Serf-safe puzzle

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