LC Food Safety Crossword

12345678910111213141516171819202122232425262728293031
Across
  1. 4. Microorganism capable of causing disease.
  2. 6. Foods requiring temperature control for safety.
  3. 10. Using older stock before newer stock.
  4. 11. Corrective and Preventive Action to address non‑conformances.
  5. 13. Keeping TCS foods at 135°F or above.
  6. 14. Using acidity to limit pathogen growth.
  7. 15. Harmful chemicals that may contaminate food.
  8. 16. Checking controls at critical points.
  9. 17. Foreign objects causing injury.
  10. 25. Protection of food from intentional contamination.
  11. 28. Evaluating likelihood and severity of hazards.
  12. 29. Presence of harmful substances in food.
  13. 30. Single‑celled microorganisms causing illness.
  14. 31. Tracking food through production.
Down
  1. 1. 41°F–135°F where bacteria grow rapidly.
  2. 2. Systematic evaluation of food safety systems.
  3. 3. Practices to maintain cleanliness and prevent contamination.
  4. 5. Preventive hazard control system.
  5. 7. Keeping TCS foods at 41°F or below.
  6. 8. Sink used only for handwashing.
  7. 9. Biological, chemical, or physical agent causing harm.
  8. 12. Time food remains safe and high quality.
  9. 15. Transfer of allergens to food.
  10. 18. Minimum or maximum value ensuring CCP control.
  11. 19. Presence of substances making food harmful or impure.
  12. 20. Intentional misrepresentation for economic gain.
  13. 21. Food proteins causing allergic reactions.
  14. 22. Practices to prevent contamination and illness.
  15. 23. Pathogen requiring a living host.
  16. 24. Benchmarking organization for food safety programs.
  17. 26. Organism living on a host.
  18. 27. Sanitation Standard Operating Procedures.
  19. 28. Removal of unsafe food from the market.