food vocab

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Across
  1. 5. Instruments used to measure the temperature of food, with a metal probe
  2. 10. A potential link between drinking water and contaminated sources, posing safety risks
  3. 12. The foundational steps for implementing HACCP, including hazard analysis and critical control point determination
  4. 14. An ongoing process of managing food safety by actively controlling risks
  5. 19. The last date recommended for the use of a product for best quality or safety
  6. 20. A technique for calibrating thermometers by using ice water
  7. 22. A specific type of backflow caused by a drop in water pressure, potentially contaminating the water supply
  8. 23. The date by which a product should be sold or removed from shelves, not a safety indicator
  9. 25. Unintentional transfer of allergens from one food to another
  10. 26. A method that ensures older stock is used first to minimize spoilage
  11. 28. A barrier that prevents contamination of food surfaces, such as plastic wrap
  12. 30. The date indicating the period for best flavor or quality, not a safety concern
  13. 31. A symptom of some foodborne illnesses characterized by yellowing of the skin and eyes
  14. 32. Items used to hold hair back to prevent contamination during food preparation
  15. 33. The process of removing dirt and food residues from surfaces
  16. 35. Microorganisms that can cause disease, especially through contaminated food
  17. 36. A food safety management system that focuses on preventing hazards
  18. 37. Sensors that provide accurate temperature readings in specific ranges, often used in food service
  19. 39. The process of reducing microbial contamination to safe levels on surfaces
  20. 40. A technique for calibrating thermometers by using boiling water
  21. 41. The United States Department of Agriculture, responsible for regulating food safety and quality
  22. 42. Substances in food that can cause allergic reactions in sensitive individuals
  23. 43. The unwanted reverse flow of water or mixtures into the potable water supply
  24. 44. Essential elements needed for proper handwashing facilities in food service
Down
  1. 1. The buildup of grease in ventilation systems, requiring regular cleaning
  2. 2. Foods that require time and temperature control to prevent spoilage and bacterial growth
  3. 3. A food safety program focusing on identifying and responding to food threats
  4. 4. The movement of food through the various stages of handling, from purchase to service
  5. 6. The body's defense mechanism against infections, weakened in some individuals
  6. 7. A systematic approach to managing food safety practices in an establishment
  7. 8. Sickness caused by consuming contaminated food or beverages
  8. 9. A device designed to prevent backflow by creating a vacuum seal
  9. 11. Individuals who can transmit pathogens without showing symptoms of illness
  10. 13. The procedure to effectively clean and sanitize surfaces
  11. 15. A physical space between the water outlet and the flood level of a sink to prevent contamination
  12. 16. Products used to reduce pathogens on the skin, especially on hands
  13. 17. The temperature range where pathogens can grow rapidly, typically between 41°F and 135°F
  14. 18. A sink set up for washing, rinsing, and sanitizing dishes and utensils
  15. 21. An acronym for the conditions that promote the growth of pathogens: Food, Acidity, Time, Temperature, Oxygen, Moisture
  16. 24. Water that is safe and suitable for drinking
  17. 27. Foods that can be consumed without further preparation or cooking
  18. 29. Groups more vulnerable to foodborne illnesses due to health conditions
  19. 34. Devices that measure temperature, providing quick readings for various foods
  20. 38. A pathway for pathogens to spread from feces to the mouth, commonly through contaminated food or water