12. 27. the range that is above 41°F and below 135°F where bacteria grows the fastest
Down
  1. 1. symptoms or diagnosis dictate that food handler can’t work in food establishment
  2. 2. when an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen
  3. 3. temperature in the last place of the food to be heated
  4. 4. reduces the number of disease-causing microorganisms on equipment and utensils to acceptable public health levels
  5. 5. anything edible that people usually consume including water and ice
  6. 9. any surface touched by clean or dirty hands
  7. 10. is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food
  8. 12. a surface of equipment or a utensil with which food normally comes into contact or from which food may drain, drip or splash
  9. 14. an abnormal immune response to proteins in food
  10. 15. symptoms have cleared so food handler is approved to work
  11. 18. microorganisms that cause disease
  12. 19. foods that can be consumed without preparation or treatment, such as washing or cooking, immediately before they are eaten
  13. 20. illness caused by consumption of contaminated food
  14. 21. when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature
  15. 22. an instance of a person becoming ill from food; suspected or confirmed