Serf-safe puzzle

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Across
  1. 2. ,inspects all food except poultry.
  2. 5. ,abriviation for Assure,Look,employees,reports,threat.
  3. 6. ,abreiviation of center disease control.
  4. 8. ,abriviation for national sanitaztion foundation.
  5. 10. ,Temperature of poultry.
  6. 13. ,temperature for beefs,roast,lamb,pork...
  7. 15. ,associated with sprouts,wheat,potatoes,soy...
  8. 21. ,the cover that comes out 14 inches.
  9. 22. ,use to see temperature of food.
  10. 24. ,associated with cleaners,pestasides,polishers..
  11. 26. ,abriviation for ready to eat.
  12. 27. ,ostrich and emu.
  13. 28. people are sensitive to in food.
  14. 29. ,transfer from one surface of the food to another.
  15. 30. vacuum created in the plumbing system that sucks contaminatesback into the water supply.
  16. 32. ,abriviation of Reduce Oxygen Packaging.
  17. 33. ,temperature in a pantry.
  18. 35. ,how many days do you keep seafood tags.
  19. 36. ,yellow of the eyes.
  20. 37. ,associated with jaundice,vomiting,fever,dirahea...
  21. 41. ,
Down
  1. 1. ,the reverse flow of contaminates through a cross connection into the drinkable water supply.
  2. 3. ,a form of bacteria take to keep from dying when they do not have enough food..
  3. 4. ,
  4. 7. ,lowest temperature on buffet.
  5. 9. ,6 conditions for pathogens to grow.
  6. 10. ,temperature for ground meats.
  7. 11. ,stay in for 30 sec.
  8. 12. ,inspects all foods.
  9. 14. ,how many inches off the table.
  10. 16. ,assocaiated with bones, hair, staples...
  11. 17. ,how many inches should equipment be off the ground.
  12. 18. and dirty water,such as drains,sewers...
  13. 19. ,stay in for 7 sec.
  14. 20. ,associated with shellfish (water).
  15. 23. ,the physical link between safe
  16. 25. ,reads the surface of foods.
  17. 31. ,License.
  18. 34. ,who writes the food codes.
  19. 38. ,associated with Bacteria,virus,fungi,parasite..
  20. 39. ,Bubbly,pink,smells like alcohol.
  21. 40. ,abrieviation for temperature danger zone.