Prostart Chapter 2

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Across
  1. 2. and physical In the preparation of food, hazards are divided into three categories
  2. 5. grows in food with little or no acid
  3. 7. is a formal review or examination conducted to see if an operation is following food
  4. 8. Food, Acidity, Temperature, Time, Oxygen, and Moisture
  5. 9. is the body’s negative reaction to a food protein
  6. 11. food, or food that can be eaten without further preparation, washing, or cooking, also needs careful handling to prevent contamination
  7. 13. i love mrs stults. she is my favorite teacher and she is so so sweet. i hope you have a great rest of your day.
  8. 14. illness is a disease transmitted to people by food.
  9. 16. is a key factor in the prevention of foodborne illnesses. Successful managers make personal hygiene a priority.
  10. 17. don’t leave TCS food at room temperatures longer than 4 hours
Down
  1. 1. come from everyday items that are found in restaurants (cleaners and sanitizers)
  2. 3. happens when objects get into food
  3. 4. laws
  4. 6. grows between 41 and 135 degrees
  5. 10. most pathogens need oxygen to grow
  6. 12. outbreak is when two or more people get the same illness after eating the same food.
  7. 15. pathogens need moisture to grow