Food Safety & Hospitality Crossword Puzzle

1234567891011121314
Across
  1. 3. Harmful microorganisms, such as bacteria or viruses, that cause disease.
  2. 6. Managerial type of control that is a proactive approach to addressing the 5 most common risk factors.
  3. 7. Foods that require Time-Temperature Control for Safety to limit pathogen growth.
  4. 8. A person or animal that provides a place for a pathogen to live or grow.
  5. 10. A Food Borne Illness is a disease transmitted to people by food.
  6. 13. Adjusting a thermometer to ensure it provides accurate temperature readings.
  7. 14. is between 41°F and 135°F where bacteria thrive.
Down
  1. 1. A biological, chemical, or physical property that may cause a food to be unsafe.
  2. 2. a safety management system that has a group of procedures to prevent foodborne illness.
  3. 4. A formal Safety Audit is a systematic check to verify that a food safety system is working.
  4. 5. Acronym for the six conditions bacteria need to grow (Food, Acidity, Temperature, Time, Oxygen, Moisture).
  5. 9. The process of reducing the number of microorganisms on a clean surface to safe levels.
  6. 11. An official review of a food establishment to ensure it follows the Food Code.
  7. 12. A systemic preventive approach (Hazard Analysis Critical Control Point) to food safety.