Sanitation Vocab 1

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Across
  1. 3. Personal cleanliness practices
  2. 4. This bacteria is often linked with contaminated ground beef and contaminated produce
  3. 5. Associated with foods such as salads containing TCS food (potato, tuna, shrimp, macaroni). Also associated with contaminated water. Control flies!
  4. 10. Inspects retail and foodservice operations
  5. 12. When any rule of time or temperature is not followed during food preparation or storage.
  6. 15. Conducts research into the causes of foodborne illness outbreaks
  7. 18. Usually found by word of mouth. Should be willing to show you their operation
  8. 24. Foodborne illness caused by one of four categories of microorganisms.
  9. 26. A protein in a food or ingredient that some people are sensitive to
  10. 27. Referred to as the "cruise ship virus." Highly contagious within only a few hours after consumption.
  11. 28. Biological contaminant. Includes yeasts, molds and mushrooms
Down
  1. 1. Indicates the acidity or alkalinity level of a food.
  2. 2. A poison. Can't be destroyed by cooking or freezing.
  3. 5. This bacterial foodborne illness is only found in humans. Exclude food handlers who have been diagnosed with an illness caused by this bacteria.
  4. 6. These microscopic organisms can be found almost everywhere. They live in and on our bodies. When given the right conditions they will double in number approximately every 20 minutes.
  5. 7. A bodily reaction that serves as an indicator one has been contaminated by a pathogen.
  6. 8. Inspects meat, poultry and eggs
  7. 9. An object that has made it's way into food. Examples are stamples, wood, metal shavings and bones.
  8. 11. Requires time and temperature control for safety
  9. 13. A disease-causing organism.
  10. 14. Requires no further cooking or preparation
  11. 16. Examples: Spraying chemical sanitizer info food. Adding too much chlorine to the sanitizer water in the 3 compartment sink. Spraying pesticides in the kitchen.
  12. 17. As a means to prevent this foodborne illness, staff who have jaundice must be excluded from the operation. A carier of this virus can be symptom-free but still spread the illness to others.
  13. 19. Those people who are most likely to become sick from a foodborne illness.
  14. 20. This is the result of eating contaminated food.
  15. 21. Temperature range where bacteria thrive.
  16. 22. Carried by humans and animals. Need to be inside a living cell to grow. Not destroyed by normal cooking temperatures.
  17. 23. A symptom of some foodborne illnesses. Yellowing of the skin and eyes.
  18. 25. Writes the Food Code. Inspects all food except for meat, poultry and eggs.