Food Safety Crossword

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Across
  1. 3. stemmed thermometer, this device is useful for measuring hot and cold temperatures
  2. 5. food, these foods are most vulnerable to pathogen growth
  3. 6. system, the body's defense against illness
  4. 7. tiny plants that grow under almost any condition but especially well in acidic food
  5. 8. microorganisms that cause illness
  6. 9. populations, groups of people that are higher risk for foodborne illness
  7. 14. abuse, when food has remained too long in the temperature danger zone
  8. 19. safety management system, A group of procedures and practices that work together to prevent foodborne illness
  9. 22. when a food item containing an allergen comes in contact with another food item
  10. 23. when pathogens spread from one surface or food to another
  11. 25. allergens, naturally occurring proteins that cause allergic reactions
  12. 26. acronym to remember six conditions bacteria need
  13. 27. a formal review or examination conducted to see if an operation is following food safety laws
  14. 28. method, process that ice water to adjust accuracy of a thermometer
  15. 29. microorganism that can spoil food quickly and grows well in acidic foods
Down
  1. 1. danger zone (TDZ), 41-135
  2. 2. examples are salmonella, shigella and E.coli
  3. 4. harmful things are present in food
  4. 10. examples are hepatitis A and norovirus
  5. 11. food (RTE), food that can be eaten without further preparation
  6. 12. something with potential to cause harm
  7. 13. organisms found in air, soil, plants, water and some food that can cause illness
  8. 15. organisms that get nourishment and protection from another living thing
  9. 16. outbreak, two or more people become ill after eating the same food
  10. 17. small living organisms that are only visible by microscope
  11. 18. one type of food safety management system
  12. 19. allergy, body's negative reaction to a food protein
  13. 20. illness, disease transmitted to people by food
  14. 21. managerial control, a manager taking responsibility to actively control risk factors for foodborne illness
  15. 24. how a thermometer is adjusted to ensure accuracy