NCSP Module #3 Key Terms

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Across
  1. 3. Symptoms dictate that a food handler can't work with or around food.
  2. 6. This is the only jewelry allowed on the hands when working with food.
  3. 10. This is the acronym for the five foodborne illnesses that have to be reported to your local health department.
  4. 11. Hepatitis A virus, E-coli, Norovirus, Salmonella, and Shigella.
  5. 12. A best practice for hand hygiene.
  6. 14. Symptoms dictate that a food handler can't work in food establishment.
Down
  1. 1. If Momma J sees you with this in a laboratory, you will fail the lab.
  2. 2. Before starting to cook, switching between raw and cooked or RTE foods, after using the bathroom.
  3. 4. Can be used after handwashing as a second step to decontaminate the hands, and may not be effective against all pathogens including Norovirus.
  4. 5. Single-use gloves, serving utensils, single-use deli or bakery papers.
  5. 7. Symptoms have cleared so food handler is approved to work.
  6. 8. These are one of the tools to use in preventing bare hand contact with RTE food.
  7. 9. Worker must be symptom free for 24 hours.
  8. 13. You do this when leaving the kitchen to use the bathroom.