Food Safety Pt 2

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