Food Safety Pt 2

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Across
  1. 2. thermometer not needed to be inserted deep for accurate reading (measures liquid, air, and equipment)
  2. 5. use these (synthetic/wooden made of nonabsorbent hardwood)
  3. 9. disposable/dirty cloth aprons should be removed when soiled and leaving food handling areas
  4. 10. the department in the USDA responsible for inspecting meat, poultry, eggs
  5. 11. temperature previously cooked foods/leftovers, poultry (whole/ground), balut, wild game animals, stuffed foods --> neats, seafood, poultry, ratites, pastas, stuffing containing either fish, meat, ratites, or poultry need to be cooked for <1 second
  6. 12. keep them short and wearing gloves when handling food (if wearing nail polish/false fingernails)
  7. 13. use scoops (cleaned and stored covered) to grab these
  8. 14. the potential hazard that gets top priority due to its detriment if not controlled
  9. 17. terms that are only allowed if the FDA authorizes it (e.g: sugar-free, low-fat)
  10. 19. any form of attack on food supply
  11. 21. use cleaned/sanitized cutting boards, knives, and utensils, only remove enough food from the freezer/fridge as needed and return to cooler ASAP
  12. 24. substances shown to be safe under conditions of intended use and exempt from food additives
  13. 29. temperature plant foods hot-held for service need to be cooked for 15 seconds
  14. 31. inspects all food items (except meat, poultry, eggs) and regulating interstate transportation of food & any other places where food safety is top priority
  15. 32. used after washing hands (has to be dry before touching food, equipment, or wearing gloves)(aka: hand sanitizer)
  16. 34. When employees report any symptoms, diagnoses, exposures to the manager and practicing proper hygiene with necessary exclusions
  17. 36. only plain wedding bands can be worn when handling foods
  18. 37. when contaminated sweage enter potable water sources and contaminates water producing unsafe water
  19. 39. how the ingredient may affect structure or functions in the body (e.g: calcium builds strong bones)
  20. 41. under running potable water <70°F for a period of time, refrigerated under 41°F, in microwave if used within 24 hours, as part of the cooking process
  21. 43. only in designated break rooms because saliva has pathogens
  22. 45. 16 agencies focused on country's agricultural/rural communities
  23. 46. moderate priority agents leading to high morbidity/low mortality rates (e.g: Salmonella)
  24. 47. only buy from approved and reputable suppliers
  25. 48. statement that provides information on nutrient content of food (e.g: Scientific evidence suggests, but does not prove, that whole grains (3 servings or 48 grams/day), as part of a low saturated fat, low cholesterol diet, may reduce the risk of diabetes mellitus type 2)
  26. 50. cool to 70°F within 2 hours, cool to 41°F within 4 hours
  27. 51. common thermometer that can be easily calibrated using ice/boiling water
  28. 52. created in 1990 to enforce nutrition labels on foods and the nutrition content claims to ensure compliance
  29. 53. rules for labeling packaged products as organic
  30. 54. cover them with bandages/food cots to prevent blood/fluid from leaking out
Down
  1. 1. the department responsible for monitoring food borne illness outbreaks allong with the FDA, FSIS, and local health departments
  2. 3. should be stocked with hot/cold running water, liquid soap, single-use paper towel/hand dryer, garbage cans, and signs indicating this to all employees
  3. 4. statement that the NLEA regulates regarding the scientific evidence of a health claim (e.g: may help with osteoporosis)
  4. 6. temperature seafood, intact meats (with the exception of whole meat/whole muscle beef steak/roasts), raw eggs & egg products to be served immediately, commercially raised game animals/rabbits need to be cooked for this long
  5. 7. created in 1994 to establish regulatory requirements for structure/function claims
  6. 8. physical/potential link between potable water and contamination source to prevent backflow
  7. 15. situation where suspected food contamination/food allergens are reclaimed due to possible health outbreak/mortality
  8. 16. beard restraints and coverings for these should be used in food handling areas
  9. 18. foods that needs to be controlled to limit pathogen growth/toxin formation
  10. 20. where equipment may cause food safety to be compromised (e.g: pwer outages --> fridges keep food safe for ~4 hours with door shut)
  11. 22. created in 2013 to ensure gluten-free foods meet official FDA standards to be labeled gluten-free
  12. 23. a list of potential hazards with each step identified in the flow diagram
  13. 25. temperature roasts (this temp and rest for 3 minutes), whole-muscle intact beef steak should be cooked to this temp until a color change is achieved for this long
  14. 26. TCS ready-to-eat foods --> seafood --> Beef, pork (whole cuts) --> ground meat, fish --> poultry
  15. 27. founded in 2001 to enforce uniform national standards for agricultural products in the US
  16. 28. chill utensils and ingredients before using, prep in small batches, store leftover ingredients at <41°F for <7 days
  17. 30. anywhere between 41-135 °F where most bacteria/pathogens grow there
  18. 33. temperature ground meat, ratites, non-intact meats (mechanically tendeized/injected), ground (comminuted), seafood, raw eggs & egg products hot held for service need to be cooked for 17 seconds
  19. 35. highest priority agents leading to high mortality rates and public panic/social disruption (e.g: Ebola)
  20. 38. thermometer used to measure surface temperatures of food and equipment (prevents cross-contamination)
  21. 40. ~20 seconds in warm water with soap (hands, fingernails, and arms) and drying with single-use paper towels
  22. 42. should be frequently removed from prep areas, leakproof/waterproof/pest proof with lids, placed on asphalt/concrete covered (if outdoors)
  23. 44. The US agency that houses the US public health service department that houses the FDA and CDC
  24. 49. created in 2004 to enforce allergen listing (the Big 8) on ingredient lists using common names