Food Safety Month

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Across
  1. 1. The application of chemicals on equipment to eliminate many or all pathogenic microorganisms
  2. 4. Food handlers must wear _________ when handling exposed foods
  3. 10. The presence of harmful chemicals, biological organisms and physical objects in food, which can cause customer illness
  4. 11. Food Safety Month
  5. 14. Food held by TPHC must be sold or discarded within this many hours
  6. 16. Gloves are not a _____________ for handwashing
  7. 18. A thermometer used to measure the surface temperature of a food item or the ambient temperature of equipment
  8. 19. Hepatitis A, E. Coli, and Norovirus are all examples of this kind of illness
  9. 20. Equipment used to chill food rapidly through the temperature danger zone
Down
  1. 2. Process of displaying oldest product in front, newest product in back to help manage inventory
  2. 3. An action taken to remove food from the store because there is evidence that it is unsafe, adulterated, or mislabeled
  3. 5. Acronym we used to remember top allergens
  4. 6. Name of group that leads our store's food safety culture
  5. 7. Type of thermometer that measures the internal temperature of food
  6. 8. To combine shellstock harvested on different days or from different growing areas as identified on the tag or label
  7. 9. Food, packaging, and equipment must be kept this many inches off the floor
  8. 12. Our 3rd party food safety auditor
  9. 13. The safe process of bringing cooked food to proper cold holding temperatures
  10. 15. According to proper food storage, this type of food goes on the top shelf
  11. 17. Test strip color of a correctly concentrated bucket of sanitizer