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