Unit 2 Foods Terms

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Across
  1. 2. The removal of food residue
  2. 4. The period of time a sanitizer must be in contact with a surface to work properly
  3. 5. Food handler is approved to work
  4. 6. Allergen is unintentionally transferred from a food containing an allergen to a
  5. 9. Used to monitor concentration of chemical sanitizer and pH
  6. 10. An instance where someone becomes sick from food
  7. 16. Inability to digest chemicals in food
  8. 17. Food that has undergone temperature treatment
  9. 19. Reduces the # of microorganisms/ diseases
  10. 20. The body's immune system has an abnormal reaction to proteins in a food
  11. 23. Micro organisms that cause diseases
  12. 24. Removal of dirt or food residue
  13. 25. Requires strict temp and time
  14. 27. Food handler cant work in food establishement bc of symptoms
Down
  1. 1. Any surface touched by clean or dirty hands
  2. 3. A surface of equipment or autensil with which food normally comes into contact with
  3. 7. Anything that could harm consumers
  4. 8. Can be consumed w/o preparation
  5. 11. Sickness caused by food
  6. 12. Above 41 degrees F and below 135F
  7. 13. Reduces the # of pathogens to safe levels
  8. 14. Presence of substances in food that can harm humans
  9. 15. Symptoms that indicate that worker can not work around food
  10. 18. Inside temp of food
  11. 21. Transfer of harmful substance from one food to another
  12. 22. Food left in the temp. danger zone
  13. 26. What you eat is called
  14. 28. that does not contain the allergen