Food Safety & Sanitation

123456789101112131415161718
Across
  1. 1. regulates and inspects meat, poultry, and eggs. It also regulates food that crosses state boundaries or involves more than one state
  2. 4. this hazard pathogens are the greatest threat to foodborne illness (viruses, parasites, fungi, & bacteria)
  3. 5. assistant the FDA, USDA, and state & local health departments to conduct research into the cause of foodborne illness outbreaks
  4. 7. improperly canned foods which can result in double vision, inability to swallow, respiratory paralysis
  5. 8. when pathogens are transferred from one surface or food to another
  6. 10. is found in ready-to-eat foods, raw meats, eggs, and dairy products. Can result in high fever, weakness, vomiting, and diarrhea
  7. 12. this hazard can contaminate food if they are used incorrectly (cleaners, sanitizers, & polishes)
  8. 13. principles to prevent foodborne illness
  9. 16. 2 or more people have the same symptoms after eating the food
  10. 17. inspects all food except meat, poultry, and eggs.
  11. 18. main food source is deli meats and raw hot dogs. Pregnant women should be careful during their third trimester
Down
  1. 2. is found in moist foods, deli meats, and potato salad. Is transferred to food when handwashing is neglected
  2. 3. this hazard is foreign objects in our food(s)
  3. 6. is found in raw/uncooked ground beef and raw/unpasteurized milk. Can potentially get this when eating in a large group setting
  4. 9. bacteria grow rapidly between 41℉ and 135℉
  5. 11. are found in high-protein foods and typically hang out in sewage, soil, dust, corps, and meats. Can cause nausea and diarrhea within 12 hours
  6. 14. is the greatest threat to foods
  7. 15. conditions for bacteria to grow